Teamwork! It's how you play the game

Bruce really shined last week. He is so darn quiet, you probably didn't even know. You've grown accustomed to his creative takes on Tamale Tuesday. I plan most of the menus (except the tamales) and usually make most of the entrees. Bruce most often handles the daily prep and often contributes his unique take on desserts. Last Friday he saved the day.

As often happens, I get excited about creating something new while the clock ticks away. Bruce just calmly steps in and does what needs handling. While I concentrated on the veggie sampler platter, Bruce made the lasagna, start to finish,  then jumped in with making the chicken with poblano sauce. That fabulous dessert, Eton Mess, was his doing as well—using up leftover meringues from my pavlovas. A week ago he even dazzled us with his "heart revealing" poetry. He is also the one who makes sure there are fresh flowers on the tables—usually from his garden — and sets up the tables for reservations. Then he jumps in and does most of the daily dishes. A true gem!

Jon's visible role is handling order-taking, money changing and delivering food and beverages. You also see him performing his own songs and tunes from the Great American Songbook on his 7-string jazz guitar on occasional Friday nights.

Behind the scenes, his activities include all the grocery and banking runs, setting up the outside tables and dish washing at the end of the day. Between the two guys, they are usually the voice of reason that keeps me somewhat tethered to reality.

Me? I am the dreamer. It is my concept to have an environment that makes you feel comfortable. I love to cook and playing with recipes and trying to incorporate as much local ingredients as possible is my weekly goal. I know we could simply put together a fixed menu like most places and you'd probably still come. But I personally get very bored with a set menu. From the feedback we get, you feel the same way. So I keep playing. I KNOW that the first priority in a cafe is the food. But, I also know how other factors can make a big difference in how much you enjoy that food and where we fit in your lunch-time priority list. 

Often, I feel like I am the director of a play. There is not only the menu, but the supplies to provide that menu. Then there is the actual production of the food in a timely manner. And how about that stage? Not the little one in the corner, but the whole room and courtyard. Thankfully, one of Bruce's additional skills is in hanging both his and my artwork. You may not know this, but he and I traveled the country for a couple of years doing art shows. So he knows what I want and knows my art very well.

I have been slow in putting together the Earth Feast because of trying to be more in communication with local suppliers. It has been a challenge. They are not crawling out of the woodwork, yet! SO I am presenting my partially constructed menu based on what I expect to be able to supply with local ingredients. You'll have to trust me. Hopefully, I haven't let you down in the past.We will take reservations starting Monday and take up to 35 reservations—based on how many tables we now have. That reservation hotline is 417-505-0302. Warning! The St. Pat's dinner filled up fast!

Appetizer ~ A trio of apps that will get you started 1) herbed leek tart 2) fig and olive tapenade with cream cheese and house made crackers 3) summer rolls with elk sausage

Salad ~ Featuring organic local spinach and arugula, shitake mushrooms and radish sprouts, tiny carrots, and micro greens plus wild-harvested local flowers and greens.

Entree ~ Featuring your choice of elk steak fajitas or rainbow trout with sides of local produce and a wild rice pilaf made with Arkansas rice.

Dessert ~ Lots of local berries, regional fruits, and even some dried fruits done up in tarts, cakes and parfaits.

We decided the cost will be $20 per head and includes everything except your tip and tax. You may bring libations beyond the non-alcoholic varieties that will be served. The time will be 6pm Friday, April 29th.

Now onto THIS week's menu—

Monday ~ Spinach and Arugula Salad with avocado, feta, red onion and a sun-dried tomato dressing $6.25 Also, Marinated Grilled Veggie Sandwich~ made with zucchini, onion and red peppers on a Roman bun with lemony mayo dressing. Served with chips. Usually $5.99; today $5.49

Tuesday ~ Tamale Tuesday ~ Chicken Cordon Bleu Tamales, Swiss Cheese and Roma Tomato Béchamel, Asparagus Risotto.  Also, Egg Salad Sandwich made with local farm fresh eggs. Served with fruit or Italian potato salad side. Usually $5.99; today $5.49

Wednesday ~ Ham and Asparagus Quiche with fruit or Italian potato salad side $6.25
Also, Trout Roman and chips. Usually $7.50; today $6.99

Thursday ~ Spinach chicken wraps~ Wood-fired chicken slices, organic spinach, red onion, feta cheese, sprouts and sun-dried tomato dressing wrapped in an herb-garlic tortilla wrap.  Served with fruit side or Italian potato salad. $6.25

Friday ~ we will be closed ALL of Friday. (Remember you told us not to burn ourselves out?) Have a great weekend!

Enough with the snow, already!!!!

This weather has been insane! I know each of you has been affected in some way, so I'll stop my whining. But REALLY!!!!

The good news is that even if we are unable to put total predictability into your lunch we can at least tell you that when you come in, you'll walk out full, warm and happy. That is a promise—even if we are not sure each day whether we will be open. Call to be sure before you venture out—505-0302

All week we'll have our red tableclothes on the tables to help remind you that Valentine's Day is just around the corner—next Monday. It is so easy to get caught up in the rush of life that taking a few moments out to let your Honey know you really appreciate them can easily get overlooked. Please make it a priority. We had hoped to plan a Valentine's dinner but decided that we are not as prepared this year as we would like to be.We are still looking at getting that beer and wine license. (If you know someone who would like to purchase one of my quilts, it will go a long way toward getting that license.) and BTW—my hand-dyed silk scarves make lovely Valentine's gifts.

I am having a grand time choosing and cooking your lunches each week. Bruce has added his take on what tastes good. Everyone benefits. This week we'll adhere pretty much to comfort foods that will stick to your ribs and keep your insides warm. Bruce has made an awesome Minestrone and Tuesday will feature a new batch of the Italian Tamales. The flavors say Italian, the look says Latin. Your tummy will figure it out. We served this last Friday night and the response was terrific.

Assuming we can get in Monday, I have a great potato, smoked sausage and cabbage soup that is a family favorite.

For Friday evening we are looking at 2 main entrees. The first is a Ukrainian dish that Bruce brings to the table. It features ribs that are braised until very soft. We'll surprise you with these flavors. Also we discovered that Blood Oranges are in season and we'll do a salmon with Blood Orange Salsa. If the weather holds, they will start out wood-fired.
Are you ready for some more chicken and sausage gumbo? John Rapier shared his recipe last month and I've doctored it slightly to my way of doing things. We sold out each day we had it. I'm thinkng Wednesday--assuming we can get there. The week's weather forecast is so bizarre.

Most of you know that prior to opening the cafe, I had never cooked in a restaurant environment. I had done some catering and lots of private parties, but nothing where I planned, prepped and cooked in volume every day. So, as our volume has increased, our purchasing of ingredients in larger quantities has expanded. You have no idea what a thrill it is to have a 50 lb. bag of yellow onions just awaiting some creativity. For me it is like having a new box of 64 crayons—or better yet, 120 colored pencils. Bruce used up 7+ lbs in just the last batch of French onion soup. I now buy my flours in 50 lb sacks. Oh, Momma! We still purchase our produce daily and plan to continue to do so.

We've put the Pesto Chicken Sandwich on the menu full-time now. Now that I have a year-round source for fresh basil, I can make it as needed. The sandwich is made on our fresh in-house breads. It begins with a nice smear of pesto and some slices of Jon's wood-fired chicken. To that we add Provolone cheese, slices of tomato and avocado and then finished with the crunch of some alfalfa sprouts.

One of my favorite benefits of being in the food game is getting to buy cookbooks. I have been on a buying binge and got several geared toward "Small Bites."  One of the recipes I found is "Meatball and pecorino soup with greens and carmelized onions." Doesn't even the name sound yummy? The meat balls are tiny and made from veal. The greens will be Mary Badini's organic kale. Pecorino is a Romano cheese, similar to Parmesan. I'm not sure when this week we'll serve it. We are having to coordinate with Mary and the weather to bring it to you.

Until the last week or so, I have been planning on a couple of "flavor journeys" per week. Since so many of you are coming multiple times per week, we decided that simply keeping the same specials all week might bore you. So I am now changing the flavor journeys several times per week. I am also listening to you regarding lower calorie options. As spring approaches, watch for many new salads and veggie choices.

Now I have a survey question for you. If we had more protein-rich items available in the morning, would you be likely to visit us for breakfast? If so, what time? Do you want quiche? Smoothies? So far I have prepared muffins a couple of times a week and often they are purchased by you at lunch time. How important is it to you for us to be open and serving breakfast items? Did you know we open currently at 8:00 am? We are here anyway doing prep and it would be easy to expand this area of our service.If muffins don't tickle your fancy, what does?

Happy New Year!

My favorite action is "Start!" So starting the New Year is right up my alley. I've already started my new year's plan of simplify and reduce. Right now, anything that makes my life go a bit more smoothly is worth a second look. We are even looking for a part-time bookkeeper to keep us moving forward. If you can recommend one— please let us know. We already know about Lovely Mary Badiny—but does she even have time for one more client? We'll be checking!

We have had the pleasure of working with John Rapier while he was doing all the electrical work on the café remodel. I had met him many times over the years we've lived here but it was always in a social setting and we never got to spend much time conversing. Just about the time we were getting started on the café out of the trailer, John had closed his fresh seafood business in the wake of the Gulf oil spill. Quite a few people have told us what a wonderful chicken gumbo he made. Last week I got an email from another fan of his suggesting I get John to share that recipe so we could serve it in the café. John has generously agreed to do so. So starting on Monday I plan to serve John's Chicken Gumbo as this week's primary special. I have heard that John is a talented cook and look forward to feeding you a few of his key dishes.

The biggest news this week is the addition of Friday nights to the schedule. We are still kinda loose on the details, but the initial plan is to open Friday evening at 5pm. We'll have an appetizer portioned menu as well as serve one hefty full meal between 5 & 7 pm. Somewhere in there Jon will take over the stage and play a set or two of his original tunes as well as jazz standards. He plays a fine 7 string jazz guitar and, if I may say so myself, he is QUITE talented. We probably won't be open past 9pm— so don't dilly-dally getting there. After the first week, we'll probably have Jon MC and be the "opening act" while introducing you to more local, acoustic talent. We've already had several musicians tell us they want to perform in that space, so we look forward to getting to listen to some live music and getting to know you all in a less formal setting. (I know—lunch is hardly "formal" but it is FAST) Our hope is to have a place you can wind down after work and chill while knowing you are in a comfortable, happy space. We are applying immediately for a permit to allow you to BYOB beer and wine. Eventually, we will have a permit to sell, as well. Bruce and I are exploring tapas menu items and hope to take you on a few flavor journeys. It is all an experiment and we are counting on your feedback.

In fact this is the most important period for you to give us feedback. We want to be open when you are most likely to be there. We want to serve what you want to eat. So please take a few moments to comment on hours, dishes, music, etc.

Because I am so focused on this first Friday night's tapas menu, I haven't fully planned out specials this week beyond the gumbo. I know I'll add another item or two—so check out that "Flavor Journeys" board by the front door for updates.


I have also just ordered a couple of those paper red lanterns that hang outside of Sushi houses. My plan is to hang them by the door on the days we are serving sushi. That way, you'll know before you even get to the door that we have it available. Just to remind you, my plan is to serve sushi on Thursdays and Fridays.  I know it isn't QUITE so hard to get around here these days, but I'll try to please your palette in that regard as much as I can. Last week the Eel and Avocado was well received.

Bruce has been such a big help and we are grateful to have him around. Besides being a great friend, knowledgeable in restaurant management and a great cook, he is also a gifted photographer. You might have seen his floral portraits. Well, last week he took a few shots of the café as well as a shot of Jon and me.  I thought I'd share it with you.


Don't forget—if you are in a hurry, call in your order and we'll have it ready for pick-up or to eat in. The fastest items on our menu are the Tuscan Chicken Salad Sandwich- untoasted, the Guacamole Tacos, and any of our weekly specials. Keep that in mind if time gets tight.

That's it for this week. Hope we see you.
~~Susan