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

Local is better

This past Sunday was Earth Day. I thought I'd give you a bit of insight into what we are doing at the cafe to keep our carbon footprint as small as possible.

When we started this cafe we knew we would be doing things a bit differently from the get-go. Among the founding policies was to use as much locally produced foods as possible. That translates to using foods that have traveled the shortest distances and therefore used the least amount of fuel to get here. As the cost of fuel goes up, you'll see those costs translated into food costs. Hopefully, our approach will keep our prices more reasonable along the way. We have far less waste and scrap than most restaurants—utilizing as much of the fruits, veggies and meat scraps to make soups and broths. What does get wasted usually gets separated into compost. We have several customers who regularly take home our composting veggies for their compost heaps.

We added screen doors to the front and back. On days when the temperatures are moderate and the humidity low enough, we keep the main doors open. I just love the sound of the front screen door when customers come in and out. My favorite sound is the low level chatter of guests. It sounds completely different when the doors are open. My hearing is somewhat impaired and the fact that the sound is impactful indicates just how important a sound it is to me.

 We've started using some microgreens and those have me tantalized. Each individual tiny plant has a distinct flavor. They may look like a garnish, but they pack a big punch. Be sure to try them next time you see them on your plate. Some are spicy, some very green, some just a lovely color with a mild flavor. They take about 2 weeks to grow to the point we use them.

A new change we've made on Friday nights is to start the music a little later—like 7pm. This has worked out well and allows us to focus on getting you served properly with food that is well prepared and hot. We close the kitchen at 8pm for the prepared meals but stay open until 9 and can serve from our tapas menu until then. These are sharable appetizers that are quickly prepared. Examples of these tapas items would include the pesto pizza, Tuscan brushetta, smoked catfish and chips, bacon-wrapped jalapenos, bacon-wrapped cream cheese and pistacio-stuffed dates and brushetta topped with basil goat cheese and fresh tomatoes. Our chips and salsa also make a great appetizer or snack to accompany your beer or wine choices. Don't forget we usually have fresh inhouse made desserts. But, you'll have to ask your server for the latest offerings.

And speaking of Friday night music, our own Jon Lumsden will be playing solo this week. He was teaming up with Greg Kwalume and Rick Brischetto, but Greg has been given a promotion and is being transferred to Atlanta. We wish him well but will miss his lovely guitar leads. Jon will play his own tunes as well as selections from the Great American Songbook.

I'm keeping the dinner specials close to home this week. The seafood will be from Rockbridge—just up the road off of State Highway 14. There have been several requests that we keep rainbow trout on our weekly menu and this just may be the debut of that. It will be available all week. The fillets are quite sizable—7-9 ounces. I'll lightly dust the fillets in flour with a bit of semolina flour and cornmeal plus a few herbs and spices. Then I'll simply pan sear in butter and olive oil. I'll serve it with our "Sea Sauce" plus rice pilaf, stir-fried seasonal Asian veggies and a side salad. Right now those seasonal veggies are tatsoi, Napa cabbage, green onions, red pepper and green beans. They will vary as the season progresses. $14.99

The "Flavor Journey" this week will also be from close to home. I am taking a pork loin, butterflying it and stuffing it with apples, sage, shallots and a bit of bread. It will be tied up and oven roasted. I'll serve it with side salad, garlic mashed potatoes and the previously mentioned stir-fry plus a bit of pan gravy. $10.99

Mary Badiny has done a fine job of keeping us in fresh produce. Unless you are growing your own, if you are not getting her weekly organics or the Semyck's fresh produce you are paying a high price for food that has been shipped across country and isn't as fresh. I encourage you to keep your dollars in the local economy and support these producers.

Now here are this week's lunch dishes~~

Tuesday~ Introducing our new wood-fired tuna sandwich. Jon is wood-firing the tuna fillets and then I am making that into a tuna salad. We'll keep it simple—tuna, mayo, mustard, pepper plus a little chopped red onion. We'll treat it like the Tuscan sandwich and add tomato and sprouts. It'll come with a side. It'll be available all week. If you enjoy tuna sandwiches, give it a try. $6.49

Wednesday~ Thai chicken noodle salad with peanut sauce. This has been a hit in the past. The base is a spinach salad with a rice vinegar dressing. Then chicken and noodles that have been dressed with peanut sauce top it. Sesame seeds and shredded carrots finish it. $6.75

Thursday~ Florentine tamales. Made with poached chicken and spinach with a parmesan cheese sauce. I think he is serving it with a risotto. $6.75

Friday~Pesto pizza with smoked chicken sausage, mozzarella, chopped tomato and mushrooms. Served with side salad. $6.75

I hope you have a chance to get out and visit us. Have a lovely week.~~
~~Susan