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
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