It may be really hot here but just this morning the sock-eye salmon were making their annual run in Kanai, AK's frigid waters. A few were diverted and are now on their way to West Plains, MO. We have 30 pounds of heads-off, dressed whole fish arriving on Tuesday in time for dinner. This means we will have the salmon every night this week. I will simply give it a fast bake and top it with an sauce. To accompany it , I'll be making the best of the fresh local ingredients. Last week was totally a team effort. We simply could not have pulled off the miracle that we did without our intrepid team that worked many, many hours beyond their normal ones. Getting up really early 6 days in a row, Rick was helpful beyond measure. Sharon O. pitched in when one other person got quite ill and couldn't help. Sharon just quietly jumped in and did her part—day after day. Thank you, Sharon! Stephan was a real trooper, coming in day after day to face mountains of dishes and getting thrown into the lunch maylee as well. He spent more than one afternoon in shell shock. Steve came in on short notice to rescue us, twice. Ashley came in after working long hours on her nursing degree each day, staying late even when getting up early. Without you—every single one—we would have looked like the Keystone cops. Instead, I think we pulled off a remarkable showing. We fed the NATF folks dinner Sunday night and breakfast all five weekdays. Then we catered the Board of Governors' Reception for MSU as well as serving one of our top 10 busiest weeks. Had we not closed on Wednesday night due to my exhaustion or opened late for dinner on Thursday night, we probably would have had our highest ever week. Whew!!! Nicely done, TEAM!!!!
As I write this, Jon is off to Earle, AR to pick up some new tables and chairs for the annex. He is being helped by Phil O. who is sharing his pick-up truck. Our neighbor, Shorty, is once again offering his flatbed trailer. So much of what we do here is supported by our friends. We truly feel that what we are accomplishing here is an effort by many to create an environment you want. When you offer your excess produce and herbs, I am delighted. You may be overwhelmed by the produce your garden is producing, I am just grateful.
Another friend is lending his voice this week. Gordon Johnston, local keyboardist and songwriter, will join us Friday night this week. He covers lots of Van Morrison and writes some fine tunes and lyrics. He is also the one for whom I made the most recent quilt. I am forever grateful for that commission as it kept my fingers in the fiber game, thus keeping my fiber urges alive. Thank you, Gordon. That is a true definition of a patron—one who does things to actively support my efforts as an artist. I am lucky to have your support.
At the request of several customers, I am adding the Shrimp Pasta and the Rainbow Trout to our regular dinner menu. Thank you for letting me know you'd like those options regularly. We've recently added a contract baker to our team. He is baking the French baguettes to our specifications and delivering twice a week (and he does a better job than I was.) This allows us to have the pork bahn mi most every day and frees me up to make more desserts and keep the dinner and sandwich breads fresh. Yeah!!
I am especially enjoying introducing recipes that take advantage of the current produce available. We are moving into the part of the season where eggplant and tomatoes are starting to shine. With the heat, fresh citrusy flavors are required to bring things down a notch. I think you'll see some of that reflected in this week's menu.
Tuesday~ the pork bahn mi and pulled pork sandwiches take center stage with 50 cents off either.
Wednesday~ Thai peanut noodle salad with wood-fired chicken $7.50 or teri-yaki grilled shrimp $9.50
Thursday~ Italian shrimp salad—shrimp, rice, lemon, parsley yum! $6.99
Friday~Stir-fried beef with udon noodles $6.99
Seafood~FRESH sock-eye salmon oven roasted and topped with Charmoula sauce made with jalapeno, parsley, mint, and ciulantro over crispy grilled polenta $15.99
Flavor journey~ Cajun-seasoned pork chops with dirty rice, green bean and squash stir-fry and Juliet tomatoes with eggplant puree $11.99
We look forward to having you join us this week. We will only be open 2 days next week in order to celebrate the 4th with our friends and family. Have a great week.
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