Spring? Really? W/e March 29, 2013

Well that last blast of winter sure came in with a bang. Thankfully, it thawed quickly and the subsequent blast skipped us entirely of the white stuff. I am now officially READY for spring to take its lead. Sheesh! Enough, already!

To celebrate I'll bring in some nice stems of forsythia for the tables. That should help perk things up.

We'll have a new sign hanging on the three-door cooler which will list the beers currently available along with pricing. We try to keep up with your preferences. Be sure to tell us if something you want is missing. We'll try to accommodate you.

We are encouraging you to try out some of our higher end wines. I am downloading some of the "shelf talking points." These are the blurbs the retail stores put on the shelves to give you more information about your choices. None of these wines are over $25, and the responses have been quite encouraging. Don't forget that on Winey Wednesday any wine purchase is 20% off.

Last week we introduced "double punch with friends." This promotion is designed to encourage you to bring in a new customer when you dine with us. For that you'll get a punch for both your meal and theirs. We need to boost our customer visits by about 30 per week to get things into a long-term viable range. We know you are the best resource for helping us get there. Thank you!

Many of have asked about the blue bottles on the tables. They are filled with  Kangen Water®, a healthy drinking water rich in minerals, purged of impurities, and ionized through electrolysis. Alkaline ionized Kangen Water® is an excellent choice for healthy hydration. Not only does it taste great and refreshing, but it also helps you avoid impurities. If you'd like to bring in some jugs to try it at home, just ask us to fill 'em up. You can sample it for free. There is a brochure with information available at the register. We have made  the decision to invest in this machine, as it allows us to wash our vegetables without them absorbing the chlorine that is in the city water. You may have noticed that our coffee, while still made as strongly, no longer has the acidic finish to the flavor. This is due to using a higher alkaline water.

We will begin to assemble the raised garden in back pretty soon. We are in need of used cinder blocks. If you have any, even a few, we'd appreciate it. Also we may use old tires to form a perimeter. If you have a few discards, we can find a sustainable use for them. We plan to plant herbs, edible flowers, heirloom vegetables and peppers.  I am thrilled to make this addition to our culinary experience and to turn an otherwise ugly plot into something beautiful.

The new meatless Mondays are taking off with a bang, and I couldn't be happier. Amy is leading the charge but Andrew and Vincent are right there with her. This week Drew and Vincent concocted a meatless taquito made with brown rice and portabella mushrooms. The rice is seasoned with cumin and pepitas and cooked with our in-house vegetable broth. To that mixture is added a sofrito of tomatoes, peppers, white wine vinegar and lime juice. All are rolled up in a harvest wheat tortilla and pan seared to crisp it up and hold the shape. Served with a side salad for $6.99. We can now also make smoothies and fresh carrot juice. These latter are available all week but must be asked for until we establish their permanent place on the menu. Have you TRIED fresh carrot juice? Yum! I may be offering free tastes this week. Be sure to ask.

Our bread machine is on the fritz and while that is the case we are having Jason make most of our sandwich breads. We are also substituting some commercially made sour dough and whole wheat. Please bear with us while we scramble over this hurdle.

In the past we have introduced various sandwiches which will have a strong following for a few weeks but then taper off. This season my plan is to make a different sandwich available for a week at a time. We'll rotate through the Bahn Mi, the Roman, Reuben, etc. This week is a California chicken club made with either bread or a tortilla wrap, wood-fired chicken, chipotle mayonnaise, feta, avocado slices, tomato and sprouts. If you wish, I could even do it as a lettuce wrap. You tell me. It'll be served with the usual seasonal sides. $7.59

I am introducing two more of the seasonal sides shortly. The first will be a Mediterranean farro salad and the other is a tabouli. Both offer a fresh flavor profile and will add a nice textural balance to any meal. The farro is an alternative grain suitable for those who are going gluten free.

This is the last week of Lent, and I am thrilled to present stuffed whole trout on the dinner menu. These are 10 oz BONELESS whole trout which I'll stuff and bake with a mixture of spinach, shitakes, fennel, and shallots which will have been softened in a white wine broth. This will be served on a bed of wild rice pilaf and accompanied by grilled fresh asparagus or seasonal stir-fry. My Sea Sauce will round out the plate. Served with salad at $14.99. I have a total of 16 servings for the week. If you are serious about having this, you need to have me reserve one for you with your dinner reservation.  Available Tuesday - Friday or until gone.

The meat Flavor journey is a stuffed pork loin. I'll stuff it with farro, a healthy alternative, gluten-free grain, as well as apples, shallots, fennel and parsley. It will be accompanied by spring red potatoes with fresh garlic and parsley with a reduction gravy as well as grilled fresh asparagus or our seasonal stir-fry. Served with a side salad for $13.99. Available Tuesday - Friday.

Next week.....drum roll please... roasted leg of lamb.

The soup this week will start with a vegetarian French onion soup. The onions were oven-roasted with olive oil instead of pan cooked with butter. They are still very tender and caramelized. Instead of a meat-based broth Amy used our in-house vegetable broth. Are you enjoying Amy's efforts at introducing more vegetarian fare? Be sure to tell her! We want her to SHINE!!!!!!

We have had a difficult time getting reviews on some of the various review sites. Perhaps you could share your viewpoint with the likes of Yelp.com, topix.com, yellowpages.com, yahoo.com, google.com, MissouriLife.com, foursquare.com or 417.com  We haven't gotten any bad reviews, just ones that are terribly out of date—like from the first 3 months we were open. It kills me that some of the local restaurants that don't offer fresh foods can get a higher review simply because people actually go to the sites. Please share your opinions. This will help our exposure. If you know a food critic, please tell them about us so we can get a published review. If we need to work on something, I need to know about it.

Here are this week's lunch specials—
Monday~ Portabella Taquito with side salad $6.99
Tuesday~ California Club Sandwich with side $7.59 Available all week. See notes above for description.
Wednesday~ Wood-fired chicken crepes with broccoli and smoked gouda plus side salad $7.99
Thursday~ Stuffed cabbage rolls plus stewed tomatoes and side salad. $7.99
Friday~ Wood-fired salmon tacos with pineapple salsa and cilantro lime slaw plus side $7.99

Seafood entrée~ Stuffed whole boneless trout over rice pilaf with asparagus or stir-fry and side salad. $14.99

Flavor journey~ Stuffed pork loin (farro, apples, fennel, shallots, parsley) plus spring red potatoes with garlic and parsley and grilled asparagus or seasonal stir-fry. $13.99

Desserts~ Chess pie, baklava, plus something chocolatey...hmmm. Ideas? Share them!

I hope you and your family are able to enjoy the last relics of winter while watching spring begin to unfold at last. We cherish your friendships as well as your business. Thank you for sharing your friends and family with us. Have a joyous week!

~~Susan








  

Reasons to smile! W/e March 23rd

I'm glad we had that little burst of full-on spring before this week of chilly weather. It was enough to re-charge my engines. Well nearly. On Monday I face the last of my dental surgeries— the pulling of all my remaining teeth and the installation of my full dentures. It is not something I look forward to, however, the resulting pretty smile, ability to chew again and the reduced mouth pain will be welcome. I keep telling myself that.  By the time you read this, it will likely be over. Amy and Drew are manning the fort on Monday anyway but I will take Tuesday off for myself, as well. That means Amy and Drew and Vincent will be behind the counter Monday and Tuesday lunch and we will be closed Tuesday night.

Thank you for all the support for the fish dishes the last few weeks. You have blown me away. I know that lots of you have given up some meat for Lent but the level at which it has been supported is unprecedented. Now the question is—was it for Lent or because you like good fish dishes? I will say that I have seen more marketing geared toward Lent this year than I have ever noticed before. This week's fish fare is Cioppino—that lovely Italian fish stew with lots of seafood cooked right in. For those with shellfish allergies, you'll have to skip this one as it has shrimp, scallops, octopus, calamari, clams and crab in addition to the rock fish and cod I'll add. This will be available Wednesday — Friday evenings.

As I continue my reading of materials revealing the condition of the food industry, I am happy I didn't decide to become a food chemist when career choices were presented. The latest, by Michael Moss, shows the degree to which the food industry is geared toward seeking your bliss point and its utter lack of interest in your health or the consumption of FOOD. He discusses the fact that thirty years ago more than half of the 60,000 products now in your grocery store did not exist. They are produced in labs with chemists and engineers and are specifically designed to grab your developed liking for fats, sugars and salt. How much of the finished product addresses your actual food intake needs is not part of the issue to them. It is all about bliss-point, mouth feel, satiation and market share. That book is entitled Salt, Sugar, Fat—how the food giants hooked us. I encourage you to pick up a copy. It will reinforce your appreciation for the choices we have made in our cafe.

I am happy to tell you that very, very little prepared foods go into what we create here. Most of any recipe is made from the basic ingredients. The exceptions are hot sauces, and a few condiments. Even for those, however, I shop to make sure that we don't introduce MSG or extreme salts and sugars. Oh yeah, we do use ready-made tortilla chips and potato chips.  But for the most part, you can be certain that the foods you get here are based on sane recipes that your ancestors might have handed down. Unlike many places, we are not looking for ingredients that are packaged for a long shelf life or worse, refrigerator-life, once cooked. We have to throw things out occasionally. It means keeping a close eye on how much we make, making things more often, and sniffing everything. I do this every time I use something for the first time that day. It has just become standard procedure. That fact you might see me sniffing is a good thing. I am watching out for you.

The "kids" are having a blast working on new vegetarian fare. We have brought in a juicer so we can start juicing and doing smoothies. There is nothing quite like a glass of freshly juiced carrot juice. If you notice my color changing to a bit more orange tone, let me know. I COULD drink too much of that stuff. If you have smoothie recipes you want us to produce, please share them with us. We have fresh kale and spinach from Maranatha Farm and are incorporating them into various green drinks. This is in an experimental stage, so I don't know what the long-term outcome will be. But we are committed to producing the healthiest foods you'll find within 100 miles while staying the tastiest, as well. This week's Monday lunch vegetarian fare is Ireland's Colcannon. Actually it is vegan. Made from organic purple potatoes, fresh young kale and shitake mushrooms as well as rice milk, this dish is both filling and flavorful. All the ingredients except the rice-milk are locally grown or organic.  Actually, I bet the rice milk IS organic. Way to go Amy, Drew and Vincent!

But we need more customers. We have tried various local media and so far our customers have been the best source for new life. With that in mind we'd like to acknowledge that and tell you that if you bring in a new customer, you get a punch on your card for your food as well as that of the new customer. The customer gets his punch and you get double. Pretty sweet, huh? It might not seem like a big deal, but it puts the rewards back on those who are helping and doesn't present a cash outlay on the front end like many advertising methods require. In no time at all you'll have a full card and you can spend it when you are a bit short on cash. We have at least 2 customers who regularly give their full cards to folks who have never tried us. Just a thought. With as few as 30 more customers a week we can move into a more sustainable level. You have helped us get where we are today. Perhaps you can help us get to this next level. Thank you in advance!

Music this week during Friday night dinner will feature our own Jon Lumsden. He'll be playing a set of laid-back jazz on his 7-string guitar featuring tunes from the "Great American Songbook" and some of his originals. He last played here in early February and was warmly received. Reservations are encouraged.

Reminder~~ 20% off all wine on Winey Wednesdays!!!

Lunch specials~

Monday~ Colcannon- Ireland's famous veggie stew made with purple potatoes, local kale and shitake mushrooms. Served with optional fried egg on top. $7.99 with side salad.
Tuesday~ Reuben Panini with side. $7.99
Wednesday~ Vernal Equinox (Spring) Salad~Bed of spinach/ arugula, strawberries, walnuts, avocado, snow peas, feta, red onion, sprouts and wood-fired chicken. Spinach dressing (sesame oil flavor base) . Will usually be $7.59. This week $7.29
Thursday~ Cous-cous chicken salad with almonds, craisins, celery, snow peas, feta, fennel fronds, wood-fired chicken, olive oil, sesame oil on a bed of Romaine. $7.79
Friday~ Classic tuna casserole made with our own mushroom sauce, plus side salad. $7.99

Please note: We'll be closed Tuesday NIGHT; no dinners until Wednesday!!!

The Flavor journey this week is ginger soy marinated chicken thighs with lots of local Asian veggies like purple osaka, kale, snow peas, bok choy, red peppers, scallions and dusted, if desired, with Japanese Tagarashi spices.Served with white rice and choice of soup or salad. $12.99

The seafood as mentioned earlier is Cioppino at $14.99. The Italian seafood stew, served with a side salad and warm bread.

Soup~Start the week with Vegetarian Miso soup then Quinoa Corn Chowder with Aji Costeno (fresh chili/ tomato topping) from Wednesday on.

Hope you make it a smile-worthy week. I'll be wearing my new one!

Warm spring wishes~~

Susan

Catapulting into the next season—W/E March 16th

Did you feel it? Each time we go through the "time change" I feel like I have been physically thrust into the upcoming season. Suddenly it is lighter longer in the evening. My mind seems to skip the fact that I am now also back to getting up in the dark. Soon we'll be leaving the windows cracked for fresh air and even with my deafness, I can hear the birds start their morning racket. Suddenly I am looking more urgently for the clues that spring is on the fast-track. Those forsythias are bound to bloom this week with the warm weather forecast. I'm never in a hurry to see the Stellar magnolias bloom as they often bloom one week too early and lose every blossom overnight to a late frost. But I am ready to get plants in the ground. Actually, for me these days it is more a matter of plants in the pots.

We have been given permission by the owner of the building next door to use the previously wasted space behind our cafe as a raised garden. We'll concentrate on fresh herbs and peppers and a few flowers we can use in the cafe—both for decoration and for eating. We need about 100 cinder blocks and a goodly amount of  decent topsoil. If you have either to contribute, we'd love it. We can even trade for food for a larger volume. I have wanted to be able to expand our fresh pickings and this will enable us to do so. I  find it humorous that restaurants with their own gardens are suddenly a big trend. One of my personal favorite restaurants in Nashville, TN, the Mad Platter, has had their own garden for over a decade. While there are many vegetables and produce varieties available via Maranatha Farm and Willow Mountain Mushroom, being able to grow some of the more colorful varieties seems like a nice option. I am drawn to some of the more obscure varieties of beets and radishes and carrots that offer bizarre color combinations. Asking a volume grower to commit to providing them for us when we use such small volumes isn't viable for anyone.
If you are growing some of the bizarre veggies for your own use and have more seed than you can use, please consider sharing them with us. We have several staff members who are avid gardeners and they will get put to good use. You might even see the results on your plate or table. It just can't get fresher than that.

The Meatless Monday Specials are off to a good start. Just to clarify—we still offer our full menu on Mondays; we just also offer a vegan or vegetarian dish as the special. The big news that might otherwise be missed is that we are now open Mondays for lunch!!! Thanks to the fact we have a gung-ho staff with energy, we can turn the Monday operation fully over to them. Aah! That means I can still have Monday to finish the cafe laundry, plan the menu and ordering, write this blog and take an afternoon nap. Drew and Amy are scheming daily on what we'll offer next. The special this week is a  Portabella Steak Sandwich. It looks very much like a Philly cheese sandwich, but made with portabella mushrooms (locally grown from Willow Mountain Mushroom) and a vegan "cheese sauce." We purchased some nice hoagie buns on which to serve them. Go, Amy, go!!! Drew has been researching smoothies. We've had a few requests for them over the years we've been open but have never committed to making them. We even have a Champion juicer. So we CAN make really good smoothies. If you have personal favorites you'd like to see made available, please let Amy or Drew know. Many folks are discovering the benefits of a raw food diet as well as just the delightful flavors and energy a good smoothie can provide. We're experimenting with berries, soy milk, almond milk and coconut milk. Speak up and help us design the new portion of our menu.  We remember that we are here first to serve you what you need and want. Anything else is just to keep us entertained.

We have music again this week after several weeks of silence. The Renée Wood Trio will perform Friday night. They'll do primarily jazz but with St. Patrick's Day fast approaching I am hoping we can get a penny whistle tune or two out of Renée, as well.

We are at a point that we need input from you regarding music. The options we are considering are whether to bring in the caliber of entertainment that demands a cover charge or to be satisfied with musicians who are content to rely on tips and a free dinner. We have been fortunate to attract a pretty good cadre of musicians but we need more. We really are not wanting to expand beyond the jazz genre as we are the only venue within an hour's drive that offers such. We are looking at possibly not charging a cover charge for those who arrive early enough to eat but don't wish to stay for the music. That translates to having the music start later- like at 7 pm. Then it would mean staying open later. If we did that, what would we serve later? Just tapas past 8 pm?  Possibly. You tell us. You have the answers.

And speaking of St. Patrick's Day, we are going to have corned beef, oven roasted potatoes and steamed cabbage all week as the dinner Flavor Journey. Since we will not be open on the 17th I figured there was no reason to limit the special to that one day. We'll first braise, then bake the corned beef  in order to assure it is very tender but flavorful. The potatoes will be the red-skinned ones, seasoned and roasted with garlic, onions, and  carrots. The cabbage will get a quick steam so as not to be soggy—I hate soggy cabbage. Served with soup or salad $13.99

Spring break is in full swing this week with the kids off of school. All week we'll offer half-price kid-sized or full-sized quesadillas for school-aged kids brought in for lunch. We are assuming that the adults with them will order a lunch as well. We don't mind a bit of racket. They can't be louder than the teachers when they get together. We love the sound of happy chatter at lunch. Maybe it will be warm enough we can hear the sound of the screen door slapping, too.

Did you hear about Winey Wednesdays? No, we are not wanting to hear your mid-week whines. We are simply offering 20% off all wines on Wednesdays—by the glass or bottle. We have been making an effort to learn about more about wine offerings and have begun to amass a few options in the $15-25/ bottle range. I am having to navigate new waters as I try to locate marketing information we can share with you on these upscale wines. The purpose of this deal is to boost mid-week dinner service. Do you and your girlfriends like to get together over a bottle of wine or two? This is a good place and time to do so. You can enjoy your wine with a full dinner or even just appetizers/tapas. Tell us what you are looking for. We'll have a specially created appetizer each Wednesday evening—this week Asian shrimp pot-stickers.

I have brought in a new variety of fish this week. It is wild-caught Pacific Rockfish. Some places market it as Pacific Seabass, some as Rock cod and others even try to call it snapper. It is a small, firm white-fleshed fish with a mild flavor. I'll use it two ways this week. The first will be at dinner, the seafood entrée— Rockfish with Tomatoes, Capers, Lemon, Artichoke and Fennel. The fish itself will be pan seared until no longer transparent. The accompanying veggies will all be sautéed and fresh except the artichokes. We'll serve it with a cous-cous pilaf, stir-fried Asian veggies and a soup or salad. $14.99

The second way we'll serve it will be at lunch on Friday. For that lunch we'll make Rockfish Ceviche. Ceviche, pronounced see vee' cheh, is made by marinating the flesh in citrus juices. The acid in the marinade transforms the flesh into a "cooked" state. Just like heat changes the texture and color of fish, so do the citrus juices. This will be the perfect dish to celebrate the warmest day yet this spring. If you like a fresh tasting, light fish this is your best bet. It'll have lots of fresh crunchy veggies and be served more as a salad. $8.25

So here are this week's lunch specials~~

Monday~ Vegan portabella steak sandwiches~ think Philly steak sandwich but with no meat or dairy. $7.99 with side.
Tuesday~ Reuben Sandwiches with side $7.99 Actually we'll have them all week. Kids' quesadillas half-price all week with adult lunch order! Also, the Solstice Salad is featured all week at $7.25.   Next week we move onto the Spring Equinox Salad. So, get it while you can.
Wednesday~ Corn waffles with wood-fired chicken in an ancho cream and cheese sauce plus sautéed peppers, onions and mushrooms . This is a very flavorful dish that has had rave reviews in the past. I think it has been more than a year since I served it. $7.99
Thursday~ Chicken Pad Thai. Simple, clean, tasty, loved. $7.99
Friday~ Rockfish Ceviche: citrus marinated, wild-caught rockfish with a crisp salad base. $8.25

Soup~ Lemon chicken rice--a classic Greek soup.
Desserts~ Baklava early in week; Lemon chess pie later in week.

Seafood Entrée~ Rockfish with Tomatoes, Capers, Lemon, Artichoke and Fennel, cous-cous pilaf, stir-fried Asian veggies, soup or salad $14.99
Flavor Journey~ Corned beef with oven roasted red skinned potatoes, steamed cabbage; soup or salad. $13.99

If you have not been in lately you have missed a lot of fun. We are gearing up for the warmer weather and know you'll end your hibernation soon. We'll be ready for you. It looks like we'll have even more local sourcing for many ingredients this summer. We're expanding music, wine, and beer options. We have a gung-ho team that is quite excited to serve you, and the energy is palpable. Don't wait. We need to see you this week! I hope you have a joyous week full of new discoveries of spring.

~~Susan

Changing lives—pursuit of happiness vs. meaning W/E 3/09/13

I just read a fascinating article in the back the The Week magazine that addressed the subject of pursuing happiness versus pursuing meaning. It was thought provoking. I have long understood that happiness is self-generated and have been able to find happiness in virtually anything I put my energies into. Before the economy tanked in 07-08, I was happily being a full-time fiber artist. I was scratching my own creative itch and getting lots of positive feedback. I was happy and it felt good. However, I wasn't really making a difference in people's lives. I could, perhaps, give them something visual that brought about happy feelings or made them feel good about gifting something, but the results were more self-serving than not. Even when I taught, an effort that was more with the intent of creating another income avenue than a calling to teach, I didn't feel I was changing lives.

Enter À La Carte Café. Our initial intention was to replace, in fast order, the lost income and create a steady stream of cash flow to allow us to survive. Neither of us felt that the runway of going back to school for a new skill while in our mid-fifties would pay off in the time-frame we were addressing. Jon had some restaurant management experience going back to his teenage years. He also has terrific people skills and a pretty strong understanding of marketing. I brought a high level of curiosity and a fascination with cooking good food. My professional food training is nil. I have a voracious appetite to learn, especially in the realm of food and was bored silly with the food options locally offered. We both have a high work ethic and are self-starters. What we lack in financial skills we hope we make up in pure gumption.

When we began in the food trailer, a gift from my mother, we were happy that what we offered was well received by those who discovered us. Fortunately, word spread and I made every effort to keep every new customer we gained—both by keeping the quality high and by reaching out via this blog. We listened to what was wanted and have pursued solutions for those wants. Years ago, we often mentioned to friends that what this town needed was a restaurant that served really fresh, locally sourced, quality foods. Virtually without exception, the response we got was, "Yeah, but nobody around here would be willing to pay for and support that effort." Well we went that direction anyway and I am happy to report that our friends were WRONG. You have been very supportive—sharing us with your friends and family, often coming in more than one time per week, and giving us updates on what you are still looking for and reports of when we missed our mark. You are vested. That means you have a stake in our success and we want to acknowledge that. You care how we are doing because you want us to be able to keep doing it so you can enjoy the benefits of good eating. A very nice synergy.

A part of me is seeking happiness by making dishes of which I am personally fond. Like a bored home cook, I really need the variety of creating a wide selection of flavors. I've told many of you that if I had to simply make the same foods each week like most restaurants, I'd be looking for a fast way out. That is still the case. However, I now find a much higher level of satisfaction in the response I get from folks who eat with us. I am delighted when a customer takes a moment to come back to the counter on their way out to tell me they especially liked what they'd eaten. Because we try to source locally, we are able to help keep several small businesses alive. I like to think that our foods are producing a higher output in productivity in our customers because they are not sleepy-faced from eating fast food at lunch. We are listening to what you want in your dining choices—more gluten-free, more low carb, less animal protein, more local sourcing—while still wanting foods that can satisfy and even become comfort foods. Every week someone makes a point of telling me that we have changed the way they eat; that we give them a place to really look forward to eating at. While I am delighted to be part of that I find it sad that there are so few options in this region. That is simply sad.

Another part of this business is working with staff. As an entrepreneur, I am more aware of what I don't like from a boss. There is a REASON I have been self employed most of my life. Over the last 2.5 years we have had the pleasure of working with several talented folks. Most were able to do the job without complaint, but a few have stood out in their ability to get the customer viewpoint and had a strong willingness to exceed customer expectations. Because I tend to approach most of my activities from an artist-first viewpoint, I am first looking for the self-satisfaction of creativity or a newly learned skill. I am forever grateful to my father for instilling in me a never-satisfied sense of curiosity. For me, I think that a key to job satisfaction is being allowed to be creative within the confines of what is needed and wanted. Being allowed to find my own solutions, if needed, and not being penalized for minor failures gives me the confidence to grow and learn. These are aspects I try to keep in for our staff. I am happy to report that this seems to be working as we have a staff that has quickly become a real team, who are very much interested in exceeding customer expectations and who will move heaven and earth to make things go right. They constantly delight me with their solutions and I no longer feel like I am the single source of long-term creativity. My warmest thanks to Amy, Drew and the newest, Vincent, for their kitchen creations and to Ashley and Jourdyne for their intentions in keeping our customers happy and informed.

Here's an example from just last week of how this all comes full circle— I had created a dish of cod cooked in packets with a wild mushroom sauce. One of our most loyal customers enjoyed it but suggested that serving it in foil gave it a bit too much of a backyard BBQ feel. I agreed. Now it was time to find a solution. First, I looked at previous solutions, including parchment. Since I had already par-cooked several of the servings I was not anxious to start over completely. I knew we had some banana leaves left from the Filipino dinner but could not figure out how to make them work. I gave the challenge to Amy. Like me, she fiddled around with ways to fold them but they were too brittle and kept tearing along the vein lines. She tried microwaving them but after softening up initially they became brittle very quickly. Then she hit upon the solution of blanching the leaves. This worked beautifully and shortly thereafter she had these marvelous little scoop-looking  boats to hold the finished dish. I really had not expected a quick solution to be found and was thrilled to see what she had created. She enjoyed the exploration and our customers enjoyed the unusual presentation.

Jon's additional special skill is his music. It is his "forever passion." He is in charge of setting up the Friday night music. We are still trying to figure out a way to bring you jazz on a weekly basis that satisfies the need for good quality, makes it worthwhile for the musician and is cost effective for everyone involved—you, us and the musician. We are surveying actively for a solution to this quandary and invite your input. Should we start the music later and charge a $4-5 cover charge and stay open later? Only bring in musicians that are willing to play for food and tips? We want your solutions. Please jump in.

This week I have given free-rein to Amy to create a strong vegetarian/vegan presence on our menu. As of Monday this week we are now open for lunches all week. Amy is creating "Meatless Monday" dishes for the Monday daily special. She is also bringing her several years of vegan cooking skills to creating vegan salad dressings and upping our vegan food presence. I have never lived in a town that didn't have at least one restaurant that catered to those who were seeking healthy food options and especially served the vegetarian community.  Usually they were attached to a local health-food store. There simply is nothing like that here.

While we will continue to bring you the foods we have taught you to expect, we will also be looking for ways to serve the vegan and vegetarian community and thus a larger audience. We already enjoy the reputation for having the healthiest food around, but we want to be able to expand beyond that point. We expect to stumble a time or two while making this leap. But we also know that we have a most loyal customer base who are forgiving as long as they know we truly care and are continuing to try and grow as individuals and as a company. Thank you for giving us the room to make this growth happen and the courage to know that filling a need can be very satisfying.


Now about those specials~~

Introducing Winey Wednesdays! Every Wednesday we'll offer 20% off every glass or bottle of wine. We are beginning to bring in a wider range of quality wines in various price ranges with the most expensive running to around $25/ bottle. We'll be sharing the rating/ flavor profiles with you so you can make an informed decision. Learning about wines is a never-ending journey; one we have just begun. Why not make mid-week a more interesting day?

Lunch~

Monday~Quinoa mac and cheese. While not vegan, this dish has the high flavor and protein that quinoa can lend plus lots of healthy goodness. Served with a side salad--with the new vegan dressing option of "Vegan Ranch" . $7.99  
Tuesday~Grilled Reuben Sandwiches with side $7.99
Wednesday~Chicken mole enchiladas with Spanish rice $7.99
Thursday~Chicken pot pie with side salad $7.99
Friday~Crab and shrimp quesadilla with Monterey jack cheese, caramelized onions and sautéed peppers plus all the fixin's $8.25

Dinner~

Seafood~Mexican Fish Stew. Wednesday- Friday. We've had requests for more authentic Mexican dishes. From award-winning cookbook author Martha Rose Shulman, here is an authentic Mexican fish stew that utilizes firm white neutral-flavored fish—we'll use cod. There are no shellfish in this so those who have allergies are safe. The flavors include tomatoes, garlic, onions, white wine, peppers, carrots, parsley, cilantro all cooked to a rich broth. The fish is added late so as not to get too mushy or tough. We'll serve it with our crusty rustic bread plus a side salad. Good to warm you from the insides. $13.99

Flavor Journey~Tuesday - Friday. Greek baked chicken! Baked Coleman NaturalTM chicken breast stuffed with feta, sun-dried tomatoes and kalamata olives. Seasoned with lemon oil and oregano. Accompanied by oven roasted organic purple potatoes (high in anti-oxidants) seasoned with fresh rosemary, oregano, garlic and lemon oil plus stir-fried bok-choy and arugula. Served with soup/ salad. $13.99

Soup~ Starting out with a fresh vegetable soup made from scratch with our in-house broth.
Dessert~ Fresh berry turnovers with lemon icing and vanilla ice cream $4