Hi All You Luna/tics!!
tick, tick, tick........it's almost here.......
the big switch at Cafe Luna:
our guy Ryan Montgomery who has been doing duty in our kitchen for the last 14 months, is moving to San Diego with his bride, Teresa so she can finish her graduate education. We will be missing his fun, his weird sense of humor, and his abilities to interpret what I say out loud and talk about i- nto finished dishes. Teresa is going to be graduating in her field of Sports medicine, and we wish them both well...Their last day will be December 19. Say goodbye....
And coming in to make my life easier? Mr. John Adams. John was recommended by one of my favorite wine reps, Bill of Wine Warehouse. He knew we were going to be needing a replacement in the kitchen, and he brought this young man some very good reviews. John was the mastermind behind "Hot Italians" pizzas on 16th Street in Sacramento, a restaurant Gary and I have been to many times, mainly because of our friend from the "Masque" restaurant who ran the floor for awhile. This little place serves some of the best thin crust pizza's around, and to find out that our new man John was behind the success? Delightful!
Soooo.....when the new year comes along, look for some new ideas coming into the kitchen menus, new ideas on traditional foods, and some new dishes that we know will blow you out of the water. Johns first official day is December 22.
Which brings up our holidays: Cafe Luna will be closed Christmas Eve, and Christmas Day, along with New Years Day (hang-overs take precedence....)
BUT: WE WILL BE OPEN NEW YEARS EVE for a special dinner. Make reservations early, as this night fills up early due to all the party people and the people on dates coming out in their party mode. I will be publishing the New Years Menu in the next couple of weeks for you to look over.
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And so I am thinking what is going to be different this year during the holidays that we didn't take advantage of last year, or years prior: and so Gary and I have decided to try to remember.
Yes, just to remember.
And so I am thinking what is going to be different this year during the holidays that we didn't take advantage of last year, or years prior: and so Gary and I have decided to try to remember.
Our holidays are so full of being busy here at the restaurant, decorating the Cafe, Creekside Place and then home, and dinners out with friends, and family, and some shopping, and there is always the traveling that we like to do to look at decorations around the different towns, and
of course the holiday 'must see' movies that we go to.
And in the end, all we can think about (as usual) is: WHERE DID THE TIME GO?
Why didn't we take more time to do this or do that. Why couldn't we squeeze in this thing or that place or what ever.
So, this Christmas, we vow to remember. I know that we will still be as busy, and as bustling, and as frantic, but we can take the time to remember people we love who are not here anymore. The family and friends who in times past, have spent wonderful holidays with us, influencing us with their spirit, their laughter and their sense of 'family' that we have incorporated into our celebrations in life.
We will set aside some time this year, just to remember the loved ones we miss, we wish were still here, and the ones we wanted to spend much more time with in our lives.
And so, we will take that time to be mindful of our memories.
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Have a great holiday season to all of you. We appreciate all that you have done for us this past year, and only hope that you experience a better 2010.
Take care.
David at Cafe Luna
Dec 8, 2009
December 2009 Dinner Menu
Printable copy of this months current dining menu and our
By-The-Glass Selections Pairings
Just Double-click on the under-line above....
Printable copy of this months current dining menu and our
By-The-Glass Selections Pairings
Just Double-click on the under-line above....
This Months Menu High-Lights.....
New This Menu:
Main Entrees
Seafood Curry - Prawns, clams, scallops, and halibut in a green curry sauce with coconut milk, mixed minced vegetables and served with our Basmait rice. A Thai curry is not necessarily made with curry powder, but rather a mixture of chiles, herbs and spices. It is subtle in its heat, creeping up on you rather than screaming at you. We love these curry dishes, and they go fantastic with sparkling wines or beers. Rating on our heat scale 1 through 10= 8.
"Jerk" Pork - Our Hot-Head Special this Month. A "jerk" sauce is Jamaican in theory: but we take liberties.....a base of so many herbs and spices to combine to a great dish that we cook boneless pork in with chiles and tomatoes, serving with Basmati rice and topping with a lime/cilantro/sour cream that cools down this dish. ON our heat scale 1 through a hot 10 = 9!!
Lamb Shanks - Australian raised lamb shanks slow braised in red wine, herbs and North African spices, sprinkled with a "gremolata" made with toasted pecans, dried cranberries, fresh garlic, lemon zest and Italian parsley. These gremolatas are meant to permeate your smell when these ingredients hit the HOT dish out of the oven. They are used primarily in Osso Bucco, short ribs, and other great braised dishes.
Salmon Wellington - Fresh Pacific salmon filets topped with caramelized leeks and carrots, rubbed with French mustard and tarragon, wrapped in puff pastry and baked until golden. Served topped with a light Meyer lemon beurre blanc. Dee-lish!!!!
Flank Steak - Finally!!! A dish from our past: lean flank steak marinated in a soy, ginger, garlic, Marsala wine, orange and chile mix to flavor this dish that we char-broil to your specification. We are serving this cut with some of our pickled red onions. Almost a picnic.
Orecchiette - Mike W. asks for this every single month. His sisters ask for this dish. I love this dish. Gloria, my ex-stepmother, the Italian lady with the incredible ability to cook beautiful and simple dishes, taught me this rustic dish that the 'old' Italians used to make utilizing left over pasta, meats and bits of cheeses and vegetables. We are using ham, Pasilla peppers, fresh sage and Fontina cheese with the "little ears" pasta and cooking this dish almost like a crispy frittata, topping with a bit of fresh tomato salsa and some sour cream. This is a fun and additive dish.
Appetizers, Small Plates and Light Entrees
Chicken Torta Rustica - This months version is in honor of our winter nights that have finally hit us. Boneless chicken meat simmered with carrots, potatoes, onions, mushrooms, and butternut squash in a rich cream broth in a puff pastry enclosure. This is pure comfort food at its best.
Market Pasta: Angel hair pasta, tossed with a bit of butter, fresh chopped Roma tomatoes, topped with our house-made pesto sauce. Simple, flavorful and to the point.
Polenta ala' Luna : Polenta made with Gorgonzola and Parmesan cheeses, cut into triangles, topped with a sun-dried tomato, mushroom and red wine 'ragout', topped with a bit more cheese and top broiled until golden and bubbly. I love winter foods......
Mexican Chorizo Dip - Locally made pork chorizo mixed with three kinds of cheeses, roasted Poblano chiles and wild mushrooms, served warm with corn tortilla chips.
________________________________________________________
This Months Recipe
Double Click on the recipe title for a PDF copy. Enjoy!
Gruyere Gourges
This is a great little appetizer, snack, addictive little morsel that you will love. This is a great item to have as an accompment with a glass of Champagne or Sparkling wine. It is celebratory. They are little cheese puffs, savory with spices and a bit of black pepper. And did I say addictive? Try them!
New This Menu:
Main Entrees
Seafood Curry - Prawns, clams, scallops, and halibut in a green curry sauce with coconut milk, mixed minced vegetables and served with our Basmait rice. A Thai curry is not necessarily made with curry powder, but rather a mixture of chiles, herbs and spices. It is subtle in its heat, creeping up on you rather than screaming at you. We love these curry dishes, and they go fantastic with sparkling wines or beers. Rating on our heat scale 1 through 10= 8.
"Jerk" Pork - Our Hot-Head Special this Month. A "jerk" sauce is Jamaican in theory: but we take liberties.....a base of so many herbs and spices to combine to a great dish that we cook boneless pork in with chiles and tomatoes, serving with Basmati rice and topping with a lime/cilantro/sour cream that cools down this dish. ON our heat scale 1 through a hot 10 = 9!!
Lamb Shanks - Australian raised lamb shanks slow braised in red wine, herbs and North African spices, sprinkled with a "gremolata" made with toasted pecans, dried cranberries, fresh garlic, lemon zest and Italian parsley. These gremolatas are meant to permeate your smell when these ingredients hit the HOT dish out of the oven. They are used primarily in Osso Bucco, short ribs, and other great braised dishes.
Salmon Wellington - Fresh Pacific salmon filets topped with caramelized leeks and carrots, rubbed with French mustard and tarragon, wrapped in puff pastry and baked until golden. Served topped with a light Meyer lemon beurre blanc. Dee-lish!!!!
Flank Steak - Finally!!! A dish from our past: lean flank steak marinated in a soy, ginger, garlic, Marsala wine, orange and chile mix to flavor this dish that we char-broil to your specification. We are serving this cut with some of our pickled red onions. Almost a picnic.
Orecchiette - Mike W. asks for this every single month. His sisters ask for this dish. I love this dish. Gloria, my ex-stepmother, the Italian lady with the incredible ability to cook beautiful and simple dishes, taught me this rustic dish that the 'old' Italians used to make utilizing left over pasta, meats and bits of cheeses and vegetables. We are using ham, Pasilla peppers, fresh sage and Fontina cheese with the "little ears" pasta and cooking this dish almost like a crispy frittata, topping with a bit of fresh tomato salsa and some sour cream. This is a fun and additive dish.
Appetizers, Small Plates and Light Entrees
Chicken Torta Rustica - This months version is in honor of our winter nights that have finally hit us. Boneless chicken meat simmered with carrots, potatoes, onions, mushrooms, and butternut squash in a rich cream broth in a puff pastry enclosure. This is pure comfort food at its best.
Market Pasta: Angel hair pasta, tossed with a bit of butter, fresh chopped Roma tomatoes, topped with our house-made pesto sauce. Simple, flavorful and to the point.
Polenta ala' Luna : Polenta made with Gorgonzola and Parmesan cheeses, cut into triangles, topped with a sun-dried tomato, mushroom and red wine 'ragout', topped with a bit more cheese and top broiled until golden and bubbly. I love winter foods......
Mexican Chorizo Dip - Locally made pork chorizo mixed with three kinds of cheeses, roasted Poblano chiles and wild mushrooms, served warm with corn tortilla chips.
________________________________________________________
This Months Recipe
Double Click on the recipe title for a PDF copy. Enjoy!
Gruyere Gourges
This is a great little appetizer, snack, addictive little morsel that you will love. This is a great item to have as an accompment with a glass of Champagne or Sparkling wine. It is celebratory. They are little cheese puffs, savory with spices and a bit of black pepper. And did I say addictive? Try them!
This Months Recipe
Double Click on the recipe title for a PDF copy. Enjoy.
Gruyere Gourges
This is a great little appetizer, snack, addictive little morsel that you will love. This is a great item to have as an accompment with a glass of Champagne or Sparkling wine. It is celebratory. They are little cheese puffs, savory with spices and a bit of black pepper. And did I say addictive? Try them!
Double Click on the recipe title for a PDF copy. Enjoy.
Gruyere Gourges
This is a great little appetizer, snack, addictive little morsel that you will love. This is a great item to have as an accompment with a glass of Champagne or Sparkling wine. It is celebratory. They are little cheese puffs, savory with spices and a bit of black pepper. And did I say addictive? Try them!
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