Now that we’ve gotten into a groove and the dinners aren’t quite so taxing, we’ve decided to add another one each month. Of course, this wouldn’t be possible if they hadn’t been so successful, and we have you to thank for that! The menu for both dinners each month will be the same, unless we can’t get the same quality ingredients and have to make a substitution. We hope that enables those of you who may have a conflict on one of those Friday nights to join us on the other, or bring you back for a second dinner to try another dish.
So far, the posted dates are April 6th, April 20th, May 4th, and May 18th. Contact me at YouSayTomatoKC@gmail.com for a reservation on any of those evenings. We take the first reservations at 6 and the last at 8:30. We serve at a fairly leisurely pace, but can certainly move faster if needed. If you have a particular time constraint, please let me know and we will work to get you in and out with enough time for you to get to your event.
We continue to highlight small, local vendors, most recently smoked cheeses from Bob Kat Dan. He cold smokes the cheese using native fruit woods, and they have a lovely mild smokey flavor. There are small blocks for sale in the case if you’re interested. We feature Zim’s hot sauces with our Pan Fried Chicken. If you’re a hot sauce fan, and haven’t tried Zim’s, you really should! Not only does this small, local, independent company make some of the best hot sauce around, they just so happen to be awesome people. You can always ask at the register for a taste, and pick up a jar of the Bufsas or Kiksas (or both). Be Free Bakers provides the gluten free flour that enables us to keep the Pan Fried Chicken gluten free without sacrificing flavor, not to mention its myriad other uses. She’s working on packaging at the moment for the all purpose Jen’s Blend, and when it’s ready it will be proudly on our shelves for purchase. As we move into the growing season, a majority of our produce will come from small farms and independent growers. Goode Acre Farms has been a welcome partner over the past few years, and we will certainly continue that relationship, while also working with smaller growers.
While the final details of the menu are never quite set until the day of the dinner, we do have the basic outline set for April. We will of course have the Caesar, Pan Fried Chicken, and Vanilla Ice Cream (served with a hot fudge sauce and pistachios this time). The seasonal starter will be a Crostini with house made ricotta, spring peas, radishes, pickled spring onions, and a simple lemon juice, olive oil and cracked pepper dressing. The meat entree will be Roasted Lamb, served with risotto croquettes (made with a smoked havarti) and broccoli raab (roasted wtih pine nuts, lemon zest, basil and parmesan). The vegetarian entree will be a larger portion of the Risotto Croquettes, served with a wild mushroom ragu and the broccoli raab. The dessert will be a Strawberry Rhubarb Cobbler, served with ginger ice cream.
Finally, I want to make sure you all know that we are now available to host private dinner parties from 10 to 40 people. These would be scheduled around the dinners, and would be treated much the same. The only substantial difference would be that we will require pre-order of meals. We will work with you to determine a menu and track responses. Payment can be made by one person or individual diners, though there will be a deposit required (which will be credited if final payment is made by individuals). Please contact me for additional information or if you have any questions.
Spring is such an exciting time, and we’re grateful to be spending it with you!