Spring on into New Things

 

Well I finally think spring is upon us here in Wisconsin, although I shouldn't speak so soon I might jinx this gorgeous weather.

Spring often makes us think new beginnings & the start of something fresh! It definitely has been that way here for the last few weeks. We have had so many new changes. We integrated to a point of  sale system for our servers and myself. Huge on saving time & helping to make us more efficient.  

It was a lot of work and we still have some bugs worked out but we are loving it! We have new staff that joined us!! I couldn't be happier! I have a great new Sous Chef, Jesse in the kitchen with me. We have a few new other young people in our kitchen and some additions to the serving staff as well, gearing up for lots of business this summer.

We have been planning new events for the Summer and waiting for permit approvals and we got them! Thanks City of West Bend for supporting a fun new event we are bringing to the public!! We are so excited to bring you all "Dish Downtown"!! Check out our facebook page for more details!

Also stay tuned for new menu items coming your way next week. With my new staff & farmers market starting this weekend we are rocking out some awesome new flavor combinations!!

Jesse, has a lot of experience with homemade pastas and being 75% Sicilian well that says it all right there! So coming up real quick we will be blending his talent with pasta, with my eclectic farm fresh style to offer you some fun and tasty combinations!

We also cant wait to be bringing you a charcutiere board featuring salumi from Underground Meats in Madison. I have absolutely fell in love with these! I'm hoping to find some green Tomatoes this Saturday at market and make a green tomato chutney to accompany these salumi's.

Lemon brined Fried Chicken to make an appearance on our small plates menu paired with House pickles, honey biscuit, and buttermilk herb dressing!

Well I'm not gonna tell you everything coming up next week, you'll have to come in and see what else we have in the works!

As always thanks for supporting the café & local farms! We are so excited for this coming season! 

 



looking back to 1999!!

They say that music sparks your memory. My husband and my lead server literally text me at about the same time today to tell me the Legend died. It's hard to believe. I just don't think there is a lot of talented artist like him out there these days, and despite his own success always helping to further someone else to make there mark in life. I always have been a huge fan of Prince. I don't know why my parents allowed this, but I remember being like 6-7 years old and having a poster of Prince in a bathtub in my play room. So I guess my love for the icon began a long time ago. I have so many memories associated with prince songs. I honestly have been sitting here for the last hour trying to think which song is my favorite, I cant decide I love them all.
Back to 1999, this is the year I decided to make a career out of the only thing I knew how to do. In 1999 I left for Culinary school in Minnesota. I starter school in November, I think, and came back to the WB to do help cook New Years dinner at the restaurant I cooked at before leaving for college. The millennium was upon us and everyone thought the shit was gonna hit the fan. I was 20 years old, hanging with my still best friend Linda, enjoying cocktails, and "1999" blaring through the restaurant! Good times.
Living in Minnesota, Prince was just a natural part of being there. Every kitchen I worked in you would here Prince, Dylan, Phish, and Disney soundtracks. What a combo! We kitchen folk are an eclectic bunch! I worked for some pretty amazing folks up there in the twin cities. At one restaurant I was treated to a Prince concert with one of the owners wives, sitting club level in the excel center. All I have to say is it was "Amazing". I remember getting to drive past Paisley Park and told that's where Prince Lives!! I had a good friend tell me Prince would occasionally open his home up and let fans come in and do small concerts. How awesome! He got to have that expierence once, So jealous.
My year of school in Minnesota, and the years after that I lived and worked there definitely molded me to what I am today. I was lucky to have worked alongside some pretty talented people and have awesome instructors in school. I will never forget those years and people!
Prince "If I was Your Girlfriend", I would be "Delirious", "Kiss" you, wear "Diamonds & Pearls" & "Die For You", but for now "Lets get Crazy", Party like it is "1999" in the "Purple Rain", cause we are all gathered here today, to get through this thing called Life!  Thanks for all the good memories your music sparks and will continue too throughout your fans lives! Thanks Minnesota for all that you had and have to offer a young chef! "Nothing Compares to You"!!

Sneakin a Peak!

Most restaurants, the kitchen is a mysterious place. You wonder, how are they putting all this food out with a packed dining room and in a timely manner? Do you want to pier in and watch closely as the chef and staff puts the finishing touches on your plate. Many restaurants these days have went to open kitchen concepts, which is super cool! I worked in one when I was a culinary student I hated it though. But let me explain myself. We were expected to stand there cook and prep while customers sat at a bar/counter in front of us and we were told not to speak to them even if we were spoken to. Well first off I like to talk, & second I found that totally disrespectful to what my parents taught me, if I'm spoken to, I'm to respond. Needless to say I didn't stay there long it was very akward.

So many customers have always wanted to come in and watch for a night and see what we do in there I always thought it was weird, not that they wanted to see, I just was personally was weired out that someone wanted to sit and watch my every move. I wasn't use to being on display. Well until a few years back I decided to put in a window into the world that was always behind the scene. At first it was so strange, the staff and I were so nervous. I had a new appreciation for animals at the zoo! But like the animals, now years later I don't even think about it being there. Unless the occasional customer knocks on the window and waves, or a child, here and there is held up by their parents with there face pressed upon the glass I remember then it's presences.

I was recently out for dinner this past sunday at one of my favorite restaurants and had the best seat in the house with my son and husband at the end of the bar, but mind you the kitchen is at the opposite end of the bar. One of my culinary idols who is chef and owner of the establishment was cooking that night and like that child with it's nose pressed upon the glass I stared and watched her every move feeling inspired by every toss of the pan she made and remembering I still have so much to learn in this world and so excited to get back into my kitchen! So on your next visit to the café please don't be afraid to come give the window a knock and a wave and let me know you are out there watching and enjoying your evening! I sure did this past Sunday!

A motley Crüe

My crew, well yes we are a Motley Crew!

I say this because they are all so different and diverse but yet we all blend and work together.
Last Saturday I had a couple that dined with us and the woman stated she was "just" a waitress as well. Complimented on our staff despite a few hiccups. The woman in further conversation said she always wanted to be a waitress. I said awesome! She said people think I'm crazy when I say that. I told her I didn't think that was one bit Crazy. There is a ton of money to be made, waiting on strangers. She then said she had done it all, been in the military and a laundry list of jobs. But she loves serving. Those are the kind of people we value in this industry. Those who love what they do. It takes a special person day in and day out to oblige a persons every wish and need in a manner of 2 hours!!
What still bothers me is that she classified herself as "just" a waitress. You can make a great living waitressing, in fact make a career of it. I find nothing shameful in that what so ever. I couldn't waitress. It takes a special person to be able to do wait on people. I value my servers so much, they are incredible at what they do! They are salesman and entertainers!! They have to ensure a memorable experience!
Every person that works at the café is an integral part of the daily workings of the café. I don't care if you are washing dishes, cleaning bathrooms, slinging cocktails, cooking, or waiting on tables. We all need each other to make it all work like a well oiled machine.
My crew besides those that have made a career of working here are all so different and diverse backgrounds. So many different things have brought them to this industry. Or this worked with current life situations, or it is or has been a stepping stone to get them where they want to be.  Some are here cause it works with opposite schedules with spouses and raising a family, some are here part time for extra money for school. Some have degrees in accounting, women's studies, engineering, finance, some are professional "poker players"!  I've had it all people in landscaping, nursing, beauticians, massage therapists, musicians, graphic designers and farmers. I love that it has brought together people from such different backgrounds and it all works! I love my Motley Crew!!

Is Dessert an after thought???

So I ask you, "Is Dessert and after thought for you?" Or are you one that always plans on indulging your sweet tooth?

Well you can bet I'm a planner, I always "plan" on dessert! I was a pastry chef for a period of time in my career. I don't necessarily enjoy making desserts but I can when I need to and I definitely enjoy eating them!  I have also passed on this art to one of my employees and taught her the ways. I think we have a solid core dessert menu. Pictured above is our Chocolate Carmel Tart! It is what it is!!! I myself can only handle 2-3 bites. But I have customers that order whole tarts to take home with them! Thick chocolate crust, thick house made caramel, and rich chocolate ganache finishes it off. You know love was put into this on the first bite!

That being said, My husband I were discussing our recent "date night out" meal last night. Everything was great at this establishment, But I asked my husband what he thought of dessert? He said ok, and then asked me. I said we only get out once a month for dinner else ware and I look forward to going all out cause it is our night to be served, enjoy, and be baby free! But dessert at a few of the most recent places have been a little disappointing. Not that they are bad, just that there was so much effort put into the amazing savory food and then we get the final course of our experience and it has been a little bit of a  let down, like dessert was just an after thought. Like these places know they have to offer it but it isn't executed to the extent of the savory dishes. My husband commented that dessert is the last thing to leave a taste in our mouth about the experience, I was like exactly!! It's like when I tell my bartenders to make sure to say goodbye to our guests, as the diners pass by to exit. The customer service and food presentation and taste shouldn't be over till those guest exit the building!!  

With this all being said it has inspired me to add a feature dessert weekly just to step it up another notch! Get your sweet tooth ready folks!!

The Next Generation & the "Teach" leading them in the Right Direction!!

I had the pleasure of talking to this class at our local High school this past Monday!!

Go West Bend West!! Sorry East students, but West is my alma mater almost 20 years ago! 

Yeek, so many moons ago.

So, I never took any of the "foods" classes, that's what they were called back then, when I graced the halls of WBW. Maybe I should have, would have been an easy A since I had been working in restaurants since I was 14. That just shows I wasn't the sharpest tool in the shed back then! Well I didn't really care about much in high school like most teenagers then, and today. Well, I thought, until this crew on Monday. My thoughts were a bit renewed after I spent all but an hour with these 14 students and their teacher. I went in to this "culinary class" to speak to them about sustainability. I always digress when speaking. My dad told me to make sure I had an outline before I went. I didn't. That's like telling me to use a recipe for something other than baking, Ha, doesn't happen. I don't follow directions well!

 

These kids on the other hand listened to what I had to say. Asked great questions. Interacted with each other with mutual respect for everyone in the room. I have to say it couldn't have been a better group of kids!! (sorry guys I call anyone younger than me kids. Some of my employees that have grown up at the café and are now in their 20's are still called "my Kids")

 

The teacher for this class I have grown a friendship with over the last 8 years. She taught some of the "kids" that still work for me today, and my nephew. She does an amazing job. It surely shined through on Monday to me!

 

During the Q&A of the hour she asked me what was the hardest thing I had to overcome in running the restaurant. It was crazy I didn't even have to think about it. Years ago I would have said dealing with horrible landlords and my restaurant flooding every time it rained, or the electricity being shut off cause the landlords didn't pay the bill. (I got that on my own meter after that) Or I could have said hoping enough people came in the door everyday just to pay the bills. But I didn't say any of that. I said, "myself".  I have spent the last 2 years retraining my brain to think totally different. I will make this place profitable and successful. I hope that message carried over to these 14 students. I never thought that this hour long chat would end with me hoping I got the message across that, 

You create what you believe you can do & Think Bigger than you think is possible!

(See dad I did pretty well without an outline!)

Thanks to Sally Heuer and the students of 5th period Culinary Arts.

P.S. I scored a new employee from the class too!! Bonus!! 

 

Do you Have a Mug yet??

Do you have one of these fab mugs??
Did you drink yourself to needing a sober ride home cause you thought you could do it in one night? (which we do not promote here at the café) Did you causally meander your way through our handpicked brews to obtain your prestigue? Did you finally get to the finish line after misplacing your card 2 or 3 times? Did you try and talk your way out of not drinking the brews you thought you didn't like?  Did you drink your way through the list twice just to get yourself 2 mugs so one could always be chilled for you? If you did any of the above you are a part of our Society!
Our Mug Club/Microbrew Society was born, if I remember correctly about a year after the Café opened. Our bartender, Mikey suggested the idea. Others in the area had done similar things. I said sure lets try it out, and so it began.
I have so many fond memories of the characters that match to these mugs. People finishing and trying to figure out what name to embellish there trophy with. Some down right ridiculous I think to make the barkeeps embarrassed when having to retrieve the mug. Only the joke was well played on these bold guests as they have to ask for their mug by what they enscripted it with! Like "Meat Sweats", "Stu Pidaso", & "The Fuzz"!!
Want to join the wall of fame?
 A few simple guidelines, drink your way through 22 of our brews (we have more than 22 brews on our list folks), Dub your mug, and then all your brews anytime are half off!!! (some restrictions apply on limited or specialty brews)
So its easy folks to secure your spot in our society!
Honestly Folks where can you get a better deal on tasting an ever changing list of microbrews?
We used to stick to only the Midwest suds as it fit with our local theme, but after a bit of arm twisting from Mikey once again, we have branched out further to have a larger brew portfolio to span our great brewers all over the country!
We try to keep some of the house favorites on our list and rotate the rest! Tappers are changing almost weekly. Bottled selection every few weeks.
We try to feature limited releases when we can get them. Café/Underground is keeping it fun and interesting! Isnt that what drinking is about?
We have over 150 members now!
Are you one??
Share this on facebook in the next 48hours with your Mug Club Name if you read this post and receive 1 brew on me the next time you are in!
Cheers All!

This is the Year, 2016!!!

Well 2016 is already off at a galloping pace for us here at the café!!
This is it this is my year!!! I feel it, all good and great things coming our way! I read a recent post from a friend that went, "To be happy , it's important to be excited about the future!!" This came from the mouth of a dear friend, mentor, and successful business owner! This man has taught me so much about how to change my train of thought in the last few years, and thank god our paths crossed. I often wonder if he really knows the impact he has had on me??
Well I'm excited about mine and the cafe's future.
I think a lot of restaurateurs/chefs think in the moment. That was totally me for years. I have learned I have to plan out further in advance to make what I want to happen, happen. I also have to believe I'm gonna make it happen. This shit isn't just gonna fall in my lap, and of course I have to be excited about it!!
Well I want to stay in this game and be a success and that's what we are doing.
Never before in 8 years of running this joint have I had my year planned out in the second week of the year. Events planned, details done, and working on game plans for future marketing and gaining revenue!!
I'm excited about the food we are gonna put out! I have hunger right now for breaking animals down and getting creative. I just came up with a killer, and I mean Killer Chorizo recipe!! Holy balls it is spot on, sorry I'm tooting my own horn but I have to on this one!! Myself and a fellow farmer have been having deep conversations on butchery, charcuteire, sausage making, and more. This is something 2 years ago I wanted to get elbows deep in, well having a child put my creativity on a small hiatus. But I'm back and ready to get funky!!
I will always have a sweet love for my veggies and fruits, those will always be well played in menu planning.
We have some cool publicity things coming up, we filmed with Around the Corner this summer and will be featured on pbs this coming February!! That filming was so super fun! The host, John is hilarious and made it so easy to be on camera. So Tune in February 11th, we will also have an airing party if you want to come down and watch with us.
 Lori, from OnMilwaukee.com did a beautiful article on the café at the close of 2015, and just included the cafe in another small article coming out this weekend I believe. Even the smallest mention in an article written by someone like her is such an honor and helps to boost business and get the word out.
We are going to start bringing some live music back occasionally as well. Stay tuned in for details on that. First live music night coming your way January 29th.
We will of course have all of our favorite Café events like always, and are planning a canning class in July this year. So many people have been saying they are so scared to can. Not Scary at all.
Well that's all for now folks. More blog posts should be on a regular basis again. Just didn't have time as the Holidays were crazy around here.
Much love to you all and see you soon