Now onto the Flavor Journeys--
I am asked almost every day when we will have the white chicken chili again. The answer? THIS WEEK! This concoction starts out with a pot of freshly cooked navy beans. We add onions, garlic, hatch chili peppers, cumin, chili powder, etc. and Jon's wood-fired chicken. This smoky base note is the foundation. The cumin is a mid-range flavor note and the top note is the warm created by the hatch peppers. We are building layers of flavor just as a perfumier would build a fragrance or an artist a color palette. It helps to know how each flavor is experienced on the tongue and through the nose. Did you know your nose is a big part of flavor appreciation? My mother, who was on steroids for bronchial problems years ago, no longer has any sense of smell. She misses out on much of my flavor offerings.
Our second major flavor journey this week is Black Bean and Chicken Tamales. I made up a mess of black bean frijoles. Frijoles are beans that have been pureed and are meant to be smeared or reheated with cheese etc. They were the beans smeared on the Texas-style Nachos we served on Friday night. Bruce suggested we make tamales with the big batch we have. Don't you just love tamales? Most people have no concept of the time involved in producing them. The corn husks must be soaked, the masa is made with ground limed corn and some kind of fat— usually lard in a traditional Mexican kitchen, then broth and made into a thick paste. This paste is smeared onto a softened corn husk. Then the beans (which have cooked overnight, then pureed) are layered on top along with the chicken which has been wood-fired then pulled (a method that keeps the meat texture in longer strings rather than simply chopped and is all hand done). The whole thing is rolled and tied, and then they are steamed for half an hour. This cooks the masa into the more cornbread-like texture. They get unwrapped and smothered with a sauce. I'll most likely do a green sauce of some sort with the hatch chilies as the base. Hungry yet?
I have to comment on last Friday night—it was a blast! We went from zero- 60 in no time flat. I mean we opened at 5. Around 5:30 we finally were prepped to deliver. Suddenly the orders piled in. What we were not prepared for was the ordering system. We were so used to the order forms Jon had printed up for the lunch menu that when we had no similar forms for the tapas menu, we stumbled. It wasn't until later I thought—how about a regular restaurant order book—duh!!!!! Also, we are used to knowing who is there and where they are sitting. We hadn't even numbered our tables to know where to deliver something. Sheesh!!! This is the kind of learning curve we are struggling to climb. Seems simple when the baby steps are taken. It's a whole 'nuther thing when folks are waiting!
We are enjoying planning out various flavor journeys on Friday nights. I am sure, given a bit of time, that there will be some foundational menu items that can be counted on. But don't be surprised if we have a totally different menu every Friday night. We have cultures to experience flavorwise. Because we are small we have the flexibility to take off in various directions. Also, the Friday night venue gives Bruce and me a chance to try out menu items for other functions. Like this Friday we'll have stuffed grape leaves. Why? Because we are catering a gourmet dinner on Monday and need to perfect our grape leaf rolling. Besides, we love to try out new things. The Friday night venue is more laid back. No one is in the hurry they are at lunch. Friday night is ADVENTURE NIGHT!
We did some pretty extensive surveying Friday night. I left them at the cafe without getting a real chance to go over them in depth—yet! What we did learn is that you are enjoying our offerings, so far. You are glad to have a Friday night place to go and you are glad we are providing "something different." All Right!!! Everyone seemed to enjoy Jon's music. There was tons of chatter—so we know you were enjoying each other's company. We are listening to your feedback and will be designing the Friday nights to fit your pleasures.
Other progress—we have added ceramic bowls for the soups being consumed in-house. We didn't like using Styrofoam any more that you did. But we had a hard time finding bowls that were the correct sizes. They were either tiny or enormous. We will also now have access to some recycle-able bowls for carry-out. We'll shift them into the fold as soon as we run out of the Styrofoam.
We are constantly keeping our eyes out for café chairs at auctions as well as smaller 2-top tables. We know the plastic outdoor tables are not ideal. They are too wide to be able to have an intimate conversation—not to mention they are not completely flat, so drinks could spill easily. But anyone who has followed us from the beginning knows that we are doing this all without extending our credit lines further. We are totally "pay as you go" which means that our upgrades come as the cafe can afford them. By spring, we expect those tables to be reserved for outdoor use. We'll have several tables set up along the "arcade." This time of year the arcade becomes a wind tunnel and even on warm days is too chilly for comfortable dining. But come spring...
As I mentioned last week, I had ordered sushi lanterns to notify you when sushi is being served. Here is a photo Bruce took of ours being displayed. Thursday will be our main Sushi day.
This week is forecast to be bitterly cold. We will keep the temp warm inside and the coffee on. We have ordered some pump-style coffee carafes, which will mean no more cold coffee. Yea! I prefer to use Starbucks French Roast beans which we grind for each pot. We double filter the water so the taste is pure and non-chemicalized. We always provide real half & half, turbinado sugar, honey as well as white cane sugar and various artificial sweeteners. Do you want stevia as an option? Let us know.
The "came back treat" this week is cannoli filled with ricotta & cream cheese, sweetened with powdered sugar and flavored with candied citron and fresh orange zest. I finally got to eat one Friday night. Wow! It deserves a cup of coffee and a few moments of concentrated TASTING! Bruce is much more skilled at using a pastry bag and is teaching me. Holy Moly! That's good. In case you are not aware of our "Came Back Treat," it is a creation only for those who make it in more than once a week. The items are not for sale. They are handed out free and are especially made as a "Thank you" to those who frequent us more-than-weekly.
Thank you for choosing our cafe for your lunch. We appreciate your feedback and want to be your number-one choice when it comes to eating lunch. We have loved getting to know you as you visit us. I am SOOO glad I had the kitchen built out front so I could meet you all, too.
See you soon!
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