Latah Lounge

Welcome to the Latah Lounge.
This is a forum for you to blog with us directly.
We welcome your input.
Enjoy.

Breakfast is about to begin….
The weekend of Feb 11/12 we will open for our first breakfast service.
Here’s a sneak preview of a few menu items:

Paris Bistro Sandwich - scrambled farm fresh eggs, ham, gruyere and white cheddar cheese melted between buttery grilled sourdough bread, served with a side of delicious pear mustard.

Huckleberry dutch baby - This unique pan baked dish rises dramatically in our woodstone oven while baking then settles to a delicious golden crepe-like texture. It is then topped with huckelberries, powdered sugar and bourbon maple syrup - sheer bliss.

3 egg omelets… heres a few
Smoked ham, bacon, sweet peppers and white cheddar
Spinach, kalamata olive, caramelized onion and feta cheese
Asparagus, bacon caramelized onions and gruyere cheese

Baked French Toast - prepared in our Woodstone oven and served with honey-bourbon-pecan butter and vanilla maple syrup

We welcome your comments,
Dave

Yes, I do realize that the world does not need another blog. Of course, I am getting paid to do it so that gives me more justification than most. I come across new things from time to time. One of those is MyCryo. I have had some mixed results with it. If you would like to try out this product, contact me at The Bistro and I will give you some to play with.

Shameless plugs are my specialty.
It’s time to treat someone you love to a Valentine dinner.
Call soon. 838-8338
We will be offering a special Valentine menu starting Friday Feb 10th and running through Valentine’s Day, Tuesday Feb. 14th.
Love is a good thing.
Dave

Coffee is my longest successful relationship. Oh, the times we have shared. Recently, I was forced to give up the bean due to medical problems. So when I came across cafexperiment.com it was like pulling out photos of an old girlfriend.

Check out Tom Bowers’ Taste Of The Town

Chocolate That Flashes Its Passport - New York Times. Good article on the Single-Origin angle of the chocolate explosion. We just got in a Limited Edition Valrhona Plantation series. The six bar, three variety set comes with a book explaining the growing regions and production process and a nice wooden box. It is always nice having something left over after the chocolate has been eaten.

Come check out new artist Jeffrey Loyd showing at the Bistro

Breakfast is up and running. Beginning the breakfast program is a lot like opening a new restaurant because so much of it does not apply to the rest of what we are doing at lunch and dinner. Also, the development of a new clientele is an often overlooked element. A new restaurant generates lots of chatter around town. It will take a lot longer for the word that we have added breakfast to get out. We hit the numbers goals for covers and sales so no complaints. We had good luck in guessing the par levels. There were only 4 items we had to bulk up through the course of the weekend.

Things we learned:
Wheat toast is most popular bread and strawberry jam is it’s favored accompaniment
Tofu Scramble was the surprise hit selling 5 times as much as expected.
People like ketchup.
It is going to take a minimum of 100 lbs of potatoes, 40 lbs of butter and 60 dozen eggs to get through the avereage weekend.

From: David Blaine
Last night Heather and Dave gave me a Le Creuset Tagine pot. About a million years ago during the opening of the Bistro I had mentioned my love for Morrocan cooking and the unique cooking vessals that go with their most famous dish. Tagine is a method of braising meat, spices, vegatables, sometimes fruit and honey. Even though the thermometer outside is reading single digits I have already turned my thoughts to warmer days. Dan Jackson droppped by Tuesday with his seed catalog. It is great to have farmers willing to custom plant varieties just because I want to try them. Page after page of peppers, tomatoes and squashes got me inspired for hot weather cooking. I am sure I will have the tagine fired up tonight but I am looking forward to eating on my patio as the the sun sets and the scents of cumin, corriander, ginger and fennal drift in the breeze.