If you haven’t notice the website has a new look and a few new pages. Jim Weisman has been working on the website for a class he is taking at MCC. I like what he has done. He has gone back to school, (once again) and is working on getting a certification in Web Design & Development. So if any of you are looking for a web design person drop him a line at firstname.lastname@example.org
I have enlisted my friends to help me clean up the place. Thanks Brad, Julie, Mackenzie, Jurgita and everyone for your help. There is still lots to do, especially getting everything set up for the sale on a yet to be determined date. I will post the date and send out an email when I finally get it ready.
Barnes & Noble has been quite the adjustment; there’s lots to learn! It’s been so good to see friends who have dropped in! Keep on visiting-I love it. Yesterday I got to have lunch with Catherine and Kyra, talk to Terrie, Janet and Nancy! Such fun. Generally working 8-430 Monday-Thursday and Saturday, 1-930. That being said I’m working this Sunday and I’m off Wednesday.
Still no buyer for the building so if you know someone . . . .
Have to go plant the garden before it rains. More later
I can’t believe it’s gotten here so quickly. Our last day is Saturday!
We all want to thank you for your loyalty and support. We have some of the most amazing people walk through our doors. Thank you so much! Please come visit me at Barnes and Noble Café so we can keep in touch.
Tonight we are serving Spaghetti and Meatballs. Of course you can have William’s Marinara without the meatballs, if you wish.
I’m making a pot of Gumbo for Friday night’s dinner to give those of you who don’t like cod another option.
Saturday will be our last bread day and last Breakfast. We will be closing at 5 to prep for the Wine Dinner.
Both Wine Dinners are sold out.
We will have Spaghetti Carbonara with Ramps! Thanks, Melissa from bringing them from the Market. Available with or without bacon.
Cod Dinner Begins at 5pm, Friday
I will have lots of cod, promise!
Music at Petit Marché
Brad and Michael will be here Friday, 4/14, 7:30-9:30
Music and Poetry beginning promptly at 7:30.
Last Night for Flatbreads! Saturday, 4/15
Last day of business will be 4/22. I’m sorting through everything as I empty the shop. There is a sale area in the front of the shop for small wares. If you are interested in anything, just let us know. We do need to empty the building. We have everything from grocery store shelving to cups and bakeware.
Hot Cross Buns 4/13-16
We will have these flavorful treats Thursday, Friday, Saturday, and Sunday.
Easter Brunch, Sunday, 4/16, 9:30-2
This will be our last Sunday.
All breakfasts come with fruit salad, pastry assortment, and coffee, tea, or milk.
Asparagus & Artichoke Hearts with Spinach
Ham and Gruyere
Blueberry Pancakes with Maple Syrup
Pat’s Frittata with Fresh Vegetables and Romano
Fresh Vegetables Sautéed with Three Eggs
Southwestern Potato Pancake–Topped with Sour Cream,
Salsa, Cheddar Cheese, & an Egg
(Bacon and Jalapenos Optional)
Andy’s Breakfast-Cod, Potato Pancake, Sautéed Vegetables and Eggs
Terrie’s Toast–French Country (whole
wheat) Toast topped with Avocado, Fresh Sautéed Vegetables, & an Egg
Add a side of sausage, bacon or eggs for $2
Mimosas after noon, $8
Wine Dinner, Sat., 4/22 & 4/29, 7pm
SATURDAY, APRIL 22 is sold out
there are still seats on April 29th
Wines by Fine Vines
2014 Gonnet Rhone Chardonnay
Beef Wellington with Rice Pilaf
Side-by-side tasting of three Chateauneuf du Papes
A palate-cleansing sorbet created by William
Almond Raspberry Dacquoise
Bernard Rondeau, Bugey Cerdon Méthode Ancéstrale (NV)
The price is $85.00 for all foods and wines but does not include tax and gratuity.
. Let us know if you need adjustments to the menu to accommodate any dietary needs. And, dinner is by reservation only, so please give us a call.
If you cannot attend on 4/22, we may be repeating the dinner on 4/29, so give us a call if you would like to make reservations for that night.
We are nearing the end of our run here in DTCL; only 2 1/2 weeks left. Thanks again for all your support-it has been a delight spending these years with you. This morning, I was thrilled to accept a position as Café Manager at the Crystal Lake Barnes & Noble so we can still enjoy each other’s company! Prior to that, we still have some time here including Easter Brunch and a Wine Dinner on the 22nd and perhaps the 29th if there are enough people wanting to attend.
We are in the process of selling all the fixtures and accumulation of bakeware, etc. We will be having a final sale in May but you are welcome to come in and purchase/reserve racks, baking pans, tables, containers and anything else we are selling.
We’ve decided to close the Shop at the end of this month. Thank you all for your patronage these last 12 years. It’s been a good run. Melissa has started her new job in the city–I will update you on the rest of us as I know more. We will be selling many of the fixtures and such so if there is something you would be interested in, let one of us know.
*Thursday’s Pasta is Flatbreads! I know–but William and I are out of town til 4pm so Melissa and Brad can prep the flatbreads for us Thursday.
*Celebrate St Pat’s with us! We will be serving Corned Beef and Cabbage with Potatoes and Carrots along with our Cod Dinner Friday Night!
Saturday is Flatbread Nite again!
SATURDAY, MARCH 25TH, 7PM
Wines from Fine Vines
This is our Welcome to Spring Dinner
We are focusing on foods of the Mediterranean paired with excellent wines, as usual.
A frothy, lemony soup made with chicken broth, eggs, rice and lemon
Dr H Riesling-a fruity, lively estate wine from vineyards in Erden, Lösnich, Kinheim and Brauneberg. It is luscious and tart-I think it will be delicious with the soup.
Greek-style Chicken, Kebobs, Herbed Potatoes and Vegetables
Bordeaux-to be announced
Trio of Cheeses with Proscuitto-wrapped Asparagus
2015 Tavel Rosé-Expressive nose of red fruits like fresh strawberry, blackcurrant. Round, powerful and full-bodied, with a beautiful and spicy complexity. A beautiful Tavel with a lot of freshness and fruitiness.
Chateau Haut Sarthes “Haut Montravel” Molleux
The price is $75.00 for all foods and wines but does not include tax and gratuity.
. Let us know if you need adjustments to the menu to accommodate any dietary need. And, dinner is by reservation only, so please give us a call.
I can’t believe it’s already March!
I will be emailing the Get Lit(erary) readers to prepare for March 9th. And, we have a beautiful new Art Wall by Catherine Forster.
I will be at Immanuel Lutheran’s Craft Fair this Friday night to do a wine tasting and sale. Last year’s crafters were so talented and clever, I can’t wait to see this year’s. William, Melissa and Kyra will be carrying on with our Cod Dinners here at LPM, so stop in for dinner then come visit the Fair.
St Patrick’s is on a Friday so I think I will be adding an Irish Stew to the menu for that evening.
This month’s Wine Dinner is Saturday, March 25!
Click the links for more details on the menus, etc.