I made this video in response to a fairly common question. There are those of you who would appreciate a little more advance notification on our specials, and others who would like a set daily lunch special. I keep getting asked for sneak previews, and I always have to respond with, “The only one who knows is Mario.” I’ve always felt it was rather off-putting, but it is the truth! The video was taken at a moment’s notice, and it shows. Mario is very camera shy, and he wasn’t going to set aside a time to be filmed, so this a catch as catch can! Hope this explains his method.
Several customers have recently asked me if we plan to expand. It’s great that our cafe is doing so well, and our reviews are overwhelmingly positive. From an outsider’s perspective, I understand that it would seem to be our next step. Mario and I have decided to not expand, that we’ll keep our operation local, because there’s only one of him and one of me. We want to keep the service at a specific level and the food cooked only one way – my way and Mario’s way. We wouldn’t be able to do that with multiple venues, no matter how well trained the staff; experienced cooks have their own style, and great cashiers and up front people have their own way of handling people. Besides, we’re happy where we are with the employees we have – why expand?
If you’re looking for a last minute idea to jazz up your potatoes this year, we’ve got you covered. This is our family traditional potato dish, and we thought we’d share it with you. Easier than you think it would be, it makes a delicious addition to any dinner!
Potatoes Au Gratin
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
1 1/2 cups shredded Cheddar cheese
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
salt and pepper to taste
Preheat the oven to 400°.
In a buttered 2 quart casserole, layer the potatoes, onions and cheese, while evenly placing small pats of butter in the layers. Reserve a little cheese for topping. In a medium bowl, stir the milk, flour, salt and pepper until smooth, and pour over the potato mixture.
Put into the oven and bake until potatoes are tender, about 35 minutes. Let cool for around 10 minutes and enjoy!
Hey lunatics! We are excited because our Facebook page is nearing 1000 likes. May not sound like a lot to you, but in a town with a population of 1,200 it is a big deal to us. The likes must be on our Facebook only!
I want to thank everyone for coming to our Halloween party despite the rain and rampaging illness! We had a great time and got to see everyone all dressed up. And the contest winner for $100 food credit was Office Stephen Barker – or should I say Lt. Dangle? Congratulations and better luck next time to everyone else. We’re plotting something fun again, you can count on it!
And the winner is….Officer Stephen “Dangle” Barker!
Street style tacos with carnitas as the meat option
I’ve had many customers ask about the “Street Style” tacos and what it means. There’s a little bit of history behind this popular treat, and as with so many American ethnic favorites, it’s theorized it started out as a working man’s lunch. Silver miners working in Mexico in the 18th century called the charges used to excavate the ore, “tacos”. After a period of time, this name carried over to their portable meals; easy to carry, tasty to eat, filling and nutritious.
The taco has gone through many transformations since its humble beginnings and continues to change, such as tacos arabes introduced in Mexico City with the arrival of Lebanese migrants back in the 50s, which was changed a little more by the second generation to become tacos al pastor. (Click on link and read the article!) Here in mainstream America, the “street” style has enjoyed great popularity amongst Mexican food devotees and casual restaurant patrons alike. But where did it come from? Mario tells me that the street vendors in Mexico can not have any dairy on their food because the heat spoils the cheese and makes people sick; so, in order for the vendors to offer their hungry customers a favorite, they simply omitted the cheese. Clever, huh? And now you know.
About 3 months ago, we asked our customers and friends to cast their votes for the Best of the Best here in Colfax, and for the second year running, you’ve all showed your love for our cafe by voting us best in Casual Dining, Catering, Ethnic Food, Lunch AND Restaurant. Well, just like the picture says! LOL!
Our overall philosophy is it’s one thing to have a “business”, it’s another to have a cozy place to eat great food, chat and return to again and again. We like to think we’ve created that cozy place. We love our small community and want to give our best! I mean, isn’t Colfax a great place to live?!
So, thank you, thank you! We look forward to serving you in the coming year!