Hi,

And then this was it, the last week of our 2011 season.

My job this week, after I thank all of you for such strong support throughout this season, is to buy food and plan in such a way that our menu and specials stay at that Good Eats quality level for every guest this week, but come Sunday after brunch not much food should still be around. There is one casualty from this planning; we will NOT be offering a special Date Night menu tonight, only our regular dinner menu.

Soups and specials this week will be in a more fluid format than usual, meaning basically that I don’t know right now on what nights the couple of soups and the 5 or 6 specials I have coming up this week are going to be served. But that doesn’t impact your dining experience in any way, only the format of this mail. I do know tonight (Thursday) though, we’ll have the

Mo’ Bettah Kale Greens Pot Liquor Soup

&

Flounder topped with Buttered Backfin Crabmeat

&

Salmon Oscar with Sauteed Spinach and Oysters

&

Grilled Pork Loin with Apricot Compote and Melted Gouda.

And then we’ll see. A risotto is coming also.

Friday night features half-price bottles of wine, Saturday night you can wave at me in the kitchen cause Gene’s away at a wedding and I get to close out my year in my old saute position (which I have been looking ahead to for the past month, can’t wait) and then Sunday brunch 10 – 2 is it, and 2011 is over for Good Eats Cafe.

Thanks again for your support through this whole season and

We hope to see you.

Hi,

And then there were 2 weeks left in the 2011 season; our last day this year is the Sunday brunch on Nov. 20.

If you were thinking of coming tonight for Date Night you would find a Greek salad and a kale greens soup among your appetizer choices. Entree-wise you would find pasta done like a gumbo with a red creole sauce, tuna with wasabi, chicken scampi and a risotto with grilled pork.

This week we will again feature the

Mo’ Bettah Kale Greens Pot Liquor Soup.

Specials will be

Grilled Tuna with Orange Dipping Sauce

Risotto with Grilled Pork, Caramelized Onions and Portabella Mushroom Sauce.

A final note – lot’s of new wines on the list – we’s goin’ out with a bang. Your support last week was most amazing, thank you, and

We hope to see you.

November 3rd, huh?   And then there were three weeks left in our 2011 season. But wait, there is some good news in all of this. We have been announcing that our last day was the Saturday before Thanksgiving, Nov 19. But in light of how brunch has become such a success, our last day will now be Sunday, Nov 20. Still three weeks left but finishing up on the Sunday before Thanksgiving. Thank you for your support.

Last weeks Date Night menu was so well received we will be doing most of a repeat tonight, but the soup will be that good curried cream of sweet potato.

For Friday and Saturday we will be honoring a request and serving the

Mo’ Bettah Kale Greens Pot Liquor Soup.

Specials will be

Flounder topped with Buttered Backfin Crabmeat

Tuna with Wasabi Butter and Pickled Ginger.

For those of you who will be attending the Westmoreland Players performance of “The Man Who Came to Dinner” on Sunday, if you’d like to catch the brunch before hand make your reservations for 1:30 or 1:45, your choice.

Thank you all again for such strong support all through this season and

We hope to see you.

Hi,

Sorry, we’re back to short and sweet on the food news; suddenly I find lots to do getting the food ready for tonight.

It is a very nice Date Night menu and includes tenderloin  tips over rice with portabella mushroom sauce.

The soup for Friday and Saturday will be a

Cream of Curried Sweet Potato with Cilantro and Feta.

Specials will be

Flounder topped with Buttered Backfin Crabmeat

Pork Loin with Slow-roast Tomatoes and Cuban BBQ Sauce.

Thursday is Date Night, 2 for $35 including a bottle of wine, Friday features half-price bottles of wine, Saturday is an excellent evening to dine and on Sunday from 10am – 2pm we will be serving brunch.

Thanks always for your support and

We hope to see you.

Hi,

Well the much earlier onset of darkness each evening has me recognizing that this 2011 season is drawing to a close, in fact Saturday, Nov. 19th will be our last night this year. So at the same time that the increasing chill at night is making me the cook think of braises and other warming foods, me the human is already warm from reflecting on the many conversations about food and wines I have had with so many of you throughout this year. Among other values, I just learn so much about food, recipes and trends from all of you. Thanks, you keep me current and on my toes. And as we start to wind on down now, if you have requests for favorite dishes that you would like a chance to eat again, send them along and we’ll do our best.

Tonight, like every Thursday, is Date Night. You will find buffalo-style catfish fingers and a salmon chowder with dill in the appetizer choices. Entrees available are tuna with lemon aioli, chicken and shrimp scampi, pork with caramelized onions, portabellas and blue cheese and a pasta with pancetta and sauteed spinach in creamy vodka sauce. Such a deal, 2 for $35 including a bottle of wine.

Starting Friday the soup will progress to become a

Seafood Chowder with Dill.

Specials will be

Flounder topped with Buttered Backfin Crabmeat

& then more elaborate preparations of the

Grilled Pork Loin with Caramelized Onions, Portabellas and Blue Cheese

Orrechiette with Pancetta, Sauteed Spinach and Shrimp in Vodka Sauce.

Friday nights feature half-price bottles of wine from our excellent lists, Saturday continues to be a wonderful evening to dine, and Sunday brunch happens from 10am – 2pm.

Thank you again for your continued strong support throughout this entire long year and

We hope to see you.