Scattered

Scattered is a term that best describes my outlook right now. I feel like I am going off in all directions, at once. June is going to be a wild ride and I am already in preparations for it. We are excited that we have landed the banquet and breakfasts for the National Audio Theater Festival in the third week of June. This will mark a new level of catering/ banquets for us, as each day we will feed 60+ attendees. That is over and above our usual 40-50 at lunch. So I am working ahead to prepare quiches, desserts, sweet breads...all items which can be easily frozen. We're investing in chafing dishes and racks for storing prepped foods.

This week we celebrate being open at this location for 6 months. Can you believe it? During that time the learning curve has gotten a bit gentler and I am beginning to feel like I've gotten a handle on the whole picture. I still can't accurately predict how busy we'll be. We expected last Friday—going into the Memorial Day weekend to be fairly quiet. NOT!!!! It was one of our biggest single days, ever. Then, when I was expecting to be busy, like on Cinco de Mayo, we were dead.  Other surprises are when specials either sell out quickly or not at all. Hmmm. I can only guess that time and experience will be the teachers there.

The flowers this week will be less showy as they come from my herbs and other growing things in my yard. No showy, colorful flowers, this week. Instead you'll see Elderberry heads, maybe garlic flowers, privet, etc. If you have such to share, please do so.  

This short week we are keeping things pretty simple. Bruce has his tamales, of course. This week they are Polynesian. Sounds pretty fruity and delicious—Chicken-stuffed with a Pineapple/ pepper sauce and Hawaiian Fried Rice.

Wednesday, Bruce is creating a Bacon, Lettuce and Tomato Pasta Salad.

Thursday, I'll have pork tenderloin with a fresh mulberry sauce, fresh green beans, and garlic mashed potatoes.

Friday I am introducing a new sandwich—still not sure what to call it. It is a Greek chicken roll-up. I'll take the wood-fired chicken, slice it and add Greek seasoning, Then put it in the warmed flour tortillas we use instead of pita, add tomatoes, feta and cucumbers plus tzatziki sauce. It'll be served with either the fresh fruit or Italian Potato Salad. Enjoy it beginning this Friday at lunch. I'll really want feedback on this new item. So speak up, PLEASE!

Friday night this week is First Friday and that means Open Mic. We hope to have several performers. Last month was delightful with a wonderful variety. The house was packed and everyone was entertained.

The menu for Friday night is:

1. Lemon chicken skewers, Greek potato salad and fresh green beans $10
2. Ratatouille Quiche—zucchini, eggplant, onions, garlic with feta and Swiss cheese served with a marinated vegetable salad and cheese biscuits $10
3. Italian sausage and eggplant lasagne with side salad $10

With more fruits coming into season, you should see more desserts presented. If I am not too scattered, that is. Please join us as we begin our second half-year. We couldn't be here without your on-going support and encouragement. Have a great week!