W/E November 23rd The season settles in

Despite some wild weather in other parts of the country we've been pretty lucky, thus far. I have an aunt in southern Ontario who keeps her eyes glued to the weather channel because she fears for our lives, living as we do, in such a tumultuous weather area. This year she has reported more strange weather coming from their area than we have had.

I don't think I have ever lived in an area that had bland weather. Growing up in Texas, we had heat and big summer storms that lasted just a few minutes. When it was cold we were as likely to have ice as anything. In Nashville, I never got used to the days of long, cold rains in December. I was sure this is what people talked about London being like. But then we'd get a nice snow. That was pleasant until you had to get on the road with Nashville drivers— who are clueless.

From there we lived in Florida. Winter seldom had any excitement weather-wise, but the late afternoon summer storms in the western hemisphere's lightning capital could get QUITE exciting.  Of course the occasional hurricane could get very exciting but seldom did any lasting damage. We lived on the west coast where hurricanes are seldom a problem.

So I am not a 'fraidy cat when it comes to weather events. I am, however, now a weather wimp. That means that when it is cold, I bundle up and try not to get out in it much. The same holds for extreme heat. I'll stick it out indoors. I do love the drama of a good storm. But I could go my whole life without another ice storm of the magnitude in '09. Freezing our tushes off for nine days without electricity, trying to keep an 80-year-old who is perpetually cold somewhat comfortable was miserable for all.

Today is slightly warmer and I plan to use that last bit of fall warmth to finally get the garlic and tulips planted that should have gone into the ground a month ago. Thinking about planting things stirs up my thoughts of the future. How can it not? Planting is ALL about the future. With an eye toward that future, I have resolved to find ways to interact with my grandkids though they are 1100 miles away. My almost eleven-year-old grand-daughter and I got a good start on that this weekend by emailing fashion design ideas back and forth. She wants me to make her a light jacket to wear over a flowered ruffled dress. I'm digging through my silks looking for interesting fabrics I can dye to create the look she wants.

Jon sent me a link to a site that talked about the use of fresh herbs in foods and how they can boost your immunity. We routinely use fresh parsley, sage, garlic, shallots, dill, basil, thyme, oregano, cilantro, and marjoram in our foods. We also incorporate some of the super-foods like seaweeds and even algae. This article pointed out that some of the herbs and spices we use have very positive effects on the body. Among them, sage can boost your memory, soothe a sore throat, soothe digestion and calm a cough.

While not a fresh herb but a spice, we often use turmeric which is noted for being a powerful antioxidant, can be used to detox the liver, and even relieves pain. There is evidence that turmeric can protect against Alzheimer’s disease and even prevent breast cancer.

Oregano, we use both fresh and dried in many dishes. Oregano and the oil derived from it have been shown to encourage weight loss, promote healthy digestion, treat sinus infections and even sooth toothaches. It is an anti-bacterial, antioxidant, anti-fungal, anti-inflammatory, and anti-histamine herb. 

Cinnamon turns up in many other dishes beyond desserts. Last week's chicken mole enchiladas had it, as well as the chocolate hazelnut bundt cake with chocolate brandy glaze. The carrot cake we make from scratch has lots of it, as well as several jumbo fresh carrots. Reports show it to be beneficial in fighting or preventing diabetes, promoting a healthy heart, fighting Alzheimer's, arthritis, cancer and PMS.

Basil is probably the fresh herb beyond parsley and cilantro we use the most. We weekly make fresh pesto, which uses large quantities. We also incorporate it into our Italian potato salad and some of the seasonal salads. Did you know that basil can improve circulation, reduce cholesterol oxidation, reduce inflammation, and boost immunity? It can also treat stomach cramps, nausea, and headaches.

Fresh garlic is also used in vast quantities. We routinely include it in our dressings, our stir-fries, our potatoes, our gyros, and most all of our pastas. The beneficial uses of fresh garlic are widespread and generally well known. Included in these benefits are antibacterial, antiviral, and antifungal . Many cultures use fresh garlic to address virility. LDL cholesterol and heart disease can be reduced with regimens that include fresh garlic. B6, iodine and vitamin C can all be found in concentrated amounts in garlic.

Why am I telling you all this? Because feeding you is more that filling your stomach on a routine basis. We care about your health AND well being. We choose the ingredients we use with an eye toward less processed, less adulterated, more whole uses. While we may have a higher calorie count in some dishes, that is counter-balanced by the fact that you won't find trans-fats, or MSG, or highly refined "foods" that barely qualify as such. In other words, eating at A La Carte Cafe is good for you!!!!!

Now let me tell you about the dinner options this week. The seafood will be rather simple but tasty. This recipe was inspired by a dish from one of my all-time favorite restaurants, Fonda San Miguel in Austin. Camerones en Crema de Chipotle ~~Shrimp in chipotle cream sauce. Within the last couple of years chipotle has become the darling of the flavor industry. It is simply jalapenos that have been smoked and packed in an adobo sauce. The cream sauce is punched up with the spiciness of the chipotle, but the cream tends to counteract some of the heat. It will still be spicy enough to get your attention. For those who find it a touch too mild, we can top it with a dollop of Amy's house-made habanero pepper sauce. While Amy can drink it straight, most of the rest of us can see steam escaping from our ears and sweat pouring from our foreheads. Need I tell you about the benefits of eating hot peppers? I'll serve it over a bed of rice and it will come with side salad for $15.99.   

The Flavor Journey is a new creation made from a combination of several recipes. It is Creamy Feta Pasta with Chicken Basil Sausage and Asian greens.  Part one is fresh chicken sausage made from scratch and using lots of fresh basil. The sausage is made using chicken thigh meat which is rich in flavor. That is served with a pasta whose sauce is enhanced with lots of feta and Parmesan plus a few wonderful Asian greens. The greens are coming from two of our local organic farmers. We are so lucky to have these suppliers in our midst!  $14.99  

Moving along to the lunch specials~~
Monday~ Pesto penne with mushrooms and tomatoes, with side salad $7.25
Tuesday~ Creamy rosemary chicken crepes, with side salad $7.79
Wednesday~ Chicken and shrimp jambalaya $7.99
Thursday~ Blackened chicken over cilantro-lime quinoa $7.79
Friday~ Meatloaf and mashed potatoes $7.79

Please note:  If you used to receive our weekly emails but no longer do, please sign up again. The email program we use will bump you if you fail to open the emails regularly. We don't know why; it just happens. So we'll put you back on the list. As long as you open and read the emails, you should remain on the list. We do not share your information with ANYONE. 

I hope you have a glorious week. We look forward to seeing you and hopefully adding a smile to your day. Every single customer is one for whom we are grateful. When you bring along a friend or family member who has not experienced our food previously, it really makes our day. We'll even reward you by giving you double lunch punches; just ask!

~~Susan et al

August 24-28 Gazpacho shooters, fish tacos, quinoa tabbuleh

August 24-28

Here we are beginning our 4th week at this game. We are really enjoying connecting up with people in the day-to-day course of business. For the last several years Jon has been interacting with the public primarily via telephone or internet. As a fiber artist in my other life, I would often spend many hours happily alone followed by weekends of meeting thousands of people at fine art shows. So this adventure has quite a different pace from our recent past.


As scary as this is, we are still having fun. I did get a couple of bad reviews on a thing or two and while it upsets me that anyone was less than pleased, I am delighted to get the feedback. I am not here to feed my ego. I am here to feed you. So I need to know what you like and what you didn’t. If something should fall short of your expectation—I want to know about it!!! Now the good news—I was stunned this week to have received phone calls from several of you raving about my specials. Score!!!!!!


On a personal satisfaction level, it is pure joy for me to see how quickly we have developed multiple repeat customers. As absolutely terrible as I am at remembering names when needed, I am actually beginning to remember customer names and preferences. It is a fun game to guess whose order it is by what has been requested. I know—silly grown-ups!!!


This week we finally found some new chairs!!!! One of our tables now sports an umbrella, and most of my plants from my deck at home are now in the courtyard. Several have ripening peppers and a good part of my basil and rosemary is coming from the garden on premises.


Mary Badiny has had a banner year in banana peppers. So I am working with her to find recipes that use them in large quantities. My first special of this sort will be a roasted banana pepper gazpacho shooter. The photo is those peppers before roasting. Aren't they beautiful!


These mild peppers have a lovely flavor—even better roasted. The skins and seeds are removed and the remaining peppers are blended with garlic, tomatoes, parsley, broth and lots of cucumber. It is very light, cool and refreshing without being overpowering in flavor. I know for many of you, gazpacho is not on your palette list. That is why I am producing them as shooters. You can give them a test drive in a 3 oz. serving for only $1.50.

My hope is that you’ll be willing to let me take you on flavor adventures. Last week we were largely in Italy with the Antipasto Salad (which we sold a ton of) and the Chicken Pesto Sandwich (that we sold even more of.) Gazpacho is primarily from Spain while the fish tacos are more of a Western hemisphere concoction and then we are back again in the Middle East for the tabbuleh.


As the week progresses, the weather will become more amenable for dining. We hope you’ll join us.


My sandwich special—Blackened tilapia tacos with chili lime slaw served on soft corn tortillas (you get 2). You may have noticed lots of hoopla lately surrounding restaurants serving fish tacos. Nationally they are hitting their stride. Eleven years ago we were eating them with gusto in Florida. There are several versions out there, but my favorite version has the tilapia marinated in a Creole seasoning and then cooked over a wood fired grill. They are finished off in the kitchen by a quick warm up and a squeeze of fresh lime. The wraps are a double layer of corn tortilla. Sharing the space is a chili lime slaw. Slaw means it starts with cabbage. Instead of being sweet or tart, this slaw has a very fresh taste with a lime kicker.




My salad special—Quinoa Tabbuleh with wood-fired chicken, grilled eggplant and portabellas. This dish is gluten free because the quinoa is being used instead of the usual wheat. Quinoa (pronounced keen’- wah) is a grain that is vastly overlooked. It has a high protein content and is very flavorful. If you like couscous, you’ll enjoy this. If you haven’t tasted it before and are curious—please ask for a sample!!!!!! I would be delighted to expand your palette range by sharing a free sample with you. If you are vegetarian, it can be ordered without the chicken. We are trying out a new grower-- Willow Mountain Mushrooms from Tecumseh, MO. We expect they will be providing us with portabella and crimini mushrooms regularly. With their sourcing we may be able to explore the flavors of oyster mushrooms and other more exotic varieties—all grown under the healthiest conditions possible and available to you for purchase at http://www.willowmountainmushrooms.com/.


Special event in our courtyard. Last spring, during a time when I was exploring income options, I met Donna Brown. We were both working for the U.S Census. In our various conversations I learned that her dream was to get her book published and out into the world. I find it very exciting to know people’s dreams and I loved hearing hers. Recently Donna contacted me to tell me that she had, indeed, self published her historical whodunit—“When God Turned His Head” and was using her pen name Cygnet Brown. The books are just being delivered from the printer. To celebrate we are hosting a book signing Saturday morning, August 28th at 9:00am- 11:00am. Jon and I will prepare a complimentary continental breakfast with pastries and fruit and provide coffee and tea. This is a free event open to the public. You are most definitely invited. Help us launch this new book with all the excitement it deserves!!!

Bring along a new customer and you both get $1 off your meal.


Schedule change—We’ve tried doing Saturdays but never served more than half a dozen meals per day. So we are going to give that up after next Saturday. We would rather be there when you are more likely to want us—during the work week. So after Labor Day we will open on Mondays and give that a try. It may be that Monday is just as dead as Saturday. If so, we’ll adjust. Tuesday – Friday is safe.


Jon and I both thank you for giving us a chance to share our dream with you. You make this happen and our relationship is a treasured one. Please join us again this week and take your next taste voyage—perhaps to places you’ve never been before. The courtyard should be comfortable and you can stock up on your vitamin D without discomfort. See you this week!