Well, last weekend was not our best. We decided to try to lure shoppers in on Friday and Saturday for lunch. That was a bust. One that will not be repeated this year. So we will NOT be open on Saturdays for lunch during your shopping sessions. I had very mixed emotions regarding being open during those times, so I am not disappointed. We old farts need more recovery time, and giving up our Saturdays was not done easily—but that is happily now rectified.
By the time you read this, we expect to have received our first snowfall of the year. All winter long, if you come in while foul weather is happening, remind us and we'll give you a double Lunch Bunch punch. We appreciate your braving the wet or cold stuff to come see us.
Did you notice the minor change in the lettuces in the salads? We have been able to get nice lettuces from Mary Badiny/Marantha Farm. She has a good volume now and expects to throughout the winter months. We are adding them into our usual Romaine. Are you a fan of arugula? If so, please tell me and I can add some into your salad at no additional charge. I am a big fan of arugula. It has a taste very similar to watercress—a peppery bite. Just tell me how much to add. Mary tells me she planted lots of it. Throughout the winter months we'll also have access to kale and Swiss chard. I know to add the kale to soups. But, beyond adding Swiss chard to quiche, I really have had little experience with it. So your input and ideas would be appreciated.
Will your office be having a holiday party of some sort? How about letting us cater it? We can make it quite simple for you and you'll get to eat lots of tasty, even healthy treats. Even our most decadent are at least made from real ingredients—like real whipped cream, eggs, cream cheese or butter. We make sure our flavors are real—like chocolate, vanilla and almond. We can work with your budget and most special dietary needs. We DO need a bit of warning, so 24+ hours is pretty important.
How about gift certificates for your employees or family members? We are delighted to see how well received our gift certificates have been. People LOVE them! You determine the value. We have them printed on a nice card stock and present them in an invitation-sized envelope.
We will be helping to cater several private parties again, this year. As we have gained experience, my confidence has grown. I enjoy getting to create outside my usual format. Presenting dishes that get you the kudos while keeping entertainment hassles to a minimum is one of our primary aims. Thank you for trusting me to make it work.
My menu is getting a bit of a shake-up this week as I re-organize from the weekend. Monday, which is usually quite low key, will get a nice entrée in the form of a pork loin stuffed with Granny Smith apples, shallots and white wine. I'll have oven-roasted root vegetables to accompany it. Beyond the usual onions, carrots and potatoes, there will be turnips, sweet potatoes, parsnips, and rutabaga. Don't miss this—perfect for a snowy day.
I invented a new pie last week. It is an apple pie that is topped with pumpkin custard. You see, I had this apple pie that just didn't look as full as I thought it should. I was making a pumpkin pie for our own Thanksgiving and decided to pour some of the custard right in on top of the streussel topping. It is now pretty as well as tasty. The dollop of whipped cream on top is just a bonus.
With the cooler weather, I have been digging into my stash of soup recipes. This week we'll start out with Bruce's beef and veggie soup. It has a nice flavor base and Jon got quite excited about eating it. Then I'll do a Tom Ka Kai for Tuesday. That is the Thai chicken soup that has coconut milk, lime, cilantro and tons of flavor. It is one of our most requested. Later in the week I'll do a beef and barley soup—guaranteed to stick to your ribs.
Desserts this week will include white chocolate cheesecake. Bruce has been tasked with digging out some of his family recipes of desserts. No doubt, something good will come of it.
So here is this week's Flavor Journeys menu ~~
Monday~Pork loin stuffed with apples and shallots. Served with oven-roasted root vegetables and a side salad. $6.50
Tuesday~ Pulled pork tamales with salsa verde cheese sauce and Spanish rice. $6.50
Wednesday~ Creamy chicken enchiladas with cilantro lime slaw and Spanish rice. $6.50
Thursday~ Spinach turkey crepes with tarragon hollandaise. Served with side salad. $6.50
Friday~ Baked sausage manicotti. Served with side salad and garlic bread $7.00
Reminder: we will resume Friday nights after our vacation in January.
Thank you for sharing your time, your ideas and your resources with us. We all benefit, and I feel very lucky.
~~Susan
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