August 24-28 Gazpacho shooters, fish tacos, quinoa tabbuleh

August 24-28

Here we are beginning our 4th week at this game. We are really enjoying connecting up with people in the day-to-day course of business. For the last several years Jon has been interacting with the public primarily via telephone or internet. As a fiber artist in my other life, I would often spend many hours happily alone followed by weekends of meeting thousands of people at fine art shows. So this adventure has quite a different pace from our recent past.


As scary as this is, we are still having fun. I did get a couple of bad reviews on a thing or two and while it upsets me that anyone was less than pleased, I am delighted to get the feedback. I am not here to feed my ego. I am here to feed you. So I need to know what you like and what you didn’t. If something should fall short of your expectation—I want to know about it!!! Now the good news—I was stunned this week to have received phone calls from several of you raving about my specials. Score!!!!!!


On a personal satisfaction level, it is pure joy for me to see how quickly we have developed multiple repeat customers. As absolutely terrible as I am at remembering names when needed, I am actually beginning to remember customer names and preferences. It is a fun game to guess whose order it is by what has been requested. I know—silly grown-ups!!!


This week we finally found some new chairs!!!! One of our tables now sports an umbrella, and most of my plants from my deck at home are now in the courtyard. Several have ripening peppers and a good part of my basil and rosemary is coming from the garden on premises.


Mary Badiny has had a banner year in banana peppers. So I am working with her to find recipes that use them in large quantities. My first special of this sort will be a roasted banana pepper gazpacho shooter. The photo is those peppers before roasting. Aren't they beautiful!


These mild peppers have a lovely flavor—even better roasted. The skins and seeds are removed and the remaining peppers are blended with garlic, tomatoes, parsley, broth and lots of cucumber. It is very light, cool and refreshing without being overpowering in flavor. I know for many of you, gazpacho is not on your palette list. That is why I am producing them as shooters. You can give them a test drive in a 3 oz. serving for only $1.50.

My hope is that you’ll be willing to let me take you on flavor adventures. Last week we were largely in Italy with the Antipasto Salad (which we sold a ton of) and the Chicken Pesto Sandwich (that we sold even more of.) Gazpacho is primarily from Spain while the fish tacos are more of a Western hemisphere concoction and then we are back again in the Middle East for the tabbuleh.


As the week progresses, the weather will become more amenable for dining. We hope you’ll join us.


My sandwich special—Blackened tilapia tacos with chili lime slaw served on soft corn tortillas (you get 2). You may have noticed lots of hoopla lately surrounding restaurants serving fish tacos. Nationally they are hitting their stride. Eleven years ago we were eating them with gusto in Florida. There are several versions out there, but my favorite version has the tilapia marinated in a Creole seasoning and then cooked over a wood fired grill. They are finished off in the kitchen by a quick warm up and a squeeze of fresh lime. The wraps are a double layer of corn tortilla. Sharing the space is a chili lime slaw. Slaw means it starts with cabbage. Instead of being sweet or tart, this slaw has a very fresh taste with a lime kicker.




My salad special—Quinoa Tabbuleh with wood-fired chicken, grilled eggplant and portabellas. This dish is gluten free because the quinoa is being used instead of the usual wheat. Quinoa (pronounced keen’- wah) is a grain that is vastly overlooked. It has a high protein content and is very flavorful. If you like couscous, you’ll enjoy this. If you haven’t tasted it before and are curious—please ask for a sample!!!!!! I would be delighted to expand your palette range by sharing a free sample with you. If you are vegetarian, it can be ordered without the chicken. We are trying out a new grower-- Willow Mountain Mushrooms from Tecumseh, MO. We expect they will be providing us with portabella and crimini mushrooms regularly. With their sourcing we may be able to explore the flavors of oyster mushrooms and other more exotic varieties—all grown under the healthiest conditions possible and available to you for purchase at http://www.willowmountainmushrooms.com/.


Special event in our courtyard. Last spring, during a time when I was exploring income options, I met Donna Brown. We were both working for the U.S Census. In our various conversations I learned that her dream was to get her book published and out into the world. I find it very exciting to know people’s dreams and I loved hearing hers. Recently Donna contacted me to tell me that she had, indeed, self published her historical whodunit—“When God Turned His Head” and was using her pen name Cygnet Brown. The books are just being delivered from the printer. To celebrate we are hosting a book signing Saturday morning, August 28th at 9:00am- 11:00am. Jon and I will prepare a complimentary continental breakfast with pastries and fruit and provide coffee and tea. This is a free event open to the public. You are most definitely invited. Help us launch this new book with all the excitement it deserves!!!

Bring along a new customer and you both get $1 off your meal.


Schedule change—We’ve tried doing Saturdays but never served more than half a dozen meals per day. So we are going to give that up after next Saturday. We would rather be there when you are more likely to want us—during the work week. So after Labor Day we will open on Mondays and give that a try. It may be that Monday is just as dead as Saturday. If so, we’ll adjust. Tuesday – Friday is safe.


Jon and I both thank you for giving us a chance to share our dream with you. You make this happen and our relationship is a treasured one. Please join us again this week and take your next taste voyage—perhaps to places you’ve never been before. The courtyard should be comfortable and you can stock up on your vitamin D without discomfort. See you this week!