January 9, 2024

Hi folks:

So…it’s Thursday, which is going in the right direction! At least it’s not Friday. I’m trying folks. Who knows, maybe next week it will be Monday or Tuesday. Let us pray.

Thanks for being part of this newsletter. Leigh Anne and I have arrived in Asheville safely. I must say, we have already enjoyed some delightful foods. We are staying with friends and relaxing. Around the end of the year, we went to the new bookstore, Parentheses. It was our first time in this bookstore, and we were very impressed. The selections and genres were great. We, of course, gravitated towards the cookbooks and found a couple that really inspired us! If you enjoy books (the kind with actual pages), you owe it to yourself to check this place out. Make sure to meet Amanda (the owner) because you will feel like you just met an old friend.

We have really decided to up our game in 2024, hence the menu for next week. We are being very studious about decisions for the following week. Taking seriously our commitment to enjoying different cuisines involves some study, thought, sourcing of ingredients, and making sure we can deliver a great product quickly, and affordably. So, we are thinking, even while on vacation. We are planning to try to keep our newsletter people updated two weeks in advance with our menus. Everyone else can enjoy the surprise of what we will be serving the week we serve it.

People ask (no, really, they do ask), “Where do you get all your ideas?” We get inspired from a lot of places: great cookbooks, television cooking shows, recipes from parents or friends, various Facebook groups, going out to eat, eating at a friend’s house, looking up recipes online, or even staring into the pantry and asking, “What can I make with what I have?” As we were driving down to Asheville, we looked online to see what food trucks may be in the area that could be interesting to try. Of course, there were a smattering of taco and BBQ trucks. But, one that caught my eye that I am hoping to see while we are here is a “Japanese Street Food” truck. WHAT?? I have no idea what that could entail, which makes me have to try it! I will let you know the results.

Let me switch gears here for just a moment. How many of you know that we cater? I am sure most of you do. But, for those who may not know, we can handle many types of catering. We have catered weddings, birthday parties, corporate events, tailgating and more. If you, your company, your church, your nonprofit organization is having an event and want/need food, feel free to reach out! We love catering and obviously can put out a variety of food. We work best (at this point) with a buffet style function. We are building to be able to handle more sit-down-plated-dinners. But, I would prefer not to commit to those, yet. So, if you have a date, give us a call. If we have that date free, let’s talk about what you would like to have.

Here's a “culinary tidbit” for you. When you have eaten at a finer restaurant, you may have seen something on the menu that listed an ingredient on a dish as an “aioli.” That sounds so official. I sounds refined, French even. This must have taken hours to prepare and years to master. Well, no. What the author of that menu is saying is that it is a sauce with a mayonnaise base. Period. So, that amazing sounding ‘Lemon Pepper Aioli’ is nothing to fear. If you like Lemon Pepper seasoning, and if you like mayonnaise, it was put together with you in mind. Aioli’s are a great way to add a certain flavor to a dish while using the creaminess of the mayonnaise to add a richness. It may be used instead of mayonnaise on a sandwich, or drizzled on a dish to add a punch of flavor. Next time you make a grilled chicken sandwich, put a little Lemon Pepper Aioli on it instead of plain mayonnaise. Then, brag about it to your friends and family. They’ll be calling you “Chef” in no time.

Let me tell you about one development in our schedule. On Saturday, January 27th, I am planning (at this point) to open for breakfast in our regular location. However, around 11:00 we will be hooking up to my truck and moving to Brothers Craft Brewing. We will be set up there from 12-7. “Why Johnnymac? Why would you move that day?” I am glad you asked. Brothers Craft Brewing has teamed up with Pure Shenandoah to produce a product called Hydrate. The tap room opens at noon. So, we will be there providing lunch. Pure Shenandoah will join the festivities around 5:00. So, around 7:00 (or later if we are selling well) we might pack up a long day and go home.

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!

And then….

January 24-27

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 Black and Bleu Sandwich $8

Fried Egg, Steak, Bleu Cheese

Hash Browns $1

Omelet Tortilla Wrap $8

Seasoned Egg, Spinach, Tomato Chutney, Cheddar Cheese

Pancakes $5

Lunch 11:00-3:00

Smoked Chicken Wings $8

Got a smoker…why not? Served with siracha aioli.

Bacon Cheeseburger Soup $8

Found a great recipe in an Amish cookbook.

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 using beer from the Friendly Fermenter

Caprese English Muffin $10

A classic combination of tomato, mozzarella, and basil put on an English Muffin as a great handheld! Served with potato ribbons.

Spinach and Cheese Ravioli $12

We are having fun making pasta by hand and realizing the endless possibilities this canvas provides.

Served with a sherry cream sauce and a piece of garlic bread.

Cheesecake Cookie Cups $5

Cheesecake flavored with Grand Marnier in individual cookie cups! Brilliant!

We hope this New Year is treating everyone well. And, we look forward to seeing each of you soon.

Thank you!