Thu, Jan 21
We're back...
Kelly and I had such a great time on our Winter Break but we are glad to be back. It's amazing how much we really did miss this. We used our time off to work on the things that always seem to slip through the cracks. Now we truly feel ready to begin a brand new year. Over the break, we enjoyed eating out as much as possible. We consider it research and vital to our creativity. It shows, we think, in our menu choices for our new Winter menu. We were able to use the season's best produce from brussels sprouts to cauliflower and even round up some local bison producers for our bison burger. The Roasted Beet and Goat Cheese Salad has long been a favorite treat of mine so I was excited to get to include it this go round and Kelly turned his fabulous Parmesan Crusted Chicken into a wonderful, fresh romaine salad. We can't wait for you all to come in and try it and let us know what you think of the new menu. Besides a lot of menu planning, Kelly worked very hard on the pizza oven. Due to several days of freezing temperatures and snow (yes I said snow!), Kelly was only able to get the base completed. The good news is that we are all set to build the countertop and the actual oven as soon as we get the chance. We know you all are just as excited as we are to have the oven up and running. We can't wait for the yummy pizza!
