Laissex le bon temps roulee!!! Let the good times roll!

What the heck. Mardi Gras isn't until the 12th but we're just gonna make it Mardi Gras all week. Be prepared to eat Cajun.

The skunks have announced that spring is just around the corner!!!! I counted over a dozen roadkill just between Thayer and West Plains this weekend. So take a strong whiff and just KNOW spring will be here really soon.

Jon's 60th birthday is Friday and he has requested time off from his hosting duties in order to do a set or two of his style jazz on the 7-string guitar. Those of you who have heard him play—it has been awhile since he sang solo for us—know his style is laid back with a touch of swing. You'll hear some of his original tunes as well as his renditions of classic Cole Porter, etc. I get to hear him play all the time at home, but it is still a treat for me to hear him on stage. There is no cover charge, but I know Jon would love it if you put something in the tip jar and claimed one of his CDs. He'll start playing around 6:15 and play 2 sets. Don't miss this rare opportunity to hear his sweet voice and mellow jazz guitar. Call for reservations, please.

The Valentine's dinner on Thursday, February 14th is just next week. If you haven't made your reservations yet, let me see what I can do to entice you—think aphrodisiacs.  First course~~oyster shooter with vodka, cocktail sauce and lime in a chili powder-rimmed glass; Appetizer course ~~3 fresh oysters on the half shell with fresh rémoulade sauce or if you prefer I can do them Rockefeller style (cooked with spinach and bacon); Salad course~~Spinach and arugula, strawberry, marinated fig, pomegranate and frosted walnut salad with sesame dressing (our spinach dressing); Seafood course~~ curried mussels on a bed of jasmine rice; Meat course~~medium rare sirloin roast of beef served with creamy horseradish sauce, piped potatoes, and sugar snap peas. Dessert course~~raspberry chocolate tira misu. Cost is $28 per person. The regular dinner menu will also be available, as we will be open for regular dinner service. As always, beer and wine will be available as well as, perhaps, some champagne or asti spumante.

Now to the Filipino dinner aka Flavor Excursion. First of all, only about 3 places are left. So if you aren't sure I have your reservation, check in with me. My weekend just got completely away from me. So, no, I don't have the complete menu finished. It'll have 5-6 courses plus wine paired with each course except one. That one will have a traditional non-alcoholic beverage. If you have some semblance of traditional Filipino attire—wear it. Heck, if you are feeling tropical, go with that.We certainly will be. I have exotic flowers on my shopping list as well as the banana leaves. By late February we'll be on the cusp of springtime in the Ozarks. Reminder: date= Saturday Feb 23rd. 6 pm; cost = $60 pp, which includes wines.

Let me introduce you to one of our new staff. The "kid" just turned 21 and is a breath of fresh air and enthusiasm. Drew is tall, has longish blonde hair and enough energy to carry me into the next century. He comes with a passion for cooking as well as a couple of semesters of culinary training. Like me, he is extremely curious about cuisine and has embraced all the new flavors we have thrust upon him. I hope you'll make him feel welcome. His lovely South Carolina accent is as warm as he is. Welcome, Drew!!!

Now to this week's menu~ Laissex le bom temps roulee!!!

~~Lunches~~

Tuesday~~Creole shrimp and sweet potato grits with a side salad. $7.99. I made this a few weeks ago to rave reviews with the promise to bring it back this week. Here you go.
Wednesday~~Chicken and sausage gumbo with side salad $7.75
Thursday~~Red beans and rice with sausage and side salad $7.75
Friday~~Crawfish boil! Get out the newspapers! Crawfish, potatoes, and corn on the cob. $8.50

~~Dinners~~

Flavor journey~~Chicken and andouille sausage jambalaya $12.99 with soup or salad. Traditionally made with chicken thighs, good andouille sausage, lots of fresh flavors including garlic, onions, basil, thyme, ham, pepper, parsley. All mixed together and served over a bed of long grain rice. Oh baby!!! So good. Available all week.

Seafood entrée~~Shrimp etouffee (pronounced Eh' too fay) with soup or salad $14.99 I'll start with a medium-colored roux (flour and oil) to which I'll add the holy trinity (onions, bell pepper and celery) plus garlic and tomatoes. Lots of good Creole seasoning and a hefty helping of gulf shrimp served over a bed of long-grain rice. Ooooo-Wheeee!!!! Available all week.

I am so glad you are along for the ride. We are having a ball and look forward to sharing much of the fun with you. Thank you for letting us know how we are doing and what your preferences are. We actually listen! Have a lovely week as we approach the end of the cold stuff.

~~Susan

Happy New Year!

My favorite action is "Start!" So starting the New Year is right up my alley. I've already started my new year's plan of simplify and reduce. Right now, anything that makes my life go a bit more smoothly is worth a second look. We are even looking for a part-time bookkeeper to keep us moving forward. If you can recommend one— please let us know. We already know about Lovely Mary Badiny—but does she even have time for one more client? We'll be checking!

We have had the pleasure of working with John Rapier while he was doing all the electrical work on the café remodel. I had met him many times over the years we've lived here but it was always in a social setting and we never got to spend much time conversing. Just about the time we were getting started on the café out of the trailer, John had closed his fresh seafood business in the wake of the Gulf oil spill. Quite a few people have told us what a wonderful chicken gumbo he made. Last week I got an email from another fan of his suggesting I get John to share that recipe so we could serve it in the café. John has generously agreed to do so. So starting on Monday I plan to serve John's Chicken Gumbo as this week's primary special. I have heard that John is a talented cook and look forward to feeding you a few of his key dishes.

The biggest news this week is the addition of Friday nights to the schedule. We are still kinda loose on the details, but the initial plan is to open Friday evening at 5pm. We'll have an appetizer portioned menu as well as serve one hefty full meal between 5 & 7 pm. Somewhere in there Jon will take over the stage and play a set or two of his original tunes as well as jazz standards. He plays a fine 7 string jazz guitar and, if I may say so myself, he is QUITE talented. We probably won't be open past 9pm— so don't dilly-dally getting there. After the first week, we'll probably have Jon MC and be the "opening act" while introducing you to more local, acoustic talent. We've already had several musicians tell us they want to perform in that space, so we look forward to getting to listen to some live music and getting to know you all in a less formal setting. (I know—lunch is hardly "formal" but it is FAST) Our hope is to have a place you can wind down after work and chill while knowing you are in a comfortable, happy space. We are applying immediately for a permit to allow you to BYOB beer and wine. Eventually, we will have a permit to sell, as well. Bruce and I are exploring tapas menu items and hope to take you on a few flavor journeys. It is all an experiment and we are counting on your feedback.

In fact this is the most important period for you to give us feedback. We want to be open when you are most likely to be there. We want to serve what you want to eat. So please take a few moments to comment on hours, dishes, music, etc.

Because I am so focused on this first Friday night's tapas menu, I haven't fully planned out specials this week beyond the gumbo. I know I'll add another item or two—so check out that "Flavor Journeys" board by the front door for updates.


I have also just ordered a couple of those paper red lanterns that hang outside of Sushi houses. My plan is to hang them by the door on the days we are serving sushi. That way, you'll know before you even get to the door that we have it available. Just to remind you, my plan is to serve sushi on Thursdays and Fridays.  I know it isn't QUITE so hard to get around here these days, but I'll try to please your palette in that regard as much as I can. Last week the Eel and Avocado was well received.

Bruce has been such a big help and we are grateful to have him around. Besides being a great friend, knowledgeable in restaurant management and a great cook, he is also a gifted photographer. You might have seen his floral portraits. Well, last week he took a few shots of the café as well as a shot of Jon and me.  I thought I'd share it with you.


Don't forget—if you are in a hurry, call in your order and we'll have it ready for pick-up or to eat in. The fastest items on our menu are the Tuscan Chicken Salad Sandwich- untoasted, the Guacamole Tacos, and any of our weekly specials. Keep that in mind if time gets tight.

That's it for this week. Hope we see you.
~~Susan