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 May 18th Considering options

Having a very dynamic team playing for us is allowing us to take a look at options that might increase our sustainability. But we need your input and thoughts. Most folks in the restaurant game know that the more you are open, the better use you are making of rent you are paying anyway. We've been able to add Monday lunches because we have a team that can support it, and it doesn't require additional physical effort on the part of Jon and myself. As fabulously as things have been steadily growing, we really need to boost the sales we do on a weekly basis in order to truly make this work. We have resisted being open more hours, as Jon and I are maxed out on available energy. However... we are now looking at being open Saturday nights and are looking for ways to make that happen. In the past we have heard loudly and often that you wished we were open on Saturday evenings. We need to know.. is that still the case? If so, we need to hear from you in any manner you might get us the info and as soon as possible. It would probably involve a shift in the hours Jon and I are here, but would allow the addition of Saturday evening. While looking at this option we are also considering the format. Same as usual? Perhaps more of a cabaret? Reservations only? Please share your thoughts. When have you most wished we were open on a Saturday evening? What did you do instead? How can we generate the kind of loyalty on a Saturday evening we have gotten on Friday nights?
Changes are afoot. Perhaps we'll just make this a summer thing. Talk to us!

This week we will have music on Friday night played by Phil Orlikowski. If you are a fan of 70s classics, you'll love his renditions. He's pretty spectacular at channeling Bob Dylan, Paul Simon and a plethora of your favorites. Make plans now to join us Friday night. We are starting to hear from more musical artists and should be able to fill out the schedule more this summer. Menu options mentioned later in this blog.

Speaking of this summer... June 22nd, the Saturday AFTER Father's Day is the Flavor Excursion , the Moroccan Dinner. I am in the process of putting together the menu. It will be held outdoors at a nearby location. Ann Conner and Doug Page have generously made available the grounds of their lovely home. You may already know about their house and just didn't make the connection. They live in what WAS the Victoria Bed and Breakfast off BB highway, just north of town. We'll be situated so that we can see the sunset over the valley. A truly lovely location. BTW—I am trying to locate a group of belly dancers who might lend an air of authenticity to the celebration. If you know of one, please tell me. Our customers have consistently been the BEST source of information and help. Here's what we know so far: We'll limit the number of reservations to 30; the cost will remain at $60/ person and include several generous wine pours; we already have folks coming from afar and reservations could fill up quickly; we'll start about 6pm. As it is the day after the solstice, the sun will set late and the twilight will be lengthy. It should be a magical environment. We will try to make sure we provide plenty of options for those who choose to restrict their diets. If you have restrictions, make your reservation early and voice your needs. I can accommodate if I know the needs in plenty of time. The last Flavor Excursion was a blast but limited to 20 people. We have expanded our capability here but can't really go beyond that at this point. Please get your reservation in early so we can begin to predict our needs.

This week we are serving Red Snapper with Romesco Sauce at dinner. I will only buy red snapper from a known source as it is the most commonly mislabeled and fraudulently advertised fish on the market today. When properly sourced it is a succulent, mild-flavored fish option. It is sustainably wild-harvested from the Gulf of Mexico and the southeastern United States. I am pairing it with a sauce from Spain called Romesco Sauce. This dish's sauce was created by the fishermen of northeastern Spain to pair with local catches. It is made from fire-roasted sweet red peppers, ground almonds, olive oil, tomatoes and yellow onions and garlic. The flavor is rich, though mild. We'll pair the 6-8 ounce fillets with a bed of couscous, sugar snap peas, leeks, sweet red peppers and oven roasted garlic. I think you are in for a treat. We'll have 10 pounds of the fillets to take us through the week. Reserve early. $16.99 with side salad.

The other Flavor Journey this week is a preview of the flavors of Morocco with chicken. The dish is called Djej Besla and is made of stewed onions, chicken and preserved lemons. Additional seasonings include turmeric, cumin, paprika, saffron and fresh cilantro. I'll serve it over couscous and add eggplant with charmoula as the side dish. The chicken is marinated in the sauce before cooking and is rich and flavorful. The eggplant charmoula is also traditional and made using a seasoning that includes garlic, paprika, cumin, fresh cilantro and parsley plus lemon juice. The eggplant is double cooked for tenderness and actually served at room temperature. $13.99 with side salad.

On Monday Vincent shared his culinary creativity by making a vegetarian sofritto seasoned potato, black bean and corn burrito. I love that each of the A team has now created their own flavor expressions. Amy, Vincent and Drew are each very important in maintaining our day-to-day equilibrium. To them go the responsibilities for all the daily routine preparations that make preparing your meals a smooth operation. Great job, guys! 

I am delighted to announce we now have access to some local grass-fed beef. We'll introduce it initially as the sandwich of the week—1/4 pound burgers on ciabatta with chipotle mayonnaise, queso fresco, guacamole, salsa and sprouts. It'll be served with a side for $7.79. The meat has been tested out at 95% lean. The shrinkage will be very minimal and the flavor bountiful. If you like grass-fed beef you won't find any better. If you find you like having this option we'll introduce more beef options.

We would love to serve lots of locally raised meats but the challenge has been threefold. Either the cost is really high, the minimum quantity too large for our storage capabilities or finding a processing plant that can reliably get an inspector. At this point, to get meat that can be inspected and therefore legal to serve, we have to take the animals to Cabool or Norwood. That's a trek and the fuel costs are not ignorable. Really good locally raised,  pastured pork has been available, but the cost is outside the realm of what most of our customers are willing to pay. So, as always, it seems to be a juggling challenge of priorities. Feel free to voice your preferences so we know what to be looking out for. If you hear of a processor/ butchering plant that has easier access to inspectors please let me know. Fortunately the hurdles for using local produce are nonexistent. 

Wednesday our pesto pizza with fresh mozzarella, roasted red peppers, red onions, and kalamata olives will be served with a side salad for $7.99

Thursday the special will be Thai sweet chili salad with chicken. Normally $6.29 plus $2.49 for the chicken; we'll discount the whole shebang for $7.99. This new salad that is available every day has gotten lots of new fans. Check it out.

Friday I'll bring out the crepes. We have fresh tarragon and rosemary now and that works beautifully with mushrooms and chicken plus a light sour cream/ white wine sauce. I'll add a side of sugar snap peas. $7.99 

We hope you'll join us for lunches as well as dinners. I couldn't be more pleased with the way business has picked up. Bringing in your friends and loved ones keeps things alive for us. We love meeting your family members and enjoy learning about their exploits and accomplishments. 

This time of year brings on lots of good news on that front. This week our male grandchildren have big things happening. Andrew who just turned 10 has earned special awards in scouting that is enabling him to crossover from Webelos to Scouts a year earlier than is normal. Our elder grandson is having his board of review this week with the expectation of being approved for his Eagle Scout. He has just turned 14 and already has built a climbing wall for a local grade school to assist the kids in learning to climb safely over boulders. Since he is in Clearwater, FL where there are almost no boulders, much less rock faces, teaching these skills to kids is a challenge. We are so very proud of our grandkids even though we seldom get to see them face to face.

Have a glorious week. I look forward to seeing your smiling face.
~~ Susan

Autumn's bounty

As we enjoy the radical change from July's record heat to the cooler temps of October we are delighting in the region's ability to bounce back from extreme drought. The coral mushroom harvest has been extraordinary. We are seeing signs in the local wild persimmons of a heavy winter. I think that translates to lots of the white stuff. But while we await that onslaught we can celebrate the end of the summer growing season by rescuing the last of the green tomatoes, making freezable amounts of pesto and enjoying the flavors of the moment.

By the way, the image above is of frost flowers. This phenomena usually only occurs the morning of the first hard frost. It is the remaining liquid in the stems being slowly frozen as it escapes the confines of the cell walls. Startling and beautiful.

Each week from fall through winter, we mark Tuesdays by starting a big batch of vegetable broth. All the vegetable scraps from the week's prep go into the pot and, over the course of the day, are boiled down to provide a rich broth for addition to soups and sauces.

Last week I re-introduced the roasted root vegetable soup. I had several inquiries into just what went into it. It began as a big roasting pan full of red potatoes, sweet potatoes, parsnips, carrots, turnips, rutabaga, onions, garlic, and beets. Each vegetable is peeled and chopped to about an inch in size then tossed in olive oil, salt and pepper and dusted with ground thyme. Into the oven for about an hour and then tossed into the food processor for a quick purée. From that point it is just a matter of getting the liquid to solid ratio right. Because of the beets, when first made, the soup is a hot pink. After simmering a bit the pink disappears and the color settles down to a nice golden orange. We use the freshly made vegetable broth to thin it to a consistency that flows nicely down your throat and make final adjustments for salt and pepper. That's it. SIMPLE but delicious. Thanks for asking!

Several changes are in store; so listen up—
This is the last week for the bahn mi sandwiches this season. We are offering the chicken bahn mi at 50 cents off on Tuesday.

Also leaving for the season are the Roman sandwiches. We are at the end of trout season so they are departing until spring, as well.

The Flavor Journey this week is the very last of the elk and I am making the elk meatloaf we've become known for. It has an Asian direction in its seasonings and is topped with hoisin sauce instead of the usual tomato-based sauces. Those who already love it—don't miss out. If you haven't tried it yet, don't. You'll be hooked and missing it. I am actively seeking an alternative source. We are also looking at bison as an option. Cost is a consideration. If you have contacts in the elk or bison market, please share them with me.

Next week I am introducing a couple of new regulars to the menu. So don't panic, yet.

The soups this week will start with the coral mushroom and portabella cream soup and finish up with the roasted root vegetable soup.

I have not forgotten the tuna. Patience, Grasshopper. October 15th marks the start of stone crab season. I have been promising them upon the season opening, too. Stand-by for updates.

Music this week will be Vinny Ray and Thom Hoglen. Together they play a pretty awesome jazz set featuring violin and guitar. Vinny is a state fiddle champion. Thom is superb. Together, darn near perfect. See them Friday night. There is no cover charge but we ask that your join us for a meal or dessert and tip them well.

Several staff members, including Jon and myself, are fighting our way back from being ill. Therefore, our energies are low and I am keeping things simple and uncomplicated. Here's this week's special board:

Lunches~~
Tuesday~ 50 cents off the Chicken Bahn Mi sandwich. $6.49
Wednesday~Deep dish leek and coral mushroom quiche with a side salad. $7.50
Thursday~Shephard's pie. Think pot roast with a mashed potato topping plus side salad. $7.50
Friday~ Classic tuna casserole made with fresh mushrooms and bechamel sauce with side salad. $7.50

Dinner specials~~

Flavor journey~Tuesday through Friday or until it is gone~ Elk meatloaf, mashed garlic potatoes, plus stir-fry of late season veggies $10.99

Seafood~ Wednesday through Friday~ Shrimp and scallop crepes with a light curry sauce plus fried green tomatoes. $13.99

I hope you have a glorious week~~

Susan

Directions and options

From the very beginning we have made an effort to keep you, our customer, aware of decisions that face us and have invited your input. It was after listening we learned that being able to serve beer and wine would increase the pleasure factor of eating with us. We heard loud and clear that while "made fresh" was important, so too, was speed of service. It is in that spirit that we seek your input regarding adding gluten-free foods to our regular menu.

We are seeing more and more folks looking that direction for long-term lifestyle changes. Removal of gluten from the diet frees up one's intestines from trying to digest ingredients for which many bodies are ill-equiped. Quite often we are seeing people whose medical professionals are prescribing that they eliminate gluten from their diets. In our own family, our elder son's whole family has gone gluten-free. For many families the search for solutions to too much mucous, ADHD and autism have sent them down this road. My recent research is showing that many restaurants nationally are adopting some of these practices as an option for that portion of their customer bases. Gluten-free means no wheat or barley. In the American diet, gluten is most often seen in breads and doughs. It can turn up in salad dressings and all sorts of places one isn't looking for it. It is what makes bread have that soft texture and holds the lightness together. It isn't necessarily harder to make gluten-free options but some of the ingredients are more expensive and some of the techniques are more cumbersome. Using alternative flours, such as rice flour, potato flour and similar flours replace the wheat.  For this cafe, many of those techniques are already incorporated into our style—like making things from scratch. We already offer many gluten-free options but perhaps a bread or crepes made this way would open the doors to serve more folks. Have you been advised to reduce your gluten consumption? We invite your input.

I am using this blog today for a bit of shameless self-promotion. The three of us that make this place survive are also artists in our own right. Jon is a wonderful songwriter and has his CD available. If you haven't heard it, Jon has a listening station set up near the register. While awaiting your order sit down and listen for a few moments. His laid back swing style is easy on the ears and will have you humming in no time. Bruce's photgraphic talents are available as prints of his floral portraits. I have silk scarves, flower pins and, of course, my quilts and quiltlets.

If you have a staff or family that need a holiday gift of sorts, our gift certificates are proving to be VERY popular. We can do them in any amount you choose. Twenty-five has proven the most popular but ten dollars is just as nice. If you need to buy in quantity, tell us. We can make you a deal.

It is not too late to order dishes to take to your office party. Last week we did a bunch and we'd like to do more in the next 2 weeks. Keep life simple for yourself—order a platter of something you can bring—like bacon wrapped stuffed jalapenos, Tuscan chicken salad on brushetta, or perhaps a dessert such a  a cheesecake or tiramisu. 

This week the menu will work around the wait for a replacement part for our bread machine. It should arrive by Monday afternoon. Until then I'll be making the dough by hand and my time to make other parts of our menu shortened. Therefore, on Monday I'll be making a spicy pork empanada. This "meat pie" is out of Argentina and is stuffed with pulled pork, chopped olives, chipotle chilis and cheese. The crust is a puff pastry. I'll serve it with a side salad for a balanced diet. $6.50

Tuesday Bruce will tantalize us again with the Cashew chicken tamales and fried rice. This take on the classic cashew chicken has all the elements and flavors you expect in a cashew chicken but in a tamale. $6.50

Wednesday I'll bring my pizzas back with a pizza featuring mushrooms, artichokes, grilled onions and sliced Roma tomatoes over a sun-dried tomato zesto. Served with a side salad. $7.00

Thursday I'll do crepes with ham and asparagus with a swiss cheese alfredo sauce served over a bed of freshly sautéed baby spinach. Served with a side salad. $7.00

Friday brings us chicken Marsala over egg noodles with a side salad. $7.00

We are still working on the paperwork for the "Tarvern Permit" and will bring back Friday evenings after we re-open following our 2 week vacation. We'll re-open January 9th, hopefully with the permit in place.  Thanks for joining us.

~~Susan