Time for focus!

Before this Merry-go-round spins out of control it is time to channel some energy and set a straight course. The major holidays will be here before you know it. Here at the cafe we are gearing up for catering and making the most of the late-season harvest. Mary Badiny is bringing in her remaining tomatoes. Some we are drying for later use. Some are those tiny wild tomatoes that pack a bunch of flavor in less than 1/2 an inch. We are adding those to the salads as a bonus.

We are making good progress on the liquor license. This week I meet with city officials to follow the next steps. We'll have the criminal background check done this week. The taxes are paid. Our target is to have it all in place when we come back after the holidays. We'll be closed for 2 weeks following Christmas. We haven't seen our kids or grandkids in 2 years and plan to take this time to do so. We have one granddaughter we haven't even met yet!

The last of the green tomatoes have now been made into pickles by Bruce. We still have some of the dill, sweet and sour and bread and butter pickles. With the last of the local cucumbers already harvested, we'll wind down that aspect of our creativity until next summer. Last call for pickles!

We brought the tiramisu back. As it takes 12 yolks to make, we are also making the lime infused angel-food cake with drunken berry sauce. It takes 12 egg whites. It is all about good planning. We also have a  new pear frangipane tart. Oh my! The frangipane part is made with almonds ground up to a paste. It is one of my favorite flavors on the planet. With the pears being so available right now, we'll probably make it weekly for the next several weeks.
 
What with the world series, halloween parties, Scare on the Square and almost no reservations last Friday night we decided to be closed. We're rescheduling Bill Hilton later in November. This week we have Open Mic. I think I have heard that we will have several performers. It is always a nice surprise to hear who shows up. Remember— all performers on Open Mic get their dinner for half price.

So here is this week's menu—
Soups~we'll start the week with a traditional chili. Then Bruce will make his broccoli and 3 cheese soup. While it is creamy it isn't as heavy as some cream soups. That is because most of the broth is vegetable or chicken broth finished with cream and cheese.
Monday~Chicken Gyros are on sale for $5.75
Tuesday~Wood-fired chicken and Black Beans tamales with avocado and salsa verde sauce plus buttered and toasted cumin seeded rice. $6.50
Wednesday~Creamy chicken enchiladas with Cilantro broccoli slaw $6.50 (warning: these sold out super fast last-time)
Thursday~Quiche Lorraine with a side salad $6.50 (always a favorite)
Friday~Anti-pasto salad with corn muffin $6.50
Dinners: seafood~Shrimp Scampi with bread sticks and a side salad $12
meat~ Lemon Chicken Pasta with bread sticks and a side salad $12
vegetarian~ Savory spinach and mushroom crepes with rice pilaf and side salad $10

Your being a part of things here is important to us. We are thrilled when you share us with your friends and family. Does your office manager have a copy of our meeting menu? If you'll be entertaining friends this holiday season, let us make it easier for you.  We can put together appetizer platters and dips as well as entrées and sides. We're not yet up to a full scale operation in this aspect—so a bit of notice is appreciated.

Have a wonderful week—
Susan