Crab Week!!

At last! We have 25 lbs of stone crab being delivered on Wednesday. They are being harvested by a husband and wife team out of Aripeka, FL off the vessel Karonika. Tuesday they bring the crabs in and boil the claws and Wednesday they arrive. When was the last time you went to a restaurant that could connect you this closely to the source of your food? Besides, stone crabs are the ultimate renewable food source. When harvested the crab is allowed to live, one claw is removed and the crab is tossed back into the water to grow another claw. By law, only one claw is removed and it takes about a year to regrow the lost appendage. Of all the crab I have tasted, stone crab is the sweetest meat. As in Florida, we'll offer the crab warm or cold and provide a mustard based sauce for dipping. If you request it warmed then we'll also provide clarified butter for dipping. To make this food something that everyone can at least get a taste of, we're offering individual claws as well as dinners. The ones we have ordered are mediums which range in size of 6-8 per pound. We'll crack them, provide a nutcracker and pick and let you at 'em. Can you tell I am excited by this? Last spring you showed me there was enough support to make this risky purchase worthwhile. I thank you for that support and encouragement and hope that we can count on the crab lovers to get in this week.

I am often asked why we don't do more beef dishes. This is primarily because I don't have the experience to feel confident serving steaks cooked-to-order. However, I am happy to do other beef recipes. This week we are doing beef stroganoff. It has been interesting researching various recipes to find the most authentic one that doesn't rely on pre-made ingredients. The classic stroganoff originated in Russia but has been adapted around the world. Depending on where it is made, it might be served over potatoes, rice or pasta. I'll serve it over egg noodles, and I'm using a very classic recipe that incorporates mushrooms, sour cream and white wine. Come on, you beef-lovers, this is your chance.

We are fast approaching the party season. While we are already booked for several parties, we do still have a couple of openings. We can also make party platters for your office party that you can simply order and pick up. But don't put off making those plans. I'll be happy to sit down with you and plan a menu that meets your budget, takes the pressure off of you and makes you look good. Win-win!

We have finally planned our first beer tasting. It'll be Wednesday November 14  from 6:00-7:30. With the help of Phil Wages and Great Rivers Distributors we've selected a half-dozen craft beers for your delight. We'll pair them with appropriate appetizers. I have Rick tackling some sausage recipes, and we hope to present them at the same time. There will be a limited number of seats available for this event and we're taking sign-ups now. The cost per person is $10 and includes the beer sampling and appetizers. If this is well supported, we'll make this a regular feature. Wine tastings will come soon, too, I expect. I look forward to learning more about pairings and how these beverages are created and what differentiates them from each other.

Scare on the Square will be happening Friday evening, and we will participate by handing out goodies. I have heard it can be a bit wild. Sounds like fun to me. Make sure your kids or grand-kids stop by.

Have you considered gift certificates for your holiday gift giving? Providing an opportunity to taste our menu is a gift that is always appreciated and sooo easy for you. Think about it. We'll make sure to have plenty on hand. If you know you'll need several I suggest you give us a 'heads up' so we can print an adequate supply.

Lunch specials:

Tuesday~ The latest addition to our regular lunch menu is the Pesto Pizza. This item already has a strong following at dinner. We will now have them on the daily menu. This Tuesday they are 50 cents off. We make the dough and the fresh pesto, add fresh mozzarella, wood-fired chicken, chopped roma tomatoes, red onion, and mushroom. Normally $7.50 with a side salad. Tuesday $7.00

Wednesday~ Empanadas with a side salad $7.50 This is the classic Cuban version with beef, raisins, potatoes, onions, bell peppers and olives stuffed into a folded pastry and baked. Paired with a side salad, it makes a filling meal.

Thursday~ Chicken cordon bleu panini sandwiches: chicken, swiss cheese, ham all melted together in a pressed sandwich. Served with a side for $7.50

Friday~ AT LUNCH Mostaccioli. This typically Italian dish is served in every Greek restaurant in Florida. Find out why. It is a baked casserole of beef and sausage. Served with a side salad for $7.50.

Dinner:

SEAFOOD~ Stone crab, Baby!!!! Wednesday through Friday. You may request it warm or cold. As an appetizer for $4.25/ claw with a mustard dipping sauce or clarifed butter. As a dinner with 4-5 claws, twice-baked sweet potatoes and salad. Also available warm or cold with mustard dipping sauce or clarified butter. $18.99

Flavor journey~Tuesday through Friday—Beef Stroganoff with green beans and steamed red cabbage. $13.99

Soups~ We'll start the week with minestrone and end with butternut squash. BTW- my version of butternut squash soup is not overly sweet.

Desserts~ tira misu—it is heaven; Baklava—getting rave reviews; Key Lime Pie—Wednesday through Friday.

I hope you have a glorious week as we watch the final color changes and the trees let go of their leaves.

~~Susan