Gleeful Greetings!

Wow! We had such fun last week saying howdy once again to our loyal customers. While we had quite few new faces in the door, we had far more of our old friends stop by. We were delighted with your reactions and even more pleased to be able to serve you in our new environment.


Here's our new service kitchen. It is right out front so I can be a part of things and cooking is done right in front of you.

We really wore ourselves out pushing so hard to get open quickly. But now that part is over and we are slowly regaining some energy and perspective. One big factor that is helping is that Bruce Carr has joined our team. His extensive knowledge of the management end of the food business as well as his can do/ will do attitude make him a joy to work with. He also brings a personal flair for exploratory cooking. We look forward to adding his creations to the mix as time goes along.

I have a new soup recipe that I am using as our main soup this week. It is Italian Sausage Minestrone. I found it in the New England Soup Factory Cookbook. They are the same guys who had the recipe for the Butternut  with Cannelloni Soup we had last week. It is full of fresh veggies including carrots, celery, onion, zucchini and yellow squash, tomatoes plus three kinds of beans in a light tomato based broth. Both sweet and hot Italian sausage are in abundance.

Starting Tuesday we'll have Antipasto Salad for the rest of the week. I have received several requests for this. Thank you for letting me know what you want. I'm listening.

Did you realise we are now open at 8AM? We are serving coffee, tea, orange juice and breakfast breads~muffins, etc. 

Did you know we now have WI-FI? Yep. It is free. So enjoy your coffee while surfing the web.




This is the view from the stage.

In the front corner of the dining area we have added a stage. During the week you may dine in the elevated area. But come Friday night (beginning in January) we'll be open for a Tapas menu (appetizer sized portions) and will feature various acoustic artists. I doubt we'll be open very late--probably closed by about 10pm. It should be the kind of environment where you could bring your mother, your daughter or your business partner while being able to relax and be comfrtable while listening to good music and dining on good food. Much more on that later.

We're Back!!!!

Well it took longer than we hoped and more than every penny from selling the trailer, but we got it done. We are indoors in what I think is a most beautiful building on a prime location.The kitchen was totally designed so that I can be a part of things-- not stuck in the back room. I'll tell you more in a minute. But first-- here are this week's specials--

• Soup~~White chicken chili    cup $3.49  bowl $4.99
• Sushi~~THURSDAY AND FRIDAY ONLY~~spicy shrimp rolls, Philly rolls (smoked salmon, cream cheese and green onion), miso soup     Choice of roll plus miso soup $6.25
• Breakfast Breads~~Yep! Bran Muffins, Cranberry Walnut Muffins, Pumpkin Walnut Bread  $1.50 

Gosh! It feels nice to say that!



Here's an view looking at our new service counter.

Friday morning, yes I said morning, we opened at 8am. We are now open for coffee, tea and breakfast breads until 11am when we begin serving lunch. Several friends dropped by for their free coffee and muffins and to scope the place out. (This week the coffee and muffins are NOT free) I was very pleased with the results. Everything went fairly smoothly. The orders came in at a nice pace and everyone seemed happy with the result. We served 38 meals-- a number that took us being open several weeks to achieve while in the trailer. I love having a commercial range with 6 burners and an oven. The cold prep table has taken the scrambling for ingredients in salads and sandwiches and made it all like a painter's palette. All ingredients within reach. This should translate to quite a bit faster service and easier for me. Jon gets to work from his new granite counter taking your orders, providing your beverages and delivering your order.

It is Sunday night and we are still exhausted. So I am going to keep this short and sweet and skip the details til later.
We look forward to seeing you again-- in our nice warm location on the Square, immediately to the right ( north) of Bank of America.