W/E Dec 21st 2013 Wanes

This is going to be a busy week for so many of us. Welcome to the fray.

This week will start out slowly. First of all, closed Monday. Still recovering from 2 caters Saturday night.

This is our last week before closing for the rest of the year. We are making it happen to be able to spend the holidays with our children and grandchildren. This will be our first chance to see them in 2 years. So it is a big deal for us. We wish you, your family and our staff a very happy time as Christmas and New Years Day approaches. On December 30th  I'll turn the big 6-0. We'll send that day with family as well.

This last year has been one of highs and lows. We had so many wonderful weeks serving lunches and dinners that we believed in. You have made us feel that what we are doing is worthwhile—producing meals that came from real, mostly local sources and cooked in a creative fashion that allowed for the exploration of flavors. I hope we have expanded your palate. If so, we achieved one of our goals. Hopefully, you have been taken outside your comfort zone and allowed yourself to try different flavors from around the world. We wanted to prove that one could do healthy food while still maintaining a budget. We wanted you to see that local sourcing is good for everyone. We have tried to maintain as small a carbon footprint as possible—composting, recycling and local sourcing.

The lows have mostly come in the form of concern for my mother. She remains extremely frail, needing full-time care and confused to a discomforting level. I am grateful that I have been able to spend time with her when she most needed me, but always sad when she has called when I had to be at work and unable to ease her discomfort. We have had a few growing pains that created periods of discomfort and gradually grew through them. We saw many wonderful new fans and have enjoyed the glow from the ones we've kept along the way. We have cherished the new friendships and hope to see them expand.

Music will come in 2 forms this week—both Thursday and Friday will have music. Thursday the Renee Wood After Hours Big Band will take over the annex. Their performances have brought in a growing audience each time they play. Friday—the Renee Wood Trio performs with David Moore and Tom Rowley.
We encourage reservations as we often have a good-sized crowd.

In an effort to keep things as simple as possible this week, there will be no dinner specials beyond the usual dinner menu.  The lunch specials are as follows—
Monday~Closed. Sorry
Tuesday~Chicken Souvlaki with Greek rice and side salad $7.99
Wednesday~Enchilada pasta with side salad $7.99
Thursday~Chicken spinach and mushroom crepes with side salad $7.79
Friday~Turkey Ranch Bacon Wrap with side salad $7.59

That is it—short and quick. Thank you for being here. Thank you for a wonderful year. I hope you take the time between Christmas and New Years' to think out your goals and make plans to achieve them. That is my usual most favorite week of the year. I feel my purpose is rejuvenated and my road ahead well mapped.  Here's to a wonderful 2014.

~~Susan et al.

W/E Dec 14 Same Song/ Second Verse

Wow~ Two weeks in a row we were not open on Thursday or Friday. That's not happened before due to weather. Guess we'll have to cram a whole lot into a little time.  Please include us in your lunch choices and even dinner choices this week.

To keep things as simple as possible I'll keep the same dinner specials from last week. We'll do new lunch specials and throw some potato soup into the mix. That should bring us back to where we started.

For myself,  I am trying to do as little chopping prep as possible. I had a misunderstanding with a cat Thursday evening. He feared I was grabbing him to put him out. In fact, I was gently petting his back. But just to make it really, really clear that he had no intention of facing the "wintry mix", he reached around and bit the heck out of my hand. This, of course, happening just as all the world was coming out of the sky. In Thayer we got 1/4" of freezing rain, topped by 1" of sleet, then 14" of snow. We were not going anywhere! Front and center in my memory was the fact that Kelley from Wal-Mart DIED from a cat bite a few months ago. So we did the usual field dressings after soaking in soapy water, kept it elevated and exposed. When we finally arrived at the OMC ER on Saturday morning, my hand was hurting pretty badly. But they got me fixed up with antibiotics, a tetanus shot and a pain pill or two, and now it is healing nicely. The swelling has greatly decreased and I can nearly chop. Hopefully, it'll be mostly mended by the time we get to the 2 caters this weekend.

The Stroll on the Square last weekend got cancelled as well as our music. This week the Christmas tree lighting has been re-scheduled to Thursday with fewer choirs. Michael McClure, local painter extraordinaire,  has a lovely display of his work in our "Gallery." We thank you for supporting local artists and helping to keep the money in the local economy.

Music THIS week will come in the form of Marideth Sisco and Dennis Crider of Blackberry Winter fame. They usually draw a nice crowd and we always look forward to their playing.  They have been in the studio recently and we may have new tunes to hear. Don't miss this lovely opportunity; reservations recommended. Music will start about 6:15.

Perhaps we can make up for some lost time with a good crowd all week.  The lunch specials all look tempting~

Monday~ Falafel gyros  $7.25
Tuesday~ Pulled pork quesadillas  $7.99
Wednesday~Caesar-roasted Tilapia with vegetable quinoa  $7.99
Thursday~Ham, Swiss and spinach quiche with side salad  $7.99
Friday~Chicken Stroganoff with side salad  $7.99

Seafood Entrée~ Mixed seafood crepe—shrimp, calamari and crab in an herbed cream sauce. Served with wild rice pilaf and our seasonal stir-fry. $14.99

Flavor Journey~ Spain~ Garlic chicken over mushroom polenta with stir-fry $13.99

We are always grateful to see your smiling face walk through that door. This week even more so. Your energy is what helps keep us going. Thank you. Have a joyous week.

~~Susan et al.







 

W/E Dec 7th Big doings this week!

First of all, thank you for shopping locally and eating locally. Your support keeps the money in the local economy and helps to keep several families afloat. Where you choose to eat DOES make a difference. Each week we strive to create an ever-changing menu that gives you plenty of reason to drop by. We listen to your requests and keep non-essential ingredients away from your meals, giving you peace of mind that the food you are consuming is healthy, sustainable and especially tasty. We know that you don't need MSG or preservatives to have healthy, tasty food.

What a whirlwind of flavors coming your way this week! Each day the lunch specials are quite unique to this area and are healthy too! A little time off has given me a moment to step back and look at things afresh. I think that must of happened to Amy, as well, since she has some pretty exciting things scheduled.

Friday night will be the last Stroll on the Square until Spring. We have Michael McClure showcasing his exquisite watercolors in our "gallery". His work will be available for sale.  We'll also have live music via Rachael Luster and more. I expect we'll be pretty busy—so reservations will be highly recommended. The weather is predicted to be an element to contend with. Stay tuned for updates.

Here's a little bit about what Michael has to say about his watercolors—
When I was in school I was told that representational painting had all been done already and there was no point in bothering with it. It took me 20 years to realize that, point or no point, I still wanted to learn how to paint what I saw. The beauty of the natural world is a constant source of inspiration for me. It has been said, we are not human beings having a spiritual experience, we are spiritual beings having a human experience. My way of expressing my spiritual nature is through my art. Whatever is inside of me, you will see it out there in every brushstroke. I hope that my work will bring you joy when you look at it, just as it has brought me joy in creating it.

Here's a tad of info on Rachael's music: We are proud to introduce Country Combo. Our music style meshes elements of classic country and swing on pedal steel, fiddle, and keys. Ron Cowens is a Thomasville native who has spent years playing pedal steel around the country, most recently in Wyoming. His smooth style is renowned in the Mo-Ark area. Keith Johnson is a music industry veteran having written countless top hits for country music legends including Merle Haggard and Gene Watson as well as playing piano in sessions in Nashville and beyond. Rachel Luster is a traditional Ozark fiddler who's been in love with classic country music from a young age. She plays frequently with local groups and is a founding member of the Signal Hill bluegrass band. We're looking forward to our first show at A La Carte and hope you will join us for some classic country and swing with a dusting of Christmas cheer in honor of the tree lighting!

Our staff has plans to decorate for the holidays. Watch out! You never know what might wind up tinseled!

Our seafood entrée is simple but tasty. I am making crepes and filling them with a combination of shrimp and crab and topping with a cream sauce. I'll serve wild rice pilaf and our seasonal stir-fry along side. $14.99

The Flavor Journey this week originates in Spain. It is garlic chicken with sun-dried tomatoes aka Pollo al ajillo con tomates secos. The chicken breast is cooked in a mixture of fresh garlic, sun-dried tomatoes and fresh basil. I'll serve it over a raft of creamy cheesy polenta and add some of our seasonal stir-fry to the plate. We've had some really interesting veggies in the stir-fry of late. Lots of Asian greens as well as daikon radish, and our usual red bell peppers, red onions, carrots and mushrooms. $13.99

Now here are this week's lunch specials~~
Monday~Vegetable ratatouille. This mediterranean dish struts out all sorts of rich veggies and ties them together with a rich vegetarian sauce. $7.29
Tuesday~Shrimp with Forbidden Rice,  sugar snap peas, and avocado $7.99
Wednesday~Chicken Tikka Masala $7.99
Thursday~Chicken Souvlaki (Greek) and lemon rice $7.79
Friday~Caesar-roasted tilapia over vegetables and quinoa $7.99

We hope you will bring in any visiting kith and kin this week. We love meeting your family and dear friends. Show them a little bit of the warmth and good food we offer. We promise to make you proud.

~~Susan et al.

W/E Dec 1st A VERY short week

Well, it is that time again. Families congregate, cooking ensues, stories are told, and memories are made. We invite you to bring your families along to visit us this week. We'll only be open Monday through Wednesday for lunch and Tuesday and Wednesday for dinner. I am hoping that you'll find some time to squeeze us in. Wednesday evening would be an excellent time to escape cooking dinner and joining us for a relaxing evening.

It has become quite traditional for each of us to share aspects for which we are grateful. While many wonderful parts of my life are an open book, there are many things I am privately grateful for, as well. In the public realm I am continually grateful to have created A La Carte Cafe with Jon and had the chance to share it with a community of people who respect and appreciate what we have brought forth. Each day I read the food industry headlines and am appalled by the blatant poisoning happening by various large-scale corporations in the name of profits. Seeing some of the lists of ingredients in foods presented by these corporations and suppliers leaves me proud of the fact that we go out of our way to keep said ingredients out of the foods we serve.

During the three plus years we have been open, we have met an amazing array of wonderful folks. Even though we ran a company with a national market, and I have done art shows from New England to Florida and points West, we never had the opportunity to get to know, over a longer term, so many dynamic and wonderful people. I think, because you see us when you are hungry or relaxing, we see a different side of you than many others might. We see the YOU that is pretty fundamental. How lucky for us. When you are here you tend to let "your hair down." That allows us to see more than your "work" side, more than your "family" side, more than your purely "social" side. We like that. You are a pretty spectacular group. We are proud to know you.

While being grateful, I would be horribly amiss if I didn't do a big shout out to the fabulous staff that have joined us at one time or another. Currently, with the exception of Jon, it is all female. Do you have any idea how rare it is to have a restaurant where the entire creative staff is female? Especially since we are neither East  nor West coast. I am proud of the talent we have. Amy has boucoup experience in addition to stellar training credentials. She brings with her a love of good food as well as a vegetarian sensibility. Her creativity is allowed to be scratched and her efforts are extraordinary. As someone who considers herself an artist first, I understand the value of being able to be allowed creativity within your job. If you can't be rich, at least be rich in your ability to feed your creative soul. I am proud to have created an environment where this is not only possible but expected. I treasure the individual creativity each staff member brings to their jobs. No one here is exempt from any job. From dishwashing to creating lunch specials, to devising better ways to do something, everyone gets to contribute.

We know the next few weeks are  likely to be filled with many, many activities. Hopefully, you'll find some time to wind down a bit and join us for a meal or few. We do plan to be closed over the end-of-year holidays. So plan ahead. This year Jon and I will actually make it happen to be with our children and grandchildren. We'll do an early Christmas with Mom here and leave her in the capable hands of the folks at Shady Oaks whilst we feast on the love of our younger kin.

Now here is our short week of lunch specials and dinner specials~~

Monday~ Black bean and potato tacos with chips and salsa $7.29
Tuesday~ Chicken pad Thai $7.79
Wednesday~ Hungarian chicken paprikash $7.79

Seafood Entrée~ Garlic shrimp with wild rice pilaf $14.99 Large shrimp sauteed with garlic and green onions and red pepper flakes. Serve over a pilaf of wild rice, white rice, parsley and lemon.

Flavor Journey~ Beef Stroganoff~~ Traditional Beef Stroganoff made from beef tri tip roast, mushrooms, wine, sour cream and served over egg noodles. $13.99

Have a joyous week. Surround yourself in the love of others. Share your richness of being. Be engulfed by gratitude.

~~Susan et al

W/E November 23rd The season settles in

Despite some wild weather in other parts of the country we've been pretty lucky, thus far. I have an aunt in southern Ontario who keeps her eyes glued to the weather channel because she fears for our lives, living as we do, in such a tumultuous weather area. This year she has reported more strange weather coming from their area than we have had.

I don't think I have ever lived in an area that had bland weather. Growing up in Texas, we had heat and big summer storms that lasted just a few minutes. When it was cold we were as likely to have ice as anything. In Nashville, I never got used to the days of long, cold rains in December. I was sure this is what people talked about London being like. But then we'd get a nice snow. That was pleasant until you had to get on the road with Nashville drivers— who are clueless.

From there we lived in Florida. Winter seldom had any excitement weather-wise, but the late afternoon summer storms in the western hemisphere's lightning capital could get QUITE exciting.  Of course the occasional hurricane could get very exciting but seldom did any lasting damage. We lived on the west coast where hurricanes are seldom a problem.

So I am not a 'fraidy cat when it comes to weather events. I am, however, now a weather wimp. That means that when it is cold, I bundle up and try not to get out in it much. The same holds for extreme heat. I'll stick it out indoors. I do love the drama of a good storm. But I could go my whole life without another ice storm of the magnitude in '09. Freezing our tushes off for nine days without electricity, trying to keep an 80-year-old who is perpetually cold somewhat comfortable was miserable for all.

Today is slightly warmer and I plan to use that last bit of fall warmth to finally get the garlic and tulips planted that should have gone into the ground a month ago. Thinking about planting things stirs up my thoughts of the future. How can it not? Planting is ALL about the future. With an eye toward that future, I have resolved to find ways to interact with my grandkids though they are 1100 miles away. My almost eleven-year-old grand-daughter and I got a good start on that this weekend by emailing fashion design ideas back and forth. She wants me to make her a light jacket to wear over a flowered ruffled dress. I'm digging through my silks looking for interesting fabrics I can dye to create the look she wants.

Jon sent me a link to a site that talked about the use of fresh herbs in foods and how they can boost your immunity. We routinely use fresh parsley, sage, garlic, shallots, dill, basil, thyme, oregano, cilantro, and marjoram in our foods. We also incorporate some of the super-foods like seaweeds and even algae. This article pointed out that some of the herbs and spices we use have very positive effects on the body. Among them, sage can boost your memory, soothe a sore throat, soothe digestion and calm a cough.

While not a fresh herb but a spice, we often use turmeric which is noted for being a powerful antioxidant, can be used to detox the liver, and even relieves pain. There is evidence that turmeric can protect against Alzheimer’s disease and even prevent breast cancer.

Oregano, we use both fresh and dried in many dishes. Oregano and the oil derived from it have been shown to encourage weight loss, promote healthy digestion, treat sinus infections and even sooth toothaches. It is an anti-bacterial, antioxidant, anti-fungal, anti-inflammatory, and anti-histamine herb. 

Cinnamon turns up in many other dishes beyond desserts. Last week's chicken mole enchiladas had it, as well as the chocolate hazelnut bundt cake with chocolate brandy glaze. The carrot cake we make from scratch has lots of it, as well as several jumbo fresh carrots. Reports show it to be beneficial in fighting or preventing diabetes, promoting a healthy heart, fighting Alzheimer's, arthritis, cancer and PMS.

Basil is probably the fresh herb beyond parsley and cilantro we use the most. We weekly make fresh pesto, which uses large quantities. We also incorporate it into our Italian potato salad and some of the seasonal salads. Did you know that basil can improve circulation, reduce cholesterol oxidation, reduce inflammation, and boost immunity? It can also treat stomach cramps, nausea, and headaches.

Fresh garlic is also used in vast quantities. We routinely include it in our dressings, our stir-fries, our potatoes, our gyros, and most all of our pastas. The beneficial uses of fresh garlic are widespread and generally well known. Included in these benefits are antibacterial, antiviral, and antifungal . Many cultures use fresh garlic to address virility. LDL cholesterol and heart disease can be reduced with regimens that include fresh garlic. B6, iodine and vitamin C can all be found in concentrated amounts in garlic.

Why am I telling you all this? Because feeding you is more that filling your stomach on a routine basis. We care about your health AND well being. We choose the ingredients we use with an eye toward less processed, less adulterated, more whole uses. While we may have a higher calorie count in some dishes, that is counter-balanced by the fact that you won't find trans-fats, or MSG, or highly refined "foods" that barely qualify as such. In other words, eating at A La Carte Cafe is good for you!!!!!

Now let me tell you about the dinner options this week. The seafood will be rather simple but tasty. This recipe was inspired by a dish from one of my all-time favorite restaurants, Fonda San Miguel in Austin. Camerones en Crema de Chipotle ~~Shrimp in chipotle cream sauce. Within the last couple of years chipotle has become the darling of the flavor industry. It is simply jalapenos that have been smoked and packed in an adobo sauce. The cream sauce is punched up with the spiciness of the chipotle, but the cream tends to counteract some of the heat. It will still be spicy enough to get your attention. For those who find it a touch too mild, we can top it with a dollop of Amy's house-made habanero pepper sauce. While Amy can drink it straight, most of the rest of us can see steam escaping from our ears and sweat pouring from our foreheads. Need I tell you about the benefits of eating hot peppers? I'll serve it over a bed of rice and it will come with side salad for $15.99.   

The Flavor Journey is a new creation made from a combination of several recipes. It is Creamy Feta Pasta with Chicken Basil Sausage and Asian greens.  Part one is fresh chicken sausage made from scratch and using lots of fresh basil. The sausage is made using chicken thigh meat which is rich in flavor. That is served with a pasta whose sauce is enhanced with lots of feta and Parmesan plus a few wonderful Asian greens. The greens are coming from two of our local organic farmers. We are so lucky to have these suppliers in our midst!  $14.99  

Moving along to the lunch specials~~
Monday~ Pesto penne with mushrooms and tomatoes, with side salad $7.25
Tuesday~ Creamy rosemary chicken crepes, with side salad $7.79
Wednesday~ Chicken and shrimp jambalaya $7.99
Thursday~ Blackened chicken over cilantro-lime quinoa $7.79
Friday~ Meatloaf and mashed potatoes $7.79

Please note:  If you used to receive our weekly emails but no longer do, please sign up again. The email program we use will bump you if you fail to open the emails regularly. We don't know why; it just happens. So we'll put you back on the list. As long as you open and read the emails, you should remain on the list. We do not share your information with ANYONE. 

I hope you have a glorious week. We look forward to seeing you and hopefully adding a smile to your day. Every single customer is one for whom we are grateful. When you bring along a friend or family member who has not experienced our food previously, it really makes our day. We'll even reward you by giving you double lunch punches; just ask!

~~Susan et al

W/E November 16 Feel the love!

Love your food! Know your food!

Okay. I know it is purely cornpone, but I've seen first hand just how much love and attention go into each meal we serve. It begins weekly with our choices for the specials. These take time to figure out as well as special time to prepare. We could just show up each day and make what is on the menu without any extra effort but we don't. Each special is chosen because we know of certain customers who would especially enjoy that selection. As for the day-to-day menu items; they are special as well. Here is why:

frost flowers

Did you know that we make all our own dressings? We even make a point of buying the extra high quality mayonnaise and NEVER use Miracle Whip. 90% of the time, the ingredients that go into our menu items are totally handcrafted. An example would be the romaine lettuce.We always bring in whole heads of lettuce and chop it ourselves. Why? Because the lettuce stays fresher without the use of additional substances to keep it fresh.  We COULD buy lettuce that is already chopped. Nope. Not gonna.

Our eggs are free-range all year. During the summer months we are able to get them locally from several customers. During the cooler months, when local chickens have ceased laying, we get them from Amish farms mid-state. The eggs tend to have deeper yellows in the yolks, the shells are stronger (indicating higher level of health in the laying chickens) and, I think, the flavor is richer. They seldom have white shells.

We make our soups from scratch. With the occasional exception of canned tomatoes, the veggies that go into our soups are freshly cooked and prepared. When we use a canned broth (seldom, but done) we never use any that contain added MSG. You can know you are getting the good stuff.

We grill our chicken in a wood-fired smoker that allows the wood flavor to be naturally baked in. This helps to give us a unique flavor profile. You can find the same attention given to our salmon, tilapia and corn. There  is a reason our Tuscan chicken salad tastes different from other chicken salads, and the wood-firing is a big part of it.

Our stir-fry served at night should get some special attention. Did you know it differs week to week? Why? Because we incorporate only the freshest ingredients as they present themselves seasonally. We take a lot of pride in introducing new flavors to the stir-fry. Some ingredients are only available for a week or two. Others may be tasted nearly all year. We are especially fond of adding Asian vegetables that are grown locally for us to incorporate. You should be feeling very loved by now.

When it comes to desserts, many local restaurants buy theirs ready made from their suppliers. Not us. We go the slow route and make our own. That carrot cake? It takes up to 4 carrots to make a single cake and those are JUMBO carrots. There are one-and-a-half pounds of cream cheese just in the frosting and about 6 ounces of pecans. I like to pick seasonal desserts to immerse you in the seasons. During the fall, pears, pumpkin, cranberries, and nuts are prevalent. During the summer I prefer to incorporate fruits. During the winter, warm gingerbread will make you glow from within. When we make crepes? We do it from scratch. Yep. We COULD buy them ready-made. The sauces are also made from scratch—whether for a dessert or an entrée.

Music this week—The After Hours Big Band joins us THURSDAY night. You may choose to sit in with the band or in the main dining room for a less impinging experience. Each time the big band joins us the crowd is bigger. We know why. They are great!!! Friday has no one booked to play thus far, but the food will be, none-the-less, pretty awesome.

Lunch specials~~

Tuesday~ Turkey Cranberry Monte Cristo Sandwich with side $7.79
Wednesday~ Spicy Sausage Pasta with side salad $7.59
Thursday~ Chicken mole enchiladas with black beans and yellow rice $7.79
Friday~ Italian grilled cheese and a side $7.25 choice of bread, Mozzarella cheese, Tomatoes and house pesto

Soups—We'll make 2 this week. I'll start the week out with a red bell pepper and sweet potato soup. Yes, it is vegetarian. Later in the week we'll add a chicken corn chowder. It promises to be a chilly week. We'll be prepared! We'll top the bell pepper and sweet potato soup with steamed dumplings.

Night-time dinners~~

Seafood Entrée— This week we have brought in freshly harvested mussels from Prince Edward Island in Nova Scotia. These are a very special treat and there are many fans. I'll be steaming them in a light curried shallot wine broth. They'll be served over a light bed of pasta, so all the lovely juices can be sopped up and enjoyed after the mussels are eaten. I encourage you to get in early during the week. You won't be disappointed. We'll serve them with a side salad for $15.99.

Flavor Journey—Oven-roasted turkey breast served with butternut squash with spinach, raisins and pine nuts, plus our Autumnal potatoes. Cranberry horseradish sauce will add some kick and color. This isn't the sliced deli meat but whole turkey breasts which are slow-roasted, then sliced. There may even be some turkey gravy. $14.99 Cue the gobblers.

Dessert—In addition to our exquisitely prepared carrot cake with cream cheese frosting, I have a bundt cake made with toasted hazelnuts and dark chocolate. It has a brandied dark chocolate glaze and whipped cream. Ready, set, prepare those taste buds!

Last week was scary in how quiet it was. In talking with other restaurant folks, others were affected too. I know you don't make your meal choices based on how much you are needed, but please know, our sustainability depends on serving our regular base of customers weekly while adding in new folks who discover us. We appreciate every single customer we get and want to know how we are doing. If something doesn't meet up to your standards, we need to know. That one-on-one customer communication is a major part of what sets us apart. We look forward to your smiling face. How about bringing in a new face with you this week? We've give you double punches for it! (Just ask at checkout ...)

As always, thank you for your loyalty and support. We do not ever take it for granted.  Have a lovely, chilly week. Brrrr.

~~Susan et al

W/E November 9th The denuding of the trees

Last week's tree colors were pretty spectacular. This week I expect to see the trees drop their leaves and the glorious spectrum of color will dim. Then the season of lines and silhouettes takes over. As you probably already know from my art, I love the contrasts of lines against the sky. I love how suddenly I can see the hawks nestled in their overseers' perches, previously hidden by foliage. I hope the vultures return to Thayer this year. They skipped us entirely last year. When 500+ vultures are a no-show, I notice! They  were one of my Dad's favorite things to watch.

I am quite thrilled to see so many community events this year. The Stroll on the Square that salutes local artists and merchants brought in lots of folks to view Gail Rowley's nature photography last weekend. Phil Wages' organized Home Brew Festival got many folks out to taste local beers at the Yellow House Community Arts Center. The Great Downtown Pumpkin Festival brought hundreds of kids to our door for candy. Even with 9 large bags of candy, we still missed a couple of hundred of them (and I didn't get one single piece).  It is lovely to see the level of community involvement, and it happens only because unsung heroes make it happen with huge amounts of effort going on behind the scene. They often meet for months of weekly meetings, launch themselves over unexpected hurdles, and land, though somewhat winded, on their feet and still make it all come together. We are fortunate to live in a community that values having events families and friends can enjoy. So many of us live in rather isolated rural locations where it is easy to go for weeks without another human voice. It is important to keep people having reasons to meld together, and we are proud to be a part of that community.

The music Friday night was quite spectacular. I love hearing a female voice singing the jazz standards and Beci was super! She and Kent Coffey really had the place moving to the beat. We look forward to a return visit from them soon. They were very impressed with the caliber of our audience. You made us proud!!!

This week Renée Wood will join forces with Jon Lumsden and David Moore as the Renée Wood Trio, playing jazz Friday night. They routinely play tunes you'll recognize while making them sound anything BUT routine. The combination of saxophone, jazz guitar and light drums will carry you to the clubs of a big city without all the time on the road. As usual, reservations are strongly suggested for Friday night. You might not know this if you are new to our Friday nights, but we do not make any effort to turn the tables. In other words, you are free to stay and hear the band as long as you like without feeling you need to move along and let others sit there. Just get comfy.

The food this week really celebrates the cooler weather we are expecting. The seafood will be a fish stew from Brazil. It actually is very similar in flavor to a Thai fish stew. (Yes, I know, neither are especially cold locations.) So, if you like Thai you'll most likely enjoy this as well. The recipe uses bell peppers, onions, garlic, cilantro, cumin, coconut milk, tomatoes and lime.  We'll include fish like cod, sole, tilapia, shrimp and mussels. Then top it with a salsa verde. Served with a side salad for $15.99. It is sure to warm you from the inside out. No, it is not spicy in and of itself.

The Flavor Journey is more from Germany than anywhere else, I think. I am doing a beef roulade (roulade means roll) stuffed with peppadew peppers from South Africa, Gouda cheese from Holland, fresh parsley, and cream cheese. The flank steak will then be rolled into a log-like shape and baked. It'll be sauced with a horseradish dill sauce. I'll add some home-made spaetzel (Germany) for a starch and our seasonal stir-fry will round out the dish. $14.99 A good week to feel adventurous.

Now the lunch menu for the week~~
Monday~ Pasta with vegetarian chorizo and mushrooms plus a side salad. $7.79
Tuesday~ Autumn Turkey and Israeli couscous salad with fresh turkey, almonds, cranberries, apple, rosemary, thyme and with a maple syrup vinaigrette   $7.79
Wednesday~ Pork fried rice and veggies; made with our seasonal stir-fry. $7.79
Thursday~ Traditional beef stew made with beef chuck roast, carrots, onions, potatoes. Served with side salad $7.79
Friday~ Pizzadillas—Quesadillas stuffed with pepperoni, bell pepper, onion, cheese and served with a side of marinara sauce and a side salad $7.79

Soup~ unknown but we'll have some!!!
Dessert~ Chocolate hazelnut cake with brandied chocolate glaze. Oh my!

During the month of November it is not uncommon for people to share with others the gifts for which they are grateful. You, our customers have made the last 3+ years a joy and an adventure. I have been allowed a wide range of exploration and creativity. If you had been "stick-in-the-muds" like many others had predicted, I could never have explored so widely. I am grateful for the creativity you have allowed and supported. I feel that my personal mission of expanding your palate is being embraced and you are allowing yourself to be challenged. Whenever I dive into the cuisine of another culture I can be sure that at least one of you will have traveled to that region, will taste my efforts and report how well I've pulled it off. So far, with a lone exception early on, I've managed to duplicate the flavors rather truly. I am grateful for your business, your friendships, and most of all, your caring about all that we do. Thank you.

Have a marvelous week!!!

~~Susan et al.

W/E November 2nd Spooky things are happening! Cue the GARLIC!

By all accounts this is going to be another fast-paced week. Starting with the World Series, then add in Halloween shenanigans with candy being handed out on the Square and down Main St. Then we have an awesome new group playing Friday night, as well as the Stroll on the Square and Gail Rowley's nature photography exhibition and reception. So let's look at them all.

The World Series will happen with or without us. So I am not going to put much attention there—except to make sure I record any game while we aren't home to watch it.

Thursday is The Great Downtown Pumpkin Festival. It is all about handing out tons of candy to marauding hooligans in strange attire. Amber handed out over $50 in candy last year in under an hour. We'll be ready. The festival covers not only the Square and merchants but also goes along West Main Street to the Methodist Church where even more candy awaits.

Friday is the Stroll on the Square aka the Art Walk. This time we are featuring nature photographer, Gail Rowley. You may have seen some of her note cards in local shops. She and her husband, Tom, live near Willow Springs. As a long-time member of the Missouri Stream Team Project and current efforts in prairie restoration, Gail sees first-hand what our area needs to keep nature in its pristine condition.  Her nature photography has the ability to pull you in and focus your eyes on the beauty around us in this lovely unique habitat we call the Ozarks. We invite you to celebrate with us Friday night.

Also happening Friday night is a duo Jon heard 2 weeks ago at the Taste of Missouri. This exceptional duo is made up of Beci (pronounced like Becky) and Kent Coffey. They hail from Yellville, AR. Beci plays stand-up bass and does the vocals and Kent plays jazz guitar. Jon was highly impressed and persuaded them that we have a strong listening audience. We hope you'll make a point of stopping in to listen and hopefully, join us for dinner. The last two strolls were quite busy. We strongly encourage you to make reservations! We now have our full staff back in place, so service should go a bit more smoothly. Thank you for your patience previously. Oy!

Our Flavor Journey this week originates in Catalonia, Spain which has long been on the cutting edge of gastronomy. This would be the autonomous region of Spain of which Barcelona is the capital. The name of the dish is Chicken with 40 Cloves of Garlic. You might think it would be overwhelming in the kick of garlic. But, since the garlic is left whole while cooking and is roasted quite thoroughly, the bright edge to the garlic flavor is thoroughly mellowed out and simply adds a nice warm essence of flavor. If you understand the difference in flavor between raw garlic and roasted garlic, you'll appreciate the gentle flavor of the roasted variety. I'll be cutting up whole chickens and leaving the skin on. You'll have your choice of white or dark meat. The pieces will be plated on a bed of noodles and topped with the luscious sauce. Fresh herbs as well as white wine and applejack brandy lend their richness to the flavor impact. We'll add our seasonal stir-fry to  complete the dish. $14.99 During the week of Halloween you can never have too much garlic!

Our seafood will follow along the garlic theme, as well. It is Shrimp in Garlic Sauce. The version we are doing is Greek-based, as we are serving it over orzo and adding lemon, feta, oregano and fresh tomatoes. Oh my taste buds will be happy THIS week! We'll pair it up with our seasonal stir-fry. $15.99

The lunch specials~~
Monday~Goat cheese and spinach ravioli with  mushroom and Parmesan sauce $7.99
Tuesday~Shrimp and grits. $8.25
Wednesday~SW BBQ chicken quesadillas  with black beans, tomatoes, onion, BBQ Chicken, and Monterey jack/pepper jack blend $7.79
Thursday~Smothered pork chops with green beans and smashed potatoes $7.79
Friday~Philly cheese-steak-stuffed bell pepper $7.59

I started a new dessert late last week. It is chocolate crepes with a pumpkin mousse, chocolate sauce and toasted pepitas. The soup is most likely going to be a spiced potato soup. Those tend to evolve.

I hope you have a chance to see the trees at their peak. They are running about a week late this year. Did you know that the trees decide when to let the leaves go? You probably thought it was just the wind and rain that determined it. I was surprised and delighted to learn this gem. 

Thank you for your enduring support and encouragement for our little cafe. We love that we can call most of you by name and you know our strengths and weaknesses. It means so much to be a part of this lovely community and we feel we are a vital part of what keeps things interesting around here.  That is YOU I am speaking about—the interesting part.

~~~Susan et al

W/E October 26 This is THE week...stone crab ++

While we watch the magic of the leaves reaching their peak this week, other magic is in store. October 15th has come and gone. Stone crab season in Florida is officially open. This week we'll be flying in 25 pounds of medium stone crabs. You won't find it fresher than this unless you met the boat personally at the dock and loaded straight into your car. These are brought in by the Holliday family in Aripeka on the west coast of Florida north and west of Tampa. They have been harvesting crab from a single boat for many years. As an aside, Karri is one of the family members and has been a lifelong member of the Weeki Wachee mermaid sisterhood. The source is a part of the Sea To Table group and they have always provided the freshest of our fish.

Let me tell you about stone crab—they are the most sustainable means of harvesting, since the crab is allowed to live. Only one claw is removed and the crab is tossed back in the water to grow another claw. It will completely regrow the claw in seven months.  The flesh is wonderfully sweet and is my personal favorite crab. The hard, hard shell will be cracked ahead for you and you will be provided with a nut cracker and a skewer to do the rest. You may choose to eat yours warm or cold. We'll serve it with drawn butter as well as with our sea sauce. This is an extraordinarily rare event, and you don't want to miss it. In fact, folks have already been calling in reservations for the crab. As there will only be 25 pounds of it, if you want some, call it in and perhaps even plan to come in Wednesday or Thursday, just to be sure. Note: not available on Tuesday. DO NOT WAIT UNTIL FRIDAY to reserve. It'll be served with our seasonal stir-fry and our autumnal peppadew potatoes. The cost will be $25.99 for 5 claws. The claws average 6-8 per pound. So this is a pretty good-sized serving. If you need instruction on getting the most out of your claws, we'll be happy to show you. You don't want to miss a morsel.

Friday night music this week will be brought to you by local musicians that have become a crowd favorite. The group is made up of Gordon Johnston, Mark Johnson and CD Scott. They do a fabulous job of classic rock while not overwhelming you. You'll be grooving in your chair ... or go ahead and dance!!!

NEXT WEEK— Holy Moly! Here is a preview....

Thursday, the 31st, is the big Halloween event on the Square. Now called, the Great Downtown Pumpkin Festival, it covers an area all the way from the Courthouse to Garfield St at 1st Methodist. Merchants will be handing out candy in vast amounts. We went through $50 worth of candy in less than an hour last year.

Friday, the 1st, is the Stroll on the Square aka First Friday. We'll be exhibiting the nature photography of Gail Rowley. Her photos totally immerse you in the Ozarks environment. Music-wise, we'll be importing from Arkansas a fabulous jazz duo called Kent and Beci Coffey. Another rare treat you will NOT want to miss!


Now here are this week's lunch specials~~
Monday~ Vegan "tuna" sandwich with side. $7.29
Tuesday~ White chicken chili.. CROWD FAVORITE! with side salad $7.79
Wednesday~ Harvest ham sandwich with inhouse-made honey mustard, apples and choice of blue cheese or Swiss plus a side. $7.59
Thursday~ Creamy chicken enchiladas with Spanish rice. Another crowd favorite. The sauce is made with fresh spinach and New Mexican Hatch peppers. Kicky, but not over-whelmingly hot $7.79
Friday~ BBQ pulled chicken on ciabatta with side $7.59 

Soup~ Wild rice, wild coral mushroom with chicken. A taste treat.

The dinners—
Stone crab, as mentioned above (Wed.-Fri.only). Reservations STRONGLY ADVISED
Apple-stuffed pork chops with our seasonal stir-fry and autumnal potatoes. $14.99

All in all a super week to put us in your plans. We look forward to seeing you. Bundle up!

~~Susan and gang

Weekending October 19

I am loving the weather this year. While we have read of extremes around the country throughout this year, we have been experiencing some of the mildest weather I can remember. It makes me want to get out in the woods and enjoy the weather. Oh yeah...I can't. I don't hunt and am not likely to share the woods with someone armed with either a gun or bow and arrow. Sigh.

Perhaps, while the intrepid hunter is stalking wild prey, said person might also be foraging for wild edible mushrooms like the coral mushroom, or the fall morels...or paw-paws...or persimmons. I can hope.

This week my extensive display of quilts comes down. We had hoped to sell a few of my quilts to finance the expansion of our cafe to include a kegerator for regional and local craft beers. My thanks to those of you who expressed interest and to those who bought some of my smaller pieces. As no bigger pieces were sold, we will have to postpone our plans until a later time. As bright ideas sometimes go...it seemed like a good idea at the time. I thoroughly enjoyed getting to share with a few of you my vision and inspiration. Onward and upward.

This week we bid a fond farewell to Vincent as he leaves us to join Haleigh in South Carolina. We know he will do well at anything he attempts. He has a strong work ethic, is true to his word and really bright and loads of fun to work with. He stuck around a couple of extra weeks to help us get someone properly trained to replace him. NOT an easy task. Emily has stepped up to the plate and is reeling in the amount of data Vincent has to share. Fortunately, much is being written down so it can be referenced later. We are still needing someone for prep who can work Monday and Wednesday mornings and Friday evenings. We need someone who is bright, friendly, willing and able to learn, preferably 21+ for prep and back-up. If you know someone like this, please send them to talk with either me or Amy. We are also looking for a person who can be back-up waitperson and/or support for Friday night. We know you know the best people.

This past weekend we had a really interesting group of travelers join us for a catered dinner Saturday evening. They are traveling by bicycle from the west coast to the east. Several of the folks were from out of the country. You'll probably get to read about it in the Quill as Terry Hampton managed to carve out some of her weekend to interview and photograph the group. Thanks to all!

Entertainment this week comes twice. Thursday evening the After Hours Big Band plays in the Annex. With my display down they'll have room to spread out. It is always a lively performance. As usual, we'll give you the option of dining IN the room with them or in the main dining room which is noticeably quieter. On Friday, the Renée Wood Trio with Tom Rowley and David Moore will play for us. They are crowd favorites and we love having them.

HEADS UP CRAB LOVERS! NEXT week we'll have stone crab flown in fresh from Tarpon Springs, FL. I am giving you plenty of notice so you can plan ahead. We'll bring in 30 pounds. It's scheduled to be delivered on Wednesday. That gives you 3 days to get in and enjoy. I do not expect there to be any left. We do this only once or twice a year.

This week's Flavor Journey  brings back the Beef Rendang. This Malaysian recipe renders a very tender beef dish that is quite complex in its flavorings. Similar to mole in the number of layers of flavor, it has a decidedly Eastern flavor profile that includes cardamon, anise, cinnamon, coriander, cumin, fennel, turmeric and chilies. We'll serve it with jasmine rice and our seasonal stir-fry vegetables. $16.99  In the past, this dish garnered many comments about how it was both flavorful and very tender. We'll be using flank steak as the basis for this dish. It will be a bit spicy but not generally overwhelming.

The seafood will be Sole Meuniere. This method of serving fish begins with a very light dusting of seasoned wheat and corn flour. It is seared on the griddle, then topped with a lovely wine sauce made with shallots—that precious bulb that mixes garlic with mild onion—butter, white wine, parsley and lightly topped with sliced almonds. I'll add a pilaf of wild rice and our seasonal stir-fry. $16.99

This week's lunch specials~
Monday~ Green Goddess grilled cheese with tomato soup  $7.29
Tuesday~ Chicken curry and rice  $7.79
Wednesday~ Pulled pork salad  $7.59
Thursday~ Chicken pot pie and side salad  $7.79
Friday~ Baja shrimp tacos  $7.99

I hope you are able to get out and enjoy the various entertainment treats nature has bestowed upon us this time of year. There are pumpkin patches and corn mazes, wine and beer festivals, and good music. Have a terrific week. Thanks for being a part of this journey. We're glad you are along for the ride.

~~Susan

W/E October 12th Fall REALLY arrives

What a difference a week makes when it comes to seasonal weather. Suddenly, the cooler weather has arrived and with it lower humidity. We may actually be able to have the doors open at the cafe this week. After an enormous electric bill last month, we'll be welcoming a more natural feel. Thankfully this was a moderate summer. If you like dining al fresco, this may be your best week of the year for it.

This weather motivates me to get out the soup recipes. Amy has jumped in with her choice for the week. She'll create a roasted red pepper soup. This time of year we get in lots of gorgeous red peppers. They are quite sweet—NOT HOT.  I'm thinking next week we'll get into the butternut squash....

Thank you to everyone who came out for the Stroll on the Square last Friday night. Despite having a limited menu, it was still fairly crazy. But a good time was had. We thoroughly enjoyed Bliss Hippy's entertainment. They were a bright new sound and delightful. This week, by special request, Jon Lumsden will play his laid back jazz. He's been adding a few more tunes to his repertoire, and that new guitar of his is luscious.

I am fighting my restless urges to travel but hope to get to St. Louis next week to catch Quilt National at the St. Louis University Museum of Art. It has been 4 years since I got to see this biannual exhibition, and it is the most stellar and prestigious of the art quilt exhibitions in the country. We are fortunate to have the entire exhibition displayed in St. Louis. After it leaves there in late October, it will be split into three traveling exhibitions and travel for 2 years. I usually enter but so far, always get the rejection letter. I think I've entered five times now. They even have a prize each year for the person who entered the most times before getting accepted. I hope to be in the running for this prize someday.

When we did the Artwalk in September, I was unable to chat with folks who came in to see my work as I was desperately needed in the kitchen. Last Friday I was more able to visit and share my art with viewers. It was a lovely experience. I had nearly forgotten how much it means to be able to share that part of me, complete with the hidden art, the stories behind each piece and my simple techniques. It is who I AM. While I love creating the food and ambiance of the cafe, who I AM is the fiber artist....just as Jon, while being a terrific host, is really all about his music.  

My dinner entrées this week will revisit earlier favorites. The seafood will be Red Snapper Vera Cruz. We'll grill lovely 8 oz fillets and top them with a south of the equator sauce made from tomatoes, olives, shallots, capers, raisins, and herbs.   I'll pair it with our autumnal potatoes and stir-fry. Many places make the accompanying vegetables an afterthought. Not so, here. The red-skinned potatoes are mashed with a bit of cream and butter; then chopped Peppadew peppers and smoked Gouda cheese are blended in to make them pretty stellar. The autumnal stir-fry changes every week. We've been adding in everything from okra to shitaki mushrooms to eggplant and squashes. I love that this evolves as the ingredients become available. $16.99

My Flavor Journey revisits Argentina with the Argentinian Grilled Flank Steak with chimichurri sauce. Last time we served this, I got tons of comments from happy diners. We'll pair it with polenta with roasted red peppers and mushrooms. I'll also feature Mary Badiny's organic eggplants in an eggplant casserole. Ahh Fall! $15.99

The lunches this week will show much diversity and creativity. You won't want to miss a single day. I know. We make it hard. Amy just keeps digging into her bag of tricks and pulling out gems, and I am constantly inspired to try something new. Join us for this ongoing adventure.

Monday~ Lemony pasta with goat cheese and spinach  $7.29
Tuesday~ Spicy salmon sushi roll, calamari/cucumber/seaweed salad  $7.79
Wednesday~ Roast Dijon chicken and vegetables over potatoes  $7.79
Thursday~ Chicken sesame noodle salad  $7.79
Friday~ Cuban pork sandwich with side  $7.79

We know it is a busy time of year. We hope you keep your meals here a priority. You know that what we make here is made of good ingredients, using the simplest preparations, and is generally much healthier than you might find otherwise in town. This takes commitment on our part and is not the easiest way to make it work. We count on you to create the energy that keeps us going. Thank you for doing your part.  Have a lovely week.

~~Susan and the gang

w/e October 5~Cart-wheeling into fall

So far the harbingers of fall are the goldenrod, the dogwoods and the sumac. The goldenrod is in full bloom. The dogwoods are turning their berries red and the leaves are getting colorful and the sumac is glowing auburn. Surprisingly, our temps are actually running higher than normal. This coming weekend marks the usual earliest likeliness of freeze. I remember doing many art shows in St. Louis on this weekend and several times there was a light frost in the early mornings. Not so this year, it seems. I'm glad as I am not ready to bring in my assorted plants nor pull the annuals.

This weekend we are sticking our necks out and bringing in out of town talent on Friday night. In the past you have been very supportive of our doing this. We have never been embarrassed with no crowd when we have brought performers in from out of town. Bliss Hippy hails from the Rolla area and came highly recommended by Tom Rowley. They are waiving their usual fee in order to help build their audience size and we hope this is good move for them. As usual, there will be no cover charge. However, we hope that a) you will tip them well and b) you eat a meal with us. We strongly suggest reservations.  There music is a blast of fun—quite irreverent, often hilarious.

This week is also the First Friday Art Walk. We are planning ahead this time and will feature a limited menu of dishes that can be prepared by our staff without my on-hands assistance. That way I can actually be a part of the Art Walk and speak to those who venture in. I am very much looking forward to this part of the exhibition experience. It is something I have missed since starting the cafe. The exhibition featuring my quilts will remain up for another couple of weeks. The reduced pricing on my quilts will expire when the quilts come down. After that we'll hang the work of another fine artist. I look forward to introducing you to her. More on that later.

My seafood this week has an Asian slant~ Teri-yaki salmon steaks. I'll take those lovely Coho salmon that we flew in awhile back and  froze, cut them into steaks, grill them and season them with a teri-yaki glaze and fresh shiso leaves. Along with the fish will be served  a salad made with calamari and seaweed, sesame rice and our seasonal stir-fry. I think it'll be a lovely treat. $16.99 Yoshi! Ikuzo! (All right! Let's go!)

The Flavor Journey this week is middle eastern in its origin. It is Slow cooked leg of lamb with spiced yogurt and herbs. I'll take an entire leg of lamb, season it and cook it in a braise of stock, white wine and lemon juice to which many herbs are added. It'll cook in these juices very slowly to assure a very tender cut of meat. A bed of cous-cous will be the foundation, topped with the sliced lamb, then a spiced yogurt and finally a "salad" of chopped fresh herbs. It is a beautiful dish that is most flavorful. Perfect to welcome in a gentle fall.  $15.99

We are currently serving pumpkin crepes filled with sweetened cream cheese and topped with warm praline sauce and pecans. Served with vanilla ice cream for $6/ $5 without the ice cream. Later in the week I plan to make a chocolate walnut tart. Slurp! Also our carrot cake will be on hand.

Now here are the lunches~
Monday~spicy vegetarian chili
Tuesday~1905 salad-made famous by the Columbia Restaurant in Tampa, FL~ Romaine, kalamata olives, swiss cheese, oven roasted turkey, tomatoes, Romano cheese, and an olive oil based dressing with lemon, oregano and worchestershire. $7.79~ crowd favorite
Wednesday~Braised Moroccan Chicken and olives over cous-cous $7.79
Thursday~Pork Bahn Mi Sandwich with side $7.79
Friday~Shrimp burgers with roasted garlic /orange aioli plus side $7.99 


I hope you have a joyous week. It'll be lovely for dining al fresco. We'll have the tables out for you.

~~Susan

W/E September 29 Equinox Changes

This past Sunday marked the first day of autumn—the Equinox—the day where the sun is visible and invisible for equal amounts of time. While the true colors of autumn are yet a month away, the harvests are winding down, and we adapt to shorter periods of  visible light or around here known as "can't see to can't see". I can feel the inner stirrings I get this time of year. This has always been my prime time of year for doing art shows and being on the road. It is like an itch I don't get to scratch.

Instead I'll channel my wandering energies toward a new piece of art and creative ideas in the food line-up. I was delightfully surprised by how well the tilapia salad with curry vinaigrette went last week. Last Friday night we sold out of both the trout with dijon sauce and the Greek moussaka. Fortunately, as the fall progresses our number of diners is picking back up and hopefully this will be a weekly occurrence.

We've got some wonderful music lined up this week with a Linda Stoffel and Dennis Crider—both from Blackberry Winter Band. Any members of that band have consistently packed the house and we expect that to happen again this week. Other members of the band may join them, but so far, these are promised. Dennis' awesome guitar picking and Linda's Songbird voice are well loved in these parts. Reservations are pretty well the only guarantee you'll get in. So don't mess around—get your reservation in early. While you are doing so, did you know you can call in and reserve your dinner entree? This is especially important on the seafood entrée as we have only 16 servings for the week. Entrée information is listed a few paragraphs down

If you are a fan of Renée Wood's After Hours Big Band, come listen Thursday evening this week. They will play in the Annex. If you want the full dose of big band, you can sit close by. If you wish the sound to be more background, we'll seat you in the main dining room. We close the doors between the rooms as the intensity of the big band can carry you away...in a good way.

The seafood entrée this week is crab-stuffed sole paupiettes with our fall potatoes (mashed with gouda and peppadew peppers), eggplant parmesan with fresh mozzarella, and a salad of microgreens, radishes, pears, walnuts and blue cheese with a mustard vinaigrette. Paupiettes are made by stuffing lengths of sole fillet with the crabmeat, then rolling them up and cooking in a stock. The result is a tender, flavorful roulade (rolled meat). The sole will be topped with a white wine sauce (Sauce Vin Blanc). It is a very elegant dish from Normandy France. On the plate, I am stuffing some of Mary's lovely small eggplants, adding in those seasonal potatoes (which are getting rave reviews) and a pear and blue cheese salad. Perfect for fall. $16.99

The Flavor journey is apple and bacon stuffed pork chops. I'll be using some fresh local sage to season the stuffing as well as local apples plus apple-smoked bacon. As there is no bread in the stuffing, it is lighter than many stuffed pork chops. There will be a pan sauce using the stuffing that doesn't fit in the chops to which I'll add a bit of white wine. This will be drizzled over the top. We'll plate it with our seasonal potatoes and seasonal stir-fry. $14.99 I'll have about 12 servings for the week. Another perfectly timed fall dish.

The Autumnal Equinox Salad returns this week. It starts with a base of romaine, then topped with a combination of arugula and spinach, feta, chopped fresh pear and apple, red onion, wood-fired chicken, pomegranate, walnuts and served with a hot bacon dressing. For many, this is a declared favorite on the menu. We'll have it until late December when things change with the Solstice.

Also returning this week are soups. This first week I have Roasted Poblano-Cheddar Soup made with fresh local poblano chilies, sharp cheddar cheese, chicken broth, cream, tomatoes and onions.  We usually take turns from week to week with our choices. As always variety, rather than predictability combined with local availability dictate the whim of our choosing.

You may already know this, but occasionally there is some confusion regarding Monday's lunch. First of all, we serve our entire lunch menu each day. We feature a meatless special on Monday that has a strong vegetarian following. Since I am often still working on the rest of the week's menu and blog, I can seldom post it beyond the Facebook listing for the day. You are encouraged to come in on Mondays whether you are vegetarian or not. We are lucky to have such talented vegetarians on our staff who can present a wide variety of dishes. I have gotten to taste more vegetarian dishes in the last three months than I have eaten in my entire life. Good for us all.

Come Wednesday I'll have some pumpkin crepes for dessert. The crepes themselves have the pumpkin. They are filled with a sweetened cream cheese and topped with a warm praline sauce and chopped pecans. $6. Holy moly.

Now here are this week's lunches~~

Monday~ Portabella pizzas with feta, spinach ,garlic and tomato plus side salad $7.59
Tuesday~ Equinox Salad~ romaine, spinach, arugula, chopped pear and apple, feta, red onion, wood-fired chicken, pomegranate and walnuts with hot bacon dressing. Normally $7.59; today $7.39
Wednesday~Chicken enchiladas with Spanish rice $7.79
Thursday~Lasagna Bolognese  with side salad. Traditional lasagna. $7.79
Friday~ Pork Estofado with side salad. A traditional Filipino pork stew (estofado means stew) that includes tomatoes, potatoes and carrots. $7.79

I hope you are able to take a few moments to slow down and notice the very beginnings of the change of seasons. The colors are not here yet, but the delicate air, light as a feather, foretells the advent of autumn. Now if we can just have a bit fewer allergies to go with it. So far, so good.

~~Susan

W/E September 21 Variety—our spice of life

By now you have probably figured out that we like to try out new ingredients, new flavors and newly twisted combinations of otherwise familiar ingredients. Because we are small, we are able to make very fast adaptations to our daily menu based on what is available. This week we'll benefit from two local growers who have planted special crops with us in mind. Yippee!!!

Mary Badiny took my suggestions to heart with letting her greens go to seed and creating microgreens. These are sproutings of a variety of greens that are allowed to grow until just before their true leaves are formed—about 10-15 days.. Then they are cut to nearly ground level for consumption. They are extremely high in nutrients and, in fact ounce for ounce, microgreens provide more nutrients than any other natural food known and have a concentrated flavor profile. A little goes a long way. I'll feature a salad on Thursday lunch that showcases these greens.

The other grower has planted Shiso. Shiso is a plant whose individual leaves are harvested for their unique flavor. Often added to Japanese and Asian dishes, Shiso is nearly impossible to get without camping out at the international grocery in St. Louis.  If you have been to a sushi restaurant you have perhaps seen them used as a garnish. They have a somewhat citrusy flavor and are a part of the mint family. Usually, that means the stems are square as I expect these are too. I'll combine the shiso into a salad using buckwheat soba noodles. I haven't decided on every ingredient yet, but you can count on sesame oil, fresh mushrooms, green onions, peanuts, fresh banana peppers, lime, poached chicken ...

Behind the scenes on the expansion—we are progressing, if somewhat slowly. I have requests out to area suppliers for the equipment we'll be seeking.While there has been high interest in a few of my quilts, getting money in hand has been another story. I have been asked if quilts could be paid for over a number of months. I am willing to do so on a few. We need to get this plan in motion and being stable in the present is a prerequisite for expansion. In the next week or so I'll trade out a few of the currently exhibited pieces in order to showcase a few more. If you have an interest in one of the quilts, please take a few moments to talk with Jon. The exhibition in its current form will remain up until after the First Friday Art Walk in October. After that, the prices will return to their normal range and only a few will be displayed. I have also been asked about doing commissions. As we now have such a high caliber staff, I am more confident about having time to create new work. So if you are thinking this direction, let's talk.

I am truly looking forward to more time in my studio. I am extraordinarily grateful to my studio landlord for allowing me to retain my studio even while no work was happening. It has enabled me to keep my dream alive. Just being able to pop down for an hour without having to first dig stuff out and move things around really shortens the runway for a new project. I have a piece on the drawing board that will celebrate the local streams and fishes. It won't be quite as colorful in the jewel-tones as "Live Water" but I think it will be just as much fun to work on. What are your favorite local fishes? Crawfish? What plant life do you see in the stream beds? I look at the gravel bars and try to figure out how to depict them. Colors. Camouflage. Big fish, tiny fish. Swimming hole. Waterfalls. Light shining through the water. Hang on for the ride.

This week Jon Lumsden will play for us on Friday night. He plays a 7-string jazz guitar and most enjoys playing the Great American Songbook classics, as well as his own well-crafted tunes. As is usual for us, there is no cover charge, but your generous tips keep him in strings and motivation.

By the way, we'll have live music for the next few Friday nights, as well as the Renee Wood Big Band on Thursday night, Sept. 26th. The Friday night music lineup includes:

• Sept. 27th: Linda Stoffel & Dennis Crider (from Blackberry Winter)
• Oct. 4th: Bliss Hippy from the Rolla area
• Oct. 18th: Renee Wood Trio (with Tom Rowley on guitar)

Speaking of fish—trout! I'll make the seafood special this week using boneless whole rainbow trout. They will be coated with a layer of crushed almonds then baked and served with a Dijon mustard sauce. I'll team it up with a mixture of spinach, arugula, and mustard greens. We'll add in our new winter potatoes—red-skinned, mashed with peppadew peppers from South Africa and smoked gouda cheese. $15.99. I'd make a point of drinking a nice pinot grigio or chardonnay.

The Flavor Journey originates in Greece. I'll make a traditional Moussaka which is one of the most iconic Greek dishes. This is a casserole that starts with leg-of-lamb ground up, adds in eggplant, potatoes, bell peppers, onions all in a béchamel sauce (white cream) that is boosted with egg yolks, nutmeg and Greek yogurt. The whole shebang is layered and topped with a hefty layer of Parmesan and baked to perfection. This isn't low cal, but there are so many good veggies in it I think it balances out pretty well. We'll serve it with a Greek salad, spanikopita, and triangles of pita bread. $16.99. What a treat!

Lunches~~

Monday~ Greek salad sandwich~ made with hummus, cucumbers, red onion, roasted red peppers, feta, tomatoes, sprouts on ciabatta $6.99

Tuesday~ Shiso soba salad~ buckwheat soba noodles with sesame oil, fresh mushrooms, green onions, peanuts, fresh banana peppers, lime, poached chicken on a bed of chopped Romaine $7.99

Wednesday~Turkey Caesar sandwich~with side $.7.79

Thursday~ Grilled tilapia salad with arugula, Romaine, fresh mozzarella, heirloom Thessaloniki tomatoes, radish slices, micro-greens topped with a tilapia fillet and a curry vinaigrette. $7.79

Friday~ Reuben Sandwich~traditional corned beef, Swiss cheese, sauerkraut, Thousand Island dressing on rye bread. $7.99 with side.

Well, there you have it. I hope your week is glorious and provides you with the kinds of inspiration that make you glad to be alive and a part of this wonderful universe surrounding us. Take a moment to look a little closer. You'll be rewarded with greater understanding and awareness of your part in it all.

~~Susan

W/E September 13th Seasonal momentum

This time of year folks who are growing things are also frantically canning, pickling, freezing and scarfing. What looked like a few extra plants "just in case," now seem like a daunting task of preparation. It is a time when multiple generations gather together to get the job done, just as it was done 100 years ago. I grew up a city kid. I never knew the joys of canning, pickling or freezing. When Jon and I got together 43 years ago, his grandmother was still living in her home in Duncan, Oklahoma and she was still gardening and canning. It was the first time I had really ever eaten home canned food. I really didn't understand what all the thrill was. We always got our food at the grocery store and occasionally the farmers market. Now I "get" it. Now I wish I hadn't been such an ignorant snob who really only felt the home-canned foods were a leftover of a bygone era. While I still don't have a full appreciation of pickled produce, I at least understand and can give value to the efforts and rewards. Even though I was a member of 4H and cooked a lot, I never had occasion to can or pickle. We didn't have a garden and it never occurred to either my mother or me to buy a whole bushel of something at the farmers market and do something with it.  My time with 4H was spent sewing and "dog training."

This last week one of our long-time customers brought in some lovely pickles. Amy jumped on them. She LOVES pickles of any kind. I think I need a primer on pickle appreciation. Bruce used to make several kinds of refrigerator pickles and our customers seemed to enjoy them. While I enjoy the fresh pickles made with rice vinegar—like the cucumbers and carrots on the Bahn Mi sandwiches, the more garlicky, heavily seasoned ones pass my tongue, grip my lymph nodes and pucker my lips without striking a level of high enjoyment. Is it that I am missing an understanding of them? Perhaps if I was introduced to them earlier, with more comprehension of content.... Educate me, please. I know they are a healthy food.

Last week was simply CRAZY. The Downtown Business Association, now affiliated with the Main Street Promotions Committee and headed up by Anita Parrett-King, did an amazing job of getting a crowd up for the first monthly Stroll. I'm embarrassed to say I totally underestimated their effectiveness and we got swamped Friday night. I THOUGHT I'd be able to hang out at the reception for my artquilt exhibition. Wrong! I was cooking, and cooking, and we ran out of food. Duh! For next month's First Friday Artwalk we'll change things up a bit, present a limited menu that can be handled with limited staff and served quickly, reservations will be encouraged and I'll be able to visit with people who take the time and effort to see what we have to exhibit.

We'll be bringing in out-of-town talent from Rolla—Bliss Hippy—to keep you entertained on October 4th. Bliss Hippy is a "psychedelic folk" band with folk, rock, and bluegrass influences, playing mainly original songs that range from inspirational to down right irreverent. Offering Bliss with an attitude for over 20 years. They have a strong following up in their neck of the woods, so mark this one on your calendar!

I love that the first Artwalk was a success. The community deserves to have a regular function such as this to give a reason to get together outside of sports or church or school. In every place I have ever lived, monthly artwalks were the norm and a favored reason to gather. I am thrilled to see it happening here. A few years ago I was the featured artist at a gallery in Milwaukee, Wisconsin ... in January. I was delighted and surprised to see it was well attended as were all the restaurants, boutiques and galleries in the art district. No weather wimps up there! Hopefully, this will evolve into a year-round event and the venues can present artists, foods and entertainment to keep everyone realizing they are missing out on what's happening if they sit one out. For too long the artists who live in this area—and there are many—have had to show their wares outside the region to sell their work. Perhaps by allowing  friendlier, educationally oriented opportunities to see art, an audience will be built that has an appreciation of, demand for, and a budget for art. For me to show so many of my works in a professional manner, along with materials that documented my career—I  really did have a thriving career as an artist before the cafe—and being able to have educational "parts" and tools to explain my methods, opens the door to build that audience. We will leave my display up until the next First Friday Artwalk. Please remember that all my art is 20% off for the first time ever. The reason for the "sale" is to finance our expansion, which will add a taproom to feature local and regional craft beers.  The more pieces that sell, the faster the expansion.

This Friday evening, Gordon Johnston returns singing and playing classic folk/rock tunes and originals on keyboard. Gordon always gets great comments from our customers when he plays, so plan on joining us!

We WERE going to start soups this week. But as it will be the hottest week all summer, we'll wait. I have a strong line-up of soups poised for your enjoyment. Cue the taste buds.

The dinner entrées this week are both European. The Flavor Journey is French. It is roasted pork loin with a Sauce Chasseur, or hunter's sauce. It is a brown sauce made with wild mushrooms, white wine, shallots, garlic, brandy, fresh parsley and tarragon, butter and demi glace. Demi glace is a classic French ingredient made by reducing a meat stock multiple times to gain richness. The pork loin, topped with the sauce chasseur, will be joined by mashed potatoes seasoned with peppadew peppers and gouda cheese. Peppadew peppers are a South African pepper that seems like a cross between a tomato and pepper but, of course, is not. It is mild. Also, I'll add  green beans cooked with cherry tomatoes and fresh basil as a second side.  It'll be delicious. $15.99

The seafood entrée is Italian. It is Cacciucco—pronounced, I think, as kat jook' oh. It is a dish native to western coastal towns of Tuscany and Liguria, especially Livorno.  It is a fish stew made with many different fish. In fact, traditionally it is made with at least as many fish and seafoods as there are c's in the name. The primary flavor profiles include red wine, a mirepoix of celery, onions and carrots, fresh herbs, tomatoes and a fish broth. A layer of fried bread lines the bowl, the seafood is laid on top and the broth is poured over all. Magnifico! Comes with a side salad. $15.99

In addition to the carrot cake for dessert I have a nectarine clafoutis. It is something like a custard made with lots of eggs, fresh fruit, honey and flour. It originates in France and a wonderful way to highlight a specific fruit. Pretty simple but oh, so delicious. $5/ with vanilla ice cream

Lunch specials~~

Monday~ Vegetarian biscuits and gravy. $6.99
Tuesday~ Balsamic chicken and mushrooms over noodles $7.99
Wednesday~ Hash brown casserole made with bacon $7.49
Thursday~ Spicy shrimp with curry sauce, snap peas and jasmine rice $8.29
Friday~Tequila lime chicken tacos $7.59

This should be the week that things begin to pick back up. I hope so. We are ready to meet your needs and serve you. Tuesday evenings are still pretty quiet. So if you have a hankering to see us on a Tuesday evening, I encourage you to call ahead. If things are really dead, we're gone by 7:00 pm. But we don't WANT to be.
We look forward to seeing you and your friends and family. Have a super, late summer week. Absorb all that hot weather now. It may be all you get.

Warm wishes—
Susan