Directions and options

From the very beginning we have made an effort to keep you, our customer, aware of decisions that face us and have invited your input. It was after listening we learned that being able to serve beer and wine would increase the pleasure factor of eating with us. We heard loud and clear that while "made fresh" was important, so too, was speed of service. It is in that spirit that we seek your input regarding adding gluten-free foods to our regular menu.

We are seeing more and more folks looking that direction for long-term lifestyle changes. Removal of gluten from the diet frees up one's intestines from trying to digest ingredients for which many bodies are ill-equiped. Quite often we are seeing people whose medical professionals are prescribing that they eliminate gluten from their diets. In our own family, our elder son's whole family has gone gluten-free. For many families the search for solutions to too much mucous, ADHD and autism have sent them down this road. My recent research is showing that many restaurants nationally are adopting some of these practices as an option for that portion of their customer bases. Gluten-free means no wheat or barley. In the American diet, gluten is most often seen in breads and doughs. It can turn up in salad dressings and all sorts of places one isn't looking for it. It is what makes bread have that soft texture and holds the lightness together. It isn't necessarily harder to make gluten-free options but some of the ingredients are more expensive and some of the techniques are more cumbersome. Using alternative flours, such as rice flour, potato flour and similar flours replace the wheat.  For this cafe, many of those techniques are already incorporated into our style—like making things from scratch. We already offer many gluten-free options but perhaps a bread or crepes made this way would open the doors to serve more folks. Have you been advised to reduce your gluten consumption? We invite your input.

I am using this blog today for a bit of shameless self-promotion. The three of us that make this place survive are also artists in our own right. Jon is a wonderful songwriter and has his CD available. If you haven't heard it, Jon has a listening station set up near the register. While awaiting your order sit down and listen for a few moments. His laid back swing style is easy on the ears and will have you humming in no time. Bruce's photgraphic talents are available as prints of his floral portraits. I have silk scarves, flower pins and, of course, my quilts and quiltlets.

If you have a staff or family that need a holiday gift of sorts, our gift certificates are proving to be VERY popular. We can do them in any amount you choose. Twenty-five has proven the most popular but ten dollars is just as nice. If you need to buy in quantity, tell us. We can make you a deal.

It is not too late to order dishes to take to your office party. Last week we did a bunch and we'd like to do more in the next 2 weeks. Keep life simple for yourself—order a platter of something you can bring—like bacon wrapped stuffed jalapenos, Tuscan chicken salad on brushetta, or perhaps a dessert such a  a cheesecake or tiramisu. 

This week the menu will work around the wait for a replacement part for our bread machine. It should arrive by Monday afternoon. Until then I'll be making the dough by hand and my time to make other parts of our menu shortened. Therefore, on Monday I'll be making a spicy pork empanada. This "meat pie" is out of Argentina and is stuffed with pulled pork, chopped olives, chipotle chilis and cheese. The crust is a puff pastry. I'll serve it with a side salad for a balanced diet. $6.50

Tuesday Bruce will tantalize us again with the Cashew chicken tamales and fried rice. This take on the classic cashew chicken has all the elements and flavors you expect in a cashew chicken but in a tamale. $6.50

Wednesday I'll bring my pizzas back with a pizza featuring mushrooms, artichokes, grilled onions and sliced Roma tomatoes over a sun-dried tomato zesto. Served with a side salad. $7.00

Thursday I'll do crepes with ham and asparagus with a swiss cheese alfredo sauce served over a bed of freshly sautéed baby spinach. Served with a side salad. $7.00

Friday brings us chicken Marsala over egg noodles with a side salad. $7.00

We are still working on the paperwork for the "Tarvern Permit" and will bring back Friday evenings after we re-open following our 2 week vacation. We'll re-open January 9th, hopefully with the permit in place.  Thanks for joining us.

~~Susan