An explosion of energy! Spring!

Don't you just love the energy this time of year? You can just see the buzz unfolding each day. I always feel like the daylight savings jumps leap-frog us into the next season. So now, once again, the sun has not risen when I leave for work but it is still up long enough when I get home to remind me of all the yard work not yet addressed.

I have not yet learned to master the art of juggling cafe, Mom and home plus the other affiliations of which I've been a part for the last several years. I have been clearing the decks, so I can focus on issues closer to home. I have always felt it was important to give back to the community and have usually been a board member on some non-profit organization or other for the last 15+ years. Time for a break from that while working to strengthen our cafe's customer base.

We have had several people comment on our pricing. So I thought I'd share my thoughts. Yes, I know that the Friday night dinner is reasonably priced. Perhaps less than you would find elsewhere. We would prefer to keep prices such that you can be with us regularly, rather than having to save up! Besides, you want to have enough money left over for our "from-scratch" desserts. We know that you appreciate quality ingredients and we make that a priority. Occasionally, you will see something priced a bit higher. But for now we are content with the $10/12 range for Friday night dinners. However, as the price of gasoline and transportation increases, you might even find we are able to save you more by using locally sourced ingredients.

With the change of seasons we expect to have a more diverse availability of produce. I think we startled a few last week when we introduced several new things at once. Too many choices! We introduced the Trout Roman Sandwich that has wood-fired Rockbridge Rainbow trout, wasabi mayonnaise, tomato and spicy sprouts on our toasted Roman bun.  We also brought back the organic spinach salad and the real Caesar salad. Each salad can be enhanced with the addition of chicken, salmon, trout or shrimp— all wood-fired and smokey. We have other salads and sandwiches in the wings while you get used to these.

This week will include the St. Patrick's Day Dinner on Thursday night. We have fully booked reservations so it should be a full house. Thankfully, with Bruce's guidance, we are getting "feeding a crowd" down to a fairly smooth operation.

Watch for daffodils on the table this week. They come from Bruce's huge flower garden tended by Gordon Johnston. Speaking of Gordon, he and CD Scott are bringing their unique brand of hillbilly soul to À La Carte Café. This will be their first appearance as a duo, but these guys have played together for years as part of The Hellbenders. While not "unplugged" exactly, the decibel level will be greatly reduced as they apply their distinctive angelic harmonies and devilish instrumental skills to a set list of trippy folk rock featuring original tunes, Van Morrison classics, and more. CD Scott, guitar & vocals and Gordon Johnston, keyboards & vocals. So don't pass up this opportunity for a special musical experience. It'll be interesting to see what happens on Friday as the HEllbenders play here and the HIllbenders play at the Civic Center. There are bound to be a few confused souls.

Friday nights have certainly picked up. I'll order that trout again this week. I am planning in serving it baked and stuffed with portabellas, spinach and spring onions. It'll be accompanied by a rice pilaf and side salad.

The pasta dish—well, we have that lovely pesto made from fresh basil, garlic, walnuts, olive oil and Parmesan. I'll toss the pasta with the pesto and add in grilled fresh spring veggies—asparagus, peas, spring onions and mushrooms. Garlic bread and a side salad will accompany.

We are phasing out soups for a while. They just aren't moving as the weather warms up. But I am also planning on making sure we ALWAYS have 2 dessert choices available.

This week's menu—
Monday~ Featuring the Real Caesar Salad and the Organic Spinach Salad (with wood-fired shrimp.) You can add meat/fish to up your protein. I'll have apple pie as well as carrot cake for dessert.

Tuesday~Italian Tamales with orzo. This strange sounding combination was a hit a few weeks ago. The tamales are hand-built and tasty.

Wednesday~Thai chicken with peanut sauce over noodles and greens. This is a chilled salad. Also featuring the Roman Trout Sandwich. Plan on Angel food/ fruit parfait for dessert.

Thursday~ Spring Veggie Crepes with onion cream sauce. Organic Spinach Salad with wood-fired salmon.

Friday~Lunch: Reuben Sandwich—Corned beef and sauerkraut on grilled rye with Thousand Island dressing and Swiss cheese.

~Dinner—Entree #1  Fresh Rainbow trout stuffed with spring veggies and baked. Rice pilaf and salad.
Entree #2 Pesto Pasta Primavera, salad and garlic toast.