This weekend, we'll be doing a repeat (with menu variations) of our special dinner menu, in honor of the Paperhand Puppet Intervention show "The Hungry Ghost." Shows are Friday, Saturday, and Sunday, and tickets are $15 each--available at the door. Shows begin at 8 p.m.; dinner's from 5 'till we close at 9.

I can't help sharing a moment with you that helps illustrate what Jeff and company are doing in the kitchen of this little store--a feat beyond what the place ever hoped to see, I'm amused to tell you.

Last Friday night, during what turned out to be a rare quiet moment during the weekend, I breezed around the corner in the kitchen to find Jeff at the prep sink teaching Chris to filet a flounder. Chris is working on a culinary arts certificate, so he's been soaking up every bit of practice he can get when he's working in the kitchen. After his week of class, Chris returned to the store today beaming about his most recent classroom experience. His class has been working on butchering, and his instructor taught a lesson--as fate would have it--on fileting flounder. Chris was confident, having just practiced this skill, and demonstrated such filet-ing proficiency that other students in the class asked him for help. The instructor even called him to the side at the end of the class, and said, "Chris, this is excellent work. You have mastered a classic style of filet that's not often used anymore." A smiling Chris replied to his teacher, "Well, thank you, sir. I learned to do it at the gas station where I work."

Thanks to all of you for making this moment--and your local gas station slash gourmet eatery--possible.

We have steel head trout on the menu this weekend in place of the flounder, along with local Wagyu steak filets, scallops, duck confit, and other delights--menu attached.

I've made a chocolate pecan tart and sweet potato pie for dessert. Saturday we'll have local chevre cheesecake with local strawberry sauce, barring any tricks by the temperamental oven.

Cameron




Weekend Dinner Menu
5-9 P.M. Friday and Saturday, 5-8 P.M. Sunday
February 6-8

Shrimp Chowder
cup for 4—, bowl for 5—

Creamy Tomato Basil Soup
cup for 4—, bowl for 5—

Crispy Pork Belly
Apple cider glaze, garlic mashed potatoes, garlic and shallot green beans
12—

Pan-seared Duck Breast Salad
local goat cheese, currants, grilled onions, balsamic glaze
10—

Steel Head Trout
sweet potato hash, asparagus
14 —

6 oz. Wagyu Sirloin Steak
sautéed spinach, duck fat fried potatoes
14—

Kurobuta Pork Chop
Portobello mushroom gravy, garlic mashed potatoes, Brussels sprouts
14—

Eggplant Parmesan
mixed greens salad
8—

Wild Caught Sea Scallops (after 6 p.m. Friday)
risotto cake, asparagus
16—

Lamb Shank
white bean ragout, sautéed greens
12—

Plate of Mussels
roasted garlic and tomato broth, grilled baguette
8—

Dessert:
Local Sweet Potato Pie, Chocolate Pecan Tart, Local Chevre Cheesecake
4—