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

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

The hope of rain.

My kids who live in the Tampa Bay area are laughing at the over-reaction to the Threat of Isaac. I'm not sure they even got any rain to speak of. We, however, might actually benefit from this slow moving storm as it moves over the Gulf of Mexico. With water temps just shy of bathwater, the energy is there to sustain it. We certainly could use the rain. 

Last week was the week that finally slowed down during the evenings...until Friday. Vinny's playing brought in a nice-sized crowd. We've added a staff member to the task of dessert delivery on Friday nights. It certainly sped up that operation. We welcome BJ to our team. He came on as lunch-time dishwasher and quickly showed he was multi-skilled, enthusiastic and a very nice fit. He jumped in grilling the pound cake for the peach desserts and did a very fine job. We sold more desserts Friday night than I think we ever had before. Yea, BJ! Now we need to keep up the excitement as we begin to transition from summer fruits and veggies to the fall ones.

Jon Lumsden will take a break from the register this Friday and grace us with a nice long set of his jazz guitar and vocals starting at 7pm. This is the first time he has played all summer as we have not been able to free him up to do so. As we seem to be generating a larger Friday night crowd we are going to implement a couple of organizational changes. The first is that if you wish to sit in the main dining room on Friday night you must make a reservation. Since we make no effort to turn over the tables, this will allow those who really want to see the performer first access. So far, there is still plenty of seating for drop-ins on Friday night, but it'll be in the second dining room. The second change is that on Friday nights you will be greeted at the door and taken to a table. This will allow us to realistically divide up the tables among our servers and create less confusion. Believe me, you will notice a difference.

I've had plenty of opportunities to speak with our customers when they visit for dinner during the week. For me it is a real treat to get to speak with you—the ones I am cooking for. Most of the time at lunch, all anyone sees of me is my butt. Well that is not quite true, but close enough. I am delighted when I get to meet new folks and get to the point of knowing to ask how the family is doing. I genuinely want to know if the food suited your desires. I, of course, hope to exceed your expectations. We may have had this bright idea to start a cafe that serves what people want to eat, while keeping the ingredients real, all the while expanding their palates. But it is you who allow it all to happen. It is you who gives us a direction on which we can focus. It is your word of mouth that is keeping this place not only alive, but growing. I must admit this is the toughest job I've ever had physically. But we are having a ball. Rick and I are loving collaborating on various dishes and menus. We have such a happy staff and it is pure joy to come to work each day. We know that what we are doing isn't for everyone. We acknowledge that our menu choices are somewhat capricious. But we are proud of the quality of food we are serving and having fun with the creative parts. I love following the harvest season to make menu decisions. While there are items I serve that are not always in season, I really make an effort to learn about the seasonal produce and innovative ways to present them. My personal mission is to broaden everyone's awareness of each other through their palates and gradually expand knowledge about various cultures so that perhaps we can all have a greater understanding and eventually peace. I never wrote that out before. Hmph.

Now the philosophising is over, let's get on with lunch~~

Tuesday~Both Pork Bahn Mi and Pulled Pork sandwiches are 50 cents off.

Wednesday~Rick is going to rock us with his Jamaican jerk chicken sandwich. Those chicken breasts are marinating for 24 hours in jerk seasonings to enliven that flavor. We'll stick to jalapenos rather than the usual habanero peppers for this dish. We'll serve it coconut rice and black beans. $7.50

Thursday~How about some mid-week pasta? Mostaccioli is a Greek casserole featuring lots of sweet Italian sausage, onions, tomatoes, pasta and cheese. We're serve it with a side salad for $7.50

Friday~South Indian-style Vegetable Curry. Served with jasmine rice. I've been reading a lot lately about the healing properties of certain herbs and spices. This one contains many of the most beneficial—cardamon, turmeric, cinnamon, cumin, cayenne. It IS vegetarian so tell your vegetarian friends not to miss this. It is also wheat-free. Dang it, it's healthy, too. $7.50

The Flavor Journey this week is really close to home. I am really enjoying making fresh pasta each week. We are at the peak of season for fresh vegetables from the gardens. I am doing fresh pasta with grilled squashes, eggplant, peppers and onions with herb-poached chicken, feta and basil.  This is truly a celebration of the summer harvest—with side salad. $12.99

Seafood Entrée—Wednesday through Friday—Wild-caught pacific coho salmon steak with dill mayo sauce, tomato tart, and spaghetti squash with Indian spices—with side salad. $14.99

I hope you have a grand week. Thanks for being there.

~~Susan

Starting year 3- We've come a long way, Baby!

As we dive into year number three we are marveling at how far we've progressed. Were you even a customer when we first tried out our concept from the food trailer? At that time we struggled for several months before we ever hit a day where we served more than 30 meals. Last week we served 297 meals over 4 days. Yea!

Since so much of what we do is based on what you have told us you are looking for, I thought it might be worth sharing our current vision. First of all, my mission is to provide you with real foods made with real ingredients that are minimally processed. As much as we can we want to use fresh ingredients and make virtually all our dishes from scratch, thus avoiding the hidden ingredients causing so much trouble for many. Those hidden ingredients might be artifical sweeteners, gluten, MSG, preservatives and chemical colorings. To that end, we make our own dressings  and sandwich breads. We are currently having the French bread made for us to our specifications. But it has only 4 ingredients per the French regulations for "French bread"—flour, salt, yeast and water. We add no preservatives to our inhouse breads. We recently switched from using shredded mozzarella cheese on our pizzas to fresh mozzarella. This gives the pesto pizza a more upscale flavor profile while maintaining a "closer to source" ingredients list.

Our "signature flavor profile" comes largely from the meats we wood-fire. We are simply grilling the boneless chicken breasts, tilapia, corn and trout on a slow wood fire. We are still using up some of the wood from our 200-year-old oak that died 4 years ago. Needless to say, it was a big tree. Each week Jon and I prep and cook the meats to give them their distinctive flavor.

We are always trying to source what we can locally. As other chefs in the area have discovered, that is easier said than done. I am delighted with the relationship we have with Maranatha Farm for our largely organic produce. Mary and Skip consistently provide tomatoes, peppers, fresh herbs and the summer veggies like eggplant, cucumbers and squashes. When her supplies run low we can often get what we need from the local "fruit stand" where much of the produce is regionally grown. When it comes to eggs we love using local free-range eggs. Our second choice, while it comes from our purveyor, is still free-range, antibiotic-free brown eggs from a collective of Amish farms mid-state.

I wish our meat choices were so readily locally sourced. While we do use local grass-fed lamb for our gyros, the hurdles we have to jump through are onerous. We have to set an appointment with a state inspector to be at the processor when the lamb is slaughtered in order to have it inspected and legal for restaurant use. There are only one or two processing plants in the southern part of the state that even have access to inspectors. Being closer to a larger city would make this easier. We recently lost our elk provider as they were tired of the hassles they had to jump through in order to get their meat to market. They had to use a USDA inspector and had to have their entire herd trailered out of state to Illinois in order to be processed. It kinda defeats the whole purpose of local sourcing to have to haul the meat first out of the area and then bring it back in. We'll continue to seek more optimal solutions for our meats.

We are really having some fun with our desserts these days. During the warmer months I prefer to offer choices that follow the fruit seasons and are somewhat light. We are often making our own ice creams and using only wholesome ingredients to do so.  You won't find high-fructose corn syrup in our ice creams or in-house cakes and pies.  Lately we have been grilling our in-house pound cake and serving it with freshly grilled fruit and ice cream.

One of my biggest personal missions is to expand the palates of our customers. While the largest demographic to our customer base is people who are well-traveled, many who have grown up locally simply have not been exposed to a wide range of flavor offerings. I see it as my personal duty to remedy that. While I was traveling the country doing art festivals and before that, living in various parts of the country, I had the opportunity to experience a wide range of flavors. I am personally  quite fond of fish and seafood as well as various ethnic fare. I love to do fresh-ingredient based Latino cuisines and never tire of experimenting with new foods. So far that has been a winning combination that you have embraced. It works out well for me, as I get bored easily with "same old- same old." Our most common comment from first timers is, "I can't make up my mind; everything sounds good." Many have suggested a dart board for making choices. We have found, however, that most people find a few things they love and tend to stick to those. Nevertheless, I still create new dishes that I hope will lure you onto a new flavor profile. My "Flavor Journeys" are created with that in mind.

At this point in our lives, we find it is imperative to keep a high level of fun in what we do. With four 14 hour days, our nearly 60-year-old bodies are working harder physically than ever before. We are joyful that we get to work with such a happy team. Generally speaking, our policy is that if it isn't fun, fix it! We've managed to attract a team of happy, people-oriented and eager staff. They make what we do not only fun but have made those long days much easier. With school starting next week we'll have some shifting occuring, but our goals still will include a team of this caliber.

Did you notice we finally got new signage out front? Gone is the yellow banner with the wrong days and hours. Our new sign is simply large painted wooden letters spelling out the cafe name. Understated, yet visible. Our next major expense will be a new awning to cover the front of the main dining room. We're still a couple of months away from being able to make that happen. But on sunny days and rainy ones you'll be very glad to have the additional covering. Hopefully, it will encourage more folks to enjoy dining al fresco.

I've got more to say but I better hold off until next time. Here's this week's menu info~~

Seafood dinner~~It is Coho season! As sockeye salmon season fades each year, Alaskan fishermen prepare their nets to target Coho, or silver salmon. Near Kenai lies Beluga Point, a peninsula jutting out into the cool waters of Cook Inlet where many people’s favorite wild salmon is now landing. Coho’s latin name, Oncorhynchus kisutch comes from the Greek roots onkos (hook) and rynchos (nose), alluding to their striking jaw hook that males develop during spawning season. Born in the river of their parent’s birth, coho fry remain in streams for over a year, moving seaward the following spring, returning to spawn when they are three years old. They are being harvested on Tuesday and shipped overnight to be served beginning Wednesday evening. I'll simply filet the large loins and bake them to order, lightly seasoned with salt and pepper and topped with a roasted red pepper coulis. I am committed to not over-cooking the salmon unless specifically requested. Medium rare to medium is my norm. We'll serve it with an eggplant casserole, and your choice of twice-baked potato or a fresh stir-fry of onions, squash and peppers, a side salad and my "sea sauce." $17.49 While I expect we'll have plenty, it never hurts to have us reserve a portion for you.

Flavor Journey~~I am nearly as excited to be serving this as the seafood. Rick and I are making  black pasta from scratch. The colorant comes from natural squid ink which adds a bit of an iodine flavor to the pasta. It is not an intense flavor, but it sure is stunning on the plate. Pure black! I don't know of any other restaurants within 100 miles that make their own pasta—much less squid-ink pasta. We'll top it with our wood-fired chicken and a Rosy gorgonzola sauce. I know gorgonzola has a strong flavor profile (bleu cheese), but I bet that the fresh tomatoes (the rosy part of the sauce) will tone things down enough to make it worth giving it a try—even if you aren't sure about the bleu cheese part. $12.99

Now the lunches~~
Tuesday~ Bahn Mi sandwiches—either pork or chicken. These Asian-based sandwiches have gotten lots of new followers. We marinate the meats in ginger, garlic and other Asian seasonings then grill them. The French bread is toasted, topped with a srarichi mayonnaise, freshly pickled cucumbers and carrots, sprouts and cilantro. 50 cents off at $6.49; served with a side.

Wednesday~ Rick's day to shine again. We are doing a beef dip sandwich. First we are slow cooking pot roast. Then we'll pile it on a French baguette, top it with mushrooms and Swiss cheese and provide an au jus to dip it in. If you don't know—au jus is the juice the beef was cooked in.  $6.99 with side.

Thursday~Grouper cheek poboy. This is probably the last of our grouper cheeks. We saute them in butter, salt and pepper and serve it on a toasted French baguette with "sea sauce," slivered lettuce and tomato. Served with a side item  $8.50

Friday~ You've been begging for it. The return and, nearly last chance, to experience our elk burgers. We start them with a wood-fire on the smoker to give them the smokey essence, then finish them to order on the griddle. We'll serve them on ciabatta rolls with grilled onions, melted Muenster cheese and an in-house blueberry chipotle BBQ sauce. Served with Cajun home fries.  $7.50 You won't find more gourmet than this! If you are serious about wanting this for lunch, I recommend you call in before Friday to have us reserve one for you.

I know things are about to get crazy as school starts next week. We love that we are a part of your lives and look forward to seeing you and hearing about the updates. Thank you for sharing us with your friends and family. We are especially proud as you bring in your visitors so they can experience our take on Ozarks fare. We are keenly aware that we would not still be here were it not for your continued support and encouragement. Thank you from the bottoms of our hearts!!!! Have a joyous and happy week.

~~Susan and Jon

Much ado about catfish

As we head into the Memorial Day weekend, I wanted to notify you that we will be closed Friday NIGHT. We will be open Friday lunch. We wanted our staff to have time to spend time with their families and last year proved quite quiet. We hope to see you during our other regular hours this week. Our hours next week will return to normal.

I try to keep politics entirely away from our establishment. But the food chain is inextricably tied to political and financial decisions worldwide. Last week it was time to order more catfish for our smoked catfish dip. When I was given current pricing I nearly fell over. What had happened since the last time I had ordered 15 pounds of catfish? First of all, the price was nearly double. Why? Well, it seems that catfish farmers in the South are plowing their ponds under because the corn market for biofuels is higher and more profitable. Add to that, many fish farmers in Asia are buying their fingerlings (small hatched catfish) from the US, shipping them to Asia and raising them and selling them back to us—again shipping. However, the conditions of the fish farms in Asia are considerably different than they are here. I've heard several times (but have yet to see it in print) that often poultry farms are set ABOVE fish farms so the droppings feed the fish. Ugh. The water conditions are not monitored the same way either. So I made a firm stand and opted to pay higher for all US raised catfish. Ours are hatched and raised in Mississippi. Each choice we make regarding our food chain has a lasting effect on our local economy. I also learned that with the higher prices, many, many places serving catfish are opting for the less expensive imported options. Just thought you should know. If you eat a lot of catfish, I suggest you ask for proof that they are being raised in the US. Here's an image of the outside of our box.

I have wood-fired tuna salad sandwiches for as long as they last this week. You may have read in the news that in April there was a voluntary recall of most frozen tuna. This has affected our source of both sashimi grade and yellow-fin tuna. I still have a few of the sashimi grade tuna steaks which we use in our tuna-topped spinach salad and tuna Roman. But we have wood-fired all the yellowfin and I have chopped the remainder for the tuna salad sandwiches. There is no word on when tuna will be available again. I am expecting it within the month, but... get it now before we run out! The smokey flavor does stand out and is a noticeable difference from the usual canned tuna with which most prepare their tuna salad sandwiches.

We are bringing back the Pork Bahn Mi sandwich. My plan is to have them on our menu each week from Wednesday through Friday. I have not yet figured out how to have the fresh baguettes ready for Tuesday mornings. When that happens we'll have them daily. Let me remind you of how they are created. The Bahn Mi is a fusion dish of French and Vietnamese. I'll take thinly sliced pork loin and marinate it in various Vietnamese spices including 5-spice powder, Thai fish sauce, honey, toasted sesame oil, fresh garlic, cilantro, jalapeno and cayenne. Then we'll grill it and slice it. It goes on a grilled French baguette (which we make in-house) that has a Sriracha mayonnaise dressing. This is topped with freshly pickled cucumber slices, freshly pickled carrot shavings and finished with sprouts and cilantro. It can be a bit messy to eat...but yummy! Plenty of people have reminded me of how much they enjoyed them the first week we served them.

Thursday at lunch I am bringing out the grouper cheeks. They made a pretty tasty sandwich when we debuted them a few weeks ago. Grouper cheeks are literally the cheek of a grouper fish. There is no waste, no bones and no skin to deal with— just tenderness and flavor. I'll serve it on the French baguettes with our Sea Sauce, lettuce and tomato. At $9.95 I know they are pricey, but what a treat. Normally, the cheeks never make it out of Florida as the locals grab them for themselves.

As we grow we are looking for ways to consolidate our gains. I have several small packages of frozen seafood I'll combine to make a luxurious ceviche (pronounced say-vee'-chay) on Friday for lunch. We'll have bits of red snapper, black sea bass, coho salmon, scallops and shrimp all combined with fresh lemon and lime juice, cilantro, garlic, cayenne and Vidalia onions to make this fresh tasting dish. What a perfect way to start the summer!

And speaking of things that run out— it seems our local supply of elk is about to end. This saddens me no end. Last time we served it I made an Asian meatloaf that was exceedingly well received. I'll do it again this week as our nightly "Flavor Journey." Again, the need for profitability raises it ugly head. It seems that the only way one can be profitable in these parts is to sell all parts of the elk—from the meat to the antlers to the hide. Unlike cattle, where one can be profitable just selling the meat, elk is a tougher sell. Our source has decided to go out of the business rather than chase down the profits. We'll miss them but understand.

My seafood this week is Jon's absolute favorite way to eat shrimp. I'll do shrimp pasta. Lots of decent-sized shrimp, garlic, green onions, parsley, parmesan and cream make up the sauce, which is piled over linguine. When you see that smile on Jon's face this week, it just might be because he got to eat his favorite! We became addicted to this dish while living in Florida, and I am delighted to bring it to you.

The line up~
Tuesday~ Wood-fired tuna salad sandwich plus side $6.99
Wednesday~Pork Bahn Mi sandwiches with side $6.99
Thursday~Grouper cheek sandwiches with side $9.99
Friday~Ceviche with side $7.50

Dinners~
Seafood~Shrimp pasta with side salad $10.99
Flavor Journey~ Elk meatloaf done in an Asian style with garlic mashed potatoes and green beans plus side salad. $10.99

Thank you for being a part of our adventure. Each week we are delighted to meet your friends and family. We hope you get to spend precious time with them this weekend.

My warmest wishes~
Susan

New things to come

Adding the new beers and wines was just a first step. If you have not seen the beer or wine you prefer yet, please tell us so we can incorporate it into our plans. We had to start somewhere and what we got in initially is just a base. We have not yet added any wines beyond our "house wine" which is a restaurant-only brand, and many have declared it quite drinkable. We'll begin adding a few California wines then Missouri wines. Why in that order? Because the California wines are, so far, better known. We want to add a few Missouri wines. The cost per case is much higher than many of the California wines. The local palate seems to be toward drier preferences. Many of the Missouri wines are a bit on the sweet side.  We'd really like to get your feedback on personal wine preferences. One of the brands someone brought us to try was quite nice but unavailable for restaurant purchases. Darn. We are keeping our eyes out for Organics, too. We DO listen and feel you have a vested interest in what we choose.

As of the first of April we are officially taking over next door. The front part will be more dinner seating. The back part will become a small, fine-craft gallery featuring Missouri artists. The second side I am initially calling "MO a la carte." The very back part will be restaurant storage. There is a second bathroom over there, as well.  Our plan is to give you room to spread out at lunch and the ability for more to dine and listen to music on Friday nights. Virtually all seats will have a view of the stage when the double doors are open. Now we just need to purchase tables and chairs. We plan to have 3-4 tall tables with bar stools to give the "back row" a good view over the tops of other diners' heads. As with our other developments, they will happen as the income is produced rather than sticking our necks out to finance them. That may take some patience on your part—ours, too! We would LOVE to do it all, instantly. But, we won't. We'll be sane and keep it real.

Our priorities have been to enhance the areas that prepare us to deliver better and faster service. This week we are adding another rolling cart that will hold large trays. We'll then be able to prepare and hold our dinner side salads and desserts on nights when we are quite busy. That, alone, will speed things up considerably. We are also getting our servers some nice beverage trays to assist in delivery of your drinks. Simple things. But they add up!

Seafood~~I was delighted to hear from several of you that you'd like to be able to participate in purchases for fresh fish. This helps us quite a bit. Since my local source has dried up, I can so far only get fresh fish in 25 lb. minimums. This week I am sticking with sashimi grade (able to be purchased in smaller quantity) tuna that will be seared and served with a wasabi oil with sweet soy, sesame rice, a crab sushi maki, and seaweed salad with an Asian stir-fry. We'll have that Wednesday through Friday. I am working on the stone crab for next week. I got my seasons mixed up and April 15th is the LAST day for stone crab until October 15th. The cost for the tuna dinner will be $14.99. The crab next week will be higher.

The Flavor Journey at dinner will be the creamy chicken enchiladas (three) plus a side salad and sautéed summer squashes and onions topped with cotija cheese along with Spanish rice. Available from Tuesday, all week. $10.99. I make these using fresh spinach, fresh poblano peppers, chicken breasts, fresh cream and corn tortillas. We've served them several times at lunch and they always sell out. The dinner size is three enchiladas rather than two.

Thursday night is Girls' Night Out. We'll have smaller portions of both of the specials—the Flavor Journey and the seafood as well as pitchers of Sangria. I'll also have a special appetizer—grilled polenta topped with shitake and button mushrooms seasoned with butter and thyme. We have created an environment where you can feel comfortable enjoying a night out with friends and not feel like you are going to "get hit on." Why not start a new tradition among your female friends and make the scene on Girls' Night Out?

For Tuesday~I have been delighted by the number of people asking me to bring back the pimento cheese quesadillas. A long-time southern tradition, it stands up to our criteria of "real food." We make this from scratch using cheddar cheese, fire-roasted red peppers, minced onion, jalapeno, worchestershire, cream cheese and mayonnaise. This mixture then fills a pair of flour tortillas and is grilled. Served with a side at $6.75.

The Bahn Mi has been very well received. Bruce has gotten the French baguettes figured out. I did it last week with the marinated and grilled pork. For those of you who don't do pork, I am adding chicken meatballs. It will be available after Tuesday. The sandwich has a wonderfully Asian flavor profile and the French bread has a nice texture. If you bought one the first time I made them, I am using more meat now. The sandwich includes a mayonnaise spiked with Srachi, julienned carrots and cucumbers that have been pickled in a sweet brine. Cilantro tops the sandwich. I serve it with a side: Italian potato salad, Cajun home fries, black bean/corn salad, fruit or potato chips. $6.49 The plan is to keep this as a regular menu item.

Yes—the fresh fruit side is back.

For Thursday~Bruce is at it again. He is bringing back another favorite tamale—Garlic poached chicken tamales with cheddar rojo sauce and Spanish rice. $6.75

For Friday~With the craziness of the weather I can see no reason to hold off on making ceviche. I'll combine shrimp, scallops, crab and calamari with lime and lemon juice, sweet peppers, jalapeno, cilantro and garlic. The acid in the citrus juices "cooks" the meats of the seafood turning them opaque and giving it the mouth-feel and taste of cooked seafoods. I'll serve it over a bed of lettuce and with a side. $7.50 ( I paid almost $8 for a lunch-sized portion of ceviche in Austin 25 years ago.) If you like seafood, you'll love the clean taste of ceviche.

Desserts this week will include a strawberry cobbler and carrot cake with cream-cheese frosting. Those are my entries. I'm not sure what Bruce has in mind. I know he'll surprise us. He has already got angel food infused with lime and drunken blueberry sauce.

I hope you enjoy this week of spring—in ALL its glory.

~~Susan