Oh what a lovely space we have here.  These days lately have been filled with all sorts of events, proving that this is, indeed, a swell space for gathering.  Just this week we hosted, in addition to plentiful lunch and breakfast visitors, a cooking class, a Farmer's Dinner, a rehearsal dinner, and a number of informal meetings. We also have been enjoying more and more evening visitors, folks who decide to stay right here and have their dinner with us.  We're perfect before a movie or before a show at the Orange Peel.

Sweet!

 Yup.  You can have a cooked-to-order omelet or french toast (the best, in my humble opinion) or a biscuit with a just-cooked egg.  We also make these fun little quiche every morning, breakfast burritos (all with local eggs), scones, biscuits and fresh fruit.  All of this is available Monday through Saturday.

We have free wi-fi so bring your laptop, or, frankly, leave it in the car and just enjoy hot, great coffee in our no-fuss, airy, comfortable cafe.

and made-right-here bread of the day. We take reservations until noon or so.

Please order by phone (252-1500), by fax (252-0200)

or stop in to speak to one of us in person.

Dinners are ready at 3:00 and can be picked up until we close at 8:00 pm.

Monday September 21 Elsie’s Chicken Baked in Wine with Buttered Noodles 10.75

Tuesday September 22 *Shrimp and Broccoli with Saffron Rice 12.25

Wednesday September 23 *Braised Pork with Olives, Tomatoes and Local Potatoes 11.75

Thursday September 24 Spicy Meatballs with Cheese Grits Soufflé 11.25

Friday September 25 *Cashew-roasted Tuna Filet 15.75

* these items are Gluten Free

(though it is important to note that we do not have a “wheat-free” kitchen.)

Order by noon or so. Order a half if you have around 4 folks. If you have a bigger group, or you just like leftovers, order a full-sized one.

Then come pick up between 3:00 and 8:00. (Or bring a gang and enjoy your dinner right here. WE DO have beer and wine by the glass, you know.)

This week's special casserole is for Wednesday, September 23:

*Shepherd’s Pie with Beef and Fall Vegetables

Half: 21

Full: 42

Here's a look at our Garden Room, all set for the rehearsal dinner.

40 people arrived last night, right on time, wandered in, had a glass of wine, a couple of hors d'oeuvres.  Then they had a Caesar Salad and a simple dinner, featuring local produce. 

I admit being very proud of this pretty little space.  It dresses up or is happy to wear worn-in jeans.  I have been the cook for many of these events and the sheer variety makes me very happy.  Tra la!

Oh I WISH I could e-mail aromas. (Someone should really invent that.)  You'd swoon at this one: Brendan's Smoked Pork Loin.  He was outside in the rain the other day, firing up our grill, making a smokey fire over which he cooked.

Slices of his creation appeared in our deli case along with his made-right-here sauerkraut (started from heads of cabbage.)

YUM!!!!

And here's a snap of Brendan's bacon.  It's in our walk-in refrigerator right now, curing.  He'll be adding it to fall stews and beans and all sorts of things.

We're going to feature him and this fall, local food at our next Farmer's Dinner which will be on Thursday, October 15th.  You might want to reserve space soon.  I predict we'll have a sell-out this time.

(And yes, we will always offer a vegetarian option. No worries.)

Hum. Hum. Hum. That’s how things feel here right now. After two weeks of working without Emily and Adam, and also without Martha, one of our cooks who has been on vacation, I see a light, shining very brightly right around the corner.

Adam and Emily (and Henry) are coping, finally starting the treatment that their little boy is undergoing. See the next little story for more information.

We got a card from Martha and she, it seems, has had a good time in Maine and will be filled with stories and fresh energy when she gets back to work on Monday.

Noel, here in the office, has shifted into Emily’s seat, ably covering her work duties in Emily’s absence. Kris, who is our fill-in baker, has joined us in the office, helping fill Noel’s seat. Kris will be taking over for Jaime, our catering chief, once Jaime leaves in December to go traveling so she’s spending some time sitting over in Jaime’s seat too.

Brendan is catching on in the kitchen, making more and more evening food for you. Deb has become the almost-every-day early girl. I’ve been filling in, when needed, for Martha and am the Tuesday morning early girl now. It’s fun to keep my knife sharp and my cooking “chops” up. I have a closet full of cooking clothes that have been gathering dust. No longer!

I’ve been having fun teaching my current series of cooking classes. We’re going to have a new series in October and you can sign up for them by giving us a call (252-1500.) Each class is 35.00 and includes a glass of wine and generous tastes of everything I will demonstrate and make for you.

Here’s the schedule:

Wednesday, October 7: Blueberry Hill Favorites.

Wednesday, October 14: Appetizers

THURSDAY, October 22: Harvest foods

Wednesday, October 28: Soups.

In other news, responding to a request, I have become ordained in the Universal Life Ministry! I will be conducting my very first wedding tomorrow morning. I’m not sure who’s more nervous, me or the bride and groom! Actually, I’m honored that they want me to perform this ceremony and have been crafting my thoughts and words for them for the past week. (I’ll tell you stories next week, of course.)

And our Farmer’s Dinners are taking off. My goal is to have sold-out dinners each month and we’re getting to that point. Whee! It is SO much fun to cook right here, putting wonderful food into our ovens, cooking it, serving it to these lovely farmers and guests. I do so many events under tents or on mountain tops that it is an amazing treat to have functioning ovens, running water, and a solid roof over our heads. I’m going to try to do these dinners every month all year long. It might be a bit challenging in January, but that’ll make it all the more interesting, won’t it?

Okay – I need to go be delivery babe now. Then I’ll come back here, write some menus, do some planning and, later, go serve a big meal to a few hundred people. On it goes. Fortunately.

Thanks for your enthusiasm. It keeps me going. It really does.

Monsieur Henri made it through the beginning of his treatment at Duke earlier this week.  If you want to know more, check out the link, right below here, to his Caring Bridge website.

His parents, Emily and Adam, are two of our managers as you may know, and the whole family is away now for a few months.  We're managing, but we miss them all very, very much.

By the way - stay tuned.  A Henry benefit is in the works.  We're finalizing the date and the details but this will be a way for you to send some love and help their way.