Tween Times

It is that strange period of the year where the time machine begins to go haywire and the occasional reboot becomes necessary more often. This year we are pleased to be in preparation for several nice catering opportunities. We've gained much more experience this year and have learned to begin those preparations early. Ever the learning curve!

I am enjoying the gentle momentum we have going and hope we can keep it up through December 21st when we take a week off. We still have one date open for catering on the 22nd if you have any last- minute party plans. Originally we had planned to be enroute to Florida on that date. But plans have changed, and the date is now open. We can do off-site delivery, on-site private party, party staffing, floral arrangements and even music. Tell me what you need and we'll plan a custom cater just for you.

During the week we are pleased to make sure you get some healthy eating to go with all the dangerous goodies your friends and colleagues are bringing to work. If you have not tried the Equinox salad, I invite you to do so.  It begins with a bed of spinach and/or arugula, feta, red onion, pomegranate seeds, fresh apple, fresh pear, wood-fired chicken and bacon. We suggest topping it with our hot bacon dressing. $6.99 Yum!!! This salad will disappear after the New Year. So, get it now.

We have added 2 new dishes to the night-time menu. The first you may have had last week, which is  wood-fired salmon pasta with a light, red pepper cream sauce plus soup/salad for $14.99. The second is another pasta dish but made with chicken, stir-fried winter veggies, penne pasta, and a light cream sauce plus soup/salad for $13.99. I make my cream sauce a bit lighter than a traditional al fredo sauce. Except for there being no flour (therefore no gluten), it is made the same way. I do use heavy cream instead of milk to give it a thickened richness. Both of these dishes will be available nightly for the foreseeable future.

Soup~Start of week~ Chicken Posole; Thursday and Friday~ New England Clam Chowder

Tuesday~ Carnitas (2 crispy pork tacos on soft corn tortillas) $7.25; usually $7.75
Wednesday~ Spinach lasagna, side salad  $7.50
Thursday~ Meatloaf, garlic mashed potatoes and oven roasted root veggies  $7.99
Friday~ White chicken chili with side salad  $7.50

Flavor journey~All week—Lemony chicken pasta plus soup/ salad  $13.99
Seafood~ Wed.—Fri. Mixed seafood crepes (shrimp, clams, squid, octopus and real crab) in a cream sauce, winter veggie stir-fry; soup/ salad  $14.99

Time to kick life into high gear. Come replenish your body and your senses with regular visits to A La Carte Cafe. We'll keep the good food coming and try to keep the hassles at bay. Have a glorious week!

~~Susan

Warp Speed! and the truth about honey

Before I dive into what is happening around here this week, I want to tell you about an article I read last week that really opened my eyes. It was published in Food Safety News on Nov 7th. Here's a link to that article in full. I was going to print it out or attach it, but it is several pages long. http://www.foodsafetynews.com/2011/11/tests-show-most-store-honey-isnt-honey/
The upshot is that most grocery store brands of honey have been ultra-filtered and the pollen has been completely removed. Why is that a big deal? Health-wise, we know that using local honey often helps to build an immunity to local allergens. You are getting the local pollen in small doses, and your body can build a resistance to those allergens. The part the food safety people were most concerned about was that without the pollen, the country of origin couldn't be proven. So lots of honey from unregulated areas, like China, are getting their honey into the country and out to the grocery shelves without any quality control. Locally, all the brands at Walgreens and the Winnie-the pooh-brand at Wal-Mart as well as the Great Value clover honey were all totally devoid of any pollen. The article lists many of the brands that fit this category. While I haven't been making a major effort previously to get local honey, I will now be doing so.

This week things are happening beyond our usual lunches. We have several caters for Thanksgiving-themed meals that we'll be delivering to various employers in and out of town. One of the non-traditional meats I'll be presenting will be an elk meatloaf. I'll make it for you, too. We'll be serving it on Friday for lunch. Don't be late. Better yet? Call in to reserve your serving.

Is your office is planning an in-house reception? Perhaps we can help. With a bit of planning we can create anything from a platter of Tuscan Brushetta or a dip to a full meal delivered with chafing dishes. Let us prepare food you'll be proud to serve while keeping the job minimal for yourself.

In the last couple of weeks we've had the joy of being discovered by a few more offices where we have been asked to provide the luncheon fare. When I followed up with each office the feedback was really encouraging. They also like the fact that they get a free plate of homemade cookies if they place the order 24 hours ahead.

You may have read last week that we are taking a hiatus on our Friday nights until after the holidays. There is just so much going on for everyone that we felt that we were struggling for attention.  There is almost the same level of effort needed to serve 35 people on Friday night as 12. We are pretty pooped out by Friday and were happy to take a break. However, with the exception of THIS Saturday, we'll be open for lunch on Saturdays until just before Christmas. We have to pay for that trip to see our grandkids some way, and this will allow us to make up the lost income with minimal additional effort. So if you are out shopping for the holidays—think of us.

I'll be making a lentil, kale and sausage soup on Monday. I'll also be doing a nice vegetable soup from scratch. I was in a restaurant on Sunday that bragged they made their own vegetable soup. When Jon ordered it, I saw it was made with canned vegetables. Really. We'll use fresh potatoes, carrots, onions, squash, kale, spinach, and a couple of other ingredients as I come across them. We either make our own stocks from scratch or use organic or no msg boxed ones.  I am pleased with the quality of soups we've been presenting and truly appreciate your input and feedback. 

So here is our menu for the week~~
Soups: Lentil, kale and sausage soup; vegetable soup—served with a roll or cornbread.
Monday: Pimento cheese quesadillas—These proved quite popular again, last week. Served with our homemade salsa, guacamole and sour cream, plus tortilla chips. $6.50
Tuesday: Italian sausage tamales with marinara sauce. $6.50
Wednesday: Tamale pie. This follows the more traditional tamale flavors but in a pie form—with a side salad. $6.50
Thursday: Chicken curry over yellow rice, with side salad $6.50
Friday: Elk meatloaf served with mashed garlic potatoes and Brussels sprouts $7.00
Remember~ no Friday night dinner this week.

See ya again soon!
Susan

Time for focus!

Before this Merry-go-round spins out of control it is time to channel some energy and set a straight course. The major holidays will be here before you know it. Here at the cafe we are gearing up for catering and making the most of the late-season harvest. Mary Badiny is bringing in her remaining tomatoes. Some we are drying for later use. Some are those tiny wild tomatoes that pack a bunch of flavor in less than 1/2 an inch. We are adding those to the salads as a bonus.

We are making good progress on the liquor license. This week I meet with city officials to follow the next steps. We'll have the criminal background check done this week. The taxes are paid. Our target is to have it all in place when we come back after the holidays. We'll be closed for 2 weeks following Christmas. We haven't seen our kids or grandkids in 2 years and plan to take this time to do so. We have one granddaughter we haven't even met yet!

The last of the green tomatoes have now been made into pickles by Bruce. We still have some of the dill, sweet and sour and bread and butter pickles. With the last of the local cucumbers already harvested, we'll wind down that aspect of our creativity until next summer. Last call for pickles!

We brought the tiramisu back. As it takes 12 yolks to make, we are also making the lime infused angel-food cake with drunken berry sauce. It takes 12 egg whites. It is all about good planning. We also have a  new pear frangipane tart. Oh my! The frangipane part is made with almonds ground up to a paste. It is one of my favorite flavors on the planet. With the pears being so available right now, we'll probably make it weekly for the next several weeks.
 
What with the world series, halloween parties, Scare on the Square and almost no reservations last Friday night we decided to be closed. We're rescheduling Bill Hilton later in November. This week we have Open Mic. I think I have heard that we will have several performers. It is always a nice surprise to hear who shows up. Remember— all performers on Open Mic get their dinner for half price.

So here is this week's menu—
Soups~we'll start the week with a traditional chili. Then Bruce will make his broccoli and 3 cheese soup. While it is creamy it isn't as heavy as some cream soups. That is because most of the broth is vegetable or chicken broth finished with cream and cheese.
Monday~Chicken Gyros are on sale for $5.75
Tuesday~Wood-fired chicken and Black Beans tamales with avocado and salsa verde sauce plus buttered and toasted cumin seeded rice. $6.50
Wednesday~Creamy chicken enchiladas with Cilantro broccoli slaw $6.50 (warning: these sold out super fast last-time)
Thursday~Quiche Lorraine with a side salad $6.50 (always a favorite)
Friday~Anti-pasto salad with corn muffin $6.50
Dinners: seafood~Shrimp Scampi with bread sticks and a side salad $12
meat~ Lemon Chicken Pasta with bread sticks and a side salad $12
vegetarian~ Savory spinach and mushroom crepes with rice pilaf and side salad $10

Your being a part of things here is important to us. We are thrilled when you share us with your friends and family. Does your office manager have a copy of our meeting menu? If you'll be entertaining friends this holiday season, let us make it easier for you.  We can put together appetizer platters and dips as well as entrées and sides. We're not yet up to a full scale operation in this aspect—so a bit of notice is appreciated.

Have a wonderful week—
Susan