First of all—this Saturday we will be open. This is an exceedingly rare event. We'll be open because it is the first weekend of deer/gun season and there is a tradition in these parts for the women who aren't hunting to be out shopping, instead. Kathy and Frankie at Simply Chic clued us in to this phenomena and were the ones who suggested we might be open. So we will be. If you have not been able to join us previously because of your work schedule, or know of those in that category, this would be a lovely time to experience our lunch menu. Perhaps a few of you will be among those out shopping and can make us a part of your shopping spree. We'll be open from 11a.m.-2p.m. I know Kathy and Frankie have some pretty spectacular deals going for this annual event, too.
Next—This Friday we will host Renee Wood Trio. It will be the last Friday night we will be open this year. Between now and Christmas the café will be available for private parties during the evening hours. We will close entirely for 2 weeks immediately following Christmas. We'll be seeing our kids and grandkids whom we have not seen in two years. When we return January 9th, we expect we will have our beer and wine permit. This will allow us to serve beer or wine with lunch, catering or at our Friday night dinners. Our focus will remain on local/ regional fare and this will extend to the beers and wines. We'll plan on hosting tastings and, hopefully, educate our palates along the way. I have much to learn about pairings and celebrating regional wines. We can all learn together. I think it'll be a fun adventure.
Then—we are looking at revamping some of our Friday nights. We are currently surveying for feedback for a once-a-month-fine-dining experience. We would be creating a meal of magnificant delicacy, multi-coursed and splendid. The cost would be in the realm of $25/person. Pairings with wine or beer would be available. It would give me a chance to bring out the fancier ingredients—fresh seafood flown in, unusual meat sources, high grade cuts, etc. Because this would not work for just a few, we would have to have a high enough participation level to keep it up. I would love to explore various ethnic cuisines, sharing the lore behind the dishes and acquainting you with a more worldly palate. This would, most likely, replace open mic night on the first Friday. The note cards on the table are for your feedback and to let us know your favorite regional beers and wines. We really do want to structure our cafe around your needs and wants. So pipe up!
The holiday catering is already heating up. We will be producing several office holiday lunches for various staff around the county. Hopefully, we'll be preparing foods that are familiar while allowing you to have new taste experiences. If you have a staff luncheon planned, please give us a shot at preparing it. I'm betting your colleagues will thank you.
We are exploring more custard type desserts as the season heads toward the colder temps. My first one that I am excited about will be coconut cream pie with meringue. Of course, pumpkin will be in the mix as well as lemon curd, and various creme brulee. I can't wait to learn to use the torch to melt the sugar on the creme brulée. Bruce has brought back his tira misu. It will be available most days. As far as we can figure out, we are the only place in the region to make a real tiramisu. We use real mascarpone, a dozen egg yolks, real lady fingers dipped in real coffee liquor and real whipped cream. Recently, one of our customers had us make one for his girlfriend's birthday. She wrote to tell us how she used to eat Tiramisu while living in Italy and this was the best version she had had since leaving there. I'm not sure if Bruce's head will fit through the door on Monday...or perhaps it is just that he is floating 3 feet above the ground. While I love creating fusion fare that mixes up the cultures somewhat, bringing you authentic foods created without shortcuts, using quality ingredients continues to be a big part of our mission. So many options these days begin with "I need a faster way." There are simply times when faster isn't better.
Here's the week's menu—
Soups~ all week French onion soup. A batch takes almost 10 pounds of fresh onions that are cooked down for hours to release their sweet goodness. Later in week~smoked sausage, kale and potato soup
Monday~Tuna Romans are on sale at $6.99 This tuna steak is seared to order and served on a Roman bun (made inhouse) with wasabi mayonnaise, tomato and spicy sprouts. Served with chips.
Also~Antipasto salad is $6.50 containing lettuces, salamis, ham, turkey, bell pepper, red onion, roasted red pepper, black olives, swiss cheese. Hefty!
Tuesday~ Sweet and sour chicken tamales with a confetti rice. Bruce's specialty! $6.50
Wednesday~Chicken Pad Thai $6.50 We've got the real deal made with tamarind, lemon grass, rice noodles, egg, sprouts, lemon...yum!
Thursday~ Turkey casserole. I know...we need a better name for it. It is made with fresh turkey breast, fresh and canned tomatoes, mushrooms, bell peppers, onions, mostaccioli (a form of macaroni) and lots of parmesan cheese. We'll serve it with a side salad. $6.50
Friday~ To celebrate Pimento cheese month, eat our pimento cheese quesadilla. Made from scratch, the pimento cheese is mostly chopped up cheddar cheese, plus roasted red peppers, some real mayonnaise, a jalapeno or two and finely minced onion. As the insides of a quesadilla—marvelous! $6.50 with a side.
Friday night dinners~
Seafood~Pan-seared rainbow trout, roasted root veggies, sautéed brussels sprouts plus side salad $12
Meat~Pastitsio. This authentically made Greek casserole of layered beef and noodles has both a tomato layer and a creamy cheese sauce layer. Served with a side salad and warm bread. $12
Vegetarian~Whole wheat noodles with broccoli, red peppers, carrots, shitakes, onions and garlic. With a side salad and warm bread. $10
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