Good morning, Feastling friends.
We’ve arrived at the end of another stretch of weekly summertime request menus at last. I can’t say I’m not grateful for the end of weekly mad scrambles to put together dishes in time for service each Thursday, but I must admit that even I will be sorry to watch the parade of dishes from the past seventeen-plus years come to an end. I know we didn’t get to every last request this summer, and my apologies to the two of you who wanted us to put the Pavlova back on the menu- we had every intention of doing it, but with the humidity what it is, the meringues would have been tragic, weeping messes, so instead we’ve brought back the banana crumble for a reprise, partly because we only realized the Pavolovas wouldn’t work at the eleventh hour, and we knew we had the ingredients on hand to bring back the crumble; and partly because there were so many of you who asked for the banana crumble, many of whom missed it in the week we offered it. Gigante beans are back this week as well,
as is the autumn vegetable salad, that salmon with the pickled grapes and cashews, and for those of you who can convince yourselves that this cloud cover is reason enough to eat comfort food, there are short ribs with port wine, shallots and bacon. If that’s not enough detail for you, the menu is here.
There are two other things you should know as well- the first is that by now most of you know where I stand on how important public radio is to me personally, so yet again (I know, how many fund drives do they have to have? I won’t get too political here, but I’d have to get up early a lot less if government funding helped Arizona Public Media out a little more) I’ll be chattering away in the basement studio in the Modern Languages building tomorrow morning. I’ll bring gift certificates with me, so if you’re an AZPM supporter- or even if you’re not- a call during my hour, from 7:00 to 8:00 am will get you entered into a drawing to win one of them.
And last but hardly least, Kevin will be ready at 2:00 this Saturday, September 1, ready to taste Zinfandel with you and extol the merits of four of them in particular. It’s only ten buck, plus tax and tip, so if you’re interested, give us a call at 326-9363 and we’ll hang onto a spot for you.
Here’s hoping for a happy and relaxing Labor Day weekend for you, and that you spend some small (or large) part of it with us here at Feast.
Love,
Your Feast Friends