We are busy juggling tasks. This time of year we are preparing for the NATF invasion. It all happens the 3rd week of June just following the Old-Time Music Festival. We are honored to be providing the food to fuel this national audio theater conference for the second year. Among the many tasks in prepping for their week are making extra desserts, loads of breakfast muffins, and other items that can be prepared ahead and frozen. All this happens while also making good food for you!
We are very proud of our own Rick Mize. He and his musical buddy, Dustin Collins, make up Chief Wahoo and the Electric Tonic. They were featured performers at last Saturday's Relay for Life. You probably have met Rick as he is very active at lunch and does table service on Thursday and Friday nights. I am thrilled to have his talents in the kitchen, as well. He has proven his chops at every cooking skill asked of him as well as having a delightful attitude and genuine friendliness. We hope to keep him challenged and happy. Last week he was shining with his creation of a dark chocolate mousse, layered with white chocolate mousse and whipped cream, surrounded by Kahlua-dipped lady fingers. We need a name for this creation! He also did a wonderful Neapolitan Pie—graham cracker crust, dark chocolate mousse, fresh strawberries and whipped cream. He's just gearing up to dazzle us. Go, Rick, go!
Many of you have asked how my mother's surgery went. Thank you. She is doing well. Her hand is healing nicely and she is getting feisty again.
Some of you have asked about renting the space next door for small special events. If you have a class you'd like to teach, a board meeting, or just a small private party, the space can be rented. If you include our food in your event, the fee may be waived. The only time the space is not available is during our lunch service, as we need all the tables for our daily customers. If you have questions or want to know about the space's availability just check in with Jon or me. We'll fix you up.
I was inspired this week to bring back the real Caesar Salad on Tuesday. We make it with fresh garlic croutons, real eggs, Parmesan, Worcestershire, lemon and, yes, anchovies. The anchovies, while a very important ingredient, do not stand out flavor-wise on their own. They add the umami direction to the salad. According to wikipedia, Umami /uːˈmɑːmi/ is a savory taste which is one of the five basic tastes, together with sweet, sour, bitter, and salty. Umami is a loanword from the Japanese umami meaning "pleasant savory taste." Umami is the earthy underlayer of flavor often provided by mushrooms, anchovies and in other restaurants, MSG. You can order the Caesar salad by itself or with wood-fired chicken or trout. I'll keep it all week.
Another returning lunch special this week will be the pimento cheese quesadilla with wood-fired chicken. I expect it'll be available Wed.- Fri. unless I run out sooner.
This seems to be request week, too. The Bahn Mi sandwiches should be available Wednesday and Thursday. I have to juggle making the bread for dinner with baguettes for the sandwiches. The oven only has so much room.
Another request being answered is the chicken pot pie. I'll make it for lunch on Thursday and serve it with a tomato salad with shallot vinaigrette, capers and basil. The pie will be loaded with fresh veggies like green beans, vidalia onions, red potatoes, fresh corn, fresh carrots and tied together with a chicken-based cream sauce. I'll use a bit of tarragon, a tiny bit of dill and garlic to bring in the fresh herbs. We make our own pie crusts using butter. This item usually sells out quickly, so if you have your stomach tuned to it, I encourage you to call in and have us save a serving for you ... maybe even the day before.
Friday I am making creamy mushroom crepes. We have lots of eggs in addition to the mushrooms and it just made sense to go that direction. Like you, I look through my larder and figure out what we can create on the fly. Except I have to make a commitment and stick to it, once made. I do love the flexibility that our style of cafe offers. As an artist first, I must scratch my creative itch. If I made only the same things every day/week/month I would be bored to tears and out the door pretty fast. Instead, you get to play along with my creativity. Sometimes I am perusing foodie magazines, other times following trails over the Internet or television. Many times, inspiration hits while looking through one of my many, many cookbooks. Perhaps, in most restaurant environments this would be non-optimum. For me, it is a playground, a blank canvas each week. Your encouragement and continual support tell me what I am doing is desirable. So I'll continue. Thank you.
The Flavor Journey this week is vaguely Italian or at least Mediterranean. I'll roast chicken breast quarters, skin-on, with rosemary, lemon and honey. They will be accompanied by zucchini in a tomato garlic sauce and rice pilaf. The flavors should be rich and intense. $10.99
The seafood dinner entrée will be poached wild salmon with peas and wild mushrooms. The salmon will be cooked to order, poached in white wine. While that is happening, the mushrooms will be cooked in butter and the poaching liquid. Peas are then added along with heavy cream. I think you will find it charming but not heavy. You'll get all the freshness of the season cooked just for you. $14.99
Thanks to you, we are having a blast! You make it okay to have fun while running a thriving business. We are always working to make the environment at the cafe one that is comfortable and welcoming. We are proud of the atmosphere we have created and thrilled when you share it with others. Changes will occur that upgrade the warmth and feel as we can make them happen. Thanks for being a part of our adventure. You are a very important part of it.
~~Susan
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