Hello To All of You!
I am getting this out a bit late (who am I kidding: two weeks late!), and am full of news and information and all that stuff.
But......will cut it short to get this out to you in time.
So......
This is Gary's birthday month....I can't tell you his age to be, but will give you a hint: first number: add 3 + 3. Second number: add one more....
Listen....all I know is this: as I approach getting older (it will happen in 15 years or so.....) I can only hope I look half as good as Gary does. Attitude, tops. Fun-factor: the best. Being able to fall asleep at the drop of a hat: magical!!
Happy birthday to the greatest guy I know.....
We have been working on our back yard rigorously, just trying to get it ready so that we can just relax (Ha!!) and enjoy the rest of summer (which we are sure is going to eventually hit). We planted about 20 new pots, re-potted about 30 more, and am ready to let nature (and fertilizer) takes its natural course. Lots of major new growth this year. It is very hard for me to comprehend that this yard is only 2 years old.....whoa.....
The Meyer Lemon tree right now has about 50 or more ripe lemons on it, with about 100 more ripening. My Lime tree has been pollinated and has its very first blossoms on it....Okay....that's it now on the farm.....everything else is ornamental. and have to tell you I love my plants. We rearranged the side patio, added a couple of really comfortable "10 minute" chairs (you know the kind: when certain people sit in them, it is only 10 minutes before they fall asleep)......
Well anyway, the idea is to get out there and just read the paper, drink our coffee, and possibly just drink a bottle or two of some of our great wines.....(this can definitely happen...at least the wine part...)
I have copied at the bottom of the page, an article-link from the El Dorado Wine Association for you to look at. Only goes to show you how lucky we are to live up here where there are so many incredible wineries and tastes for us to enjoy. When was the last time you just went out and did a wine tasting afternoon? You learn so much, have a great time, and get to see other like-minded wine-heads out for a great day. You can see why it is such a social day of fun: by the end of the day, wine-tasting with people, you are all the best of friends.....
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This months new menu items:
It's summer, so why not lots of seafood, meat, grilled items and surprises?
Appetizers? A couple of additions: Seared Jumbo Scallops finished in a sweet Thai chile glaze. And our Salmon Cakes made with fresh Atlantic Salmon, roasted corn, and a mixture of aromatics, dredged in Panko crumbs, pan sauteed until golden, and topped with an orange and mango aioli.
Thai Chicken - if you know me, you know I love curries. This one is a Thai inspired green curry made with with lemon grass, ginger, chiles and cilantro, pan-sauteing the chicken meat in this mild curry with chunks of potatoes and carrots to round this out.
We have our Prawns ala' Casa de la Sirena, which is a long name for grilled prawns in the shell marinated in a fresh citrus and garlic slather, skewered in the shells and grilled on our open-fire char-broiler until they are just right. Serving them with a melted lime butter just for dipping...
Thick Veal Chops, open-fire grilled and then topped with a bit of baby Arugula micro-greens, cherry tomato and crispy bacon salad tossed in a Spanish Sherry Vinaigrette.
Our 14 oz. Double Cut Pork Chop, in our maple syrup brine to keep utmost juiciness, topped with an apple-ginger and fresh sage "jam".
How about a Turkey, Wild Mushroom, Chipotle and Potato Empanada, this time we have wrapped it in puff pastry and baking it until golden and flaky, serving it on a pool of Black Bean Sauce, topping with an avocado 'crema', fresh Salsa Lulu, and a dab of sour-cream.
Meats? We have Pork Osso Bucco, Marinated Flank Steaks, Rib Eye Steaks with a Roasted Garlic butter.
Mushroom Risotto: Crimini, Portabella, Whites, and Shitake mushrooms pan sauteed and simmered with Arborio rice, finished with Mascarpone and Parmesan cheese, topped with tiny cherry tomatoes. This is wonderful soul food.
We have you covered.
Gluten Free in Placerville::: Don't forget all of you and your friends who need gluten free foods: more than half of our menu is gluten free, and most can be adjusted for you if needed (switch pasta for rice, etc.). Just let us know.
Enjoy our summer, enjoy our wines and enjoy each other. Going out to dinner with your date is always a hoot and you know the benefits of doing something right.
Take care.
David at Café Luna
Jul 15, 2011
May 6, 2011
Apr 13, 2011
April 2011Hi All you Lunatics;
This is our anniversary month: 16 years open for business here at Cafe Luna. Whoa....through the recessions, the floods, the heat stroke, the political climates, the food trends - good and bad, the people, and the memories: thank you for 16 wonderful, exciting, fun, thought provoking, entertaining, and learning bouts of our lives.
We're still here.....
It is April, and once again (it would be appropriate to be singing "The Hills Are Alive" from the Sound of Music) my spirits are starting to soar towards the outside, and all of the benefits Spring brings us (wait!! the weeds, the snails, the bugs that seem to land on our planet just to make us crazy!!! And I'm sorry: who has the time to go flashlight snail hunting in the deep of dark nights???)
Gary is so excited, he dusted off his summer shirts and shorts, and can't wait for that first night at the Cafe where he will be able to bust out his summer ware.
Two weeks ago, snow. Snow, snow, snow. Fox 40 News called us and asked to send them some pictures of the snow falling on the highway, and our decks here. We are now famous for an anonymous picture of snow falling somewhere on Highway #50, eastbound.
Listen: I wanted to tell you about the power of letters and reading: Nancy, co-owner of The Bookery at 326 Main Street here in Placerville, read my last missive where I was saying I wanted a bread bakery to open up here. She went to a new bakery, "Beyond Baked", bought me one of his incredible pastry creations, and brought it to us to let us know they are in full swing. The little bit of chocolate mousse heaven she presented us was incredible: moist, chocolaty, and beautifully presented. Go there: here is their information.
Beyond Baked 1349 Broadway
Placerville, CA 95667
(530) 626-3600
I love that this woman took the time to let me know about this. Here is a lady that Gary and I first met when we started at Vineyard House in 1974. She was one of the very first people we met from Coloma, and to this day I still think of her as "Little Nancy Dunk". This is what we love about a small town environment: we spread the good word and the good works of business. This is the best advertising I can ever think of. Nancy has told me the bakery is only open Wednesdays through Saturdays, offering fresh pastries, breads, cakes and pies. What else could we want for our cravings??? Support our new business's in Placerville. It keeps our economy going...
So:
Sunday, Gary, Sally, Jim, Dan, Tammy, Michael and Linda took off for our Passport Weekend adventure. It started with everyone meeting at our house for a beautiful brunch Gary prepared for us; you know: we needed a full stomach to start our wine drinking on. So we took off caravan style to Windwalker Vineyards (double click for their website) where we picked up our tickets and started our first tastings of the day. Have we mentioned about their Mourvedre? Their Grand Chardonnay and Viognier? Their Zinfandel? I cannot say enough about these wines, except try them all: Alanna and Jim go out of their way to make you feel welcome, and to share these good wines with you. And on top of that? They are fun people to hang out with ....We loved it...Thanks for a great start!...
From there, we went to Cedarville Vineyards (double click for their website). Susan and Johnathan, the owners, are and "open by appointment" basis, but as Jonathan mentioned to us, just call. So we did. And we tasted his incredible minerally Viognier, the Grenache, Zinfandel, Cabernet Sauvignon Blanc, Petite Sirah and their Syrah. These people are doing such an incredible job of making wines, that their pedigree and flavors are overwhelming in their simplicity and straight-forwardness of the varietals they grow. This truly is one of the El Dorado County wine treasures. And our friends were all re-introduced to the perfect cheese for wines: Spanish Manchego, a dry sheep's milk cheese that knocked our socks off. So simple for a great pairing of cheese and wines.
Off to Mount Aukum Winery (double click to go to their website), where we were greeted with a great rock-and-roll band playing music that Gary, Tammy and Sally started shaking their behinds in that "come dance with me' shake that makes me smile. Just fun. I even noticed ol' Daniel shaking his booty. Now that is a miracle of wine tasting. I haven't tasted their wines in awhile, but was very impressed with their blends: 2007 En Fuego, 2007 Vertigo, and their Malbec and Zinfandel were equally great. If you have not been up to this winery, go. It has one of the most beautiful views in the county.
And finally, our last stop of the day was at our friends Chaim and Elisheva, C.G. DiArie Vineyard (again, double click for their website). Another incredible view spot in the county, located in El Dorado, but looking over Amador County, it is so beautiful there. And then, Chaim took us for a private tasting and barrel tasting of his newest offerings of reds in the barrel room, and we all learn from him. He is a gifted teacher, and loves talking shop. Elisheva took us back up front and we tasted their new Di Arie Rose and their Verdelho - this white wine with Portuguese ancestry, that is so very excellent with cheeses and foods. We loved it. Rose has become so complex with its dry factors, its flintiness, and the full bodied tastes that it should never be compared to White Zinfandel. No. Not ever. Their Rose is made with a blend of Grenache, Estate grown Syrah, Primitivo and Petite Sirah, and its heritage of fine wines literally shines. C.G. DiArie has a tasting room in Amador County, open most days, and their winery is only open to wine club members. But if you have the chance, make this one of your required stops for what makes El Dorado County famous for its wines.
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This months new menu items:
Crab Cakes. Simply pan-sauteed with a mild chipotle chile aioli. Crab cakes are one of those items that cause such debate: my mothers mothers recipe was the best: Aunt Mary's sisters next-door neighbors was the greatest: I just love crab cakes: crab meat, scallions, celery bound together, lightly breaded in Panko crumbs, and pan-seared golden. Enough already!!
Miss Shirley's Chicken: Shirley West was a wonderful crazy funny woman known to many around here. She came in one day and described her favorite chicken pasta dish to me and asked it I would make it for her. So this was the result. Chicken breast meat, pancetta bacon, artichoke hearts, roasted leeks and capers in a white wine and lemon sauce served tossed with Pappardelle pasta, topped with Parmesan cheese.
Mushroom Risotto: Crimini, Portabella, Whites, and Shitake mushrooms pan sauteed and simmered with Arborio rice, finished with Mascarpone and Parmesan cheese, topped with tiny cherry tomatoes. This is wonderful soul food.
Short Ribs of Beef: My personal favorite meat dish. Boneless short-rib meat that gets braised for at least six hours on a bed of caramelized onions and vegetables with lots of wine and fresh thyme. We then reduce the pan sauce until it is coating the meat, and serve it on a bed of garlic mashed potatoes. Topped with a Meyer Lemon gremolata, it comes to your table smelling like perfection.
GLUTEN FREE IN PLACERVILLE??? Don't forget all of you and your friends who need gluten free foods: more than half of our menu is gluten free, and most can be adjusted for you if needed (switch pasta for rice, etc.). Just let us know.
And one more thing: I have been doing this monthly letter for several years now, and love it. The notes and letters we get back from you are funny, insightful and full of information that I save. Thank you for your business all of you. Thank you for your interest in our news letters, and thank you for your feed back. It is a fun way to get things going....
Take care.
David at Cafe Luna
This Months Recipe
Double Click on the recipe title for a PDF copy. Enjoy.
Risotto With Pancetta and Peas
Here is a wonderful recipe to keep and to grow with in your cooking. The basics are here for you to start trying and experimenting with. This dish is so great with a good bottle of red wine it hurts. Recommendations? An Albarino: white, crisp and dry. How about a fruity Pinot Noir? YOu will be the hit of table once you learn how to make this recipe and the subsequent variations you will want to try.
Mar 26, 2011
Hi All you Lunatics;
March.
They say in all the ads "Welcome to March Madness!!!". I can see why. We have that tiny peek of sunshine, followed by that dismal bout of gray and rain, and wind and cold.....it's like not being able to decide what to wear when you get up in the morning. (Gary is so ready to pull out all of his Tommy Bahama's and shorts, and yet that vocal delivery of "possible snow tonight" just pulls all the wind out of his visionary sails.....)
Baby, It's cold outside ....(Listen here...Song: Baby, It's Cold Outside by Dean Martin
I swear to gawd, I was outside in my gray-wintered yard and we saw some plants sticking their bright green little heads out of the soil, but like that wise old beaver (?) who predicts the coming spring every year, they all said "screw this" and retreated back to the warmth of the underground.
Sometimes I am like that: you get your day going, and then "BLAM", something hits you and says 'it's to cold, dismal (fill in the blanks) to do anything' and we just want to stay home and make a fire (at our house, Gary walks over to the wall, looks at me and says 'Let me build you a fire', and he flicks the switch, and 'voila!' : instant fire. And he laughs each and every time he says this.... He's so good with technology....) and maybe have some hot tea, or warm up some vodka and drink it with our orange juice (am I getting that wrong???). Anyway, you just feel like plowing under the covers and retreating from the dismality (yes, this is a word: : the quality or state of being dismal : dismalness; also : a dismal occurrence or feeling) of our weather.
But I? Let us embrace this wreck of these days. It's cold: get out your favorite socks and sweaters and parade around feeling great about your feet just rejoicing in that feel of thick cotton wrapping around your toes screaming "I feel goooood".....that sweater of yours that you don't wash that often, that still has the smell of the last favorite thing you did while wearing it (AVATAR in 3-D), and finally being able to wear that eight foot long hand knit scarf wrapped around your neck three times (they look so good on the models: why do I look like Jabba the Hut?
(See view ➔)
Oh well, a legend in my own mind.....
And we look forward to just 2 - 3 weeks from now when it all changes......and then I remember: April showers bring May flowers....(am I the only person who remembers these things? What did my mother do to us???).
So once again, food brings comfort. Food nourishes us. How we go about getting the comfort and nourishment is up to us....
Me? I love braised meat dishes. So you will see that on the menu. Last month, we asked for some customer favorites that we could incorporate into this months menu. To those that offered items I could re-create thank you. We have several of these items on the menu, and some favorites to boot. Ms. Katy has a seafood stew that is already popular (with us to begin with...) that has crab, and shrimp and clams. I tweeked the recipe a bit, but Katy's Seafood Stew is now on the menu. Along with Judy's Hanger Steak, Mike's Jerk Pork, and Margie and Bob's Pesto Chicken, and one of my favorite people who we miss, "Miss Shirleys' Chicken Artichoke Pasta". So enjoy your fame you crazy kids.....you are on the menu!!!!
Alas, to those who offered things I could not include on the menu, what were you thinking??? Cold Polish squid with pickled cabbage? Black ink pasta with chocolate, fresh lavender and prawns? Lamb pancreas with rice and honey? I am getting too old to see the value of food I would be afraid of eating.....life is to short...
Give me polenta any day of the week.....just polenta....maybe with some short-ribs, or Osso Bucco, or lamb shanks. or Gorgonzola and Parmesan....(now I am being pushy...)
So another thing; Placerville NEEDS a great bakery. The kind where we can go and get a fresh out of the oven Baguette, or a Brioche, shiny with an egg wash. When we go to San Francisco, we always go to this bakery on Columbus that is an old Italian bakery that specializes in wonderful breads and pastry that you can't decide which or how many to purchase. I long for that in our area. Anthony Bourdain, the mad-man of food and travel and awkward sentences, has a must-watch program on the Travel Channel called "No Reservations". He makes no excuses for what he likes, and dislikes. He also is an opinionated S.O.B., but you find yourself mesmerized by his observations. This is a clip from his show about French bakeries that is wonderful, and makes me long for that smell in the mornings....which will also clue you in on this months recipes...
| Anthony Bourdain Baguettes |
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I was given the site to watch this lady named Clara on YouTube. She is 94 years old, and has a cooking segment she films about cooking during the depression (which one you ask???). I find her fascinating in that she is so patient while she is discussing and preparing her foods. It is a lesson in my own patience just to watch her cutting a carrot, or peeling an apple. I am sending you this link to watch this amazing lady. She has a cook book, she has a web site, and she is 94!!!! Come on, it is a couple of minutes out of your busy life to see this lady who is still doing something constructive with her days. She reminds me of all the older people in my life that I probably should not take for granted, and also the ones gone that we should have taken more time with. WRITE YOUR FAMILY COOKBOOKS!!!!
| Great Depression Cooking - by Clara |
(Can you tell I have found a new way to interject some media to our e-mailings to you? watch out::::you will be seeded with things I like.....)
And one more thing: I have been doing this monthly letter for several years now, and love it. The notes and letters we get back from you are funny, insightful and full of information that I save. Thank you for your business all of you. Thank you for your interest in our news letters, and thank you for your feed back. It is a fun way to get things going....
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