W/E August 17th After the rain...

Things are heating up, even if the weather isn't. Our plans are beginning to move forward. Last week Terry Hampton wrote a lovely article for the Quill that really caught the essence of what we are about. Hopefully, enough people who may not have been in before will be motivated to try us out. No doubt there will be a few who, though they visit, will simply not "get" us. While I would love to please everyone, I am not naive enough to think that those who are hooked on fried fast food will necessarily find a place in their hearts for our efforts. For the rest of you~ WELCOME!

You might have noticed the new chimney flues placed outside in the courtyard. These will be the basis for a new fenced area. Why? So we can apply to change our beer and wine license to include outdoor seating. As it is written now, our license only includes indoor seating.

Our first major update will be to add true craft beers on tap. To facilitate that we need to purchase a refrigeration device called a kegerator. They can range in size from handling one keg to small ones handling three small kegs to three door mammoths that can handle 10 or more different small kegs. So how are we planning to fund this? For the first time EVER, I am putting a few of my existing medium to larger quilts on a temporary sale of 20% off. These are doubly a bargain as I have not raised the price on any of my work since I stopped touring in 2009. I should point out that "Live Water", aka "the fish quilt", is not included in this offering. We plan to keep that quilt as the color and theme inspiration for the decor next door. I'll plan to have a sheet with thumbnails and prices of about 20 of my quilts by week's end. This markdown is short-term and will be over by the end of September. If you have had your eye one one of my quilts, there has never been a better time to purchase one. An example of the pricing would any of my 25 block  (approx 35" x 35") quilts are typically priced at $1800 each. At 20% off, the discount would be $360 or $1460.  If one you like isn't on the price sheet, just let me know. Many of them are stored off-site but can be brought here so you can see them. Just ask. Each quilt has a story. Be a part of OUR story. If you would like to see my inventory you can go to my website—www.rebelquilter.com. Full pricing is listed under the folder "purchasing/ pricing."

As the summer begins to wind down—did it ever get started?—the crops are hitting in droves. The richest flavors are still developing on the vines. The next major crop I am looking at are the coral mushrooms, which abound in this area. Chances are good that if you have any land, at all, you'll find a nice clump of them. They are some of the easiest mushrooms to identify.  They look just like coral growing on the ocean floor. I'd also like to buy chanterelles if you have them, too. We love to include the mushrooms in our stir-fries. BTW—the coral mushrooms freeze really well for later use. Wash them and shake out moisture before freezing

If you have figs growing they should be ripe soon. I'd like to buy some of yours if they have not been sprayed with any chemicals. The Turkish Brown fig actually does fairly well here as long as you can provide a growing location out of the harsh winter wind. My fig tree is about 3 years old and this year it "took off!" It is now about 8 ft. tall and has about 30 figs on it. I am looking forward to including some in a dessert and another appetizer looks really good.

We have started a new tradition amongst our staff. While we like to keeps things fairly casual, we still like the idea of a somewhat cohesive "look" in what we wear. A few weeks ago I spotted a line of shoes that really got me excited. The last time I got really excited about a pair of shoes, they were go-go boots in 1965. When I showed them to the staff they got excited too. This week Drew will be sporting his new shoes. They are scheduled to arrive on Tuesday. In the future when a team member gets his/ her new pair, we'll say they earned their "soles." There is a wide variety of colors and patterns so everyone still has some creativity in how they look. We plan to eventually have everyone wearing Hawaiian shirts, black pants and Inkkas shoes.

I have also ordered some fabric to replace the curtain in the main bathroom. I'm excited to be gradually spiffing up the joint. Now if we can just get that carpet cleaned....

The dinner specials will cover a wide range of territory. The Seafood Entrée will be whole rainbow trout stuffed with crab. Think—crab cake inside the trout. Holy Moly! I'll serve it with a garlic and spinach rice pilaf and summer stir-fry. Sea Sauce will accompany $15.99. I have 16 servings for the week.

The Flavor Journey will be from Greece. Chicken souvlaki, Greek style zucchini fritters, spanakopita, and marinated cucumber salad plus tzatziki. $14.99. The souvlaki are chicken breasts on skewers marinated in garlic, oregano, lemon juice, olive oil and mint and then grilled. The spanikopita is a puff pastry stuffed with spinach. The fritter is made from fresh zucchini, feta, egg and herbs.  The tzatziki is a a condiment made from Greek yogurt with fresh herbs, lemon and cucumber.

This week's lunch specials~~
Monday~ Jalapeno popper grilled cheese  (whipped cream cheese, jalapeno and apricot jam)  with gazpacho or tomato soup. Amy will decide on whether to serve a hot or cold soup depending on the weather. I'm betting hot. $7.59

Tuesday~Roman Sandwich with side 50 cents off at $7.59

Wednesday~California Club sandwich (turkey,ham,bacon,tomato,avocado,sprouts and chipotle mayo) with side $7.99

Thursday~ Crab and shrimp Louis lettuce wrap crab, shrimp, heirloom cherry tomatoes, Louis Sauce-similar to Thousand Island dressing. in a wrap. $8.50

Friday~Thai Turkey Salad~ ground turkey, cucumber, lime, mint, peanuts.....yum! $7.59

• We love that you are making this journey with us. Shortly, I expect, you'll be able to enjoy regional craft beers on tap. 
• We love sharing this experience with you and have heard you loud and clear that you feel you have a vested interest in where we take things. Thank you for caring so much. 
• We love that you think we are contributing to the quality of life in these parts. We'll keep doing so.

Have a glorious week!

~~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

A little too much Argh!

I'll tell you straight off—this is going to be a simplified week. Rick has been battling intensive neck and shoulder pain and Jon and I are sporting cat bite wounds attained while trying to capture our semi-feral cat for a neutering visit to the vet. None of us are purring—yet. By keeping it simple I think we'll maintain a happy atmosphere and have a chance to heal.

I obtained a case of duck. My intention is to divide the ducks into wings, legs and thighs, breasts, skin and the rest for making duck broth. I was going to do it this week but I need to have bit more focus to pull that off for the first time. So we need to find a different Flavor Journey this week. I'm afraid this one may be closer to home. Instead of taking your tongue traveling, it may, instead take you right home to your grandmother's house. Comfort food. We'll do kielbasa sausage, mashed potatoes and steamed cabbage. We'll serve it with a side salad for 10.99. Available Tuesday-Friday for dinner.

Heads up, tuna fans! NOT FOR THIS WEEK—however, I do have a new lead on sashimi tuna that I am pursuing. Fingers crossed for next week. In the meantime, I am doing a rice and Italian herb stuffed tilapia topped with locally foraged coral mushroom sauté and fall veggie stir-fry. $13.99 Available Tuesday-Friday for dinner.

Keeping with the simplicity at lunch—

Soup~ we'll start with potato soup. Of course, it is made from scratch. We'll use fresh yellow onions, red potatoes, add in vegetable broth and cream. It'll be thick but not too heavy or too creamy.

All week~the new Equinox Salad~spinach/arugula, wood-fired chicken, bacon, apple, pear, feta, roasted red pepper, red onion, almonds and a hot bacon dressing 50 CENTS OFF $6.49

Tuesday~Trout burgers 50 cents off $7.00

Wednesday~Gyros 50 cents off $6.49

Thursday~Quesadillas 50 cents off $6.49

Friday~Tuscan chicken salad sandwiches 50 cents off $6.49

We will have some devine desserts. We'd love to see you. I'm sure I'll have more to say next week when it might not hurt so much to type. Have a great week!

~~Susan