w/e May 18th Considering options

Having a very dynamic team playing for us is allowing us to take a look at options that might increase our sustainability. But we need your input and thoughts. Most folks in the restaurant game know that the more you are open, the better use you are making of rent you are paying anyway. We've been able to add Monday lunches because we have a team that can support it, and it doesn't require additional physical effort on the part of Jon and myself. As fabulously as things have been steadily growing, we really need to boost the sales we do on a weekly basis in order to truly make this work. We have resisted being open more hours, as Jon and I are maxed out on available energy. However... we are now looking at being open Saturday nights and are looking for ways to make that happen. In the past we have heard loudly and often that you wished we were open on Saturday evenings. We need to know.. is that still the case? If so, we need to hear from you in any manner you might get us the info and as soon as possible. It would probably involve a shift in the hours Jon and I are here, but would allow the addition of Saturday evening. While looking at this option we are also considering the format. Same as usual? Perhaps more of a cabaret? Reservations only? Please share your thoughts. When have you most wished we were open on a Saturday evening? What did you do instead? How can we generate the kind of loyalty on a Saturday evening we have gotten on Friday nights?
Changes are afoot. Perhaps we'll just make this a summer thing. Talk to us!

This week we will have music on Friday night played by Phil Orlikowski. If you are a fan of 70s classics, you'll love his renditions. He's pretty spectacular at channeling Bob Dylan, Paul Simon and a plethora of your favorites. Make plans now to join us Friday night. We are starting to hear from more musical artists and should be able to fill out the schedule more this summer. Menu options mentioned later in this blog.

Speaking of this summer... June 22nd, the Saturday AFTER Father's Day is the Flavor Excursion , the Moroccan Dinner. I am in the process of putting together the menu. It will be held outdoors at a nearby location. Ann Conner and Doug Page have generously made available the grounds of their lovely home. You may already know about their house and just didn't make the connection. They live in what WAS the Victoria Bed and Breakfast off BB highway, just north of town. We'll be situated so that we can see the sunset over the valley. A truly lovely location. BTW—I am trying to locate a group of belly dancers who might lend an air of authenticity to the celebration. If you know of one, please tell me. Our customers have consistently been the BEST source of information and help. Here's what we know so far: We'll limit the number of reservations to 30; the cost will remain at $60/ person and include several generous wine pours; we already have folks coming from afar and reservations could fill up quickly; we'll start about 6pm. As it is the day after the solstice, the sun will set late and the twilight will be lengthy. It should be a magical environment. We will try to make sure we provide plenty of options for those who choose to restrict their diets. If you have restrictions, make your reservation early and voice your needs. I can accommodate if I know the needs in plenty of time. The last Flavor Excursion was a blast but limited to 20 people. We have expanded our capability here but can't really go beyond that at this point. Please get your reservation in early so we can begin to predict our needs.

This week we are serving Red Snapper with Romesco Sauce at dinner. I will only buy red snapper from a known source as it is the most commonly mislabeled and fraudulently advertised fish on the market today. When properly sourced it is a succulent, mild-flavored fish option. It is sustainably wild-harvested from the Gulf of Mexico and the southeastern United States. I am pairing it with a sauce from Spain called Romesco Sauce. This dish's sauce was created by the fishermen of northeastern Spain to pair with local catches. It is made from fire-roasted sweet red peppers, ground almonds, olive oil, tomatoes and yellow onions and garlic. The flavor is rich, though mild. We'll pair the 6-8 ounce fillets with a bed of couscous, sugar snap peas, leeks, sweet red peppers and oven roasted garlic. I think you are in for a treat. We'll have 10 pounds of the fillets to take us through the week. Reserve early. $16.99 with side salad.

The other Flavor Journey this week is a preview of the flavors of Morocco with chicken. The dish is called Djej Besla and is made of stewed onions, chicken and preserved lemons. Additional seasonings include turmeric, cumin, paprika, saffron and fresh cilantro. I'll serve it over couscous and add eggplant with charmoula as the side dish. The chicken is marinated in the sauce before cooking and is rich and flavorful. The eggplant charmoula is also traditional and made using a seasoning that includes garlic, paprika, cumin, fresh cilantro and parsley plus lemon juice. The eggplant is double cooked for tenderness and actually served at room temperature. $13.99 with side salad.

On Monday Vincent shared his culinary creativity by making a vegetarian sofritto seasoned potato, black bean and corn burrito. I love that each of the A team has now created their own flavor expressions. Amy, Vincent and Drew are each very important in maintaining our day-to-day equilibrium. To them go the responsibilities for all the daily routine preparations that make preparing your meals a smooth operation. Great job, guys! 

I am delighted to announce we now have access to some local grass-fed beef. We'll introduce it initially as the sandwich of the week—1/4 pound burgers on ciabatta with chipotle mayonnaise, queso fresco, guacamole, salsa and sprouts. It'll be served with a side for $7.79. The meat has been tested out at 95% lean. The shrinkage will be very minimal and the flavor bountiful. If you like grass-fed beef you won't find any better. If you find you like having this option we'll introduce more beef options.

We would love to serve lots of locally raised meats but the challenge has been threefold. Either the cost is really high, the minimum quantity too large for our storage capabilities or finding a processing plant that can reliably get an inspector. At this point, to get meat that can be inspected and therefore legal to serve, we have to take the animals to Cabool or Norwood. That's a trek and the fuel costs are not ignorable. Really good locally raised,  pastured pork has been available, but the cost is outside the realm of what most of our customers are willing to pay. So, as always, it seems to be a juggling challenge of priorities. Feel free to voice your preferences so we know what to be looking out for. If you hear of a processor/ butchering plant that has easier access to inspectors please let me know. Fortunately the hurdles for using local produce are nonexistent. 

Wednesday our pesto pizza with fresh mozzarella, roasted red peppers, red onions, and kalamata olives will be served with a side salad for $7.99

Thursday the special will be Thai sweet chili salad with chicken. Normally $6.29 plus $2.49 for the chicken; we'll discount the whole shebang for $7.99. This new salad that is available every day has gotten lots of new fans. Check it out.

Friday I'll bring out the crepes. We have fresh tarragon and rosemary now and that works beautifully with mushrooms and chicken plus a light sour cream/ white wine sauce. I'll add a side of sugar snap peas. $7.99 

We hope you'll join us for lunches as well as dinners. I couldn't be more pleased with the way business has picked up. Bringing in your friends and loved ones keeps things alive for us. We love meeting your family members and enjoy learning about their exploits and accomplishments. 

This time of year brings on lots of good news on that front. This week our male grandchildren have big things happening. Andrew who just turned 10 has earned special awards in scouting that is enabling him to crossover from Webelos to Scouts a year earlier than is normal. Our elder grandson is having his board of review this week with the expectation of being approved for his Eagle Scout. He has just turned 14 and already has built a climbing wall for a local grade school to assist the kids in learning to climb safely over boulders. Since he is in Clearwater, FL where there are almost no boulders, much less rock faces, teaching these skills to kids is a challenge. We are so very proud of our grandkids even though we seldom get to see them face to face.

Have a glorious week. I look forward to seeing your smiling face.
~~ Susan