Catapulting into fall

The changes perceived when we switch our clocks ahead or behind for "daylight savings" always feel like we have been launched into the next season. What was a gentle growing awareness of diminishing afternoon light suddenly becomes a need to find a light switch. I remember my mother telling me how her mother could work out in her summer garden in Canada until it was well and dark. She was able to do so because her eyes gradually became adjusted to the diminishing light. Were she simply to walk out and start weeding at dusk her ability to see what she was doing would be negligible. To me it is a bit jarring to suddenly discover it is nearly dark and it is only 5pm. But it also gives the true feeling of "full immersion" into the fall season. So if we have not yet been paying attention to the time of year—this is the wake-up call to do so.

Last week was spectacular in many ways. Thanks to you, we had a rousing week at both lunches and dinners. Then we hit Friday and burst through another record. We had an extra day as we did a cater for a private party held at the cafe. This pushed us to our limit in physical endurance. Sunday was a blessed relief and gave a whole 'nuther meaning to Zombie Day. What really pleased me was that the streamlining we did in order to speed up Friday night delivery really worked. This, despite being without Rick in the kitchen.

We loved doing the caters and are enjoying building up a supply of nice table decor to add a splash of elegance to the buffet table. Gotta find ways to store them now. Oy!

As wild as last week was, we were short-handed more than once. This prevented my making the pumpkin mousse cornucopias. I'll make them a priority this week. Also the lemon mascarpone crepes. BJ made some wonderful almond baklava and we zipped through Rick's tira misu. It seems that along with increased soup consumption, desserts are getting more attention. We'll try to keep up!

Thank you for all the lovely comments on the New England Clam Chowder last week.  I could not have been more pleased, myself. That recipe came from a recent Fine Cooking magazine article. It'll be a regular in the soup rotation. I made a double batch on Thursday and had to make it again on Friday and there still wasn't enough for Friday night at dinner.

I received an email from the Sea-to-Table folks pointing out that for those fishermen who weren't knocked completely out of the water by hurricane Sandy (sorry about the pun), one of their biggest challenges is finding a market for their catches as many northeastern restaurants are not yet back serving. So in an effort to do our part helping out we are ordering fresh fish from that region. Such a sacrifice!!!

One of the hardest hit areas was Montauk, NY. That is the dock after the storm. I have ordered and expect in on Tuesday 10# of fresh sea scallops and 15# of golden tile fish. The golden tile fish is a species that seldom makes it outside of the Northeast region but is highly prized locally by chefs. It is a firm, large-flake white-meated fish with a  mild, sweet flavor. This species is a prime example of "you are what you eat" as they eat primarily crustaceans—shrimp and crab. This gives the fish a noticeable sweetness in their flavor profile.  This report regarding local conditions comes from my rep at Sea-to-Table: "The dock and our fishermen in Montauk, NY are slowing drying out. There is still a lot of flooding in the area, and streets full of sand. They did, however, fare better than some of their neighbors. A few boats need to be evaluated to make sure they are safe to go back out on the water, and some equipment needs to be replaced. They are in good spirits, though, and happy to be sending fish to our chefs again. The boat that caught the Golden Tilefish is the F/V Sea Capture and the F/V Endangered Species caught the Scallops." I think F/V means fishing vessel.

I have never found dry-packed scallops available in Missouri. These scallops are coming in dry-packed. What this means is that they have not been soaked in any kind of solution that alters either their flavor or weight. The size we are getting are 10-20 per pound. When you consider that most "bay scallops" are 100-200/ pound you'll begin to appreciate their size.

I am digging deep to find recipes that show off the freshness while still expanding your palate. For the golden tilefish I have 2 directions I will take it. The first is Italian and the second is Thai. If you prefer Italian, I'll serve it over pasta with a puttanesca sauce. This fresh sauce is made using onions, garlic, Kalamata olives, anchovies, tomatoes, capers and fresh mild peppers. I'll use a penne pasta. As always you may have soup or salad to start.

In the second direction the golden tilefish is actually cooked in a mild coconut curry broth. The plate starts with a layer of rice, then a layer of fresh steamed spinach, then the fish and is topped with the curry sauce. Either version will be $17.99 and you'll get a 6 oz serving (before cooking) with soup or salad.

The pan-seared scallops will be dredged in a mildly seasoned flour and pan-seared in olive oil and butter. I'll top them with our in-house pesto sauce and serve it with rice on the side. $17.99 with soup or salad.

With so much going on in the seafood arena I am not doing a separate Flavor Journey this week. However, next week Beef Bourguignon will be showcased.

Here are this week's lunches~~

Tuesday~ Trout burger with home fries $7.00
Wednesday~ Turkey dip sandwich on ciabatta with home fries $7.50
Thursday~ Chicken pad Thai $7.50
Friday~ Pesto pizza with side salad $7.50

Soups this week~~ I'll start the week with Tom Ka Kai- the Thai coconut chicken soup that so many love. I'll try to have it through Thursday when I also serve the pad Thai. Later in week~ Creamy spinach and garlic soup. You'll just have to try it. It is wonderful.

Seafood Dinner Entrées~~    3 of them!!!!!
Fresh Golden Tilefish with puttanesca sauce over penne pasta; Soup or salad $17.99
Fresh Golden Tilefish with Thai coconut curry sauce over steamed baby spinach and jasmine rice. Soup or salad. $17.99
Fresh Sea Scallops lightly seasoned with dry rub and sauteed in butter and olive oil. Served over rice with a drizzle of our in-house pesto. Soup or salad. $17.99

We got a last minute email that Vinny Ray can't play this Friday. No explanation so far. Hope we'll be able to re-schedule soon. Remember that next week Gordon Johnston will be playing. I love his laid-back style and he can make Van Morrison rock!

Also next week~~
Our first Beer Tasting! Space is filling up fast, so get your name on the list without delay. We'll try out 5-6 national craft beers along with paired appetizers. $10 per person.
Watch for the beef bourguignon and wild persimmon desserts.

Have a glorious week! Don't forget to vote!~~

Susan