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We are wonderfully fortunate to have a talented team of cooks in our midst. While I may spearhead the direction of our menu, I am backed up by a team—Amy, Drew, and Vincent. They are each passionate about food, sourcing and healthy preparation methods. Amy brings thorough training as well as years of experience to her weekly lunch creations. She has the responsibility for creating and preparing the lunch speicals for both Monday and Wednesday. Vincent brings a love of Latin foods and enthusuastically shares his family's Puerto Rican recipes and flavors. Drew continues to delight us with his dinner breads, carrot cake and various desserts. Each are a joy to work with and embrace our mission with sustained enthusiasm.
We were delighted to learn this week that we were specifically sighted in a new article on Livability.com. The article lists the top ten small towns in America with West Plains capturing slot #9. We were mentioned as evidence of the entrepreneurial spirit of the area and the positive influence of OzSBI. We couldn't be here without the strong support of our customers as well as the long-term vision of "downtowners" Toney and Kathleen Aid. We truly believe in our mission and are humbled by those who also believe in us.
The level of quiet we've experienced the last couple of weeks would make it seem the summer doldrums settled in early. As an optimist I believe it is an indication of a sronger economy, one where our customer base is doing sufficiently well that they can leave town for their vacations. My job is to come up with a plan to overcome that lethargy and inspire you to get back in here. Over the next couple of weeks you'll be seeing me dig out favorite hot weather salads, desserts featuring fresh local berries and stone fruits as well as appetizers that celebrate the season. I'll also try to have a weekly sangria that celebrates the season's progression. A new insert into the front of the dinner menu will acquaint you with each week's special features. We'll also be taking menus around to local campgrounds and RV parks—so you might see a few new faces.
Jon is working on booking more musicians for Friday nights. On the 19th we'll have Marideth Sisco and Deniss Crider. Others are in the works.
This time of year is exciting in anticipation of what new produce is available. A couple of weeks ago I acquired 5 pounds of Mary Badiny's organic garlic. I am making one of my favorite condiments—garlic jelly. Slathered on grilled meats, it brings out both the sweet and the savory. I'll have jars of it available in 4 oz. and 8 oz. sizes. You might ask about it at the register. I also am planning on making a blueberry chipotle glaze to be used in similar ways.
Because the 4th of July comes on Thursday this year, we will only be closed the one day. Because of the short work week I am also going to keep the menu fairly simple.
Here are the lunch specials~~
Monday~ Black bean tamale pie with side $6.99
Tuesday~ Local grass-fed beef hamburgers with heirloom tomatoes, bleu cheese and and caramelized onions with home-fries $7.99 OR wood-fired tuna salad sandwiches with side $7.79
Wednesday~ Honey lime shrimp salad—Grilled shrimp, Romaine, sprouts, avocado, tomato, onion honey-lime vinaigrette $7.99
Thursday~ CLOSED
Friday~ Summer squash pasta carbonara with side salad. $7.99
Seafood Entrée~ Shrimp scampi with side of linguine with stir-fried summmer veggies in lemon sauce. $13.99
Flavor Journey~ Kefta Tagine (Moroccan lamb meatball stew) with couscous and carrot date salad. $13.99
Appetizer special~~Dinner only~~babaganoush and hummus plate with chips and veggies $9.00
Dessert special~~ Carrot cake $4; Double chocolate waffle with cream cheese and local fresh blueberries and blackberry compote, plus ice cream $5; Basil granita with peaches (Friday and Saturday dinner only) $6
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