Another Day in Paradise - Chef John's news from the edge!

http://www.jamesbeard.org/files/2012_JBF_SEMIFINALISTS.pdf

In addition to the nomination we are enjoying very warm weather so who knows if the winter will ever return to Winslow.

I will be finalizing Easter and Mothers Day menus this coming week so you can make your reservations early. We will be serving an a la carte menu each day with respective specials. NO fixed price menu. NO buffet.

Open from 11.30 to 8.00pm each day all day long. No lunch menu will be served on those days. Only the a la carte dinner menu. There will be three brunch items to choose from available 11.30 to 2.00pm.

Bob Carr, the General Manager is settling in and has already met quite a few of you so when next you visit make sure you make yourselves know to him. I am sharing the hosting duties with him for the next few weeks along with Linda who many of you already know.

Kitchen staffing is improving. I will release all the details about that when I post the holiday menus.

I will be at the Home and Garden Show in Flagstaff for three days at noon each day. This will take place in the Dome at NAU and the dates are March 22^nd to the 24^th. So stop by and say hello. I will give a different demo each day followed by samples.

From here on the edge, where it is another day in paradise!

Happy Valentine’s Day to everyone. We are finally experiencing some real weather with the promise of some snow later today. However it has been a very dry winter so far.

Here are a few photos of this week’s special menu that I have been running in celebration of Valentine’s Day.

The Killer Vegetable Plate, with the Romesco cauliflower from McClendon’s looks really nice. There is a photo of the Wild platter, the Sturgeon with Moro Blood oranges and the Lobster Raviolis with Maine Lobster meat and organic asparagus. Click here for full version of our special menus.

I will be publishing the Easter and Mothers Day menus towards the end of this month. These special days will be upon us soon.  

On the 28^th and 29^th of this month I will be at the Shamrock food show in Phoenix to see what they have been able to do with “local food”. They are making an attempt to source more produce in state. This is a good move for all of us. Especially the farmers. For years most of our produce here has been coming from out of state, lots of it from Mexico. Those of us that are Slow Food members have been trying to encourage this kind of buying for years. Well, that’s why it’s called “Slow Food”.

Just another day in paradise, news from the edge!

~  Chef John