Not much to chat about this week so we’ll just go right into our soup and specials. As asparagus season comes to a close, we will perform a public service for those of you who were not able to make it in last month when we featured

Cream of Curried Roast Asparagus Soup,

last chance for a year. I think also last chance for

Salmon Oscar.

This spring season has made obtaining high quality soft shells and flounder a bit spotty, but when available we will also be serving

Flounder topped with Buttered Backfin Crabmeat

Soft Shell Crabs with Lime Butter Sauce.

Thursday is still Prime Rib Night, Friday features half-price bottles of wine and

We hope to see you.

Well three short weeks into the season and the two biggest hits are the local greens salad with lemon vinaigrette and discovering that the Paraiso Pinot Noir is half price on Fridays. Or ha, is it that there’s this old man working in the kitchen every night? You decide. Anyways we’re moving on to week 4.

Mothers Day is Sunday. We’ll honor all week with

Corn and Crab Chowder

Soft-shell Crabs (if available)

Thursday is Prime Rib Night, Friday features half-price bottles of wine, Saturday is a perfect night to duck under the Mothers Day brunch madness, and Sunday we open at 5:00pm for dinner.

Thank you again for your strong support and

We hope to see you.

Well as you might have noticed, we started out the season sending the “This week at Good Eats” on Tuesdays instead of Thursdays as always before. But in keeping with our common-sensible and healthy policy of seasonal soups and specials, looking ahead at the weather had us puzzled; mid to high 80’s have a tough time jibing with the cool spring crops that are actually available to us at present. The specials’ no problem, love the

Salmon Oscar

&

Flounder topped with Buttered Backfin Crabmeat

&

Soft shell Crabs with Lime Butter Sauce.

But what soup? Too hot for the cool spring soups. Not hot enough for a chilled soup. Did curried asparagus.

Hmmm, hmmm, and Monday turned into Tuesday, and then Tuesday was running out, and still hmmm, a portrait of chef angst. And then late last night, paging through this beautiful English book of soups (put together by Debra Mayhew for you souper cookers) looking for inspiration, a page that had been tucked into the book was in the way, and in glancing to see why it was there, discovered a forwarded email recipe from friends to friends to me. So this week, we can thank Julie and Tom and Patricia for bringing us

Callaloo

a Caribbean soup featuring greens and asparagus, herbs, coconut milk and crabmeat, methinks perfect for this week.

Thursday is Prime Rib Night (want you ribbers to know we’re doing our part, 9 spots this week on the local radio announcing Prime Rib Night during the month of May), and Friday features half-price bottles of wine off our very good list.

Thank you always for your support and

We hope to see you.

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.