Right now we are so excited about visiting with grandkids we can hardly stand it. It has been 2 years and there is even a new face to meet. Our youngest grandchild is 2 months old and we get to meet her next week. Our older ones are now old enough to clue us in about who they think they are and remind us what they think a grandparent should be like. We are so out of touch in that manner it is pathetic. We expect to get a hands-on education. Please keep in mind that Friday will be our last day until the 9th of January.
Our hopes for the holidays begin with the hope you'll come visit us at least once this week. This is a slow time of year in the food business and being closed for 2 weeks doesn't help with the expenses. Does your office have a party? Do you need a dessert or platter prepared? Contact us early in the week and we'll make it happen for you. Keep it easy on yourself! You've got plenty to keep you busy. And don't forget about gift certificates, artwork or music! We can fix you up!
Looking over the last year we are so proud of how far we have come. You have been so much a part of our success. For us, this is a new game and you have been very generous in your suggestions and very forgiving when we haven't hit the mark. Most of all, you have shown you care. That, by itself, means more than you would ever believe. It takes huge amounts of faith and gumption to jump off into unknown territory without a safety net. We are no longer the young, brave kids we once were and fear occasionally rears its ugly head. But time and again, our customers have reminded us why we are here and how much our being here matters. Thank you. It gives us the umph it takes and the "let's go back and get 'em" attitude we need to make this work.
A change in the legal status of our company has slowed things down a tinch in getting the tavern permit. We had originally planned on filing as a sole proprietor but our attorney convinced us we needed to be an LLC. So now we are moving forward with that paperwork. Hang in there. Once all is in place you'll be pleased and we'll all be relieved.
When we come back we are already planning our upcoming Friday night line-ups. First out of the New Year's gate will be the Renee Wood Trio. Renee plays saxophone, Tom plays guitar and David keeps them all onbeat via drums. They are focused on jazz and it is a wonderful accompaniment to our dinners. If you have questions about our Friday nights, give us a call. Friday the 13th will be our debut Friday night in 2012—probably still without the permit.
I am delighted to tell you I have been in my studio again. Over the last year and a half I have pretty much set aside my fiber creativity as a necessary element for us making this café work. What little time I have spent in the studio has often left me wondering if my artisitc itch was being scratched by other means. Yesterday I spent several hours there working on a long overdue commission. I am so grateful that I had this commission to keep me wandering into my studio. Otherwise, I might just have become permanently dis-engaged. Whew! I was so enthralled with the piece that I got totally swept up in the create and lost track of time. Oh, yeah! That is what it is all about. I returned from my studio, not worn out from the work, but energized by the magic of art. I am a lucky girl!
This week, in honor of the solstice, I am introducing a new salad for the winter. I'll call it Winter Salad but you could as easily call it Susan's favorite. It starts with arugula which has a peppery taste very similar to watercress. I'll top it with fine slivers of red onion, sliced almonds, chunks of avocado, chunks of red grapefruit, pomegranate, feta cheese, a bit of tomato and wood-fired chicken. The recommended dressing will be a honey mustard made just for the occasion. The flavor note is on the tangy side with the edges removed because of the avocado and tomato. The honey, almonds, grapefruit and pomegranate add a level of sweetness to it and the feta gives it a creamy foundation. I never get tired of this salad and very much look forward to the winter months when the ingredients are readily available. Before I discovered arugula I used to make it with spinach. It provides a touch milder bite but equally satisfying. I can make it with either green—just specify. I hope you'll give it a try and enjoy it as much as I do. I'll have it starting on Monday and it will be at a special price all week.
We'll start the week out with meatball, kale and pecorino soup as well as French onion soup. On Tuesday I'll make a tomato ginger soup that should be quite festive. As this is our last week for a couple, we'll be scrambling to use up ingredients that might suffer from a 2 week layoff. Hence the onion soup, again. We know it is a favorite.
Tuesday Bruce will shine with his Chicken Cordon Bleu tamales. These morsels of chicken are wrapped in ham and masa and steamed. Then the sauce compliments the flavors and brings out the top notes of ham and Swiss cheese. He only makes about a dozen orders, so if you are so inclined, call in your order early to avoid disappointment.
Wednesday Bruce will bring out his stuffed green peppers. He has a unique way of making them where the peppers are stuffed with beef and then the peppers are simmered in the marinara sauce. This will be his first time to make them this season. They were really enjoyed last winter.
Thursday's and Friday's specials will be announced later in the week as I figure out which ingredietns need to get used up. Don't worry. We are not talking about leftovers. So stay tuned and check your facebook or email later in the week. It is this flexibility which gives us an edge over some other restaurants that have to rely on pantry ingredients and frozen meats.
We hope you have a lovely holiday spent with friends and family and come back refreshed and focused on the New Year ahead. To infinty and beyond!!!~~~~
Susan, Jon and Bruce
