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