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?
In our fourth year, we continue to explore the developing wealth of local ingredients. We celebrate the seasons by using as many local ingredients as we can source. All our dishes are made from scratch using the freshest we can find.
Showing posts with label chicken pesto sandwich. Show all posts
Showing posts with label chicken pesto sandwich. Show all posts
Sunday, February 6, 2011
Sunday, January 30, 2011
Won't THIS be an interesting week?
It is visions of scenes like this that prompt me to tell you that if it is icy, we won't be there.
That's Mom at 80 trying to cope in the cold. If it truly looks like ice is heading our way—and so far it looks likely—we'll be heading to warmer parts to avoid having to be stuck in a house without power.
I do actually have a menu planned out for the week. But I am releasing it knowing that ice could prevent us opening for more than one day this week.
Weather Whimps? You betcha.
In the mean time, I'm delighted to tell you that things have been going extraordinarily well. We couldn't be more thrilled. You have no idea what a leap of faith this was for us to do. We've always been dreamers and forward thinkers. But the last few years have taken their toll. We have to look harder at opportunities and more thoroughly investigate the downsides. We never used to do that before. We were always full speed ahead. The learning curve is beginning to lose some steepness. There is a bit more prediciton to our plan and actions and we are getting some of the logistics worked out. Believe me, whenever you are experiencing any frustration due to our greeness in logistics, I am experiencing it three-fold. It can be painful. But we ARE getting things grooved in. If you were here last Friday night you saw some of that in action. Simply by adding table numbers to each table, we were able to get food properly served without incident—yeah we're green!!! We also worked it out so that each meal served was simply a matter of serving and not having to cook to order. The result? Almost no waiting—in fact most people were able to carry their trays right back to the table as soon as they paid. So we feel we are continuing to improve as we learn this crazy food service game.
We are really trying to listen to your preferenes, so please voice them when you come in. Tell us what we are getting right and PLEASE tell us what you feel needs attention. I am most grateful for the feedback. It is all too easy to get caught up in the excitement of creating a dish and forget who the audience is likely to be.
Bottom line— it is going quite well and we are loving what we are doing. We need to continue to grow and bring in more repeat customers. We are hearing from many that word of mouth is what brought them in. I LOVE that!!!
So here are this week's planned menues—
Update on Valentine's Day—we are NOT going to do it. We would rather wait until we can be a bit more organized and prepared. Plan now for NEXT year.
St. Patrick's Day— Plan now to enjoy traditional as well as decidely Irish fare. We will be serving up a very spcial Corned beef accompanied by potatoes and steamed cabbage and several other Irish surprises. March 17th, of course.
Earth Day Local Harvest Feast—April 29th (Friday) We'll be serving up locally raised and produced foods as a part of the Chefs' Collaborative—a national organization of chefs geared toward local sustainability.
Have a great week. We HOPE to see you despite what Mother Nature may throw at us.
 |
| 9 days of no power = very cold |
That's Mom at 80 trying to cope in the cold. If it truly looks like ice is heading our way—and so far it looks likely—we'll be heading to warmer parts to avoid having to be stuck in a house without power.
I do actually have a menu planned out for the week. But I am releasing it knowing that ice could prevent us opening for more than one day this week.
Weather Whimps? You betcha.
In the mean time, I'm delighted to tell you that things have been going extraordinarily well. We couldn't be more thrilled. You have no idea what a leap of faith this was for us to do. We've always been dreamers and forward thinkers. But the last few years have taken their toll. We have to look harder at opportunities and more thoroughly investigate the downsides. We never used to do that before. We were always full speed ahead. The learning curve is beginning to lose some steepness. There is a bit more prediciton to our plan and actions and we are getting some of the logistics worked out. Believe me, whenever you are experiencing any frustration due to our greeness in logistics, I am experiencing it three-fold. It can be painful. But we ARE getting things grooved in. If you were here last Friday night you saw some of that in action. Simply by adding table numbers to each table, we were able to get food properly served without incident—yeah we're green!!! We also worked it out so that each meal served was simply a matter of serving and not having to cook to order. The result? Almost no waiting—in fact most people were able to carry their trays right back to the table as soon as they paid. So we feel we are continuing to improve as we learn this crazy food service game.
We are really trying to listen to your preferenes, so please voice them when you come in. Tell us what we are getting right and PLEASE tell us what you feel needs attention. I am most grateful for the feedback. It is all too easy to get caught up in the excitement of creating a dish and forget who the audience is likely to be.
Bottom line— it is going quite well and we are loving what we are doing. We need to continue to grow and bring in more repeat customers. We are hearing from many that word of mouth is what brought them in. I LOVE that!!!
So here are this week's planned menues—
- Monday~Chicken mole soft tacos with black beans and side salad with jicama; $6.25 Soup~ Chicken corn chowder(the lighter version) cup/$3.49 bowl/$4.99; Sandwich~ Chicken Pesto Sandwich (pesto, chicken, provolone cheese, avocado, sprouts with side of fresh fruit $6.25
- Tuesday~Italian tamales with side salad and garlic toast $6.25; Soup~Minestrone $3.49/cup $4.99/bowl; Sandwich~Chicken Pesto Sandwich (pesto, chicken, provolone cheese, avocado, sprouts with side of fresh fruit $6.25
- Wednesday~Chicken pot pie + side salad $6.25; Soup~Honey chili pumpkin squash cup/$3.49 bowl/$4.99
- Thursday~Ham and asparagus quiche + side salad $6.25; beef and Italian sausage lasagna + side salad $6.25; Soup~Honey chili pumpkin squash cup/$3.49 bowl/$4.99
- Friday~Chicken mushroom crepes with rice pilaf + side salad $6.25; French onion soup cup/$3.49 bowl/$4.99 plus lots more tapas at night
Update on Valentine's Day—we are NOT going to do it. We would rather wait until we can be a bit more organized and prepared. Plan now for NEXT year.
St. Patrick's Day— Plan now to enjoy traditional as well as decidely Irish fare. We will be serving up a very spcial Corned beef accompanied by potatoes and steamed cabbage and several other Irish surprises. March 17th, of course.
Earth Day Local Harvest Feast—April 29th (Friday) We'll be serving up locally raised and produced foods as a part of the Chefs' Collaborative—a national organization of chefs geared toward local sustainability.
Have a great week. We HOPE to see you despite what Mother Nature may throw at us.
Sunday, September 26, 2010
Sept 27- October 1~~White chicken chili, Pesto Chicken Sandwich & Th/Fr sushi
It's really beginning to feel like fall now and with the rain out of the way, the courtyard should be perfect. I have ordered new batik fabric to change out the tableclothes to a more appropriate color-scheme for autumn. The next batch of mums should begin blooming and a few pumpkins added to the mix should be just about right.
I've been awaiting this weather to bring out the white chicken chili. Finally!!! We'll be using Jon's wood-fired chicken as the base. I'll cook navy beans from scratch, add onions, garlic, cumin, chili powder, some newly roasted New Mexico Hatch chilis, and so on. I'll top it with Crema Mexicana and toasted Pepitas and serve it with a jalapeno cornbread muffin. Bring on the cool weather!!!
For the sandwich this week we are bringing back the Pesto chicken sandwich. I am using what is probably the last of Mary Badiny's basil to make fresh pesto. This is the "spread" on the sandwich. Then a few slices of wood-fired chicken, fresh tomato, provolone cheese and sliced avocado. If you missed it the first time, here is your chance. We had people asking for it well into the next week last time.
For you sushi fans-- I am making sushi but only on Thursday and Friday. I will make spicy shrimp rolls and serve it with miso soup. You might wish to reserve yours a day ahead--just to be sure.
In case you missed it, we have brought the fish tacos back as a permanent item on our menu.
The "return" goody~~for those of you making a second or more visit during the week~~ your goody will be a bar cookie of some sort. I make those for delivery beginning Tuesday. So I am reserving my decision on which one right now. It's a surprise.
We now have several people helping us find our perfect next spot. We are looking for some creative thinking to make it all work. Progress is being made. Your continued visits are making it happen. Your spreading the word even farther will make a huge difference in the long run. Thank you!!
If you haven't been back in a bit, please make this the week you do so. There are lots of improvements-- larger quesadillas, more meat on the sandwiches, umbrellas shading the tables & a community table. We've gotten quite a bit faster as we learn to streamline some techniques without sacrificing quality.We continue to make our own breads each day, use fresh ingredients and source locally as much as we can, and we really care that you get a meal you thoroughly enjoy, at a cost you find reasonable, in a timeframe that allows pleasure. We actively seek your feedback and listen to what you say.
See you this week!
For the sandwich this week we are bringing back the Pesto chicken sandwich. I am using what is probably the last of Mary Badiny's basil to make fresh pesto. This is the "spread" on the sandwich. Then a few slices of wood-fired chicken, fresh tomato, provolone cheese and sliced avocado. If you missed it the first time, here is your chance. We had people asking for it well into the next week last time.
For you sushi fans-- I am making sushi but only on Thursday and Friday. I will make spicy shrimp rolls and serve it with miso soup. You might wish to reserve yours a day ahead--just to be sure.
In case you missed it, we have brought the fish tacos back as a permanent item on our menu.
The "return" goody~~for those of you making a second or more visit during the week~~ your goody will be a bar cookie of some sort. I make those for delivery beginning Tuesday. So I am reserving my decision on which one right now. It's a surprise.
We now have several people helping us find our perfect next spot. We are looking for some creative thinking to make it all work. Progress is being made. Your continued visits are making it happen. Your spreading the word even farther will make a huge difference in the long run. Thank you!!
If you haven't been back in a bit, please make this the week you do so. There are lots of improvements-- larger quesadillas, more meat on the sandwiches, umbrellas shading the tables & a community table. We've gotten quite a bit faster as we learn to streamline some techniques without sacrificing quality.We continue to make our own breads each day, use fresh ingredients and source locally as much as we can, and we really care that you get a meal you thoroughly enjoy, at a cost you find reasonable, in a timeframe that allows pleasure. We actively seek your feedback and listen to what you say.
See you this week!
Sunday, August 15, 2010
August 17-21 Antipasto Salad & Chicken Pesto Sandwich
Announcing this week’s specials--
Things are shaping up and we are anticipating somewhat cooler weather over the next week. Not soup weather but maybe eat-in-the-courtyard weather. I’ve been adding the plants from my deck and the courtyard is beginning to fill up. It might not look like the Tuscan Villa you see here, but I am willing to plant the seed.
As the one whose dream this is, I thank you for letting me share it with you. Without your participation and commitment to eating something beyond “fast-food”, this dream/experiment/game would not be happening. But you have supported it from day one. I’ve heard from many of you who plan to come by but haven’t yet. Well—let me try to entice you again.
Last week’s 1905 Salad was a big hit with several people ordering it more than once before it went away. I hope this week will create a similar effect. In fact, I am creating 2 specials this week. For you locavores, I am putting an asterisk* by each ingredient that is from a local source.
The first is an Antipasto Salad. The name means “before food” as it is made up of ingredients that are typically served as appetizers in Italy. But this is a hefty salad that will satisfy your mid-day hunger and probably take you well into the evening. For you vegetarians—just tell me and I’ll skip the meats. I start with cabicola (an Italian thin sliced ham) and oven roasted turkey. Then I add provolone and asiago cheeses plus black olives, bell pepper*, roasted red pepper*, tomato*, red onion, artichoke hearts, shaved fresh fennel bulb*, and sliced mushrooms*. This is mixed together with a bit of pasta and romaine. The dressing has fresh basil* and marjoram*, garlic*, olive oil, lemon juice, & wine vinegar. Sound yummy? It is. I’ll top it all off with a roasted red pepper crostini (side of seasoned, toasted bread). Maybe you should share it.
The second special this week is the Chicken Pesto Sandwich. We start with our woodfire roasted chicken breasts sliced thin on our home made bread*. The dressing is pesto made fresh from our own basil*, pine nuts, Mary’s garlic*, and olive oil. We add sliced avocado, mozzarella cheese and tomato*. We’ll serve it with a side of our fresh fruit. Lately the melons*, blueberries, and grapes have combined well with a touch of fresh mint* to make a refreshing fruit side.
Each of these is priced at $6.25. As with all my specials—I only prepare for about 6 servings per day. If you know you want it, I suggest you call in and reserve one. 417-505-0302.
We are very excited with the reception you have given us. Those who call in don’t have a wait. Those who are showing up and placing an order can count on it in less than 7 minutes. If you are not in a hurry, sit back and enjoy a glass of tea or lemonade while I prepare your lunch.
On our days off this week we are working on a sign design. We are fortunate to have two very skilled friends in graphic design and copywriting who are coaching us from afar. Fortunately, they have been to our burg and have seen the real environment in which we are marketing. The guys from Missouri’s Small Business & Technology Development Centers, Mark and Russell, also lent us a DVD on signage. So we are much closer to making that commitment. If you have business questions, they are there to assist and are great. Even better—it is a free service of the university.
Even though you might be in and out really fast, please park only on our side of the lot. Jason, the used car guy, has his business blocked if you park in his lot. He has been nice up to now. There is a ton of room on the east side of the lot.
I am planning to put in a small fountain to add to the ambiance. I am hoping to encircle it with rocks from your property. If there is one thing we have lots of in the Ozarks, it is rocks! So, on your way into town, grab a good sized hunk of rock and drop it by. I think it would be lovely to have our small pond surrounded by rocks from the people who patronize us. Don’t you? I am looking forward to seeing the variety or similarity between them. All those Karst formations should create a nice texture. I am ALL about texture.
Jon & I are both looking forward to seeing you next time you come by. We are both enjoying reconnecting with many WP friends. As fast paced as this ride has been, with as little preparation as we had done prior to getting set up, we think things are going quite well. We are torn about what to do about being open on Saturday for lunch or Monday or neither. Your input would be a big help. Our last 2 Saturdays were very quiet. Promote more or let it go?
See you soon. Thanks for being a major part of this adventure.
Things are shaping up and we are anticipating somewhat cooler weather over the next week. Not soup weather but maybe eat-in-the-courtyard weather. I’ve been adding the plants from my deck and the courtyard is beginning to fill up. It might not look like the Tuscan Villa you see here, but I am willing to plant the seed.
 |
| My fantasy Tuscan courtyard |
Last week’s 1905 Salad was a big hit with several people ordering it more than once before it went away. I hope this week will create a similar effect. In fact, I am creating 2 specials this week. For you locavores, I am putting an asterisk* by each ingredient that is from a local source.
The first is an Antipasto Salad. The name means “before food” as it is made up of ingredients that are typically served as appetizers in Italy. But this is a hefty salad that will satisfy your mid-day hunger and probably take you well into the evening. For you vegetarians—just tell me and I’ll skip the meats. I start with cabicola (an Italian thin sliced ham) and oven roasted turkey. Then I add provolone and asiago cheeses plus black olives, bell pepper*, roasted red pepper*, tomato*, red onion, artichoke hearts, shaved fresh fennel bulb*, and sliced mushrooms*. This is mixed together with a bit of pasta and romaine. The dressing has fresh basil* and marjoram*, garlic*, olive oil, lemon juice, & wine vinegar. Sound yummy? It is. I’ll top it all off with a roasted red pepper crostini (side of seasoned, toasted bread). Maybe you should share it.
The second special this week is the Chicken Pesto Sandwich. We start with our woodfire roasted chicken breasts sliced thin on our home made bread*. The dressing is pesto made fresh from our own basil*, pine nuts, Mary’s garlic*, and olive oil. We add sliced avocado, mozzarella cheese and tomato*. We’ll serve it with a side of our fresh fruit. Lately the melons*, blueberries, and grapes have combined well with a touch of fresh mint* to make a refreshing fruit side.
Each of these is priced at $6.25. As with all my specials—I only prepare for about 6 servings per day. If you know you want it, I suggest you call in and reserve one. 417-505-0302.
We are very excited with the reception you have given us. Those who call in don’t have a wait. Those who are showing up and placing an order can count on it in less than 7 minutes. If you are not in a hurry, sit back and enjoy a glass of tea or lemonade while I prepare your lunch.
On our days off this week we are working on a sign design. We are fortunate to have two very skilled friends in graphic design and copywriting who are coaching us from afar. Fortunately, they have been to our burg and have seen the real environment in which we are marketing. The guys from Missouri’s Small Business & Technology Development Centers, Mark and Russell, also lent us a DVD on signage. So we are much closer to making that commitment. If you have business questions, they are there to assist and are great. Even better—it is a free service of the university.
Even though you might be in and out really fast, please park only on our side of the lot. Jason, the used car guy, has his business blocked if you park in his lot. He has been nice up to now. There is a ton of room on the east side of the lot.
I am planning to put in a small fountain to add to the ambiance. I am hoping to encircle it with rocks from your property. If there is one thing we have lots of in the Ozarks, it is rocks! So, on your way into town, grab a good sized hunk of rock and drop it by. I think it would be lovely to have our small pond surrounded by rocks from the people who patronize us. Don’t you? I am looking forward to seeing the variety or similarity between them. All those Karst formations should create a nice texture. I am ALL about texture.
Jon & I are both looking forward to seeing you next time you come by. We are both enjoying reconnecting with many WP friends. As fast paced as this ride has been, with as little preparation as we had done prior to getting set up, we think things are going quite well. We are torn about what to do about being open on Saturday for lunch or Monday or neither. Your input would be a big help. Our last 2 Saturdays were very quiet. Promote more or let it go?
See you soon. Thanks for being a major part of this adventure.
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