Dinner 10.14.11

Well, our first official dinner was a success!  Everyone left happy and full, and there were no tears in the kitchen.  All of our reservations showed up, I didn’t forget anyone’s order, and we didn’t drop any plates.  Our guests included couples and friends having a quiet dinner – one employee among them.  A couple celebrating 19 years together, and another couple having a romantic dinner date.  There was even an impromptu family reunion with 3 generations present.

{One of the things I love the most about this place is the cross section of people who find us.  The fact that so many types of people enjoy our food, feel comfortable in our atmosphere, and appreciate our hospitality humbles us greatly.  O.K., I’m done being gooey now.}

The Pork Loin was the surprise hit entree but the Butternut Squash Ravioli was a close second (and my personal favorite).  Those that had the Pan Fried Chicken though, were not disappointed.  And as good as it all tasted at 10:30 that night when we finally sat down to dinner, I can only imagine how good it was earlier.

Tomorrow morning we meet to start planning the next dinner on October 28th.  I’ll keep you posted as the menu develops, and if you have any suggestions or requests please send them my way.  We do have reservations open after 7:15, and if you’re interested please email me at YouSayTomatoKC@gmail.com.

Thank you for your support!  We couldn’t do it without you.  XOXO Annie

Heirloom Squash from Goode Acres

During the growing season, we get a majority of our produce from John Goode at Goode Acres.  In the late winter and early spring he starts bringing us slicer tomatoes for our salads and BLTs.  Then come the heirloom tomatoes, watermelons, cantaloupes, purple peppers, red peppers, green beans, purple peas, new potatoes.  When he starts bringing in the winter squashes, we know it’s fall.  Currently we have a Hubbard, White Moon, Cinderella, Galeux d’Eysines,  Monster Buttercup, and plenty of Butternut.  Lovely centerpieces that cook up beautifully.  John suggested roasting hunks of squash wrapped in basil leaves with olive oil, salt and a little garlic.  Yum!  Here’s some interesting info and origin stories about the Blue Hubbard,  and a tasty (if slightly labor intensive) sounding recipe for the Galeux d’Eysines.  If you try it, make sure to let me know how it turns out!