January 5, 2024

Welcome one and all to the first “Ott News!”

I know, I know…it’s Friday. We will try to get this weekly bit out to you at the beginning of the week so that you may know our menu, calendar, events, culinary tidbits, etc. for the week. This has already been a learning experience for me. I had to learn how to create an email group on Outlook. Then, thanks to the requests, I had to figure out how to “add” people to said group. I am old enough to know how to cook, and I remember changing the time on my VCR. The ever-evolving computers, however, are still a challenge. That said…

We appreciate that so many of you would like to know what is happening at Ott Street Eats!

I feel sure you may have seen what we are serving this week. But, if not, here it is!

January 3-6

Breakfast 7:30-11:00

Kitten Head Biscuit Menu (Kitties)

Plain Biscuit with butter and/or jelly $3

Raspberry, Blackberry or Apple Butter & Sharp Cheddar Cheese

Cat Head Biscuit Sandwich $8

Scrambled Egg, Prosciutto, Brie, Tomato Chutney

Hash Browns $1

Omelet Tortilla Wrap $8

Seasoned Egg, Tamarind Chutney, White Mushrooms, Black Olives, Chives

Homemade Chocolate Granola Bars $4

Lunch 11:00-3:00

Chicken & Wild Mushroom Spring Rolls $8

Lightly fried

Black Eyed Pea, Legume and Grain Soup $8

Ham & Greens, JohnnyMac’s Corn Bread

Fried Potato Ribbons $5

Choice of Ketchup, Mayo, Chipotle Honey Mustard or Malt Vinegar

Soft Pretzels $5

With New Beer Mustard Dipping Sauce

Battered Shrimp and Calamari Po'boy $14

Potato Ribbons

Handmade Spaghetti $14

With Pesto Meatballs and Seared Tomatoes

Lemon Curd Tassies with Berries $5

Today is January 5th, which is the First Friday of January. The Arts Council of the Valley (with whom we are proud to be associated) has a great program all around the area featuring artists and speakers every first Friday of the month from 5-7 pm. If you are now aware of the program or where to see art in the area, please check them out at www.valleyarts.org. We try to contribute culinary art each month, both at the Arts Council (311 South Main Street) and at our food truck. This month, we will have King Cake at both locations.

NEXT WEEK WE WILL BE GONE! As you may be aware, we opened this food truck in April 2023. Of course, there were several months of preparation and work to be done before that could happen. We haven’t really taken any time for us for a long time. So, next week we will be in Asheville, North Carolina visiting great friends. Leigh Anne lived there years ago. And, that is where she learned to quilt. She has many quilting buddies there and they try to get together at least once a year.

So, because you subscribe to this newsletter, we will give you a sneak peek at the menu for the following week!

January 17-20

Breakfast 7:30-11:00

Kitten Head Biscuit Menu (Kitties)

Plain Biscuit with butter and/or jelly $3

Raspberry, Blackberry or Apple Butter & Sharp Cheddar Cheese

Cat Head Biscuit Sandwich $8

Fried Egg, Homemade Sausage, Apple Butter & Boursin

Hash Browns $1

Omelet Tortilla Wrap $8

Seasoned Egg, Arugula & Walnut Pesto,

Roasted Tomatoes, Lemon Goat Cheese, Zatar

Homemade Cranberry Walnut Granola Bars $4

Lunch 11:00-3:00

Rosti* Cakes with Whipped Seasoned Ricotta $8

Chive & Garlic *(Crispy Hashbrowns), Black Forest Ham

Greek Chicken & Saffron Rice Soup $8

Lemon, Garlic, Egg, Spinach

Fried Potato Ribbons w/ Sauce $5

Choice of Ketchup, Mayo, Chipotle Honey Mustard or Malt Vinegar

Soft Pretzels $5

With New Beer Mustard Dipping Sauce

Broiled Smoky Mahi Mahi Sandwich $14

Avocado, Lemon Pepper Aioli, Cheese Polenta Cake

Homemade Pappardelle with Wild Mushroom $12

Cream Sauce and Chestnut

Triple Chocolate Bomb $5

Chocolate Cake, Cookie, Sauce!

My wife has often said, “There are those who live to eat, and those who eat to live.” Obviously, we are the former. Some people are passionate about the law, some about gardening, some about history and just about any other topic one can consider. And through that wonderful diversity, we are strong. We love food. As with any passion, we love learning, and applying what has been learned. We love the fact that there are so many cuisines wrapped around so many ingredients from so many different places on this planet. Thanks to high-speed transportation and technologies, many ingredients and techniques that we had never heard of before are now available to us, making the world both smaller and more interesting. It hasn’t been that long since sushi was introduced to America, and how many of us grew up with hummus?

As a chef, I am often asked what my favorite recipe is to make. Most home cooks (and even a few chefs) live by the written word of recipes. I understand it, though it makes me a little sad sometimes. I want to encourage you to cook and explore flavors. Start with a recipe. Then, realize the techniques that are being taught to you through that recipe. Learn what it is to sauté, to braise, to fry, to bake, etc. Being a chef isn’t about memorizing recipes, it’s about mastering techniques. Once you understand how to braise a pork shoulder for pulled pork, you now own that. You can infuse your own flavors into those using stocks, beer, fruit juice, a variety of seasonings that YOU prefer. So, start with a recipe, but with the purpose of learning a technique. With the techniques and knowledge of YOUR favorite flavors, you will soon Live To Eat, rather than eat to live.

Thanks for reading, and we look forward to seeing you soon!

Chef Johnnymac

Chef Leigh Anne

Ott Street Eats