Saturday, February 7, 2009

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.


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

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

Steel Head Trout
sweet potato hash, asparagus
14 —

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

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

Eggplant Parmesan
mixed greens salad

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

Lamb Shank
white bean ragout, sautéed greens

Plate of Mussels
roasted garlic and tomato broth, grilled baguette

Local Sweet Potato Pie, Chocolate Pecan Tart, Local Chevre Cheesecake

1 comment:

  1. This is a marketplace done properly.

    Where all people matter.

    Where food offers a way to a higher calling.

    And the thoughts create the actions.

    And well-intended ideas create the ideals.

    Where it is something more than well-stocked shelves or about what you can get me.

    And a place that is warm and inviting to each and every and all.

    And that is only because of the hearts and energy of those creating it.

    From passion the best is sprung.

    Nothing more. Nothing less.

    Inspired as always.

    your friend -