March 2009

Hello All You Luna/tics:::

Welcome to March....

So.......

I went out in my garden today, and I see some Spring lifting out of the ground!! It was the brightest green and made me realize winter is coming to a close.....

This will be our first year in the new house with a definite garden planting....can't wait to see what six months in the ground does for plants.....

Some interesting stuff going on in our neighborhood of Placerville/El Dorado County:::::::

Two very public restaurants closed down, Lil' Johnny De Carlos (formerly Mama De Carlo's) right on Main Street, Placerville, and The Redbud Cafe in Cameron Park. This is such a shocker because - as you know, we have so very many restaurants to choose from up here. It is always sad to see any business shut down, but, being close to "home", it is even more wondrous as to the reasons why. (Obama: wave your magic wand.....)

Of course, I understand about the financial aspects of not being able to maintain the same staffing, food items, and such, but more so, the absolute frustration knowing that things WILL turn around,

but not soon enough,......

and that is killing many small businesses.....

Our restaurant community is in crisis financially. The restaurants in all the country are trying to decide how to re-invent themselves to appease our current dollar market, and the ideas are flowing nationwide.....I just read in one of my restaurant magazines that a large and very popular L.A. establishment that went from dinners averaging $150.00 per head, now has nothing on the menu more than $20.00 per item. Sounds good in theory, but that also means that now at his restaurant, the main course is now a separate price, from the side vegetables, the potatoes or rice, the topping on the potatoes or rice, and if you want a sauce or butter on your main course, well.....you guessed it::::::::extra.

So how does this help? By letting the customer decide what to spend his money on? Good. But the same value sense should also be tallied up. Appetizer, soup, salad, main course + vegetables + starch + toppings/ sauces + desserts.........creeps up there doesn't it???

So what is a little guy like me to do to keep you, my customer base coming in? Well, we will try to entice you with something extra that might be the one thing to #1 save you some money, and #2 to make you feel better about spending it.

So here is our 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. 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......(refer to last months e-mailing to see what I am talking about......) 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?
Listed as "Wine List Only March 2009" on the attachements above....

This could be a fun night for you and your friends to have a night out and bring some new bottles of wine to share and enjoy dinner out (again!!!)......hope this is a good thing......
_____________________________________________________________________________

I was invited to an event I have never been to that was so much fun! It was held at Madrona Winery (double click on their name to go to their webside) in Camino, and it was a "Quintet" blending party. "Quintet" is one of the wines that Madrona has been specializing in for many years now, and we love it.

It is a blend that Paul Bush, the owner/wine-maker makes each year and comes up with a brilliant tasting red Bordeaux style wine that cellars beautifully and also drinks well now. It is one of my "fire-place" wines that we love to just drink by itself, with just a bit of an earthy cheese, some fruit and a nice fire in the place.

At the event, we all got our own 'pipettes' and were able to come up with a bottle of wine that we decided on the amounts of variatals involved. Our choices for the blend: Cabernet Sauvignon, Cabernet Franc, Merlot, Petite Verdot, and Malbec. These wines were 100% of its varietal (no blends in these at all...), and believe me, each of us (35 plus people) had our own formula for a great blend. (I am positive that in two years, mine will need to be marketed.......so if you know me now, well.....in two years, I may be one of those famous wine-makers who wears sunglasses in the dark, drives around in a limo and a driver, and has new sheets on his bed every day, staff for everything ("peel me a grape sweet-heart...."), and will probably develope an accent.......you know, alot like all the winery owners here in El Dorado County.....) But not to worry: I will still have time for all the "little people" in my life......("peel me a grape sweet-heart....")

Our wine mixes were bottled, corked and labled by the fabulous Maggie Bush (grand wife and partner of Paul), and we all took them home to age perfectly.......We also got to name our wines, and that is where we all took different turns (thank you Bob D. for your help...) Mine? The Fifth Chandelier. (why yes, there is a story to that, one that was so very funny and insightful at the time, especially after you have drank the equivilant of two bottles of wine by yourself! I am a riot when I drink, and an especially good dancer....) Other names? "Cutesie Pie", "Mama's Drinking", "Daddies Feet", "Obama's Secret Weapon" ..... the names were endless, and made about as much sense as mine did). But, you know? It was fun to be around people you like, want to like, and especially those you have fun with.

It was hosted by Sheri and Mike Arnold, two incredibly great friends, who take good care of us. Gary and I. Thank you to all for a great evening!!!_________________________________________________________________________

I have tasted another bit of heaven here in El Dorado County: Boeger (double click again for their site) has released a new bottle of "Reserve" Barbara. This wine is so flavorful and rich and everything I love about wines. If you get a chance, get a bottle of this wine. We will be selling it here at Cafe Luna, but I do encourage you to go out to the winery itself for a great tasting. That Justin sure knows what he is doing!!! To think I knew him when he was a baby........Tell our little Sara in the tasting room Cafe Luna sent you. She will take care of you and tell you stories. (Some of them even true.....)

Good for us that we can grow such good wine grapes in this county!!

And another wonderful experience??? Iverson Winery (double click again...) in Fairplay. Mike and "D" Iverson have made a wonderful event-place out there in Fairplay. Mike has been developing incredible wines and blends, and a Sparkling Chardonnay that is so refreshing and fun. Going to their place is always fun because of their absolute hospitality and warmth.

Something I really do believe we have so much of here in this county at our wineries. Fun and a great afternoon tasting delicious wines.

Go have some fun you guys.....
_________________________________________________________________________
This months menu::::

We are featuring our Beef Stroganoff on the menu (recipe is on the blogsite). We make this with filet mignon strips, wild mushrooms and sour cream.....Quite wonderful for this time of the year......and Ryan, my sous-chef, loves it because Ryan loves anything with meat in it.....He is a happy man......

We also are featuring Pork Tenderloin served with a fresh roasted pineapple and lime salsa that is just incredible. We are brining it for a couple of days, then rubbing with our spice blend, and grilling it over an open flame all the while brushing it with a tequila and lime glaze. Fantastic!!! The brining has a tendency to leave the meat pink; it is still completely cooked but by brining, maintains the juiceness, the tenderness and the flavor of the glaze and it is wonderful. You will love it!!!

Skirt Steak is back on the menu, marinated in a dark beer, garlic, lime and soy concoction, then gilled, and sliced served with a fresh made "Lulu" salsa, guacamole, and Cotilla cheese. Order this meat medium-rare, just to maintain its juiciness.

AND MAC AND CHEESE - CAFE LUNA STYLE! Let me say, I love this dish! Wild mushrooms, roasted butternut squash, shallots, thyme, mixed with Sharp Cheddar, Monterey Jack, Mozzarella and Gorgonzola cheeses, topped with a wonderful bread-crumb and Parmesan cheese topping, and baked until golden and bubbly. And all this heaven goes so good with a good glass of red or white wine.....(Shelly at The WineSmith and I had a date eating this.......).....this is going to warm the cockles of your heart....(what tha? what is a cockle of my heart anyway???).
_________________________________________________________________________
This months recipes:::
Gary and I owned a restaurant in Coloma for many, many years (when I was a boy I am sure...). One of the desserts that became so famous during the 70's was a dish a man named Narsai David did called "Chocolate Decadence" . This is a cake that is almost all chocolate, and butter and eggs, with just a tablespoon or two of flour.

At the Vineyard House, I would make this as our "special" dessert, serving it with pureed raspberries and a sprinkling of powdered sugar. I worked on this for many years, adding, subtracting, and going nuts on variations. Try the regular recipe. Enjoy it, and then realize how many other ways to enjoy this.

The beauty of it? It freezes beautifully! And at the bottom of the recipe, you will see some variations that are great. We just had a surprise birthday for Ms. Sheri, and served this dish as 1-1/2" cut up squares, but have rolled them up, dusted them in cocoa powder and done all sorts of things with this dessert. And did I tell you it freezes beautifullly??? The good thing about this is you can double up on this cake, make two of them, use cake pans or use 8" square brownie pans. Wrap them first in plastic wrap, and then in foil to keep them air-tight and ready to go when you take them out of the freezer. They only need an hour or two at room temperature to get perfect once again.....Chocolate lovers will be in heaven!!!!

As always, the menus and recipes on the blogsite will follow this letter, and let me know if you have people that would like to get signed up for this montly e-letter. We have all this on our blogsite, along with old puplications, recipes etc at www.cafelunatics.blogspot.com if you want to see more.....and PICTURES TOO!!!

Our second recipe: That same birthday party we had for Ms. Sheri also had a theme: Mexico. Since she and her beaux Mike, had just gotten back from the place where we got to go before with them......So, I did an enchilada dish that got raves: Enchilada's with Mushrooms, Butternut Squash, Spinach, and Potatoes. We had a similar dish like this in Trancones, Mexico, by one of the local dirt-floor restaurants that was sooooo good... This one? Came out really, really, really well......(And it freezes beautifully!!)

Don't forget:::: we are open on Tuesday nights thru Saturday nights at 5PM, we are always happy to see you and want to see you. Let me know if you have any good ideas for us to implement to get more of you out for dinner. It is tough out there I know, but we want to be your safe haven for eating out.....

Take Care.

David at Cafe Luna

Dinner Menu March 2009

Ryan and David are in the Kitchen

APPETIZERS AND LIGHT ENTREES

Soup - We love soup. Made fresh here at Café Luna. Appropriately garnished. Cup 4. Bowl 6.

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

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.

Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and wine. 8.

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 ta (wide ribbons) sprinkled with Parmesan cheese. A pasta lovers favorite and David’s ex-stepmother Gloria Tobassco’s favorite recipe. 22.
(Wine Suggestion: Iverson Winery Cabernet Sauvignon)

Hot Head Special (For All Of You Craving Hot, Spicy Food):::Chipotle Chile Pasta - This incredibly flavorful and spicy dish combines boneless chicken, Spanish Chorizo, 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. (Heat Scale of 1 - 10 = 9) 25.
(Wine Ideas: Noceto Sangiovese or Vionta “Albarino”)


Chicken Picatta - One of our most popular chicken dishes. boneless breast of chicken sauteed with garlic, capers, artichoke hearts and lemon juice, finished with a dash of cream and served with mashed potatoes and fresh vegetables. 23.
(Wine Suggestion: Boeger Sauvignon Blanc)

Beef Stroganoff - Strips of filet mignon pan-sauteed with wild and domestic mushrooms, shallots, and white wine, finished in a rich sour cream sauce topped with scallions and served on a bed of egg pasta. Served with fresh sauteed vegetables. 24.

(Wine Suggestion: “14 Hands” Merlot)

Cuban Marinated Steak - Skirt steak in a flavorful Cuban style marinade made with dark beer, herbs, garlic, lemon, chiles and soy, char-broiled and served with a fresh tomato and chile salsa and our guacamole on a bed of Basmati rice, drizzled with sour cream, sprinkled with crumbled Mexican cheese. With fresh vegetables. 25.

(Wine Suggestion: Martin Ranch “JD Hurley” Cabernet Sauvignon)

Rack of Lamb - Lamb coated in minced garlic and mint and Dijon, roasted medium rare, sliced and served with a fresh mint, garlic and lemon pesto. With mashed potatoes and fresh sauteed vegetables. 29.

(Wine Suggestion: Iverson Petite Sirah)

Pineapple Glazed Pork Tenderloin - Pork tenderloin, brined for juiciness, brushed with a pineapple 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: Madrona El Dorado Riesling )

Fresh Atlantic Salmon - Filets dusted with herbed Panko bread-crumbs, spices, pan-sauteed medium then drizzled with a toasted coriander and lemon vinaigrette. Served with basmati rice pilaf and fresh sauteed vegetables. 24.

(Wine Suggestion: T-Vine Cellars “Psychedelic Rooster” Rose)

Pasta Raphael - Chunks of fresh Atlantic salmon filet simmered in a rich sauce made with tomatoes, white wine and artichoke hearts, basil and herbs, finished with a bit of cream and topped with Parmesan cheese. Served on a bed of Angel Hair pasta. 24.

(Wine Suggestion: Chat. Ste. Michelle Chardonnay or Bangin’ Red Pinot Noir )

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: “J” Pinot Gris)

Four Cheese Mac & Cheese - A new spin on an old favorite: Gorgonzola, Monterey Jack, and Mozzarella cheeses melted together with bits of wild mushrooms, shallots, fresh thyme and roasted butternut squash, tossed with pasta, and baked in a casserole topped with toasted breadcrumbs, Parmesan cheese and toasted pistachios. Served with fresh vegetables of the day. (Vegetarian) 18.
(Wine Suggestion: MacRostie Chardonnay or Bangin’ Red Blend)

Arugula and Fresh Tomato Saute ala Pasta - Mixed organic cherry and grape tomatoes, pan sauteed with fresh arugula, garlic, basil, and a hint of chile flakes, finished in white wine and served tossed with Orrecchetti pasta, topped with Parmesan cheese and top baked until golden. (Vegetarian) (Add Shrimp -6. Add Chicken - 4.) 17.

(Wine Suggestion: Renwood “Fiddletown” Zinfandel)

SPLIT PLATE CHARGE: 5.00 // 8.00 PER PERSON MINIMUM TABLE SERVICE CHARGE // WE USE KOSHER SALT FOR OUR COOKING AND ON THE TABLES //PLEASE, NO SEPARATE CHECKS IF AT ALL POSSIBLE // 18% GRATUITY ON PARTIES OF 6 OR MORE

CAFÉ LUNA / 451 MAIN STREET, #8, PLACERVILLE, CA / PHONE 530/642-8669 / www.cafelunatics.blogspot.com

Café Luna Chocolate Decadence Cake / Truffles

CAKE:
1 pound dark, milk, semi-sweet chocolate, broken into chunks
1/4 # + 2 tbl. Butter
5 eggs, room temperature
1 TBL sugar
1 TBL flour

FINISHING:
2 cups heavy cream
1/4 cup confectioners sugar
1 TBL Grand Mariner (optional)
4 oz. Semi-sweet chocolate, slightly warmed to make chocolate curls with a vegetable peeler
12 oz. Frozen raspberries, thawed, pureed and stained, adding 2 TBL sugar and 1 tsp. Lemon or orange
juice
Powdered sugar to dust serving piece
Mint leaves for garnish
__________________________________________________________________________
Directions:
Pre-heat the oven to 425°
1. In an 8-9" round cake pan, or a 9" square brownie pan, wipe well with softened butter, and if you have it, lay a layer of parchment paper over the bottom of the pan, and butter that top as well.

2. In a double boiler over, not in hot water, melt the chocolate and the butter together until soft, and stir, stir in the flour, and then set aside.

3. In an electric mixer, break eggs and add 1 tbl. sugar to mixing bowl, turn on to medium, and beat until starting to thicken, then turn to high and beat until tripled in volume and very light.

4. Using a wire whisk or a rubber spatula, stir the egg mixture into the chocolate trying not to deflate the egg mix.

5. Pour into the prepared pan, and “thump” it once on a hard surface to remove any bubbles.

6. Bake in your pre-heated oven for about 15 minutes (cake will still be soft in the center) and then let cool at room temperature.

7. Wrap this up, freeze it overnight (or up to one month).

8. To unmold this cake from the pan, place it over a lit stove flame for about 15 seconds, spinning it the whole time. Place your hand or another plate over the top, and invert the cake onto this plate.

9. Puree your berries and strain out the seeds, adding the sugar and the lemon or orange juice. Refrigerate.

10. Whip the whipped cream, adding the powdered sugar and Grand Marnier if using.

Serving:
Serve wedges of the cake, drizzling with the berry puree, and adding a dollop of whipped cream to the side, and placing a mint leave for garnish. Dust with powdered sugar.

Variations:
1. To chocolate mixture, add 1/4 cup ground up toasted hazelnuts, or pecans to mixture. Proceed as usual.

2. Add 1 TBL. instant coffee crystals or instant Espresso powder to heavy cream and chocolate cake mixture.

3. Add 1 TBL. fresh orange zest to melting chocolate cake mixture.

4. Try using white chocolate instead of regular chocolate cake mixture.

5. Or combine all of these together.

TRUFFLES:
1. Cut cooled cake into 1-1/2" squares. Serve as is stacked in a pedestal cake dish, or roll into balls. You can also take them one step further and roll the balls in cocoa powder or powdered sugar. (Try mixing the tiniest bit of cayenne pepper into the cocoa....good flavor boost and surprise!)

Roasted Butternut Squash, Potato, Cream Cheese and Mushroom Enchiladas

1/2 cup Onion, minced
1 # Mushrooms, sliced , mix of portabello caps, white and /or crimini
1 Garlic clove, minced
1 pk Cream cheese (8 oz), cubed
2 tbl Vegetable oil
1/4 cup Green onions, sliced
1 can Tomatoes (28 oz.), chopped
1# Butternut squash, peeled, diced into ½" chunks, roasted at 375° for 30 minutes, cooled
1 medium russet potato, peeled, diced into ½" chunks, and roasted or pan-sauteed until crispy
1 pack frozen spinach, thawed and squeezed dry
1 can black beans, rinsed and drained
1/4 c fresh minced cilantro
1 can red enchilada sauce
12 Whole wheat tortillas or corn tortillas
4 cup fresh salsa, purchased in the refrigerator section of the market, (or a Picante sauce), reserving 1 cup
(You need three cups blended, reserving 1 blended cup, plus 1 cup un-blended, get it??)
3 cups + Monterey jack, shredded
2 tsp Chili powder
Sour cream
2 tsp Coriander, ground
1/2 tsp Cumin, ground
____________________________________________________________________________
Instructions for Cream Cheese and Mushroom Enchiladas
1. Take three cups of your salsa and puree into a smooth blend with your blender.

2. Roast butternut squash for 30 minutes in a pre-heated 375° oven, tossing with a bit of olive oil and a bit of salt. Let cool.

3. Dice potatoes and cook in a non-stick skillet with 2 TBL. oil until crispy, seasoning at the last with salt and pepper. Set aside to cool.

4. Cook onion and garlic in the oil.

5. Stir in the tomatoes, 2 cups blended salsa (or Picante sauce), 1 tsp. chili powder, 1 tsp. coriander and the cumin. Simmer on low for 15 minutes.

6. In a 10" skillet, cook the mushrooms with remaining chili powder and coriander until the mushrooms are tender and the liquid evaporates. Remove from heat and stir in the cream cheese. Stir in 1/4 cup of the reserved un-blended salsa and the green onions.

7. Mix all of the above into a bowl, and lightly stir to mix. Add the squeezed and thawed spinach, the cilantro and the black beans. Taste this mixture and adjust. Mix with a rubber spatula once again.

8. Spoon 1/3 cup of mushroom mixture down the center of each tortilla. Sprinkle about 2 TBL. shredded Jack Cheese over filling. Roll up and place seam side down in a greased 12 x 7-inch pan.

9. Mix 1 can enchilada sauce with the reserved 1 cup blended salsa. Spoon this mixture over the enchiladas.

10. Cover tightly with foil and bake at 350 F. for 20 minutes. Remove from oven and top with cheese. Bake uncovered another 8-10 minutes until cheese melts and begins to get golden. (Use your broiler if necessary)

11. Serve with sour cream and extra salsa.

Hello All You Luna/tics:

Let me say that today, February 2, Groundhog Day, it is beautiful outside (Oh!! remember that song from that Disney movie "Song of the South"called "Zip-pity Doo Dah" ? You know when all the cartoon birds were flying around the old guys head while he was singing? Well it's that kind of day...)

The sun is shining, it is relatively warm, and the fountain Gary and I built is churning out nice bubbly water and we get to watch the hummingbirds drink and bathe.

And then there is that fact that we are so below our water table for the season....on-my-gawd: WATER RATIONING IS ON THE HORIZON!!!
(Now remember that music from "Silence of the Lambs" where Clarice goes into the cellar? Here, listen by hitting this site, and going to song selection #12, Cellar, The: http://www.cduniverse.com/search/xx/music/pid/1103408/a/Silence+Of+The+Lambs.htm
now you get the kind of ominous state of mind that hits me every so often.....)

(Digress #4:: Why yes, Gary is a saint who is going to heaven due to his extreme patience....)

What is so odd about this newest flash-back to me is when we had such bad water problems before, WE WERE IN A RECESSION!! (is it me or is it a weird Nature vs. Government coincidence???).

I do not know......
oh great:::::now when I see a hummingbird bathing in a fountain, I will always remember dead lawns, "gray" water, and all my plants withering up.....
(I have to get more new meds that work better...)

::Happy thoughts David, close your eyes and envision the sky and look at the deep blue, now see the big white billowing clouds, let yourself relax and think about sleep, sleep, sleep.....you are in that happy place in your mind.....go there....DO NOT THINK ABOUT FROGS FALLING FROM THE HEAVENS!!!!.....happy thoughts, happy thoughts damn-it!!....)

Never-the-less, I seen to digress....(more often than usual the older I get....Gary says he can't wait to see me at 60.....gawd::I can see it all now: me sitting in a chair, needing to be reminded to open my eyes and drink my water......."Pet the puppy, pet the puppy.....Happy thoughts, only happy thoughts...." )

Well, long story short: it is beautiful outside, and we could use more water for the season.

___________________________________________________________________________________

One of the saddest things I can ever tell you:: a good friend and former chef here at Café Luna, Josh Hyde, was killed in an auto accident on January 28 on Highway 50.
If any of you knew Josh, you knew him to be a good talker with a wicked sense of humor, a man who loved to cook, to take care of people, and to gather.

He was a good listener and very talented in the kitchen.

Josh loved his wife. Josh loved his life with his wife Amber.

Josh worked here at Café Luna for over three years, coming to us from San Francisco where he had graduated from Culinary School. He was a Placerville local boy who went out and saw a faster paced part of the world, and decided to come back home to be with his family.

He loved his family. Josh was most centered (in my opinion) when it came to his love for his family. That is a wonderful trait for anyone.

Josh will be missed by all of us here at Café Luna.

It has been very interesting to experience the last week concerning Josh and how he has been associated with Café Luna. He took pride in his work, and pride in his job. At this point in time, Josh's last day at Café Luna was March 15, 2008. I sent out a bit of a memo to several people that knew him well. And as it does in times of bad news, hundreds of people have contacted us here at my e-mail address, wishing me sincerest and heart-felt sympathy for our loss. I guess that is because so much of what the young man did in the last couple of years was as a spokesperson for his job, his association with a PLACE. We are very happy to have worked with him, and want all of you to know that his life revolved around his wife and family and his quest to find even more happiness in his life.
Our hearts are broken.

Here is this man whom I worked next to for three years, heard all about his trials and tribulations, his hardships, his joys, his plans for the future, and his own rants and raves, his musings with food, his thanks for mentoring him through his career in food and in some of his adjustments in life, and just seeing a person daily - these are the things I keep wondering about:::when a person leaves the environment which has thrust people together to be close friends, why does that closeness seem to end when the schematics of the daily ritual changes? We don't get to listen to their everyday dealings, their thoughts, their laughter, their anger and their questions. We don't get to listen to their everyday life. That is a hard thing to understand sometimes, and too often, we don't get to get that kind of daily relationship back once someone "moves on".
To have lost such a good young man who put his personal mark on my heart is heavy.
My sympathies go to his adored wife Amber, his mother Carlotta, his father John, and his brother Spencer.

_______________________________________________________________
This months recipe is a keeper: I have now tried it out several ways, and I love it. This is such a good appetizer with wine or sparkling wine or champagne: we were all happy with it, and found it to be a good "quick" dish when those friends come by that need to eat something. Remember though when you are cooking with puff pastry: it is always best to place it in the oven directly from the refrigerator as cold as you can have it. If you can, always chill your completed puff pastry recipe for at least 30-45 minutes prior to baking it. Also, a hot oven is best, as this cold hitting the heat will make your layers get fluffier and lighter. It is magic I tell you: magic!
It is a Ham & Cheese Puff Pastry Appetizer, but remember at the bottom of the recipe is probably my preferred variation: Turkey, Gorgonzola and Fig with Pears.
Enjoy!!!

___________________________________________________
WOMEN OF THE U-NIGHT: MARK YOUR CALENDARS:
February 27, Friday night is Placerville's Girls Night Out event.
Happening from 6 PM to 9 PM, this event was an absolute hoot for you ladies! Several of the businesses were offering promotion items available for the evening just to show up. We here at Café Luna are offering a 10% discount on your dinner if you are one of "the girls".
Hey!! Any of you who love food sites and the people who write them check out the following:
http://www.obsessionwithfood.com/
I ran upon his site several weeks ago, and have to say he may be a kindred spirit when it comes to what he likes to do and what he does not like....food and taste is so very personal and no matter what, it seems that no one can change our mind when it comes to what we like...I am glad for that.....

____________________________________________________
Wine Corkage:
The rules of wine corkage: Here is what I am getting inquires on lately. I do believe that people in order to maintain being able to go out to dinner more often during these economically bleak times are making some adjustments to what they spend their money on. We here at Café Luna, have noticed a marked increase of customers bringing in their own wines, and I have been asked via e-mails about the "DO'S AND DON'TS" of wine corkage. So here is a great article from "No Corkage Fees", a site that talks about just that kind of thing.
I check this site out quite a bit about, and here is the link for any of you interested...:
http://nocorkagefees.com/ncf/index.php?option=com_content&task=view&id=16&Itemid=2
I really think this answers so many questions and explains so much, there is little for me to add. If you have any comments or other questions, you know how to reach me.

All About Wine Corkage & Corkage Fees
The ABC's and Frequently Asked Questions (FAQ) about Corkage

What is Corkage?
Corkage is a per bottle fee that a restaurant charges a customer who brings their own wine to be consumed at that restaurant. This isn't allowed in the majority of restaurants in the country, but it's very common/normal in Northern California.
Why do restaurants charge Corkage fees?
The corkage fee covers service (but not tips/service charge), wine glass breakage/rental and some of the lost revenue from not selling a wine off the restaurant's list. Keep in mind that restaurants are in the business to make money and wine is perhaps their biggest profit center; in most circumstances, a $20 corkage fee is not at all unreasonable.

Typical Corkage Fee
Many restaurants charge $10-$20 but the actual range is everywhere from free (sometimes called BYOW restaurants) to $75 (very high end places, like The French Laundry). A high corkage fee is in place to discourage you from bringing wine and/or to make sure the restaurant profits when you do so.

Corkage Fees are Sometimes Waived
Some restaurants have a policy of buy one bottle, get one corkage fee waived. Sometimes there are $0 corkage nights. It is also possible that they're waived completely, often depending on how friendly you are with the owner/wait staff of the restaurant, or if you really brought a special bottle. That 1962 Haut-Brion is less likely to get a corkage fee than a 1997 Silver Oak. Sharing the wine with one or more members of the restaurant may lead to having the fee waived, too.

Bottle Limits
Some restaurants limit you to bringing two bottles.
Three general rules apply!
• Never bring a wine already on the restaurant's wine list. Most won't open a bottle on their list. Many restaurants offer a copy of their wine list on line.
• Don’t bring a cheap/grocery store wine. The idea is to bringing a special wine.
• Tip as if you purchased the wine at the restaurant (so you will have to make your best guess), adjusting for corkage cost.

My own, fourth rule would be:
• Do not bring wine to a restaurant with a very good wine list unless it's a very special wine. It’s important to reward the restaurants that make the effort to have a strong wine list, especially those which price them fairly.
Bringing Wine to a Casual Restaurant (rather than a Fine Dining Restaurant)
Your wine doesn't need to be so special. Many casual restaurants have miserable wine lists (i.e., 100% industrial wine, sometimes with ridiculous markups) and why should you drink overpriced plonk to go with the restaurant's good food? Even in Wine Country, I often bring a non-oaked French or Italian white to go with seafood, as most California whites (which dominate local wine lists) lack sufficient acidity.

Table Etiquette
Although you can wait a bit, I think it's best to place the wine your brought on your table so that the wait-staff can't miss seeing it. You should always ask for the wine list and double-check to make sure the wine(s) you've brought are not on their list.
Otherwise, treat your bottles just as if they came from the restaurant. Ask to have them decanted if you wish. You should receive decent stemware; if not ask for it. Some restaurants maintain two sets of glassware.
If you've brought a special wine, it's considered very nice to share a taste with a person at the restaurant, such as an enthusiastic sommelier, manager or even your waiter. It is not at all required, and certainly you do not have to offer.

What is a "Special Wine"?
While there are no definitive parameters, a special wine should be an older wine not easily available, a bottle purchased under special circumstances or received as a gift, or an unusual wine.
Uncertain?
Ask the restaurant. All restaurants should gladly answer such questions over the phone.

From: ForkAndBottle.com
http://www.forkandbottle.com/wine/corkage.htm

_______________________________________________
Once again, due to the amazing amount of you who used them (thank you!), we want you to know that we are going to continue the STIMULUS PROGRAM for the month of February, 2009, Tuesday, Wednesday and Thursday nights. Attached in PDF format, are coupons for 50% off a second dinner on these nights.
We are trying in our own way to get you, the customer, to get more out of life with your hard-earned money while dining out at Cafe Luna. All of the staffers were really surprised how many used them, and many of you personally told us it was what brought you out to dine in this less than ideal financial situation the country seems to be in . Bring your coupons in, heck, make copies if you want for your friends, show your server and sit back enjoy eating out maybe a bit more often.

I am attaching this months menu in the PDF format, and again, let me know if you cannot get it.

Remember our site:
http://www.cafelunatics.blogspot.com/

It has all the older letters, attachments, recipes, etc.
Kind of like a limited history of stuff here at the old Café.

Thank you for your continuing support, your letters and your impute.....I love it!!

Take Care.
David at Cafe Luna