W/E June 8th Sustainability, Carbon Footprints and A La Carte Cafe

There is a lot of glib talk theses days about sustainability, and  I realized it had been awhile since we bragged on our position on this subject and shared our actions in this direction. So first of all, we are a group of folks who are each very aware of the subject and conscientious of our roles. While it is common these days to  market restaurants as sustainable, we have been doing so since day one of this adventure. This translates to sourcing locally when we can, raising many of our own herbs and making our foods from scratch. It also means choosing varieties of seafoods that are being sustainably harvested, using fruits and vegetables when they are in season, and composting much of our plant waste.

We have routinely sought out local sourcing for our produce, eggs, lamb, dairy and now beef. From our inception we have had the support of and a close alliance with Maranatha Farm that raises wonderful organic produce. You see it most regularly in our stir-fries and often our salads. We are even a delivery point for those who buy fresh produce from Maranatha weekly. Our eggs come from several sources including Black Bell Acres in Alton who also raise lovely grass-fed lamb and Highland cattle. Willow Mountain Mushroom in Tecumseh provides us with a weekly delivery of portabella, shitake and button mushrooms as well as various seeds and nuts. We get most of our spices, many grains and our honey from Meadowbrook Health Foods. 

I am happy to announce we now have local sourcing for the beef we are using to make hamburgers. Spring Creek Meats from near Pottersville is raising grass-fed beef, and we are buying it regularly. The flavor is so pure and with a very low fat content, not at all gamey. We have often been asked why we didn't serve burgers. Well the reason has been that there was nothing special we could offer to make them different from every other burger joint in town. Now we can. We are currently offering 2 versions—a Southwestern Burger with salsa, guacamole, queso fresco, Navajo dressing, and sprouts as well as a Classic with lettuce, tomato and onion served on the side for you to build to your liking. We are using 4-oz. patties and grilling them on the panini grill so they drain off most of the little bit of fat they contain. We are serving them on Pretzel buns. They come with a side and are $7.99.

Up until recently we made almost all our breads. Then our dough machine died and we began to farm some of that out. As of last week we are once again making our dinner breads and later this week we'll begin making our sandwich breads again. We are still purchasing some of the specialty breads, like Pretzel Buns and ciabatti. So what is the big deal that makes it worthwhile to make our own breads? Control over ingredients. We avoid adding calcium propionate, a typical baking preservative and possible allergen. We use unbleached flours, whole grains often and fresh herbs for flavor. It takes time and labor commitment, but ones we feel are worthwhile.

I am especially proud of our ability to source our eggs locally. During the summer months the yolks are quite a deep golden yellow. This is because the chickens are allowed to scrounge their environment for bugs and other naturally occurring foods. We make our egg salad for sandwiches several times per week and they have developed quite a loyal following.

We are also the only place around to offer alfalfa sprouts on our sandwiches. While this may not seem like a big deal, to those who have been accustomed to this option as far back as 30 years, it is a nice textural, light, super fresh option. Unless you grow your own sprouts, we are the only place around you can even get them.

We are pleased to be a family friendly place and have always tried to provide healthy food options kids would enjoy. With more emphasis on our dinner menu I am introducing a meatball and penne pasta kids' meal at dinner. It'll come with a small dinner salad. Any kid who eats the salad gets a cookie for dessert. I plan to get this option in place before the end of the week. It'll be $4.99. What is your child's favorite cookie? Please tell us other food options you'd like for your children. Sorry~ no fried chicken nuggets.

Did you know we don't even have a deep frier? This is deliberate. You get enough fried food options elsewhere. We will occasionally pan fry something but try to stay away from the extra fat of deep frying.

Now to the Moroccan Flavor Excursion~~ The menu is rapidly developing. We'll have a big roast of lamb as well as 2 tagines. Tagines (pronounced tah-jzeen) are a type of slow simmered braised stew. One will feature Kefta (ground lamb) and the other chicken. They will, of course, be served with platters of couscous which is a miniature pasta common to the region. Moroccan meals are served family style with big platters placed on the table. Many of the foods are eaten with your fingers. Traditional flavors include preserved lemons, lots of exotic spices like cinnamon, coriander, cumin,  and turmeric and tons of fresh vegetables and dried fruits. Brewats, little pillows of thin pastry filled with meat, eggs and spices, will be included in the appetizer course. Beverages included will be a typical mint tea, 2 wine pours plus an after dinner, alcohol-enhanced dessert. Morocco is a Muslim country where alcohol is typically only served in private residences or a few high-end, western-owned locales. It will all be served in a magical backdrop that includes draped batik fabrics, punched out metal lanterns, carnival lights and laughter. We are still taking reservations but please don't put off making yours. With a maximum of 30 spaces we expect them to fill quickly. The cost is $60 per person and includes the wine.

In case you missed our announcement last week, we are now open for dinner Tuesday through Saturday. With the addition of Saturday evenings, you can now bring in your visiting guests and family or just enjoy a relaxing dinner after a day of play. I am devising some special appetizers and desserts that are Saturday-only options just to make it extra special. It gives me a chance to kick up the gourmet level a notch or two. We'll see how that develops. I am excited to give this night some focus and invite you to join us.

Now to this week's lunch and dinner specials~~

Monday~ Red bell peppers stuffed with portabellas, rice and tomatoes then topped with Monterey jack and baked. With side $6.99
Tuesday~Wood-fired tuna salad sandwich on pretzel bun with side. $7.59
Wednesday~Turkey-stuffed crepes with fresh French tarragon cream sauce and side salad. $7.99
Thursday~ Chicken Bahn Mi sandwich with side $7.99
Friday~ Eel and avocado sushi rolls, cucumber wakame salad, Asian miso soup $.8.50

Flavor Journey~ Oven roasted Cornish game hen halves. I'll use fresh Italian herbs to flavor the hens and serve them atop a bed of rice and herb stuffing. We'll add in our seasonal stir-fry and of course, a side salad. $13.99

Seafood Entrée~ I've gotten in some LOVELY fillet of sole. I'll serve them Meuniere style which translates to lightly dusted in seasoned flour, sautéd in a bit of olive oil and served with a sauce of shallots (kind of a mild cross between onions and garlic), butter, chardonnay wine, parsley, lemon, salt and pepper. Our stir-fry and a wild-rice pilaf will fill out the plate. With side salad  $14.99.

I hope your summer is off to a happy start. We're sure having a good time here and look forward to your next visit. Thank you for choosing us for your healthier, more flavorful dining option. We take your trust seriously and believe in earning your business each time you return. Have a glorious week.

~~Susan