w/e May 4th Warp Speed!

This week marks the beginning of several weeks where everything in the world seems to be happening at once. School is winding down, but not before scheduling as many events as possible. Fund-raisers abound and then the graduations and weddings kick in! I hope the seasonal allergies that kicked my butt last week have left you with enough energy to make it through. I always seem to forget that the thrill of spring can be so dampened by allergies. Next year I'll be looking for bee pollen early.

Have you started your mushroom hunting yet? Now is a really good time to get out and forage. Mayapples are just getting going and their fruit are edible--though I have not tried any. I was thinking that mayapples and mandrake were the same plant. I am sure one of our well trained customers will straighten me out if I am wrong. If I remember correctly the shape of mandrake roots looks much like a human body—hence the name. Seems like I read that morels can often be found in a cluster of mayapple plants. They are those little umbrella looking plants that are green, grow in clusters and stand about a foot high. Underneath are yellow flowers and then the may apple. Remember that I'll pay $8/ pound for morels.

Growing up in Texas chiggers were as much a part of "country life" as ticks. My father loved to go out exploring and would regularly have us kids tag along. He always kept an old sock filled with dry sulphur powder in the trunk of the car. Before traipsing cross country we'd bang our ankles with the stuff and make sure our shirt-tails were tucked in. The only time I remember getting lots of chigger bites was at summer camp and those were outrageous. I never heard of any bad effects from the sulphur and my dad was pretty safety conscious. Give it a try.

The sweet chili salad we introduced last week got good reviews and enough interest I think I'll keep it around awhile. It has a very different flavor profile than anything else we serve or even that is served anywhere nearby. Starting with a romaine base I add shredded cabbage, rice noodles, sprouts, red pepper, carrot shreds, cilantro and roasted peanuts. The dressing is made with dried chili peppers, sugar, salt, rice vinegar, peanut butter and lime juice. It has a distinctly Asian flavor profile—Thai or Vietnamese even. You can add wood-fired chicken, salmon or even grilled shrimp for extra protein.

The sandwich for the week are Carnitas. We serve them on soft tortillas with cilantro lime slaw and limes plus queso fresco. They come with a side for $7.99 The flavor profile is somewhat different from pulled pork, although they start out the same way. The carnitas have the addition of coriander seed, fresh orange juice and fresh jalapenos.

Wednesday's special will be chicken satay with a rice base. Served with a peanut sauce  for $7.59
I have already wood-fired the chicken. We'll warm it and serve it over a flavorful veggie-filled rice.

Thursday~ with Cinco de Mayo coming up over the weekend we'd be amiss if we didn't at least salute our Mexican friends with the ever popular Creamy chicken enchiladas. I'll make a Spanish rice to accompany the enchiladas. These enchiladas are made with lots of fresh spinach and seasoned with hatch peppers. They have a warmth that is not too hot. We always sell out of these so call ahead if you want them. $7.99

Friday~I'm  keeping the Mexican theme going but this time I am making a chili, red pepper, corn and queso fresco quiche. Served with a side salad for $7.99

Flavor Journey~If you enjoy lamb ribs you'll like our first special. I am slow baking them with garlic and rosemary. They'll be served with garlic potatoes and asparagus or broccoli raab. Broccoli raab is related to the broccoli family and has been turning up on many of the country's finest menus. We'll just give it a light saute. $14.99 Please note: VERY few servings of this.

Also this week—pork loin roast cooked with lots of garlic and a pan-dripping based gravy. Served with garlic potatoes and broccoli raab plus side salad. $12.99

Seafood~ Rockfish Vera Cruz- Cooked the traditional way with tomatoes, olives, capers, jalapeno peppers and served on top of a rice bed. Paired with asaparagus and lemon. Side salad, of course $14.99

I hope you can keep up with the energy this week. It is bound to be a dandy weather-wise. Enjoy.
As always, we appreciate the time and effort you take to make this a part of your weekly dining time. Your energy helps to keep us going and the business alive. Thank you~~

Susan

w/e April 27th Sprung! Full tilt boogie

This is the aggressive week of spring where anything that had held back up until now lets go and roars into full bloom. That is what is behind my quilt "Sprung!" —everything happening at once. You can see this quilt in the back area of the Annex.While we watch our neighbors along the major rivers bracing for flooding we are able to sit back and be thankful it isn't us. I know life is about to get more complicated as your dear ones begin to engage in spring sports and school or church happenings. We have all come out of hibernation at the same time. Which way to turn first?

Here at the cafe, I am anxious to get the beds going out back. I have seeds started at home and look forward to getting them in the ground. We are using exclusively non-gmo varieties.

This is the time of year for me to put out my plea for fresh morels. If you have some on your property I'd love to buy them from you. I'll pay $8/pound for them. It may be a bit early yet, but not too early to start looking. Key locations to look might be around the base of a dead elm, on the sunny side of a creek bed, or amongst the leaves at the base of trees. As they are most distinctive, you shouldn't have trouble distinguishing them from other inedible varieties. I only want the freshest ones—certainly not dried out or wilted. Call ahead to make sure I am still needing them. If we get inundated (I wish!) I may have to limit my purchases. Let me know what else you might be foraging for. Did you know that Arkansas has a truffle that rivals the French ones?

One of the ideas we are investigating—lunch-sized desserts.  I know that most of you skip dessert at lunch, but if you had a smaller, less dastardly option would you include it in your lunch? An example might be a scone or a muffin or a couple of cookies. They would be priced at less than $2. I haven't started on this yet but am inviting your feedback. Let me know what suits your fancy. That is what we are here for.

Music this week will be Jon Lumsden. He'll be playing one set of his laidback jazz starting about 6:45. If you prefer no live music there is plenty of time to get in and back out. If you like a bit of a background sound he'll add a nice touch to your evening. As always, tips are appreciated.

If you like game—specifically elk or duck, this is YOUR week. The very last of my elk patties is going into elk burgers on Friday. We wood-fired them yesterday to give them a nice smoky warmth. The flavor is so pure and very low fat. We'll serve them Friday at lunch as burgers with oven roasted sweet-potato fries. $8.50 There are only 16 burgers so if you want one with your name on it, call and reserve.

We have bought a case of pekin duck. That is 6 whole ducks which we are butchering into breasts and the rest as pieces of meat that will be cooked in its own duck fat at a low temp for several hours. This makes duck confit (pronounced con-fee). They make the most miraculous tacos. My plan is to have them available on Thursday at lunch. The breasts will be available at dinner until gone. As there are only 12 servings, you can bet they will go fast. So again—get your name on them if you want any. Amy has chosen to serve them with a cranberry orange sauce over shitakes and portabellas, with a purée of parsnips and cauliflower. I think they will be lovely.

For the Seafood entrée I am doing a traditional Spanish Paella. This is slightly different from the paella we served at the Filipino dinner but will have some similar ingredients—the gi-normous shrimp, fresh mussels, octopus, calamari, clams, and various ocean fish. It is a rice-based dish seasoned with saffron and lots of tomatoes. It'll be available Tuesday through Friday. I am not expecting to run out but calling in your reservation is a smart idea and is a kindness to us.

Amy and the boys are having a blast creating vegetarian dishes on Mondays. This week is an Indian stew called korma made with potatoes, tomatoes, peas, carrots, onions, ginger root, cashews, curry, cream and cilantro served over rice. When I checked the online history I discovered the name korma usually refers to a curried dish that has the ingredients braised in a cream sauce or nut paste. There are many versions and this one is vegetarian. $6.99. Served over rice.

There are a couple of dishes that will be served all week as specials—

First, the sandwich of the week is the Roman. It is served on a bun we make that is flavored with fresh onion. Filled with Genoa salami, hard salami, Black forest ham, sliced tomatoes, onion, lettuce, cheddar cheese, black olives, and mustard. These are heated in the toaster oven and served warm. Served with a side for $7.99

The Equinox Salad—This is our seasonal salad aka Spring salad. I start with spinach or arugula (both, if I have them) add red onion, strawberries, feta, almonds, peas or snow peas, and avocado slices plus wood-fired chicken. We recommend the Balsamic Vinaigrette as the dressing.  Usually this salad is $7.59. This week it is $7.25.

New Sweet Chili Thai Salad— I've been wanting to introduce a salad like this for a while and finally have a dressing I feel is perfect for it. The base is a combination of Romaine and shredded cabbage plus slivers of sweet red peppers, carrot strips, cucumbers, rice noodles, sprouts, cilantro, and cashews. The dressing has a bit of a kick and you can ask us to spice things up by adding red pepper flakes. Served without meat for $6.29. Add wood-fired chicken for $2.49 or wood-fired salmon for $3.99 or even grilled shrimp for $3.99. Assuming this is a popular item, it will remain on the menu. If not? It is outta here! This is your chance to vote with your tummy.

Also—all week you can ask me to add fresh red grapefruit chunks to any salad FREE. We have a case of red grapefruit that needs to be used up.

Thursday lunch only—Duck confit tacos! Oh my. The flavor is truly something special. Served on soft tortillas with a fresh rice vinegar/cilantro slaw and chipotle sour cream and topped with avocado slices. Comes with crispy tortilla chips and salsa. $8.99 You are worth it!!!

Friday lunch only—Elk burgers. The VERY last of our elk has been slow wood-fired and has a lovely smoky flavor. We'll serve it on a grilled ciabatta bun with caramelized onions, gruyere cheese and lettuce. Accompanied by oven-roasted sweet potato fries. $8.50

In addition to the above specials we'll have fresh mussels available as an appetizer at dinner in the form of  Mussels Fra Diavolo. They will be steamed for a short period in the fra diavolo sauce which is a spicy tomato-based sauce and served juicy with lots of bread for sopping up. $10.99

Flavor journey—Orange Cranberry Glazed Duck Breast served with portabellas and shitakes over a purée of parsnips and cauliflower. Served with a side salad $18.99

Seafood Entrée—Spanish Paella; a large bowl overflowing with giant gulf shrimp, fresh mussels, calamari, octopus, ocean fish and clams in a rich tomato/ saffron-based sauce and rice. Served with a side salad. $15.99

That's the scoop for this week. Thanks, as always, for your continued support. Have a great week!

~~Susan

w/e April 20th Building momentum

Now that spring has finally begun in earnest, it seems to be in full tilt charge! I do hope we don't go straight into summer like we have a few times lately. I love the breadth of spring here. We grew up in Texas (Dallas and Austin) and spring hits the ground running and lasts maybe 2 weeks. Spring in Florida consists of the few deciduous trees losing their leaves in mid January and the new ones fully grown by the beginning of February.So we relish the long build-up, the lush springing and the gentle taper into summer. The screen doors will be doing their jobs this week, for sure.This will allow us to keep utility costs down while enjoying the change in acoustics when the doors are open. I love that happy sound of a screen door slapping. It just screams good weather.

Last week was spectacular in many ways. Thank you for bringing in your family and friends to help us build to our sustainability level. We are certainly making progress and hope you are enjoying the double punches for bringing in someone new. Without a major cater or special event we managed to have one of our most dynamic and viable weeks. Planning lunches that get your taste buds demanding a visit helps, and I hope to keep that level of interest high. The better weather certainly helps, though the stormy night last Wednesday still brought in plenty of diners. Having music on Friday nights seems to be a consistent plus. I wish we had more musicians able to perform on a rotating basis.

The above image is for Earth Day which happens this week. Perhaps next year we'll do an Earth Day supper to celebrate our role in creating a sustainable planet. This year we are planting a garden to celebrate.

Our team continues to impress me with their focus on quality, friendliness with guests and commitment to making what we do matter. Amy, Drew and Vincent are making Meatless Monday a success. We are bringing Vincent to the pit more often to assist in serving lunches. He is happy to get out of the dishes dungeon and loves helping to serve. Drew has embraced the desserts. By the way-- the carrot cake looks like it will be a regular item. Every time we make one it disappears before we expect it to. We'll be looking for a similar summer dessert. The key lime pie was well received last year and might fill the bill. Many people loved the grilled angelfood cake with fresh berries compote. As the weather warms up, look for these treats.Those 2 desserts pair well since one uses lots of egg yolks and the other egg whites. These are the kinds of things that I have had to learn about running a restaurant that simply take a bit of time to figure out. Aaah—the eternal learning curve.

Where, oh where are the tires we need? Surely you know of a few that need to be re-purposed. We have access to a pickup truck and can remove them for you. NO hubs please as we have no idea how to remove the tire. We need them in order to begin our raised beds. My seeds will arrive this week. Yikes.

Brewers' Tuesday and Winey Wednesdays are slowly growing. What is this, you ask? On Tuesday all beers are 20% off and on Wednesday all wines are 20% off. This is a shameless effort to bring in more diners during the week. We are slowly adding in some higher echelon wines and these are getting strong reviews. You already know we serve good food on Friday nights but did you know you can get faster, calmer, quieter service during the week? In fact, if you come in early (between 5 and 6 pm) we routinely ask if you are trying to make it to a meeting or a movie so we can get your food expedited if needed. Tuesday  through Thursday dinner service can be really fast. But we won't be rushing you if you want a leisurely chance to visit and dine.

The seafood entrée this week is one I have had my eye on for a few weeks. It is Rockfish Hemingway. This lovely dish pairs rockfish—a nice, mild, sustainably harvested, large-flaked white fish, with crab for a succulent delight. The portions of rockfish are good-sized and they are crusted with a parmesan seasoned bread crumb, baked;  topped with big flakes of blue crab claw meat and butter; sitting atop crab risotto and accompanied by fresh grilled asparagus. Of course it comes with a side salad. $18.99  As always, the seafood is in limited supply, so it is best to call in and have us reserve a portion for you.

The Flavor Journey returns to Italy for the Lemon chicken piccata served over linguine. The sauce is light and made from fresh lemons and extra virgin olive oil. As always, this comes with a side salad. I'll try to get some fresh pasta made and if I do we'll serve it with that.  $12.99

Now for those lunch specials~~

Monday~ Vegetarian burritos stuffed with black beans and roasted sweet potatoes with side salad  $6.99
Tuesday~ This week's sandwich—available all week; grilled vegetable panini with a fresh lemon/dill mayonnaise. We'll fill it with eggplant, red peppers, yellow onion, and portabella mushrooms that have all been marinated in olive oil and italian seasoning and then grilled crisp tender. Served with a side  $7.99
Wednesday~ Curried turkey and cous-cous lettuce wrap or salad. Ground turkey is sauteed and seasoned with curry; the cous cous base has sliced almonds, craisins, green onion and chopped dried apricots. The dressing is incorporated and very light and all wrapped up in 2 lettuce wraps or served as a salad over chopped Romaine. With side  $7.99
Thursday~ Chili lime chicken soft tacos topped with smoky mango/ avocado guacamole and queso fresco. Served with a side of corn pudding.  $7.99
Friday~ Chicken stir-fry with sweet chile sauce and jasmine rice. This is a lunch-sized portion of the Thai dish we served for dinner last week to stellar reviews. It is a bit on the spicy side. Can be made hotter on request.  $7.99; add side salad  $1.25

Well that's it for this week. I hope you are finding time to get out and enjoy the magical weather and seasonal explosions occurring right now. This is what you have been waiting for—get out there!
I hope your week is filled with marvelous moments and thrilling thoughts. Have a great one!

~~Susan

w/e April 13, 2013 Stirring up the palate

This time of year gets me thinking of ways to avoid flavor ruts. It is so easy to fall back on those flavors I always know work for me. But as spring evolves so does my sense of adventure. Since it doesn't look like we'll make it to one of the bigger cities for an Asian infusion any time soon, I'll just have to see what we can do here at home. Prepare to try out some new flavors in the next few weeks. They won't be too far off your existing palate... just a few notches to the more adventurous.

We are now in the process of moving all our potted plants back outside for the season. The peppers need to be replaced but most of the herbs have survived (though they look a bit homely.) We've just ordered a bunch of seeds from Baker Creek via Willow Mountain Mushrooms. Our garden will be primarily herbs and edible flowers with several oddball heirlooms thrown in. I can't ask our primary produce source, Maranatha Farm, to grow very small quantities of the strange stuff as they have to satisfy many more people in order to thrive. So we'll plant small quantities of things like golden beets and radishes with stripes, and tomatoes with stripes. All will be heirloom varieties—no GMOs!!!!. We still need to acquire cinder blocks and old tires to make this work. So I am repeating my plea for both—any quantity.

Last weekend I was reminded that some of you may not be aware of easy parking available around the back and side of the cafe. We know parking on the Square can be a challenge. Most of our regulars know about the parking behind the County Annex building (used to be Bank of America) but we also have some space immediately behind the cafe. Those "in the know" often come in through our back door at the top of the wooden staircase. We welcome you whichever door you come in. We have even added some solar lights at the base of the stairs as the county's parking lot lights are not dependable. When the county lights are on, they are bright. But they have a tendency to blink off just as I approach the last step. I have talked to the county commissioner assigned to it and hopefully a rectification is in store.

Renée Wood Trio with Renée Wood, Tom Rowley and David Moore will be our music for Friday night. They perform instrumental jazz on saxophone, guitar and drums. If you wish for us to save you any of the dinner entrées or sit in the main dining room you need to make a reservation...and yes, we usually DO run out of the dinner specials.

The Monday crew is having a ball trying out new dishes for the vegetarians amongst us. This Monday, Drew is presenting a polenta filled portabella mushroom topped with our in-house marinara. It is fun to watch the excitement ooze from Drew as he presents his new creations. That young man has more energy than can be believed and he approaches everything with gusto. He'll be a strong part of our new garden and he is also now our primary dessert guy. His skills are expanding weekly as he embraces each new challenge presented to him. Did you try out his recent carrot cake? Wowza!With his taking on the desserts along with the daily preparations, my load is lightened. How nice.

The decision to have the sandwiches rotate as weekly specials seems to be a good one thus far. This week we have crab claw and shrimp salad poboys on french bread. I'll mix crab claw meat with a small amount of the ultra high quality mayonnaise we get, plus a bit of celery, green bell pepper, minced green onion and a tiny bit of mustard, salt and freshly ground pepper to make the salad portion. Then we'll stack it on a toasted French roll with fresh tomato, alfalfa sprouts and sliced avocado. It'll be served with a side for $7.99. It'll be available from Tuesday - Friday for lunch. Try it with our new tabouli or farro side.

Wednesday I'll try something REALLY new. Caramel apple, grilled cheese and bacon sandwich on sourdough or whole wheat. We'll treat it like a panini. The cheese is a sharp cheddar, the apples lightly grilled in butter, with caramel sauce, and our applewood smoked bacon. Holy Moly! It is goo-ey and good! Served with a side for $7.99

On Thursday we'll bring back the peanut chicken lettuce wraps. The chicken will be slathered in a Thai peanut sauce, we'll add pineapple confetti rice and wrap it all in a fresh lettuce leaf and topped with a filigree of alfalfa sprouts. You'll get 2. $7.99

Friday lunch will showcase a South American treat... Beef Empanada with a side salad. We've done this a couple of times and each time more fans were made. Instead of deep frying these, we'll bake them after painting with rendered duck fat. You'll be hearing more about the duck fat in the next few weeks. Suffice it to say it is considered one of the most elegant and tasty fats out there while being healthier for you than butter.With side salad $7.99. Perfect for eating al fresco.

Flavor Journeys~~For the dinners we are going quite Thai. Both the seafood and the meat entrées will feature Thai sweet chili sauce, buckwheat noodles or jasmine rice(your choice) and a stir-fry featuring bok choy and tatsoi. The seafood version will contain large shrimp and the meat version will contain chicken breasts. They will be marinated separately to prevent allergen contamination but contain similar ingredients. We'll round out the dishes with peanuts, cilantro, sprouts, red bell peppers, jalapeno slices and a dollop or two of the sweet chili sauce made in-house from fresh ingredients.

So here's the short version of the specials~~
Monday~ Stuffed portabellas with marinara and side salad $6.99
Tuesday~Shrimp and crab salad poboys with side $7.99
Wednesday~Caramel apple grilled cheddar sandwiches with bacon plus side $7.99
Thursday~Thai peanut chicken lettuce wraps with side $7.99
Friday~ Beef Empanadas plus side salad $7.99

Seafood entrée~ shrimp with Thai Sweet chili sauce, buckwheat noodles and stir-fry of bok-choy and tatsoi $13.99
Flavor journey~Chicken breast with Thai Sweet chili sauce, buckwheat noodles and stir-fry of bok-choy and tatsoi $12.99

I hope you take some time for a nice walk to re-acquaint with the world we live in and help step you away from being in your head all the time. Spring is happening and you might miss it otherwise. Have a glorious week. We plan to. See you soon.

~~Susan
  

w/e April 6, 2013 When the secret ingredient is "Love"

Sprung!

Okay. I KNOW that sounds as corny as can be. But when I look over our menu and plan the next week's specials I am aware of several aspects. Number one is, "What would you like to eat this time of year? What can we celebrate?", next is "What is abundant or in season?" and then I am thinking about how to plan it all so it won't wear us down. Since we stick to ingredients with the least amount of processing, we are attempting to create meals that are truly healthy for you. If your mother had time, this would most likely be the types of foods she would plan. Each person who works with us in our kitchen truly loves cooking and working with fresh ingredients. Consider the quality of the energy that goes into your meal. The plant and meat energies are clean; the creative energies are clean; we compost and recycle; we support sustainable suppliers and are locavores as much as possible. I don't CARE if you think it is corny, it is a true statement of our vision. I make a lot of noise about how we change up the menu to keep me from getting bored, but that is really just a serendipity for me. Our cooking team is having a blast and LOVE is a key ingredient.

Even though we think of our little cafe as something that has stepped away from the mainstream, I am laughing myself silly reading that we are currently totally "on trend." Suddenly, it is trendy to use local ingredients, make "slow foods," change menus regularly to follow the seasons, serve in-house-made ice cream, in-house cheeses, in-house dressings, regional or local beers and wines and have kitchen gardens attached to the cafe. What we've done because it felt right and fit our style is suddenly "in." How funny is that? We love that you have supported that direction and intend to keep going that way—even after it may no longer be trendy.

Many of you are taking advantage of our referral program and getting double punches for introducing us to your friends and colleagues. Thank you. Last week was one of our most spectacular and we were thrilled. Keep bringing them in and getting double punches on your lunch bunch card. With your help we'll quickly reach that long-term sustainability level we are seeking.

Reminder: Wednesday is Winey Wednesday and that means off 20% all wines all day. We like having the extra incentive to lure you in during the mid-week. With that in mind we are extending things a bit. Now you can get 20% off any beer all day Brewers' Tuesday.

Spring has finally built up enough energy to burst forth. The forsythias are vibrant, the daffodils laughing their heads off, the redbuds are threatening to explode. It is time to get that raised bed behind the cafe up and running. We need used tires!!!!! Big ones!!!! We'll paint the outside so they won't be an eyesore, cut out the sidewalls and fill them with rich soil. We are building on a nearly impermeable base. We also still need cinder blocks in any quantity. I was originally thinking we needed about 100 but after visiting my friend's garden yesterday I think we can get by with about half that number. Please call me so we can pick them up or arrange delivery. PLEASE!!!!!

I have mentioned before that we are really enjoying having Amy on our staff. I don't know if I mentioned that she is a graduate of the Le Cordon Bleu in Denver. I mean Q*U*A*L*I*F*I*E*D!!!! I have had so much fun working closely with her and learn things from her every day. We seem to be able to bounce ideas back and forth seamlessly and what results is very exciting. Stay tuned while we mine her knowledge and use it to keep your tummy most happy. I love her sense of play. Go Amy, GO!!!!

Have you tried our new seasonal side? It is tabouli. Made with bulgar wheat, fresh parsley, lemon juice, tomato, garlic and extra virgin olive oil. It has a very fresh spring taste. Try it with your next sandwich.

I am thrilled to be serving roasted leg of lamb this week at dinner. I acquired gorgeous boneless legs and will be oven-roasting them to medium-rare after seasoning with garlic, rosemary, and mint. We'll serve a vinegar-based fresh mint sauce using a recipe passed down from my Canadian grandmother. Spring, red-skinned potatoes are seasoned with fresh garlic and parsley and lovely English peas touched by a bit of butter, mint and shallots will round out the meal. The meal, as always, comes with a generous side salad. $14.99. When was the last time you had leg of lamb? Bet it has been a while. This will be the Flavor Journey —to Canada!

Seafood Entrée—Pan-fried BONELESS whole trout à la meunière. We'll coat the trout in seasoned cornmeal/ flour and then pan-fry in corn oil for a very short time. I'll top it with a meunière sauce made with butter, shallots, lemon, capers,white wine, fresh parsley, and garlic. Served with garlic red-skinned potatoes and fresh asparagus or seasonal stir-fry and our generous side salad. $14.99

Lunch specials~

Monday~ Falafel in whole grain tortilla with feta, sprouts, tomato, and onion. Topped with tzatziki and served with a side of tabouli. $6.99; add hummus for $.75
Tuesday~ Pork Bahn Mi sandwich. All Week!! Asian marinated pork loin, freshly pickled cucumbers and carrots, sriracha mayonnaise and sprouts on a French bread roll with side. $7.99 This was a favorite all summer.
Wednesday~ Pork fried rice with a side salad. A mixture of white and brown rice, yellow onions, green onions, red pepper, local eggs, spring peas and chopped carrots plus roasted pork loin. $7.99
Thursday~Egg Salad Sandwich with side. Those local fresh eggs have really rich yolks. Served on Jason's bread with fresh tomatoes and sprouts with side. $7.25
Friday~Wood-fired salmon pasta with side salad. A lunch-sized portion of the wood-fired salmon pasta with roasted red pepper sauce I serve at night. $8.25 Find out what all the hoopla is about.

Thank you for sharing this journey with us. As time goes by I am delighted to discover just how many of you "get us." We know we are doing things a bit differently and we are proud of that. Mostly we are doing things that simply make sense—locally, globally and personally. Your ongoing support allows us to keep doing what we do. We never forget that. Thank you.~~

Susan