Hi All You Luna/tics!!

Yes, yes, yes... I am seven days late with this - but for a valid (I think so at least) reason. We are trying a new concept here at Cafe Luna, that I wanted to make sure was workable in my tiny, tiny kitchen. And the fact that Ryan and Teresa are off getting married (many congratulations and success!!) and honeymooning, so it really is a solo effort.

We have included almost a whole page of new appetizers, light entrees and small plates, plus some new salads to the menu along with our page of entrees. This to shake it up a bit for ourselves, and mostly to make my regulars happy with items that they can share, or just have a small portion of. So I think you will be happy with this new rendering.

I have had four nights now of trying it out on unsuspecting souls, and have gotten the rhythm down to a roll, and am ready to proceed into the future. So here you go, new menu is downloadable below, our monthly promotions are here, along with a downloadable page of coupons, and on top of that, some new wine trivia and info of what we are doing.

Next week, you will be getting another letter from me with a great couple of recipes on it that will help relieve summer.

UPDATE: Tomatoes plants at house: Zero (0) on one bush, 18 on the other. But who's counting?

Now here is the real story: Gary and I have been in the middle of a major 12 week project that the builders of our home have been conducting. The paint on our house has bubbled and blistered off, and the contractor has had to strip the paint and then grind all the first 1/4" of plaster off the entire outside of the house. That took three weeks. We have been living with humongous amounts of plaster dust everywhere. And unable to get to the vegetable garden side of the house. So, with the tomato plants full of plaster dust, they dwindled to half their size. And to add insult to injury, these ugly green horned tomato worms from hell suddenly appeared out of nowhere and preceded to eat the rest of the plants leaves.

Now listen, if you have not seen these "things" let me give you a visual:
Imagine your index finger without a bone, all bright green and undulating as you touch them. Squishy and sticking to your tomato plant with Velcro-like strength. And imagine yourself trying to pull them off, and in the back of your mind screaming like a little girl because you have to even touch them, because you are also afraid that they might break in half or worse: squish in your fingers. Well... the butch guy that I am winds up having to lean against the wall and take a breath after just looking at these things, and then sterilize my hands for half an hour afterwards. (yeah, yeah, yeah: wear gloves you say.....well you have to understand I don't want anything of mine to touch these things....).
So this month, the worms win......

I love the Farmers Market.....

We hope to see you soon, and hope you might drop a line of your tomato plant experiences.....and your favorite recipes and things to eat in the summertime....love hearing from you.

Take care.

David at Cafe Luna

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August 2009 Promotions

Double-click here for a printable page of coupons

Here is our promotional plan for this month (oh you Wino's will be happy!!)

#1. On Wino Wednesday, all wines are 30% off the list price. The change here is it used to be wines under $35.00 and over 50.00......now you get to have any one on the menu, bottles only. So now, a $40.00 bottle will run you $28.00 on Wino Wednesdays......Yahoo!!!!!

#2. BYOB Thursdays! On Thursday nights, we will be having diners wishing to bring in their own bottles of wine getting two free corkage per table. That alone will be a $30.00 savings. Please don't bring in wines on our list though.....how gauche. Call us first if you have a question......or better yet, how about if I download a copy of our current listings with this mailing?

#3. Tuesday, Wednesday and Thursday nights 1/2 off dinner coupons. Buy first dinner at regular price, second dinner is half off the menu price. Bring the attached coupon in and be honored for the month of August, 2009.

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Double-click here for a printable copy of this months menu

New This Menu:

Main Entrees

Mediterranean Seafood Stew - Did you know Gary is half Portuguese? His Mom's family was from the beautiful Azores - an incredible tropical island that we will someday visit. His mom was also the kind of cook that could make mud-pies taste good. She taught me the benefit of Linguisa sausage and the role it plays in Portuguese cooking. Kind of like our bacon. The Linguisa renders its fat, and that is used to saute and other parts of the dish, gathering layer after layer of flavors. We are taking large prawns, cod fish and clams, sauteing them with Linguisa, tomatoes and white onions, finishing them with a great saffron stock and fresh fennel sauce, and serving with a mound of Basmati rice. Wonderful. So good sometimes it hurts.

Mr. Don's Pan Roasted Chicken Breast - Don is a great guy who loved this chicken dish, and if you love something and are the first to tell me, you get a plate named after you. Well, he and his lovely bride are two people who have opinions that I like to hear, and if he loves it, it must be great. We take a "Frenched" chicken breast - a breast with just one joint of the wing in it - pan-saute it until the skin is ultra crispy, finish roasting in the oven, and then serving it on a bed of baby gnocchi's, Fingerling potatoes, and roasted mushrooms in a rich pan-pan juice reduction with a bit of fresh basil. Heaven on a plate.


Jerk Pork - The "HOT-HEAD" selection this month. I love "jerked" meats and vegetables, and believe it or not, the first place we tasted it was in Cozumel, Mexico. The influenences of the Caribbean, Mexico, Cuba and South America on this little island made my gastronomical juices happier than they have ever been. Hot. No, I mean really, really HOT and spicy and sweet and aromatic and full of flavors that between sweating and dripping, I was ohhh-ing and ahh-ing so much that I wanted to forget about getting back on the cruise ship and just stay there and simmer away....That good. We are taking our Jerk sauce, made with about 25 ingredients of fresh herbs, vegetables and many spices, pureed to a smooth paste, and then cooking the boneless pork and vegetables until they are tender and full of this wonderfulness that HotHeads crave: a #9 on the heat scale. If you love hot spicy foods, you are in heaven. The nice part about this is it can also be a vegetarian option, as the base is meatless. So there Mr. D.....food at last.

Appetizers, Small Plates and Light Entrees

Whoo-hoo! Our best girl-friend Sally steered me into this new region of smaller plates and things to try. She is my food concious, the one in the white robe sitting on my right shouldar while I sit on my left shouldar - usually with red on and horns.....

Stuffed Figs: Fresh figs stuffed with Gorgonzola Dolcelatte cheese, wrapped in Proscuitto, and served topped with a bit of a raspberry and Balsamic "gastrique"... a wonderful slowly reduced sauce thick enough to stay on your plate and packed with flavor. Get them while they last.

Mixed Plate: 3 or 4 Artisinal cheeses, fresh fruit, sliced cured meats and Gary's "Pops" peppers - sweet bells roasted, skinned and pickled with onions. Wonderful served with breads to smear everything on.

Market Pasta: Angel hair pasta, tossed with a bit of butter, fresh chopped Heirloom tomatoes, topped with our house-made pesto sauce. Simple, flavorful and to the point.


Ahi Tuna: Rare Ahi tuna, on a bed of baby greens, topped with an Italian infused Meyer lemon olive oil, served with a red chile aioli with toasts.

Gary's Mac and Cheese: He still amazes me after all these years. Still my favorite version, having tasted hundreds of versions of this confort dish. Macaroni pasta, with minced sauteed wild mushrooms, three kinds of cheese, topped with a crunchy topping, baked and topped with a spoonful of sour cream. What could be better than this?

Torta Rustica: Individual puff pastry pies, filled with sauteed veggies, Mozzarella cheese, baked until golden, and served topped with a bit of a roasted garlic and basil cream sauce. Another vegetable dish that makes you forget about meats.

Pork Sliders: We love barbecued pork, slow cooked, shredded and simmered in our barbecue sauce. So we are serving three of these babies with some fun options: red pickled onions rings, vinegar cucumbers, and little French cornichons - tiny pickles. This is fun food.

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Trade Notes / Rants & Raves

More Wine Notes and Cafe Luna Wine Club Information:::

Our local wineries are great. Great to visit, great to taste and sample, and even better because it is good money spent for your collection. We have maps here at Cafe Luna, and believe me, Gary loves to map out a route for you if you want.

Each week, I get to taste some of the very best this county has to offer. I am overwhelmed at what we have around us.....and I only wish that my Cafe and my pocketbook let me buy all of the great and wonderful wines I get to sample (eat your hearts out....)

But, yes, there are some not so great wines out there too. Be discerning. Develop a sense of what you like in a wine and grow from there. The wineries will help you developed your palate and if you learn to trust your own taste-buds, you will be happy. My Motto: you either love it or you do not: no one can convince you otherwise. Stick to you guns, and buy and drink what you love and can afford.

And right now, many of them are having winery only specials that can save you a bundle. Visit them or call them...You will be happy.

I am endeavoring to developed a list of like-minded people who are looking for some outstanding and very reasonably priced wines. This group will be for Case Purchasing only, at a very big discount. If you would like to be included in this Wine Club at Cafe Luna, drop us a line. It will be for pick-up here only, and we will be sampling these new wines a couple of times a month. We just sold an Italian Primitivo for $11.00 a bottle, and it was great!!

These are wines we won't be carrying here on our list, because they are usually small lots of production.

When you check out these wineries, make sure you check their Events pages if they have them. These are the upcoming days when you will be able to enjoy some of the special offerings that the counties have to showcase their wares. Those days are fun, and you get to do something out of the normal range. These summer days ahead are going to be a blast for us wine drinkers, and the wineries are trying to keep us amazed at what they can do. And you can buy incredible wines on top of it all. I love my job....

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Thank you for your business, we can only hope that things are getting better for all of us.

We love seeing your faces, and miss seeing those we do not.
Drop me a line with an idea, or a suggestion and I will try to respond.

Take care.

David at Cafe Luna

Hi All You Luna/tics!!

"Ain't it cool?" (To quote John Travolta...)

The weather I mean? Sweaters or t-shirts? What should we be wearing? And with this weather we can see who really has those fake sprayed on tans and how "natural" they look. Ha! Weather in the 80's.....who are they trying to kid?

UPDATE: Tomatoes plants at house: 56 on one bush, 39 on the other. But who's counting? (ME!!!)

So as we start out on the month, I am perplexed as to what we should be looking forward to. The weather, yes, of course. The new menu: a given. New and improved wines? My Holy Grail. Older wines just getting better: the dream and the reality.

But the forecast? Don't know so much about this one.

As a raging optimist, I must say, it is beginning to get me down. To have so many people that we personally know without a job, or getting letters of "intent" to be possibly layed off -- well.........optimism has a tendency to get pushed way back on the burners. And to have people that you love being let go:::::
what are we able to do for them?

Gary and I can at least feed these friends because we do believe that a good plate of good food helps to heal wounds -- for at least the moment you are eating. And maybe pour some great wines that will take the edge off of what we are all encountering daily.

But............
What can we do to get us away from the "ottimista/pessimista" margin?
We walk around and just hope? We talk and we keep this quiet rage inside that helps to balance the sheer dread that is becoming a part of daily life?
We cut back. We cut back. We cut back.
And in the end, we save.

But:
What are we saving for?

I do believe that it is getting to the point of people getting more involved in what we are experiencing in the country - possibly understanding that we do not "need" all the excesses that has become our symbol of "America". Not when so many of our friends and family are part of the citizenship that is looking for a job or hoping to keep their jobs at what ever costs. We are not used to this here. To have people you know wondering WHY did they buy that certain thing or WHAT WERE WE THINKING when they bit off the bit they finally could not chew, the one that put them over the edge. We have all done it at one time or another, made the leap on future faith: in our wages, our ability to pay or what ever.....
And yet, here we are.

And so, on a daily basis, I personally am getting a bit more numb. I am appreciative for what good things happen in our near future, but then somehow, expecting the bad news that seems to be delivered daily.
The cute monkey on our backs.
And with that, the numbness of America.

And with that bit of bouncing off my chest, here is the best thing for me about July: Gary's BIG BIRTHDAY!!! I will let him tell you his new age this month, but just let me say that my Blue-Cross/Anthem bill will be significantly reduced because of this new age!! He has already told me that we will not be changing anything in the house, no ramps in the bathtub, no magnifying glasses next to his books, no big necklace with a big red button on it to wire him into the medics in the event that he falls and cannot get up......
Nooooo not for him.....(sometimes he just sucks the joy out of some of the things I am planning....)

But it will mean another man at a certain age that people look at and say "Damn, he looks good."
I think so.......and that matters.

Cafe Luna Dinner Menu (double click here for Printable Version)
July 2009
Ryan and David are in the Kitchen

Appetizers and Light Entrees
　
Crab and Shrimp Dip - Crabmeat and shrimp, roasted garlic and other herbs minced and pureed' and mixed with three cheeses and baked until golden. Served with toasts for spreading. 9.
(Excellent with a glass of Frexinet Sparkling)
Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and wine. 8.

Baked Brie- Baked Brie cheese with roasted garlic, our house made chutney, red grapes and toasts for spreading. 8.

Dinner Sized Salad- Mixture of different baby greens and vegetables, with Gorgonzola cheese crumbles 10.
With lemon grilled chicken breast or petite Salmon filet 15.

Pan-Sauteed Prawns - A smaller order of prawns pan-sauteed with garlic and olive oil, finished with a splash of white wine and a squeeze of lemon. With a rusk of grilled bread. 11.

(Wine Idea: Marimar Chardonnay)


Entrees
All entrees are served with a fresh salad of mixed baby greens featuring organically grown lettuces and mixed fresh vegetables (crumbled bleu cheese available for 1.50)

Italian Sausage Ragu' - Italian sausage meat, simmered with garlic, tomatoes, wild and domestic mushrooms, herbs and red wine to make a wonderful sauce served on a bed of Pappardelle pasta (wide ribbons) sprinkled with Parmesan cheese. 22.
(Wine Suggestion: D.K. Cellars Reserve Merlot)

Rib Eye Steak Cowboy Style - A tender 15 oz. Rib-eye steak, well-marbled and dry-marinated, char-broiled to your specification, and served with a smoky "Cowboy" butter, made with smoked paprika, chile powder, garlic and thyme. With mashed potatoes and vegetables. 28.
(Topped with 4 grilled prawns add 6.)
(Wine Suggestion: Boeger Primitivo)

Hanger Steak - A wonderful cut of meat full of flavor, that is increasingly popular as a marinated and grilled piece of meat. Us? We are dry-brining this meat, rubbing the steaks down with our own "Montreal" style dry-rub, char-broiling to your specification (best served medium to medium/rare) and serving it topped with a dollop of rich Port and shallot butter. With mashed potatoes and sauteed vegetables. 26.
(Wine Idea: David Girard Syrah)

Rack of Lamb - Some of us LOVE lamb: so here you go! Australian lamb rack coated in minced garlic, bread crumbs, mint and Dijon, roasted medium rare, sliced and served with a fresh mint, garlic and lemon pesto. With mashed potatoes and fresh vegetables. 29.
(Wine Suggestion: Bumgarner Cabernet Sauvignon)

Tequila Glazed Pork Tenderloin - Pork tenderloin, maple-brown sugar-brined for juiciness, brushed with a fresh citrus and tequila glaze, char-broiled to medium, served topped

with a mild fresh grilled pineapple-lime salsa. Served with mashed potatoes and fresh sauteed vegetables. 24.
(Wine Suggestion: Il Gioiello "Estate Block 1" Zinfandel)

Chipotle Chile Pasta - This incredibly flavorful and spicy dish combines boneless chicken, Spanish Chorizo sausage, shrimp and ham pan-sauteed and then simmered in a smoky sauce made with chipotle chiles, tomatoes, cilantro and onions,. Served with Penne pasta, sprinkled with a bit of Mexican Cotilla cheese. Hot, but can be made hotter. 25.
(Heat Scale of 1 - 10 = 9)

(Wine Ideas: RED: Noceto Sangiovese / WHITE: Vionta "Albarino")

Almond Chutney Chicken - Boneless breast of chicken lightly coated in ground almonds and curried Panko bread crumbs, pan-sauteed and finished on the char-broiler, sliced and served topped with a house-made chutney sauce. Served with Basmati rice and fresh vegetables. 23.
(Wine Suggestion: Shadow Ranch Sauvignon Blanc)

Hot Head Special (For All Of You Craving Hot, Spicy Food):::Chicken Vindaloo - A wonderful curry dish from Goa, a state in southwestern India, made with onions, garlic, curry, chiles and tomatoes and sauteed pieces of boneless chicken breast, simmered in this rich spicy sauce and served on a bed of Basmati rice pilaf, topped with a cooling cilantro creme. 26.

(Scale of 1 - 10 = 9)
(Wine Ideas: WHITE: Madrona Riesling / RED: Runquist "R" Cabernet Franc )

Fresh Halibut- Fresh filet of Halibut, one of our favorite fish - white, firm and flaky when cooked - brushed with butter, pan-sauteed in white wine and olive oil with Roma tomatoes, fresh thyme, roasted garlic and fresh lemon zest, finished under the broiler with small prawns, and served with Basmati rice and fresh vegetables. 28.
(Wine Suggestion: Marimar Estates "Acero" Chardonnay )

Clams and Prawns Linguine Portugese Style - Fresh clams and prawns pan sauteed with Portugese linguisa sausage, garlic and tomatoes, simmered in a rich saffron broth, and served on a bed of linguine pasta. Delicious! 24.
(Wine Suggestion: "J" Pinot Gris)

Duck Breast - Maple Leaf Farms duck breast, pan sauteed until medium pink, sliced and served topped with a Marsala wine and fresh berry Gastrique.(a French style strained reduction sauce made with wine, Balsamic vinegar, shallots and berries). Served with mashed potatoes and sauteed vegetables. 29.
(Wine Suggestion: Dillian Wines Barbara)

Ryan's Fresh Grilled Salmon - Fresh Atlantic salmon filet rubbed with spices and a bit of olive oil, pan-sauteed and then finished under the grill, served on a bed of fresh roasted corn salsa, topped with an fresh citrus, Dijon and cilantro vinaigrette. With Basmati rice and fresh vegetables. 24.
(Wine Suggestion: RED: Gloria Ferrer Pinot Noir / WHITE: Ferrari-Carano Chardonnay)

Catch of the Day : Basa - A wonderful white fish similar to Filet of Sole: sweet, flaky and moist. It is lightly dusted in Panko bread crumbs, pan-sauteed and topped with a lemon-butter pan reduction sauce and toasted almonds. Served with rice pilaf and fresh vegetables. 24.
(Wine Suggestion: Chateau St. Jean Fume Blanc)

Vegetarian Lasagna Rolls - Fresh lasagna sheets layered with Crimini and Portobello mushrooms, roasted red peppers, roasted fennel, caramelized onions, basil, thyme, roasted butternut squash, and three kinds of cheese, rolled up and baked until golden. Served topped with our house-made marinara sauce. 18.
(Wine Suggestion: RED: C.G. DiArie Zinfandel / WHITE: Uvaggio Vermentino)

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This Month's Promotions:::

Here is our promotional plan for this month (oh you Wino's will be happy!!)

#1. On Wino Wednesday, all wines are 30% off the list price. The change here is it used to be wines under $35.00 and over $50.00......now you get to have any one on the menu, bottles only. So now, a $40.00 bottle will run you $28.00 on Wino Wednesdays......Yahoo!!!!!

#2. BYOB Thursdays! On Thursday nights, we will be having diners wishing to bring in their own bottles of wine getting two free corkage per table. That alone will be a $30.00 savings. Please don't bring in wines on our list though.....how gauche. Call us first if you have a question......

#3. Tuesday, Wednesday and Thursday nights 1/2 off dinner coupons.Buy first dinner at regular price, second dinner is half off the menu price. Bring the attached coupon in and be honored for the month of July.

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Café Luna Stimulus Program

½ Price Dinner Discount Card
Buy first meal at regular price, get second dinner
at 50% off each Tues., Wed. & Thurs. Nights
For the Month thru July 31, 2009

Please present this card; limit two cards per table, food only;
not good for to-go items.

Let’s get this economy moving!

Thank you for your patronage...Café Luna
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June 2009

Hi All you Luna/tics:

I am sitting here in my home office and looking at the lightning and listening to the thunder. I am reminded when as a kid, you first experience the excitement of it all....the flashes of light, remembering to count slowly until you hear the noise of the thunder and realize how far in miles it is from you.....

and that little kid comes back...

You can't help but smile at the safety of our homes while this is happening, the light show in the sky and the gloriousness of nature in its ticked off moods.

It is amazing what we can see and yet take for granted. The sky, black and full of clouds straight out of "First Encounters of the Third Kind". Just waiting for something to emerge out of the clouds that will play that huge piano and those five notes that some of us can remember so well from the movie....

...and hoping upon hope that maybe, just maybe we will see what we have wondered about all these years.....a friendly face from the sky....

These are the things I think about when I am home during a thunder and lightning storm

while drinking a glass of good wine.....

How very odd it is to be having a major rain storm in June, but how delightful at the same time. Our world is not the same predictable place it has been in the past. We have different aspects of our lives to think about, to adjust to and to contemplate about on a daily basis.

And, so back to what I was thinking.....

Its June!! The Farmers Markets are back on track here in Placerville, each Saturday morning, and in El Dorado Hills each Sunday morning. Seeing the fresh produce, and knowing that the Heirloom tomatoes will be here in abundance any day now just gets me giddy with joy. (My mom, the non-cook, used to take sun-warmed tomatoes (you know the kind that just smell so fresh and "tomato-y", I swear she would just wipe them off with her shirt, because the old gardeners were probably the ultimate organic gardeners and you never had to worry about anything on them except a bit of dust....) from my Grandpa's garden, slice them thickly, and put them between two pieces of bread with just a bit of mayonnaise on the bread, and light salt and pepper the tomatoes....maybe a basil leaf or two, and make these great sandwich's that I still think is the ultimate in simple tastes that warms my soul.....).

And now look what we get to have: if you have not tasted a "Pineapple" tomato, or a "Cherokee Purple", or a Brandywine....especially warm from the yard or the vine, well, for you tomato lovers: nirvana.....

And so that leads me to tell you that Gary and I have two large pots of tomatoes that we are growing and even though they have only been in the dirt for 4 weeks now, we have over 28 on one plant, and about 15 on the other......I won't say it is because of our expert tomato growing skills.....but it just might be from the combined spirits of our Aunt Tiny, my Grandpa and our friend Farley. They knew how to grow tomatoes. And so each time we plant them, or water them, or just look at them growing, we can't help but think about the people who got us to realize how essential having a little garden growing can be for our psyche....It is humbling to say the least.....

My garden at the house is coming along very nicely, thank you very much. One side of the house now harbors a four shelf unit of just cuttings and snips that I keep propagating, and potting up and hoping that the right person will come along and appreciate them like I do.....and so I give them away, when they are grown enough to maintain on their own, in someone else's garden....that is the fun part about being a "closet" gardener....the fact that when a branch breaks, or a succulent leaf falls off, you have the opportunity to start a new plant for someone else. I love this part. It is funny how my patience is endless when it comes to this, and yet I have no patience for other things....we pick and we choose don't we....

And June is also a time for us to lighten up on our menu and to lighten up on our eating, and to enjoy some of the things that are quickly cooked, barbecued or just quickly sauteed. Our new menu reflects this part of the year.

This Month's Promotions:::
Here is our promotional plan for this month (oh you Wino's will be happy!!)

#1. On Wino Wednesday, all wines are 30% off the list price. The change here is it used to be wines under $35.00 and over $50.00......now you get to have any one on the menu, bottles only. So now, a $40.00 bottle will run you $28.00 on Wino Wednesdays......Yahoo!!!!!

#2. BYOB Thursdays! On Thursday nights, we will be having diners wishing to bring in their own bottles of wine getting two free corkage per table. That alone will be a $30.00 savings. Please don't bring in wines on our list though.....how gauche. Call us first if you have a question......or better yet, how about if I download a copy of our current listings with this mailing?

#3. Tuesday, Wednesday and Thursday nights 1/2 off dinner coupons.

Buy first dinner at regular price, second dinner is half off the menu price. Bring the attached coupon in and be honored for the month of June.

THE DINNER MENU:

Portuguese Prawns: In my March 2008 letter, I let you know about stock making that included Paella stock, rich with seafood, vegetables and saffron seasonings, long simmered and used for several different recipes (oh the virtue of house-made stocks....). Well, here we have another use for good stock as a base for a wonderful meal: large pan sauteed prawns, Linguisa sausages, with Kalamata olives, red bell peppers, tomatoes, garlic and white wine quickly sauteed and served simmered with Penne pasta, topped with Feta cheese and toasted bread crumbs (for a bit of "crunch"). This is delicious for you seafood lovers.

Fresh Halibut: Halibut is one of those wonderful fresh fish that many people do not know about: sweet, flaky, and moist all at the same time. We are doing a version of flash pan grilling (?), that we brush with a bit of butter, saute very quickly on one side, turn over and add some roasted garlic cloves, wine, minced onions, tomatoes, and shrimp, roast under the broiler, and turn it out on a bed of Basmati rice topped with a bit of fresh lemon zest. Fresh, simple, and so very good.

Lasagna Rolls: Crimini and Portabello mushrooms, roasted fennel bulb, butternut squash and three kinds of cheeses on pasta, rolled up and baked with our house made Marinara sauce, topped with grated Mozzarella cheese. A vegetarians heaven.

Honey-Ginger Chicken: You know one of the things we restaurant people do is brining. It is the secret between dried out chicken and moist chicken. We do a brine with honey, ginger, and allspice that starts this dish out on the right foot: brine overnight, and then marinate in a fresh ginger, garlic and honey base, grill over and open flame, slice and served topped with a mince of fresh mangoes and red bell peppers. Again, outside eating inside. Light and flavorful.

Hot-Head Special: Chicken Vindaloo: One of the spiciest of our "Hot-Head" dishes, this one is from Goa a region of Southwestern India, made with a base of chilies, tomatoes and of course our own "curry" blend, with the twist of vinegar, the only well-know curry using vinegar. It is so subtle and yet so essential in the recipe. But it is also one of the spiciest, rating a # 9 on the heat levels. HOT-HEADS REJOICE!!! Boneless chicken breast meat pan seared, and then simmered in the Vindaloo curry sauce, served with Basmati rice and topped with a cooling Cilantro Cream. This dish is very soul satisfying for my Hot-Heads. (Mr. David Z: The nice thing about this dish: it is a vegetarian base, so we can make it a vegetable-only dish also.)

Tequila Glazed Pork Tenderloin: Pork tenderloin brined in maple and brown sugar blend, grilled on our char-broiler, sliced and topped with a fresh salsa made with grilled pineapple and limes and a bit of kick from Serrano chilies. Delicious.

Fresh Grilled Atlantic Salmon: Grilled with a toasted almond, curry and Panko crust, this dish is drizzled with a Coriander and Meyer Lemon Vinaigrette. This is one of those concoctions that leaves me just patting myself on my own back I love it so much. Coriander is the seed from the plant in the parsley family, but does not have any flavor of parsley at all. Rather, it is more like a mix of lemon and sage but with a perfume so intoxicating, you have to smell it to believe it. And does it make a great seafood topping!! (Why yes, it does to answer my own question...).


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THE WINE MENU:

It seems this time of the year, we are always playing catch-up on the list of wines we have tasted over the last several months, that we try to make room for when we can, due to vintage changes, eliminations or unavailable wines. So......we get to try new wines....

Often......

Usually every Wednesday, Thursday and Friday afternoon, you will see me sitting at the round table in the dining room, with my "Tasting Note-Book", my calculator and my pencil, with at least 6-10 glasses in front of me, in various forms of use. We, as I have stated so many times, live in a wonderful area for wine drinkers. El Dorado County and Amador County is so full of excellent wineries that I do not know where to start: so looking for something to knock my socks off, we taste. And socks are knocked off, believe me....

(If you want more information about each of these wines, just double click on their high-lighted names, and you will magically be transported to their respective web-sites...)

Please Note: Like a parent with many, many children: I am just noting some of our new wines on the list. The list of incredible wineries we represent is large. I am not choosing one over the other, just the new wines listed. (The only way I would choose one child of mine over the other is if they looked like me, only more handsome, or taller, or thinner, or maybe if they didn't look like me at all....it is all so confusing.....I should have had kids....)

Il Gioiello Wines: this winery just is producing some of the most fruit-forward wines I have tasted in along time. Full bodied, rich and so food friendly, I can't say enough about them as one of our new wineries on our list. We carry their Mourvedre, their Estate Block 1 Zinfandel, and their Barbara.

T-Vine Cellars: My Cult Wine!! Our good friends Phil and Julie turned us on to this wine about 4 years ago. We have been lucky enough to feature their wines (when we can get them) and are the only restaurant in the area to have them. The wine maker Mr. Greg Brown, is a creature of the same cloth as myself (I am sure he knows all the words to "White Rabbit" like I do) that just happens to make incredible wines, all of them!! We are carrying his Napa Valley Petite Sirah, Napa Valley Zinfandel and Frediani Vineyards Syrah. We also carry his "Psychedelic Rooster" Rose. See if I am right in thinking this may be one of California's finest wineries. We run out of this wine makers wines each year, and look forward to when the new shipment arrives. IT'S HERE NOW!!

Ladera Vineyards : Ladera Vineyards is a venerable winery in the Napa region that produces beautiful wines that people in their local area consider excellent. We got to taste them and we are now followers of this winery. Their Lone Canyon Cabernet Sauvignon received a 91 Point score from Wine Spectator Magazine this year! We are also carrying their "Howell Mountain" Sauvignon Blanc, and if you know of the area, this is like the magic kingdom of grape growing. Big, crisp, grapefruit nose, and excellent.

Jeff Runquist: We started carrying Mr. R's wines last month. We are huge fans of this style of wine: big fruit, big full mouth flavors, and big finish. His wines are just LUSCIOUS!! Everyone we have introduced this wine to have become partners in crime with our love of his wines. Barbara, Zinfandel, Cabernet Franc are the varietals we are carrying and you need to try them if you have not. The tasting room is a blast, with his Mom and Dad showing all the pride a parent can have, pouring for guests at the winery. And the greatest dog! Right there at the winery. GO THERE. Tell them you heard about them from Cafe Luna.

Shadow Ranch: Here is a smaller winery in El Dorado County that is making people take notice. Their Sauvignon Blanc is excellent: dry, crisp, big citrus nose and so easy with these coming summer months. And if you know anything about us, we really recommend Sauvignon Blanc as the white wine for food, since it is not so perfumed and tastes so clean. A style I prefer. Their Zinfandel is big on taste, and better yet, it is so drinkable right now, so why not? Enjoy it like we do.

Boeger Winery: Gary and I have been associated with Boeger winery since the early 1970's from our old restaurant "Vineyard House" in Coloma. We started carrying their wines in 1973. we have always carried their wines, and always will. We love them. The winery, the people who work there (Happy Birthday Miss Sara!!!), and their products. We carry many of their wines, and several by the glass offerings. New this month? Their Primitivo which we are offering by the glass. Excellent with foods, barbecues, and just enjoying all by itself, a Zinfandel lovers dream. Rich, big berry taste, with just enough of a dry factor to savor with cheeses, and chocolate desserts both. And it not bad with meats either!!

C.G. Di Arie: Close to our heart, C.G. Di Arie is, year after year after year, producing some of the very finest wines we have to offer. We carry many of their wines, but new this menu is the "Block 4" Primitivo and their Sauvignon Blanc. These wines sell out quickly so enjoy them while we have them available.

Dillian : We are new to this winery: we are carrying their Primitivo and Barbara...I am almost reluctant to tell you we are carrying them. Because it is a small production lot of wines, and if we sell too much of them, what will I have left to drink when it is "MY TIME" to enjoy? Get it while you can!!! That is all I can tell you. An Amador County winery that is superb. Just great wines!

DK Cellars: Our local El Dorado county winery that is making some very impressive wines, notably the "Pratt Vineyards" Meritage and their Reserve Merlot. These wines, once again, such excellent food wines, and if you are a Meritage (rhymes with "Heritage") lover, you will be blown away. Their Merlot, is coming along as one of the new - what I like to call - California-style Merlots: less "dirt" taste, and more of the big fruit this grape has to offer. If you were not a Merlot lover before, TRY THIS WINE!!

When you check out these wineries, make sure you check their Events pages if they have them. These are the upcoming days when you will be able to enjoy some of the special offerings that the counties have to showcase their wares. Those days are fun, and you get to do something out of the normal range. These summer days ahead are going to be a blast for us wine drinkers, and the wineries are trying to keep us amazed at what they can do. And you can buy incredible wines on top of it all. I love my job.

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A note to you wine makers: I am just a little guy. I am a restaurant owner who is so very dependent upon my representatives to visit and entice me with your wines, you have no idea. I have my own criteria of great wine representatives: Some of you on the other hand, seem to have another.

Winery Owners, during these economically depressed times, ask yourself a question about your representation:

1. When was the last time you got a new account from your representatives? An account that they themselves visited and presented your wines personally?

2. When was the last time you asked your representatives how many places they have had a personal tasting of your wines recently?

3. How many orders do they personally fill as opposed to a business calling in the orders themselves?

4. When was the last time your representatives called on clients carrying your wines, updating materials, bringing new information about your winery and your wines, and generally updating your on-going accounts about changes within your business?

and finally:

5. How much of the culture of your wines and your winery is conveyed through your representatives?

I ask this because, as a small business man who has a pretty extensive wine book, I have eight, count 'em eight, good reps (you know who you are and bless you from the bottom of my heart). I carry over 150 + wines. These are reps that I personally see not less than once a month, representatives who hand deliver new information about your wines, who deliver new catalogs, and who bring good representation about your business TO ME. These wine people take a shelf inventory count of your products, let me know what I am running low on, and let me know about the remaining availability from you, BEFORE WE RUN OUT!! If you know me, you know I love to talk and to learn about what your wines represent. It ticks me off to see the good guys pounding the streets selling their products, week after week, and then the others who do nothing except get their commissions from products they do nothing to enhance.
'Nuff said.

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Thank you for your business, we can only hope that things are getting better for all of us.

We love seeing your faces, and miss seeing those we do not.
Drop me a line with an idea, or a suggestion and I will try to respond.

Take care.

David

Cafe Luna
451 Main Street, #8
Creekside Place
Placerville, CA
530/642-8669

www.cafelunatics.blogspot.com