Kaffeinated Konfusion

Posted By kaffeenjunkie on July 5, 2010

A farmer that gets it!
We recently ran into Matt and Melissa of Simply Meats out of Schoolcraft.
They get it! And the products are well, simply outstanding! Their prices are more than fair.
Everything you would expect from a farmer that takes pride in his livestock and cares about what he feeds his family as well as others.

So far most of the local farmers we have talked with cannot supply us with the items we need to run our restaurant. Maybe we are looking in all the wrong places.

Now don’t get me wrong here, we have been buying local for a long, long time.(before it was cool.)
We used to be regulars at the Bank street market 15 years ago until it became over run with posers, flowers and hemp handicrafts. (Remember the guy who used to sell bananas? Yeah a perfect poser.)

We do buy small amounts of  of different things and feature them as specials as the season progresses. We have been buying from Schultz’s Fruitridge Farms for close to 10 years, darn near everything they grow has seen our plates. Mainly because he was the only farmer who cared enough to be inspected and approved by the Dept of Ag so that we could buy from him as an approved source.

Until last year, as a restaurant, we couldn’t legally buy from road sidestands. We could only buy from  approved sources.  Now we are free to go out and decide what an “approved source” is. At least as far as vegetables are concerned.

If you know of any farms who might be able to supply us, tell them to get in contact with us. We aren’t interested in a CSA we need a little more than a grocery bag with a head of broccoli and a few ears of corn in it.

Category: Keith's Postings | Comments Off
Tags: food, Full City Cafe, Kalamazoo, local products, restaurant

Posted By kaffeenjunkie on June 11, 2010

My friends at Schult’z Fruitridge Farms saved the very last lug of asparagus for us! Spring is over and summer has commenced.
We are looking forward to summers bounty of cherries, peaches, blueberries, raspberries and all other manner of fresh fruits and vegetables.

You can look forward to us incorporating lots of fresh local fruits and veggies well into the fall.

Category: Keith's Postings | Comments Off
Tags: food, fresh food, Full City Cafe, Kalamazoo, local products, restaurant

Posted By kaffeenjunkie on May 28, 2010

This weekend we are catering a graduation party.
We have catered a many, many graduations over the years but this one is kind of special.  Not that the food will be different, it is the standard sandwich board fare.
The location is the same as so many others, the parents backyard.

What makes this special, Alex is class valedictorian. That is very special indeed.
Even more special is we have watched her grow up through the years. We both remember Alex’s mom lifting her up so that she could watch us make her mom’s coffee. She couldn’t even see over the counter and her younger sister wasn’t even born yet when mom started coming in. 

Now she is grown, graduating, and requesting us to for her graduation party.
We are honored, humbled and proud.

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Tags: Full City Cafe, graduation, guests, Kalamazoo, restaurant

Posted By kaffeenjunkie on May 22, 2010

Light, crispy and oh so good!!

One little fish would cause such a stir.

The last ten days we have offered fresh yellow perch. We went through 150 pounds and could have gone through more. Friday we went through 40 pounds! I had to find out why.

Lisa and I seldom sit down and eat in our own restaurant. We find it rather difficult to just sit there and not want to get up and help out a guest, or point our to a staff member something that needs attention. It is a curse, trust me.

We planned to work in case of another busy night. The staff had everything undercontrol so we decided to eat dinner. Specifically I wanted to try the perch. 
I can’t imagine fried anything would be very good after a 20 miute ride home sowe opted to eat in.

I may be a bit biased so forgive me. The perch dinner was incredible!  A lightly seasoned cornmeal crust ensconsed tender, moist  perch with crispy perfection. Neither too think or thin it added to the overall flavor. It didn’t dominate and served to keep the perch firm enough to dip into the tartar sauce without breaking. The house made chips were perfectly seasoned and crisp. The cole slaw was tangy, slightly acidic cut through the the mayo in the tartar sauce to balance the meal perfectly. It was so good I didn’t pay much attention to what was going on, I just enjoyed my meal.

We often taste components of a meal or featured item but we don’t often enjoy as a complete meal. Now I know what the fuss was about. Next year 200 pounds!!

Category: Keith's Postings | Comments Off
Tags: fresh perch, Full City Cafe, restaurant

Posted By kaffeenjunkie on March 17, 2010

Whomever said that has obviously never been to our restaurant on a Sunday morning!
Lots of families enjoying some time together, laughing, talking and interacting.

The family meal around the kitchen table may be a thing of the past but families are still gathering at the table, its just not the same table your parents and grandparents ate at.

Come on in on a Sunday morning and observe for yourself. Just be prepared to wait for a few minutes!

Category: Keith's Postings | Comments Off
Tags: family, Full City Cafe, Kalamazoo, restaurant

Posted By kaffeenjunkie on February 26, 2010

Yesterday, my staff sent a quickly made get well soon card home with a guest who’s mom wasnt feeling well.
It was simple, wasn’t anything pretty and it was hastily passed around for all who were working to sign.

He stopped to pick up dinner (they always dine in)
He went home with an extra cup of soup and an extra dose of love.

Some times I think my Staff gets it and other times they prove beyond doubt that they get it.

Kristina, you rock girl!

Category: Keith's Postings | Comments Off
Tags: Full City Cafe, Kalamazoo, restaurant, service

Posted By kaffeenjunkie on January 30, 2010

Its been a few days since Joe left.
He had been in our kitchen for about 30 days shy of four years.
Now it is his time to move on.  He will be embarking on a journey of two years at Le Cordon Bleu in Orlando Flthat will open new doors for him.

A big part of me is selfish, I don’t want him to leave.
He is trained.
He does a good job.
He knows what I expect.
He has been a leader on our day shift.
He has improved his skills since entering our doors.
Most days working together are a heck of a lot of fun.
It is hard to left go of that.

The other part of me is like a proud parents that wants to see him grow and become the person he wants to be. We are not a huge company, more like family. We have shared a part of Joe’s life.
In order to do that, he needs to move on. But still, like the parent, I don’t want him to see him leave the nest.

The rest of me is like a scared kid facing the unknown.
Finding someone to fit in on our team is not easy. The task of interviewing, checking references, and training is, as every business owner knows, demanding, time consuming, costly and angst ridden. Will they work out? Will they play well with established employees? Will our established employees welcome him our her to the team?
There is always the chance that it won’t work out and in few weeks I will have to start the process all over. Often it takes trying two or three people to fit in. 

In the restaurant business people come and go all the time. There are many who’s name I can’t even remember.
Then there are those who make an impression, help us improve, teach us a lesson, help us to grow. Joe is one of those people. 

 Best of Luck to you friend. Hope you find your dreams.

Category: Keith's Postings | Comments Off
Tags: employees, Full City Cafe, Kalamazoo, restaurant

Posted By kaffeenjunkie on December 12, 2009

 I have been asked on more than one occasion how do you do that?!!
I thought a blog post would be perfect.

 The menu and portion sizes were finally decided back in August. Then everything item we offer is written into a recipe.
The cost of each item in the recipe is figured out. This way we know how much each item will cost us to prepare. Then comes the marketing. Posters, table tents, emails and order forms are all created and these are done by the end of September.   

 When November arrives the first thing you have to do is get very organized.

A load of turkeys ready for the oven

All orders get plugged into a spread sheet with formulas so that we will know how much food to prepare. We get involved with our suppliers to keep them up to date as things progress. Fresh turkeys can get real scarce around Thanksgiving!  

We also require additional refrigeration. This year we were blessed enough to get a big refrigeration truck was parked outside the restaurant for a few days. Our thanks go to Matt Dykesterhouse, his boss Dave Biondo, and everyone else from Gordon Food Service, right down to the driver who dropped the truck. We would not have been able to this without the truck and their help.

 Everything is written into a plan of action when it is time to start cooking. We need to coordinate oven space, counter space and prep time for each item. This is like a well choreographed dance that lasts for a couple days. Remember we also have to serve people who come into the restaurants.

Awesome Pies

All the food is packaged, labeled and staged in the refrigeration truck as it is produced.

 

Getting ready to fill orders

We also get to enjoy time with our families and I only had one more turkey to carve up.
I think I have it down now!

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Tags: Full City Cafe, Kalamazoo, Portage, restaurant, Thanksgiving

Posted By kaffeenjunkie on October 12, 2009

Zombie Prom Date Knitters

We live in a world that is so fast and furious compared to the times my grandparents lived and my parents grew up in, I am still amazed.

Last week Holly who goes by the endearing name “knitwithsnot” ”tweeted” on line, for all who care to “follow” her, that she was now considered an adult and was put in charge of raising funds for the school P.T.A. I “tweeted” back that if she needed some Gift Certificates that I was willing to donate to her efforts.  She thanks me and all who follow us can see some or all of this exchange. For those of us on Twitter this is nothing out of the ordinary. It happens everyday. All Good.

Then Holly posts on Twitter and her FaceBook page (at the same time!) for all of her friends to see to invite them to a late lunch on Friday. When I saw what Holly posted, I graciously offered to buy desert for her and her friends if they brought six people in for lunch.  All good.

Friday rolls around and Holly and her friends show up for lunch. Several posts and pictures are put up on Twitter in real time for the entiree world to see while they are eating,  knitting and enjoying themselves.  All good.

On Monday there are two blog posts (three icluding this one) for the entire world to see recounting their adventures at Full City Cafe and other events of the day. All good.

First Annual Zombie Prom Date Knitters Zombie Slayers Ball and Rule #32 Enjoy the little things

I can’t even begin to imagine what my grandparents would have to do in their time to raise funds for the PTA. Send letters to local businesses people that would take a day or two to arrive and then wait for an answer. Go knocking door to door?  Send out formal hand written invitations to all their friends weeks in advance for a luncheon. Dress prim and proper. (okay Holly and company did wear prom dresses!) If they were in the who’s who in town would a notice be printed in the local gossip column that Mrs So and So had a luncheon with Mrs. Who and Where and What. I surely doubt that there would be a photo unless they were the truly the Rockefeller social elite in town. All this would probably not have made it in the paper until Monday or Tuesday, if at all.

Within a few hours time, we have a solicitation for a donation and an answer. (P.S. Holly, I still need to get the CG’s to you) An invitation to lunch and acceptance of the offer. Photos published during the event and a recounting published within hours of the said event, all for the entire world to see.  

I am not going to go into work today because I have no desire to spread this awful disease around. From my house I am able to somewhat conduct business via the interent. I can log into two different computers and monitor sales and field phone calls. I have placed an order for delivery tomorrow without ever talking to my sales rep. I also got together the paperwork f0r a couple catering deliveries.

It’s times like this that make me wish I could curl up in bed with box of Kleenex and a little Vicks Vapor Rub on my chest.

Category: Keith's Postings | Comments Off
Tags: Full City Cafe, Kalamazoo, knitting, life, restaurant, zombies

Posted By kaffeenjunkie on October 11, 2009

Leaves begin to change with a sprinkle of red and gold here and there and the next thing you know it is riotous color at every turn of the road.  
This is my favorite time of the year. 
I love the changes that a Michigan autumn brings.
I love the fall harvest of squash, pumpkins, grapes, pears, apples and of course mushrooms.
We have been trying to cook and eat up everything we can find at the restaurant and at home.
Pie pumpkins and apples dominate the featured items with a annual return of a dish we call Fruitridge Chicken. Named for the farm where we get, well whatever they are growing and selling. We have played with Honey Crisp, Golden Delicious, Cortland, Sun Crisp, Ida Reds. Macintosh and a couple others I cant remember.
We have offered a vegetarian dish featuring acorn squash and dried fruits. Butternut squash soups, pear tarts and apple crisp.
At home we a bit more daring and this year we have enjoyed parasol mushrooms on pizza with pesto and chicken. I am sure the neighbors were amazed when I walked up and took a couple pictures and filled my bowl with these beauties. Our favorite mushroom is a sliced, floured and pan fried giant puff balls. You know the ones that go poof emitting a green cloudwhen you step on them . When you get them young and they are solid white completely through they are excellent!  

Peanut Squash

Chicken mushrooms made into a gravy ladled over German bread dumplings. 
Hen of the woods made into a casserole somewhat like tuna noodle with spicy bent from fresh jalapenos.
Last night it was a peanut squash. Man this thing is ugly and huge! A medium size pumpkin covered with peanut looking warts. You could feed a family of 10 and have leftovers.

Parasol Mushrooms

I just don’t understand why some folks don’t like squash. Maybe it is a texture thing? It surely can’t be a flavor issue as this thing was down right tasty. All we did was put some butter in it and season it with salt and pepper and baked it. Why muck it up with a ton of brown sugar, cinnamon and nutmeg? 
(Especailly if you don’t have any in the house) I think it would be better if it was boiled and pureed with potatoes as the texture a bit grainy.
Too bad I let the seeds burn up while I was writing this blog post, they would have made a good snack!

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Tags: fall, Full City Cafe, Kalamazoo, mushrooms, pumpkins, restaurant, squash