w/e October 5~Cart-wheeling into fall

So far the harbingers of fall are the goldenrod, the dogwoods and the sumac. The goldenrod is in full bloom. The dogwoods are turning their berries red and the leaves are getting colorful and the sumac is glowing auburn. Surprisingly, our temps are actually running higher than normal. This coming weekend marks the usual earliest likeliness of freeze. I remember doing many art shows in St. Louis on this weekend and several times there was a light frost in the early mornings. Not so this year, it seems. I'm glad as I am not ready to bring in my assorted plants nor pull the annuals.

This weekend we are sticking our necks out and bringing in out of town talent on Friday night. In the past you have been very supportive of our doing this. We have never been embarrassed with no crowd when we have brought performers in from out of town. Bliss Hippy hails from the Rolla area and came highly recommended by Tom Rowley. They are waiving their usual fee in order to help build their audience size and we hope this is good move for them. As usual, there will be no cover charge. However, we hope that a) you will tip them well and b) you eat a meal with us. We strongly suggest reservations.  There music is a blast of fun—quite irreverent, often hilarious.

This week is also the First Friday Art Walk. We are planning ahead this time and will feature a limited menu of dishes that can be prepared by our staff without my on-hands assistance. That way I can actually be a part of the Art Walk and speak to those who venture in. I am very much looking forward to this part of the exhibition experience. It is something I have missed since starting the cafe. The exhibition featuring my quilts will remain up for another couple of weeks. The reduced pricing on my quilts will expire when the quilts come down. After that we'll hang the work of another fine artist. I look forward to introducing you to her. More on that later.

My seafood this week has an Asian slant~ Teri-yaki salmon steaks. I'll take those lovely Coho salmon that we flew in awhile back and  froze, cut them into steaks, grill them and season them with a teri-yaki glaze and fresh shiso leaves. Along with the fish will be served  a salad made with calamari and seaweed, sesame rice and our seasonal stir-fry. I think it'll be a lovely treat. $16.99 Yoshi! Ikuzo! (All right! Let's go!)

The Flavor Journey this week is middle eastern in its origin. It is Slow cooked leg of lamb with spiced yogurt and herbs. I'll take an entire leg of lamb, season it and cook it in a braise of stock, white wine and lemon juice to which many herbs are added. It'll cook in these juices very slowly to assure a very tender cut of meat. A bed of cous-cous will be the foundation, topped with the sliced lamb, then a spiced yogurt and finally a "salad" of chopped fresh herbs. It is a beautiful dish that is most flavorful. Perfect to welcome in a gentle fall.  $15.99

We are currently serving pumpkin crepes filled with sweetened cream cheese and topped with warm praline sauce and pecans. Served with vanilla ice cream for $6/ $5 without the ice cream. Later in the week I plan to make a chocolate walnut tart. Slurp! Also our carrot cake will be on hand.

Now here are the lunches~
Monday~spicy vegetarian chili
Tuesday~1905 salad-made famous by the Columbia Restaurant in Tampa, FL~ Romaine, kalamata olives, swiss cheese, oven roasted turkey, tomatoes, Romano cheese, and an olive oil based dressing with lemon, oregano and worchestershire. $7.79~ crowd favorite
Wednesday~Braised Moroccan Chicken and olives over cous-cous $7.79
Thursday~Pork Bahn Mi Sandwich with side $7.79
Friday~Shrimp burgers with roasted garlic /orange aioli plus side $7.99 


I hope you have a joyous week. It'll be lovely for dining al fresco. We'll have the tables out for you.

~~Susan

w/e May 25 Switching gears to include adventure

Switching gears as we move from Spring to Summer is always an adventure. It is pretty amazing to realize how much we can take certain daily activities we consider routine and scramble them with new ones. Suddenly getting family to places on time can get a bit confusing, if not downright difficult. We have your back. We can help you get a meal into your family—lunch OR dinner, while being assured they are eating healthy.

This week we'll dress up some old favorites, explore some new tastes and make sure your palate isn't bored. You know—the usual.

Last week I mentioned that we would begin serving dinner on Saturday evenings as of the beginning of June. We heard from a few of you that you think this is a good idea. I had hoped to hear from more of you about this. Believe me when I tell you, I am not anxious to give up a day off for something that few would appreciate. So if Saturday evenings are something you'd like—we need to hear about it. We have heard many times that you had wished we were open when you were entertaining friends and family for the weekend. We are looking at trying it out for the summer. Talk to us!

The Moroccan dinner is fast approaching and I am having a ball selecting menu items. I know we'll have some lamb, some couscous, and various dishes using preserved lemons. Oh, that's not even close to all.  There will be lots of different items. Think of it as a tasting menu. I am still in search of a parachute or very large tent-like material to create a backdrop. I am hoping for something somewhere close to creating the feel of a bedouin tent or at least having it feel like making tent forts in the living room. It'll be fun. I am collecting large cans to make lanterns. I am even talking to a group about possible entertainment...hee hee. I am not going to go so far as to do low seating on cushions. I don't think most of us Westerners could enjoy putting our bodies in that position for very long. Those who live in Morocco and similar parts are used to stretching those particular muscles. Me? Not so. We only have 30 spaces and 1/3 are spoken for already.  Give us a call or tell us when you come in to make that reservation. Held on the Saturday after Father's Day—— June 22nd at 6pm on the grounds of the former Victoria B&B. The cost is $60/pp and includes wine pours.

As the school year is ending and the summer begins, you'll see a few new faces. Tina will be our new primary nighttime waitperson. She is experienced in this and the feedback has been stellar. What you don't know is that she is studying viticulture at MSU. I hope I got that right. It means she is studying growing grapes. Later she plans to make wines. Her family just planted their first acre of vines early this spring. Please make her feel welcome. We are delighted to add her to our team/family.

The flavor journey this week is another adventure into the Middle East. We'll have lamb with couscous. The seasonings are rich and luscious. The leg of lamb is cut into bite-sized portions and is slow-cooked in a braise that is seasoned with turmeric, cumin, ground coriander, paprika, cinnamon, cloves, onions, garlic, and pitted dates. It has a nice balance of sweet and savory but not HOT. If you like rich flavors but avoid hot spice, this is a dish you'll enjoy.  The couscous will be embellished with pine nuts, dates, almonds and apricots, and sugar snap peas.  Besides the special side salad it comes with, there will also be a cucumber yogurt dish to accompany the lamb and couscous. $14.99 Suggested wine pairing would be merlot or cabernet sauvignon..

The seafood entrée is Prince Edward Island fresh mussels cooked in a white wine, garlic, curry and shallot broth. I'll serve it in bowls with lots of broth and country style bread. I have a green veggie of sugar snap peas or you may choose the seasonal stir-fry. Of course it comes with a side salad. Wine pairing suggestions are pinot grigio or sauvignon blanc. $16.99

Don't forget that Tuesdays bring you beers with 20% off and Wednesdays the wines are 20% off.

Now for this week's lunches~~

Monday~ In-house made veggie burger on Roman bun. Served with side of sugar snap pea salad. $7.29

Tuesday~Available all week Tuscan Salad on Pretzel bun!. This is the wood-fired chicken salad so many have come to love. We just got in some new pretzel buns that have a delightful flavor and texture. The outside is somewhat chewy but the inside is soft and the flavor is definitely...well...pretzelly. Served with tomato and sprouts. Comes with a side $7.59

Wednesday~ Wood-fired Tuna salad sandwich on Pretzel bun. We wood-fire the tuna steaks then add mayonnaise, mustard, salt and pepper. Served with tomato and sprouts plus a side $7.59

Thursday~ freshly made Ravioli stuffed with mozzarella and sweet Italian sausage plus fresh parsley and eggs. Topped with a sauce made from fresh roma tomatoes and marinated artichoke hearts.Served with a side salad for $7.99

Friday~Italian shrimp salad. This is my family's favorite summer meal. The shrimp is cooked, then chopped into chunks. A marinade with extra virgin olive oil, garlic, fresh parsley, mustard, lemon juice and a tiny bit of cayenne coats the shrimp which is then tossed with chilled white rice and chopped parsley. Served on a bed of romaine lettuce. $7.99

As you change gears from frantic to something of a different pace, we hope you'll take the time to join us for a meal. Please introduce us to your families and friends. We so love getting to meet such nice people. You are the heart of what we do. You keep us motivated to stretch ourselves. Have a lovely week.

~~Susan

w/e April 6, 2013 When the secret ingredient is "Love"

Sprung!

Okay. I KNOW that sounds as corny as can be. But when I look over our menu and plan the next week's specials I am aware of several aspects. Number one is, "What would you like to eat this time of year? What can we celebrate?", next is "What is abundant or in season?" and then I am thinking about how to plan it all so it won't wear us down. Since we stick to ingredients with the least amount of processing, we are attempting to create meals that are truly healthy for you. If your mother had time, this would most likely be the types of foods she would plan. Each person who works with us in our kitchen truly loves cooking and working with fresh ingredients. Consider the quality of the energy that goes into your meal. The plant and meat energies are clean; the creative energies are clean; we compost and recycle; we support sustainable suppliers and are locavores as much as possible. I don't CARE if you think it is corny, it is a true statement of our vision. I make a lot of noise about how we change up the menu to keep me from getting bored, but that is really just a serendipity for me. Our cooking team is having a blast and LOVE is a key ingredient.

Even though we think of our little cafe as something that has stepped away from the mainstream, I am laughing myself silly reading that we are currently totally "on trend." Suddenly, it is trendy to use local ingredients, make "slow foods," change menus regularly to follow the seasons, serve in-house-made ice cream, in-house cheeses, in-house dressings, regional or local beers and wines and have kitchen gardens attached to the cafe. What we've done because it felt right and fit our style is suddenly "in." How funny is that? We love that you have supported that direction and intend to keep going that way—even after it may no longer be trendy.

Many of you are taking advantage of our referral program and getting double punches for introducing us to your friends and colleagues. Thank you. Last week was one of our most spectacular and we were thrilled. Keep bringing them in and getting double punches on your lunch bunch card. With your help we'll quickly reach that long-term sustainability level we are seeking.

Reminder: Wednesday is Winey Wednesday and that means off 20% all wines all day. We like having the extra incentive to lure you in during the mid-week. With that in mind we are extending things a bit. Now you can get 20% off any beer all day Brewers' Tuesday.

Spring has finally built up enough energy to burst forth. The forsythias are vibrant, the daffodils laughing their heads off, the redbuds are threatening to explode. It is time to get that raised bed behind the cafe up and running. We need used tires!!!!! Big ones!!!! We'll paint the outside so they won't be an eyesore, cut out the sidewalls and fill them with rich soil. We are building on a nearly impermeable base. We also still need cinder blocks in any quantity. I was originally thinking we needed about 100 but after visiting my friend's garden yesterday I think we can get by with about half that number. Please call me so we can pick them up or arrange delivery. PLEASE!!!!!

I have mentioned before that we are really enjoying having Amy on our staff. I don't know if I mentioned that she is a graduate of the Le Cordon Bleu in Denver. I mean Q*U*A*L*I*F*I*E*D!!!! I have had so much fun working closely with her and learn things from her every day. We seem to be able to bounce ideas back and forth seamlessly and what results is very exciting. Stay tuned while we mine her knowledge and use it to keep your tummy most happy. I love her sense of play. Go Amy, GO!!!!

Have you tried our new seasonal side? It is tabouli. Made with bulgar wheat, fresh parsley, lemon juice, tomato, garlic and extra virgin olive oil. It has a very fresh spring taste. Try it with your next sandwich.

I am thrilled to be serving roasted leg of lamb this week at dinner. I acquired gorgeous boneless legs and will be oven-roasting them to medium-rare after seasoning with garlic, rosemary, and mint. We'll serve a vinegar-based fresh mint sauce using a recipe passed down from my Canadian grandmother. Spring, red-skinned potatoes are seasoned with fresh garlic and parsley and lovely English peas touched by a bit of butter, mint and shallots will round out the meal. The meal, as always, comes with a generous side salad. $14.99. When was the last time you had leg of lamb? Bet it has been a while. This will be the Flavor Journey —to Canada!

Seafood Entrée—Pan-fried BONELESS whole trout à la meunière. We'll coat the trout in seasoned cornmeal/ flour and then pan-fry in corn oil for a very short time. I'll top it with a meunière sauce made with butter, shallots, lemon, capers,white wine, fresh parsley, and garlic. Served with garlic red-skinned potatoes and fresh asparagus or seasonal stir-fry and our generous side salad. $14.99

Lunch specials~

Monday~ Falafel in whole grain tortilla with feta, sprouts, tomato, and onion. Topped with tzatziki and served with a side of tabouli. $6.99; add hummus for $.75
Tuesday~ Pork Bahn Mi sandwich. All Week!! Asian marinated pork loin, freshly pickled cucumbers and carrots, sriracha mayonnaise and sprouts on a French bread roll with side. $7.99 This was a favorite all summer.
Wednesday~ Pork fried rice with a side salad. A mixture of white and brown rice, yellow onions, green onions, red pepper, local eggs, spring peas and chopped carrots plus roasted pork loin. $7.99
Thursday~Egg Salad Sandwich with side. Those local fresh eggs have really rich yolks. Served on Jason's bread with fresh tomatoes and sprouts with side. $7.25
Friday~Wood-fired salmon pasta with side salad. A lunch-sized portion of the wood-fired salmon pasta with roasted red pepper sauce I serve at night. $8.25 Find out what all the hoopla is about.

Thank you for sharing this journey with us. As time goes by I am delighted to discover just how many of you "get us." We know we are doing things a bit differently and we are proud of that. Mostly we are doing things that simply make sense—locally, globally and personally. Your ongoing support allows us to keep doing what we do. We never forget that. Thank you.~~

Susan

Taking time to enjoy the change of seasons

Well, it is official. Spring has definitely begun in the Ozarks.The fruit trees have arrived in the Wal-Mart and feed store parking lots. Soon to follow will be the big bales of peat moss and then the flats of early veggies like cabbage, onions, spinach and kale. Can you feel the energy building? Just like the trees and flowers, it seems we allow the excitement to build to that crescendo that marks the first truly warm weekend. We are still a few weeks away from that explosion but the path has been laid out and the kernel of excitement planted.

Last weekend we had the Filipino Flavor Excursion. Twenty lucky folks were taken for a dining adventure that included 10 courses, 5 wines and lots of new flavor combinations. I have written a full report that you can read separately, if you wish. I haven't uploaded it to the website yet, but I will. The next Flavor Excursion is planned for a weekend in June and will feature the foods of Morocco. I have already begun preserving the lemons and searching for an appropriate tent-like solution.

Starting NEXT week we will be open for lunch on Mondays. Amy and Drew will be manning the cafe along with Vincent. Amy, who has a strong background in vegetarian fare, will begin introducing Meatless Monday specials. If you know a few vegetarians, this might be a good time to invite them to join you for lunch. The full regular lunch menu will be available as usual, it is just that the special will be vegetarian and often even vegan. I am excited about this expansion as it will broaden our exposure to an new audience plus it doesn't involve more work on my part. Yippee!!!!

I am excited that we suddenly have access to a wider seafood selection. Though frozen, these fish options are much more readily available and don't require a 25-30 pound minimum purchase in order to access. I'll still be keeping my eye on the sourcing, quality, additives and sustainability. We'll still bring in fresh seafood on a fairly regular basis but we can keep other fish more available for weekly consumption. I'll always designate the fresh as being fresh from the boats. This week for dinner, we will have 8 oz cod baked in packets with wild mushroom sauce and bok-choy with snow peas and garlic. $13.99. Available Wed- Fri.

Lamb, anyone? While exploring dishes for the Filipino dinner I found a recipe for a Malaysian lamb dish~~ Vindaloo Lamb. It combines flavors of Portugal, China and the Islands- such is the melange of Malaysia. It has chilis, ginger, shallots, garlic, cumin seeds and black mustard seeds plus vinegar in the braise. {My reference is a book entitled A Spoonful of Ginger, and it credits cumin seed with removing impurities from the blood and increasing milk production while nursing. It goes on to say that if you have a skin rash you can boil 3 tablespoons of cumin seeds with 1 cup of water and add it to bath water for relief. You can get bulk cumin seeds at Meadowbrook Health Foods and likely at JB's Healthmart, as well.} Back to dinner...we'll have the lamb and serve it with rice and bok-choy stir-fried with snow peas and garlic. Available From Tues.- Fri $14.99.

Here's this week's lunch specials~~

All week~ Winter Solstice Salad ~ Spinach, arugula, red onion, feta, red grapefruit sections, orange sections, pomegranate, almonds, avocado, and chicken with an orange vinaigrette. Usually $7.59- this week $7.25

Tuesday~ Teri-yaki chicken with jasmine rice, stir-fried bok-choy, snow peas, swiss chard and garlic plus cup of miso soup $7.99
Wednesday~ Sirloin steak salad ~~ Romaine, arugula, feta, red onion, tomatoes, cucumber topped with slices of medium rare sirloin steak and our oriental sesame dressing $7.99
Thursday~ Chicken mole tacos on corn tortillas with guac, salsa, sour cream and tortilla chips $7.99
Friday~ Crab and Avocado Salad with Japanese Dressing $7.99

All right, Kids! I am ready to dive into the week. Let's make it a happy one! Thanks for being along for the ride.

~~Susan