FYI, you don’t get Swine Flu from eating pork products, it is passed from person to person.
We are a member of both the National Restaurant Association and the Washington Restaurant Association and are being informed daily of any possible effects to the food industry so rest assured, the media scare is unwarranted.
Kalliope (Heather, Bob, Dave) is playing live tonight at Latah Bistro at 6:30 and it’s free!
Occasionally we receive a call from some out of state company that will trick one of our employees into ordering credit card printer supplies or other common paper needs without the approval of the purchasing agent (me). These supplies will arrive via FedX or UPS and if we don’t reject the shipment then we are stuck with return shipping costs to return them. These companies figure you will hang on to the supplies instead of incurring costs and time to get rid of them.
The most recent pest, Redwood Paper out of Champlain NY convinced our day server that we were re-ordering printer paper and print head cleaners to get approval for the order. We have been burned in the past but this time we caught the shipment and rejected it and after reporting them to the NY Better Business Bureau, we discovered they had 66 recent complaints and other negatives online.
We have been outing these unethical companies by reporting incedents like these to the BBB and State Attorneys General, and we are getting better at avoiding this trick by informing our staff but the calls keep coming like greedy mosquitoes hoping to score - BEWARE.
Happy Earth Day!
A simple but powerful personal contribution to show support for Earth Day is to start composting. It is easy to do, will save you money in waste disposal costs, and it will beneficial our environment by improving the soil and reducing our waste stream. Did you know 25 - 30 % of your garbage is compost-able. Here are a few notes and links. Good luck.
- Air, Water, Greens, and Browns…that’s it. Turn your pile to keep it aerated. Keep the pile moist - maybe located under a roof drain. Greens are living plants and kitchen waste. Browns are dead leaves, straw, etc.
- The ideal size is 1sqm. You don’t even need a bin if you turn your piles diligently.
- Turn your compost every time you add kitchen waste and chop your waste finely to speed up the process.
- Don’t add citrus peel as they will go moldy which in turn produces anti-bacteria and so will not break down.
- Add cardboard and newspaper but only black prints as the colored prints contain toxic metals.
- Composts mature in the dark so keeping it covered is a good idea. I use a black plastic bag.
- When making straw and wood chip composts always add water and chicken manure to each layer.- Wood chip compost is good for suppressing weeds.
- Add small amounts to your garden but often. Also don’t dig it in too deep, ideally just leave it on the top.
Check out the following links for more details and have fun.
Sources: WSU, US EPA, Composting 101 , How to Compost 
Here is an interesting recipe at Smitten Kitchen for pickled grapes. I always end up with extra grapes so I think my curious nature will have to try this one. If they are tasty they just might end up as a nice spring appetizer or as a garnish on a dessert, hmmm. I ‘ll keep you posted.
Trying to keep up with the amazing cheeses that Chef Blaine brings in is a never ending surprise. Wine anyone? Here’s the latest…
Lamb Chopper, Sheep (California) Born to be mild, this sheep milk cheese is buttery in color and flavor with a long, complex finish. The texture is smooth and soft-firm.
Stilton, Cow - (England) Stilton blue cheese is a creamy cheese marbled with rich blue veins, and it has a rich flavor which will mellow with additional aging. Stilton usually also has a sharp after taste and pairs wonderful with pears and port wine.
Midnight Moon, Goat Chevre (California) Aged one year, this firm cheese offers loads of flavor, including a hint of salted caramel. Intriguing and addictive, it is essentially a goat’s milk gouda. Named “Best New Product in Show” at the 2002 Fancy Food show.
Keep tuned in for updates.
Even though the upcoming April 21st Vegetarian dinner is all about the creative food, we decided to pair it with some cool organic wines. Here are the selections that will be poured:
Nuevomundo Cab/Carmenere (Chile ‘06) - Expressive aromas of black fruit and exotic earthy spices. On the palate, blackberry and black cherry fruits meet layers of earth, spice, herbs and a delicate hint of mint lingers on the robust finish.
Organic Vintners Merlot (CA ‘06) - Soft and plump. Aromas of tea, roses and berries. Ripe prune and plum expressions are paired with elements of baked cherry fruit, spice and rosemary.
Organic Vintners Pinot Grigio (Italy ‘07) - Aromatic scents of tropical fruit and flower blossoms. On the palate, orange and melon elements intersect with undertones of lemon zest and apple.
Casal Dos Jordeos Tawny Port (Portugal) - Smooth and easy drinking. Aromas of raisin and baked spice cake. On the palate, notes of molasses, brown sugar and dried plum fruit flavors.
P.S. We still have 8 seats left so call now for your reservation. 838-8338
Kalliope (Heather, Bob, Dave) - playing at 7pm tonight. 
This time of year is when the allocated wines arrive. Yippee! For those who don’t know, some wine is so sought after, the wine maker will sell only to select buyers and limit the purchased quantities. This is an enviable position for most wine makers because it insures their wine will be sold every year and although many restaurants may try to add some of these diamonds to their list, they are often left out of the allocation.
Over the last five years we have developed relationships with wine superstars and have secured a position on their lists. Here are a few gems that have arrived:
Leonetti Merlot
Joseph Phelps Insignia Red Blend
Caymus Cabernet Sauvignon
Opus One Red Blend
Abeja Reserve Cabernet Sauvignon
Abeja Chardonnay
Groth Reserve Cabernet Sauvignon
Spring Valley Muleskinner Merlot
Sheridan Vineyard L’Orage, Red Blend
Sheridan Vineyard Syrah
Pendfolds RWT Shiraz
Come and get it while it lasts.
The 1st annual Grown Up Grilled Cheese Grill Off (GUGCGO”) was held last Saturday and the contestants were…
Chana Hershberger, Chef, Taste Cafe
David Blaine, Chef, Latah Bistro
Jason Rex, Owner/Chef, Scratch & Rain
Jeremy Hansen, Chef/Owner Santé
Jonathan Sweat, Downriver Grill
Mike Dodd, Chef, Vintages @ 611
Congrats to Chana from Taste for landing first place.
DB whipping out a lamb chopper cheese saganaki with arugula