We are also gearing ourselves to be able to do some nice, small-to-medium scale catering. I have no interest in competing for tight-budget, high-volume luncheons that strip everything to the bare bones and require the use of low-end ingredients in order to meet the budget. I prefer to stick to what we are good at—good quality food made from real, preferably local ingredients, presented in ways that are healthy and enticing. Over the last few months we have done several small-to-medium sized parties and events ranging from baby showers to wedding receptions to retirement parties. Most were held here at the cafe. I am proud to say they all went quite well.
One aspect of catering I really enjoy is meeting with the customer to learn about the event itself, the people involved and designing a menu to meet those needs and budget. I am very comfortable discussing budgets, dietary restraints and decorative options. Recently, we expanded our resources and reference materials to include some floral design. If you have been in within the last week, you have seen some of Amy's work with the roses and orchids on the tables. This week we will really test our floral design skills when we do the flowers for the Filipino Dinner on Saturday. I have ordered all sorts of tropical flowers, and we plan some rather tall, lighted tablescapes. Watch for it!
Speaking of the Filipino Dinner... we had an unexpected cancellation, plus I accidently counted someone twice. So we have 4 openings I'd really like to fill. Our being able to do these special dinners with any regularity means we need to fully fill our tables. I am quite excited about the menu and though I realize the cost at $60 is pricey, I know you will be getting a full value. This cost includes 4 wines that are served with various courses. The menu itself is 8 courses, 9 -10 if you count each entrée. You will go home feeling like you have been transported to a different part of the planet. I plan to share not only the foods of the Philippines with you but some of the culture and history.You'll gain some understanding that can lead to a broader picture of where you fit in this universe. No. I won't be addressing philosophy... just broadening your horizon. Please call early in the week to fill those spots. If you have not already paid for your slot, please do so ASAP. Thanks.
You know we are always searching for ways to offer you foods that better support your health. We are very excited about our latest acquisition: a high-tech water machine that provides healthy drinking water rich in minerals, purged of impurities, and ionized through electrolysis. You'll find blue bottles of our new water on your table, so you can refill your water glasses at your meals. If you'd like to learn more about this water and the benefits it can provide, you can visit www.water-4-life.net or ask Jon for more information. Bottoms up!
~This week's dinner specials~
Mardi Gras slipped by and suddenly we are in Lent. This will give us an opportunity to bring out some vegetarian or at least meatless dishes. I'll begin this week by making 2 seafood entrées for dinner. The first one is breakfast at dinner: Smoked salmon 3-egg omelette. I'll make this using the local free-range eggs we get from an Amish farm near Seymour. The omelette will be filled with smoked salmon, cream cheese, grilled shallots, capers, fresh dill and fresh tomatoes. It will be served with potato pancakes accompanied by sour cream and applesauce, as well as our bread and a small spinach salad. $11.99
The second seafood option at dinner will be Mahi-mahi lettuce wraps. You'll get 2. They will be filled with the mahi plus pineapple confetti rice and accompanied by Caribbean Kim Chee and my Sea Sauce. We wood-fired the mahi-mahi this weekend so the flavor profile is somewhat smokey. The Caribbean Kim Chee is worth a comment. It is made from napa cabbage, sweet red peppers, green mango, garlic, carrots, pineapple, cilantro, ginger, scallions, sriracha (rooster sauce), sesame oil and salt. The whole shebang is allowed to marinate while the salt draws out the flavors and begins to break down the fruits and vegetables. When the juice is drained off, the result is a nicely crispy refreshing salad. We offered it first last week with the mahi-mahi dinner, and it was very well received. I look forward to sharing it with you and developing a few more Caribbean Kim Chee fans. $12.99
Our third dinner entrée this week will be the crowd favorite of beef Mostaccioli. This baked Italian pasta dish is full of Italian-seasoned ground beef, penne pasta, marinara, ricotta, Parmesan and mozzarella cheeses. I'll serve it with a side salad and our bread with pesto sauce. $10.99
Now here are the lunch specials~~
Tuesday~ Grilled Reuben Sandwiches~Corned beef, sauerkraut, Swiss cheese, Thousand Island Dressing on Jason McLaughlin's rye bread with side $7.75
Wednesday~ Potato pancakes, sour cream, applesauce and turkey sausage $7.75
Thursday~ Bagels (Jason's locally made) with smoked salmon, cream cheese, red onion, capers and sliced vine-ripened tomatoes, plus side $7.99
Friday~ Crab and avocado salad with Japanese dressing. If you know me, you know I never use fake crab- EVER. Sooo delish! $7.99
Soup this week~ Kapusta This is a Polish pork, cabbage and potato soup that is really filling. We start with country style ribs, fresh cabbage and our own pork broth. Yum!
The desserts this week will start with a chocolate cheesecake. Don't know where we are going after that. Probably something fruity.
I hope you can enjoy the hint of spring in the air. Notice that the tips of the tree branches are starting to fatten up and flocks of robins are hunting worms. Surely they are signs of warmth soon to follow. We'll get a nasty blast of winter mid-week, but by noticing these "sure signs" perhaps you can maintain an air of hope to carry you through. Have fun this week. We are!
~~Susan
No comments:
Post a Comment