Well we just get through one spell of beastly hot and here comes another. Please review the lessons from last week, then join me as we sing, “Summertime, when the livin’ is easy.”  On a much more serious note, Good Eats is now cool no matter the outside temp. It took a couple 100 degree days to get it all together, but we’re there. And in the meantime, while it’s up in the 90’s we’ll continue running the two cold soups, Cucumber with Dill and Watermelon Gazpacho (which now has a following, ha).

Good menu for Date Night tonight, Risotto with Soft Shell Crab, Grilled Minute Steaks, Pork with Cuban BBQ Sauce and just-caught Spanish Mackerel done like in Hawaii, a style called Poke (po-kay), which is a cross between a fruit salsa and a teriyaki sauce.

Specials starting tomorrow will be

Flounder topped with Buttered Backfin Crabmeat

&

Soft Shell Crabs with Lime Butter Sauce

Friday features half-price bottles of wine, Saturday is a grand night to dine, and Sunday we do brunch from 10am – 2pm, then back open for dinner from 5 – 7:30.
We thank you and thank you for your patronage last week when it was so hot and

We hope to see you.

Hi,

Well I could probably make this short and sweet by just announcing that we have fresh blueberry pie available now and call it a day but there is so much more going on. Before leaving the shout-out about the pies, it occurs to me that we have so many people who have joined this mail recently, that an explanation of these pies is in order. We have grown blueberries on our farm for the past 20 years, and during that time have gotten to where we recognize a sweet berry from a not-yet sweet berry. Being able to control the process from growing to harvesting and then to baking and serving has caused these pies to be a summer treat looked forward to by many. We also stock up on vanilla ice cream so if you’d like the whole orgy of summer fruit in pastry, order your piece a la mode.

Tonight is Date Night. Leading the way will be the risotto with soft shell crab, but joining that will be one of the treats of the Chesapeake, Sugartoads.  Once much more commonly found, these puffer fish are a real delicacy,  and we will give them honor with a light breading, then frying them to be served with the sauce from the Pot-stickers. Enjoy.

Starting on Friday, we will feature

Italian Tomato and Bread Soup

Soft Shell Crabs with Lime Butter Sauce.

We have scored big time with a red wine, the Beringer Napa Cabernet Sauvignon. That word Napa in its name says it all, this is good wine and will be available on Fridays when bottles of wine are half-price. White wine lovers remember to look for the La Cana Albarino, absolutely delicious with the Chesapeake seafood.

On the Sunday brunch front, we felt we needed some form of toast with the omelets and the Good Eats Breakfast. We started with toasted English muffins, added honey butter, but it wasn’t until last week, after making fresh strawberry and blueberry preserves that we thought our work was done. Sundays from 10 – 2pm.

And that wraps up the food news for this week, thanks as always for your continued support and

We hope to see you.

And then this was it, he said wistfully, as the enormity of what this season was for Good Eats suddenly and unexpectedly rushed into his heart and brain.

Thank you, thank you, thank you all so much; you are my community and I treasure your support.

We are open tonight and tomorrow, and then Saturday will be our last night of 2010 until New Years Eve.

Our soup tonight will be the big hit of this fall, the

Mo’ Bettah Kale Greens Pot-liquor Soup.

Friday and Saturday we will be offering

Curried White Sweet Potato Soup with Feta and Cilantro.

Our specials this week are:

Broiled Flounder topped with Sauteed Spinach, Country Ham and Oysters

Grilled Tuna with an Orange Dipping Sauce
(another big hit! )

Roast Pork Loin with Apricot Compote and Melted Gouda Cheese

Tonight is Prime Rib Night, Friday features half-priced bottles of wine, and Saturday is last chance night..

All of us at Good Eats thank you again for your support this whole season and

We hope to see you.

Just the important stuff this week. Yes we have blueberry pie, plenty for all again.

Our soup this week is

Tomato and Roast Peppers with Bacon, Parmesan Cheese and Shrimp.

Specials are

Grilled Tuna with Wasabi Butter and Pickled Ginger

&

Broiled Flounder topped with Buttered Backfin Crabmeat

&

Soft Shell Crabs with Lime Butter Sauce.

We will have a couple wine specials, a Verdejo from Spain that we thought would be marvelous with our seafood and a Cabernet Sauvignon from Australia that we really took a shine to.

Tonight is Prime Rib night, Friday features half-price bottles of wine, Saturday we will again accept reservations for groups of 4 or larger, and on Sunday and Monday we will have sandwiches and other light fare available.

Thank you again for your support and

We hope to see you.

Well as expected the blueberry pie was a huge hit. So this week, we’re on the same path; made several pies yesterday, there’s plenty for everyone, come and get it.

The specials we ran last week were also very popular. We think they’ll be just as good when the temperature is under 100 degrees, or even under 90, which is what is forecast for this week-end.

The soup this week is

Corn and Crab Chowder

Specials are

Risotto with Crab on Crab
a soft shell crab with backfin crabmeat, slow-roast tomatoes, grilled corn and fresh mozzarella

&

Soft Shell Crabs with Lime Butter Sauce

We have worked out all the kinks of being able to offer sandwiches in addition to our regular menu, so we are now going to be offering our Casual Cafe menu on Sundays as well as Mondays.  Oh of course Henny Penny will still be available on Sundays. Tonight is Prime Rib night and Friday we offer half-price bottles of wine. Which reminds me that again this week we will be offering the Vinho Verde from Portugal, a light and refreshing wine with a hint of sparkling effervescence as well as the Urban Sauvignon Blanc from Argentina.

Last but I’m guessing not least, we are going to take the next step in evolving our reservation policy, so Saturday this week we will be accepting reservations for groups of 4 or larger. Please do not e-mail with a reservation, it’s not dependable. Call Good Eats at 804-472-4385 if you would like to make a reservation. We’re still beta testing the whole thing, but if we all work together on this, in time it will be applied across our entire schedule.

Thank you for your support and

We hope to see you.