More celebrating!

Whew! Last week was brutal, wasn't it? I am so glad the end of the week cooled off a bit or we would have had a tiny week. Nobody seemed to want to go anywhere. We are trying to figure out ways to out-produce the weird weather. Since it can hit anytime of year—storms, frigid cold, extreme heat—we want to find ways to nullify its impact. Most restaurant owners would just "wait it out." We think we are more creative than that. So we are coming up with a "come in spite of the weather special." Tell us what it would take to get you to come in to the cafe despite extreme heat, frigid cold or soggy wetness. We'll design our special around your wishes—TIME TO SPEAK UP!

This week's entertainment will be Jon Lumsden. I am so tickled to see he is building a local following who appreciate the laid-back jazz Jon produces. Yeah, I know I'm prejudiced. I get to hear him every day. But his sound is so rich and mellow. He is always adding to his songlist—mostly tunes from the Great American Songbook. Does that term leave you wondering? It is a collection of tunes from the first half of the 20th century composed mostly for Broadway, the movies or the popular crooners of the day. Jon's style allows the beauty of the tunes to come through and his rich, liquid voice adds a depth that only a live perfomance can capture. Enjoy his sound while dining on our freshly prepared dinner entrees. Remember, everyone dining with us this Friday evening will get a free copy of Jon's CD-a $10 value! If you like a mellow, bluesy-jazzy sound, you'll really enjoy his CD!
We are still feeling a bit giddy when we realize we have successfully survived our first year in the restaurant business. This is a typically, highly volatile business with no guarantee of success. We credit our success largely on providing what you really want to eat. You have generously shared your desires and we've strived to keep up. So far—so good.

For the first time, we are raising our prices—slightly. Overall, the average is 25 cents per entree. Hopefully, it isn't enough to scare you off, but is enough to help keep up with utilities and some recently increased costs. I know we aren't the cheapest lunch in town. But insisting on fresh ingredients, as local as possible, can sometimes cost a bit more than packaged ingredients. Plus the money spent is kept in the local economy helping to sustain the gardeners and protein providers.

Interest in FRESH seafood is gaining momentum. As I mentioned last week we have access to fresh- from-the-boat seafood from several docks around the country. The trick is that each dock has a 25lb minimum. This week the Coho salmon return to Seldovia Point, accessible only by air or sea across Kachemak Bay from Homer on the Alaska’s Kenai Peninsula.  I am planning on placing an order for 25lbs. on Monday for a Thursday delivery. These wild-caught Cohos will be shipped via Fed-Ex Air Express less than 24 hours out of the water. So that will be the featured seafood this week. If you treasure fresh-caught wild seafood like I do, you'll be delighted with Friday night's menu. Plan now to be there and get your reservation in early! 505-0302

The tomatoes are at their very best right now. I hope you have noticed how incredibly deep red and juicy they are in our salads and on the sandwiches. I get a thrill every time I slice one. Mary and Skip Badiny are bringing them in to us and we could not be happier!

Here are the lunches this week—
Monday~Veggie quiche. This has tons of fresh local produce in it—spinach, onion, garlic, red pepper, zucchini, corn plus mozzarella and farm fresh eggs. Served with seasonal side—that could include fresh fruit, Italian potato salad, heirloom cucumber salad. $6.50
Tuesday~ Pulled pork tamales with colorado sauce (red sauce) and Spanish rice. $6.50
Also all week, after Monday—Columbia Restaurant's 1905 Salad features turkey, Swiss cheese, tomato, Kalamata olives, Romano cheese on Romaine base; finished with a lemon/worchesterchire based dressing. $6.50
Wednesday~Ginger chicken lettuce wraps; cool refreshing yet filling. With seasonal side. $6.50
Thursday~Pesto Pizza with fresh local tomatoes, local banana (mild) peppers, local shitakes, red onion, and mozzarella. We make our own pesto using local organic basil. Served with side salad or fruit. $6.75
Friday~ lunch will also be very special as I will make sashimi from that fresh wild caught Alaskan Coho Salmon. It will be served over a bed of sushi rice and garnished with pickled ginger and lemon. Wasabi and soy sauce accompany.   My taste buds are primed and ready to launch!!! Talk about anticipation!!!! Side or cucumber salad included in the $7. price tag.

Friday dinners~
A: seafood—Fresh, flown-in wild-caught Alaskan Coho Salmon. We'll wood-fire it to give it a light smoky flavor and then finish in the oven. It'll be served with an Arkansas rice pilaf. Your meal will start with light salad. $15.
B: meat—Spaghetti Carbonara. This classic pasta includes lots of bacon, egg, garlic, onion, parmesan cheese. It'll be served with garlic bread and a side salad. $11
C: vegetarian—Vegetarian sushi; three different vegetarian sushi rolls plus cucumber salad and oven baked eggroll. $10.

We hope you are enjoying this ride as much as we are. Your continued support and enthusiasm are the energy that keeps us going. You inspire us to take bigger steps and go up steeper hills. Thanks for being there. You give us courage.

~~Susan