Our Staff—As noted by more than one customer, we have a staff of very dedicated, focused folks who really care about doing a great job. Without exception, they are a joy to work with and make our jobs both more fun and easier. We know we are only a part of their lives but they make us feel like the cafe and you are very important.
Our suppliers—Maranatha Farm has been our "go to" source for local organic produce. Mary and Skip have managed to provide us wonderful greens year round and keep us in tomatoes, seasonal produce and herbs.
Sea to Table has provided us with the freshest seafood possible. Our orders are shipped the same day the fish/ seafood are removed from the water. The fishermen are careful to select species that are sustainable and not over fished. We take pride in delivering fresh seafood to the land-locked area we live in.
Jason McLaughlin has been making some of our breads for a while now. He understands my passion for quality ingredients without short cuts. He makes our dinner breads as well as the French baguettes we have used for specialty sandwiches.
Rockbridge Trout Ranch provides us super fresh rainbow trout during the warm months. We'll have it again come March.
Our landlord—With the patience of Job, Toney Aid has provided us with a space that totally suits our needs and has the personality we wish to convey. He and his wife, Kathleen, have been pivotal in their ongoing encouragement and support.
Our customers— I feel like the luckiest cook around. I get to cook the dishes I like the most while still having the wiggle room to try out new dishes and tantalize your taste buds. After 2 years, you have gained enough trust to let me bring new flavors to your palate. You even have let me know when it wasn't quite right—so I could fix it. I love having the mission to expand your palate. It allows us all to grow. Thank you for being there.
This week's schedule:
Tuesday and Wednesday will be regular hours. If you're planning on dinner on these nights, it would be helpful to us to hear from you in advance with reservations. Not necessary, just appreciated.
Thursday we'll be closed.
After doing a quick survey we determined that being open this Friday evening would be beneficial for all. We have heard that you like to show us off to your visiting friends and family. How delightful. So we will be here for you. But not at lunch Friday—only dinner. Reservations are encouraged so we can plan for the right amount of staff.
The menu this week starts with soup. If you were in on Friday you, no doubt, were able to smell the lovely fragrance of onions slowly carmelizing as they cooked for many hours. Come Tuesday that will become French onion soup. We'll top it with croutons and parmesan disks.
Tuesday~Crab Quesadillas. This upscale quesadilla will be made with carmelized onions, gruerye cheese and Monterey jack and, of course, back-fin crab. We'll pair it with a pineapple salsa, guacamole and sour cream. $8.50
Wednesday~Creamy chicken enchiladas. This is one of our customer favorites made with fresh spinach, lots of poached chicken and a creamy cheesy sauce. Served with a side salad. $7.50
At dinner~
Seafood~Wood-fired wild caught Alaskan Salmon Pasta. I did a similar version last week using lox. We have wood-fired the planks of salmon, and I'll use them to top pasta that has a bit of roasted red pepper sauce, cream and parmesan, plus a bit of fresh dill and shallots. This will be slightly lighter than last week's version and have a larger portion of salmon. I expect this will become a regular menu item. $14.99
Flavor journey~Baby back ribs. So many ways to prepare them! We'll stay pretty traditional by giving them a dry rub first, then a 2.5 hour braise in the oven. We'll finish them off with a BBQ-y glaze and carmelizing heat. Approximate serving size will be a half-rack. We'll serve them with oven baked sweet potato wedges/fries and a side salad or soup. $13.99
We welcome you this crazy week and hope you find time to unwind with us. Have a joyous week and celebrate all our wonderful blessings of good food and loved ones.
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