Posts tagged ‘fall’

10.28.11 Dinner

I can’t believe it’s been almost a week since our last dinner!  I meant to get the menu and update posted that weekend but Halloween and paperwork kept me occupied.  We had a nice turn out, with a little smaller crowd than the 14th including a cancellation and a no-show, but still respectable. We welcomed old friends, were able to put names to a few faces, and even made a few new friends.  The man from K.C. Buffalo Co. came incognito (and dressed for dinner) but didn’t say anything until Randy met him again at the City Market on Saturday.  He and his wife both had the Buffalo Bourguignonne (of course!) and gave it a big thumbs up.  It felt good to have impressed them, especially when we weren’t even trying.

The Buffalo Bourguignonne was actually the big hit for that dinner, out-selling Spike’s Vegetable Lasagna which surprised me.  Those that had the lasagna though loved it.  My husband and I had some cold out of the fridge a few days later and it was fantastic.  I can only imagine how yummy it would have been piping hot from the oven.  We did sell lunch portions through the first part of this week and everyone gave it great reviews.  The Pan Fried Chicken was awesome as always, and we began using the gluten free flour from Jennifer at Be Free Bakers.  It was served with a Hasselback potato which was new to us, but is apparently an old school Swedish standard.  {We don’t get out of the kitchen much.}  Mark affectionately dubbed them Hasselhoff potatoes, which I initially resisted, but soon gave into.  Dessert was wonderful of course, with a not-too-sweet-and-super-creamy Spiced Cheesecake made by Mark “I Don’t Do Cheesecake” Wingard.  Not too shabby for a first (successful) attempt.  The Apricot Bourbon sauce was made from apricots picked when Mark was home visiting Colby, Kansas.  Spike didn’t get a chance to wow us with his cheesecake making abilities as originally planned, but he did put together a fantastic Spinach Salad with a particularly tasty Roasted Onion Vinaigrette.

At this point  I want to say a special Thank You to our featured vendors – Goode Acres, K.C. Buffalo Co., and Be Free Bakers.  We feel very fortunate to have such wonderful local resources available to us, and are proud to support them!  Same goes for our exceptional staff, without whom we could not do what we do.

This coming Tuesday we’ll start setting our menu for the November 18th dinner.  I’ll give you a sneak peak as soon as I know where we’re headed.  And speaking of that particular dinner, it’s almost full so if you want to make a reservation you’d better get on it.  At this point the only open reservations are after 8 p.m..  December 9th is still fairly open.

Thanks, and we look forward to seeing you!  Annie

November 3, 2011 at 5:52 pm Leave a comment

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

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

October 18, 2011 at 7:33 pm 1 comment

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!

October 13, 2011 at 12:47 pm 1 comment

July 2020