Week of August 30-Sept 3--SUSHI !!!!! & Sirloin

What a glorious week we just had! The weather was wonderful. We had our first public event and we served our most meals yet. What could be better? Next week!

Cygnet Brown signing my copy of her book When God Turned His Head

Author Cygnet Brown launched her new book When God Turned His Head with a book signing in our courtyard Saturday morning. I’ve attached a photo of me getting my signed copy. My 81-year-old mother is an avid reader and has claimed first read. Fortunately, she is a fast reader. You can find more info about this local author and her work by going to her website.

Julie Shaw has brought us the makings of a fine little fountain for the courtyard. While we work out the mechanics we can enjoy its funky styling. Thank you, Julie. Julie is best known for her mosaic work. We are expecting the arrival of components for our pond in the next week or two. Hopefully, it’ll be complete with goldfish and lilies.

Wendy and Bob Semyck have Willow Mountain Mushrooms in Tecumseh. They delivered the freshest portabellas I have ever seen. The gills were a dry light brown. Not that usual dark brown verging on wet and slimy you usually get at the local grocers. I am incorporating their lovely ‘shrooms into the Grilled Sirloin Salad—more on that later. Wendy and Bob have been in the mushroom business for a long time.For Bob, over 20 years. They have five (FIVE!) children and growing the mushrooms is a family endeavor that allows them to spend much time together. The kids often travel with Bob and Wendy on their outings to vendors and I was delighted to meet them all. Visit their website at http://www.willowmountainmushrooms.com/ or pick up a batch at the Howell Valley Grocery on east Business 63 or at D& D Produce on Gibson.

While the country has been going through a massive egg recall, we have been enjoying our lovely rich-yolked eggs from Black Bell Acres. Their eggs, often with a light green or brown shell, are the main component in our egg salad sandwiches. Those are very happy chickens laying very rich eggs.

We have scuttled Saturday lunches and are adding in Mondays to our schedule. Since our clientele is largely those seeking work-day lunches we thought it would be more appropriate. Hopefully, you won’t have too many leftovers from the weekend and will join us on Mondays.

We have ordered umbrellas to provide shade for our other 3 three round tables. More and more are joining us in the courtyard as the weather settles down. We are fortunate to usually have 6 months of the year in the moderate category. Now that we are past the most grueling in the heat department, you can enjoy a gentle breeze while getting your Vitamin D and nourishing your body.

New Community table—We have just added a longer 6-person table that will provide a friendly place to visit with others who are likely dining alone. If you wish privacy—pick one of the smaller tables. If you wish for possible company, sit at the community table and take advantage of the opportunity to meet new friends or visit with old ones. We’ll be adding an umbrella for that table shortly.

This week's specials—We’re globetrotting to Asia this week. The 2 specials are 1) California Roll, Miso Soup and a cucumber/seaweed salad for $6.25 and
2) a Grilled Sirloin Salad with oriental dressing. Also $6.25

I KNOW that California Rolls are not truly Asian. If you are a sushi fan, you are already aware of the ubiquitous roll. It is made of sushi rice, surimi crab (yeah, it is the fake stuff but traditional), avocado, rolled up in a nori sheet (seaweed wrapper) and garnished with sesame seeds. We’ll have wasabi and soy sauce to add your touch. The miso soup is made with a fish broth (dashi), miso, and has a bit of tofu, seaweed, green onion and mushroom. The cucumber salad starts with Mary Badini’s organic cucumbers, sprinkled with rice vinegar and sesame oil, a bit of chopped dried seaweed and black sesame seeds and a bit of Spike seasoning.

The second special is the Grilled Sirloin Salad. The steak is marinated in a distinctly Asian marinade—ginger, garlic, jalapeno pepper, lime juice, sesame oil and soy sauce-- and grilled to medium rare, chilled and sliced. It tops a bed of chopped Romaine with tomatoes, red onion, mushrooms and bell pepper. A variation of the marinade is served as a dressing. Vegetarians-- request portabellas instead of steak!!!!

We were delighted with the response to last week's specials. Three days we sold out of at least one of them. I do have the ingredients to make a few more of the gazpacho shooters if you didn't get a chance to try them.

Thank you for spreading the word. It is because of you that I am able to do what I love. Thank you.