Letters from the Chez

Baking our own bread

2008-11-07T08:09:00.000-08:00

Fermenting a levain for the european styled sourdoughs, now being baked by hand at the Chez.

We've always prided ourselves on the quality of the bread at the Chez. But it's always been kind of a sore spot with me that we didn't bake it ourselves from scratch. It's also been a drag on our economy to buy the bread, because I couldn't see paying for bread that wasn't good... So I got the best bread available to me. And it was pretty darn good. And pretty darned expensive.

Now, with the economy going sour, and people cutting costs, we've decided that it's time to start baking our own. I think it's the right decision. And I hope you will, too. Over the next few months we'll invest in a better baking stone situation for the ovens, and get a high-powered mixer to do some of the kneading, but for now it's all kneaded by hand, by me. We're turning out dense, hearty whole wheat loaves, airy baguettes, deliciously moist potato breads and we're starting to make some ryes and traditional european sourdoughs. Loaves are available for sale, and we hope you'll feel free to give us feedback on the breads.

2007-04-26T08:19:00.000-07:00

Chez Marché Cafe 108 S. Main St., Waupaca Wisconsin 54981 715.256.2672. http://www.chezmarchecafe.com

In this issue:
In the news!
Live music
Did you win a piece of pie?
Menu specials this week
Chez Featured Ingredient of the Moment!

Hiya,

Can we brag a tiny little bit? The Chez just got a very nice mention in an article in the new Wisconsin Trails magazine, in a feature about Waupaca. The writer says that her meal at the Chez "struck just the right chord," calling it a "funky cafe and gallery" with a "haute hippie vibe and ... back porch gourmet food." We topped the articles "places to eat" list, one of only two restaurants in Waupaca to receive that distinction and this in a town full of restaurants. Pretty exciting stuff, eh? The magazine has 40,000 subscribers and I know it's in every single waiting room I've ever had to wait in, so I'm thinking the article might attract some attention.
Don't worry, fame won't spoil us. :-)

Chez Featured Ingredient of the Moment:

Welcome to a new segment of the Chez newsletter: The Featured Ingredient of the Moment! I was going to call it the featured ingredient of the week, but that seemed to fizzle the spontaneous spark of my homage. So I'm only going to do this when I feel truly compelled to tell everyone how wonderful I think one of our ingredients is. This time we're featuring our toothsomely delicious Tribeca Ovens Whole Grain Bread. Made with quinoa, barley, amaranth, millet, oat, flax seeds, whole wheat and rye berries; it's chock-o-block full of whole grain goodness.

Lots of folks ask if we bake our own bread and technically, yes, we bake it, but that's really all we do with it. We don't nurture a starter or pamper a poolish or nudge the dough into shapely loaves -- we just pull a partially baked loaf from the freezer and pop it into the oven. It's a grand convenience. Especially since we make almost everything else from scratch, and there're only so many hours in the day. I think this is the best bread available, anywhere, for the Chez. And I know that you like it, because you tell me so. It's really wonderful bread, and I love working with it. Congratulations, Whole Grain Loaf! Chez Ingredient of the Moment!

Menu Specials this week:
Tuesday and Wednesday:

Potato soup with green garlic and shallots $5 / $3
Big green salad with fresh greens from Mike Brilowski's Lettuce Love Gardens!!! First fresh greens of the season!!!!! $4.5 / $9
Smoked trout salad sandwich $10

Thursday:

Big green salad $4.5 / $9
Smoked trout salad sandwich $10
Petite aioli with beets, eggs, green beans, asparagus and radishes $8.5 / $12
Catalan* gratin of chickpeas with garlic $9.50
Pasta with house ragu $9

Friday:

Big green salad $4.5 / $9
Smoked trout salad sandwich $10
Petite aioli with beets, eggs, green beans, asparagus and radishes $8.5 / $12
Dinner: Sweetbreads with mushrooms and asparagus on toast, with pear tart dessert $18
Friday night fish dinner: to be determined

Saturday:

Buckwheat crepes with fruit and creme fraiche $12
Spinach and bacon tart served with green salad, bread and butter $9.5
Smoked trout mousse with herbs with croutons $10

*Catalan is a region that, depending on your point of view, is either in the North of Spain, the South of France, or its own distinct place. I lean towards the own distinct place line of thought. The food there, the language, the customs, all are highly individual to the area. The food is bold, strong and delicious. This gratin is a typically homey kind of casserole, full of flavor and terrific with a glass of blood red wine.

Menu specials are subject to last minute changes. Please call to verify menus -- 715.256.2672.

Live music this week includes the incomparable Doug Thompson and guest, Dennis Hart, on Thursday evening from 7 until 9 pm. It's always a great time. Stroll down and listen in.
Friday night we welcome the return of Flip O'the Coin for a couple of hours (7 to 9) of toe-tappin' fun. Just a reminder that the Friday night show has a jam element to it -- if you play Irish, folk or other, similar, accoustic music, pack up your instrument and come on down and join in the fun.

Graduation, confirmation and wedding time is drawing near. We're happy to help out with your festive plans, with food and a space to party if that's what you need. Stop in or call today to discuss your ideas.

If your name is listed here, you have won a free piece of pie! Pick it up anytime between now and May 24th.

Pie winner of the week is Caroline Leavitt! Congratulations Caroline!

(Names are selected randomly from those on this e-list. Once you win, you can't win again until everyone on the list has won and we start all over again. Prizes are non-transferable, but if you have a pie aversion, you can substitute something of equal or lesser value.)

Bon appetit!
b.

"The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious."
-- Tom Robbins

· Hungry? Too busy to cook? You need slow-cooked fast food! You need Chez Dinner at Home! Click here for details.
· Need eggs? We've got 'em. Wonderful brown, from free-ranged chickens, deep orange yolked eggs. $2.25 a dozen. We've also got whole chickens, breads, french dijon mustard (the real thing), wild rice, maple sugar and maple syrup, and all our soups are usually available by the quart, too.

Bonni Miller
Cook, Owner
Chez Marche Cafe

Week of April 16th

2007-04-20T06:49:00.000-07:00

Chez Marché Cafe 108 S. Main St., Waupaca Wisconsin 54981 715.256.2672. http://www.chezmarchecafe.com

In this issue:
Did you win a piece of pie?
Menu specials this week
Art
Music

Hiya,

Okay, so this is probably the best video I've seen in ages. Try and watch it all the way through to the very end.

Jenny McComb will be performing this Sunday at the Chez. Stop in and catch some great live music. There's no admission charge (although I'm sure tips are appreciated), and it's bound to be a lovely time.

Due to pressure from the artists lobby, I'm extending the deadline for the Chez's art contest to June 4th. Get your submissions in! We need a sign!

Menu Specials this week:
Tuesday and Wednesday:
White bean soup with green garlic and olive oil
Avocado, fresh mozzarella, tomato and pesto sandwich
(standard dinner menu)
Thursday:
Steak Salad with Blue Cheese Dressing
Dinner special: Pork loin with fennel, cumin and lime
Friday:
Salade Nicoise (with tuna, green beans, fingerling potatoes, eggs, olives, tomatoes, etc)
Petite aioli with beets, eggs, asparagus and radishes
Friday night fish fry: to be determined
Saturday and Sunday:
Apple butter buckwheat crepes with whipped cream
Asparagus quiche
Spinach and feta filo turnovers (Sunday only)

Menu specials are subject to last minute changes. Please call to verify menus -- 715.256.2672.

If your name is listed here, you have won a free piece of pie! Pick it up anytime between now and May 18th.

Pie winner of the week is Lori Hallman! Congratulations Lori!

(Names are selected randomly from those on this e-list. Once you win, you can't win again until everyone on the list has won and we start all over again. Prizes are non-transferable, but if you have a pie aversion, you can substitute something of equal or lesser value.)

Bon appetit!
b.

· Hungry? Too busy to cook? You need slow-cooked fast food! You need Chez Dinner at Home! Click here for details.
· Check out the upcoming events at the Chez.
· Visit our art gallery! See photos from several of our past and current art shows.
· Does your newsletter take too long to download? Send us an email requesting the "image-free newsletter" and we'll fix you up for speedy delivery.
· Need eggs? We've got 'em. Wonderful brown, from free-ranged chickens, deep orange yolked eggs. $2.25 a dozen. We've also got whole chickens, breads, french dijon mustard (the real thing), wild rice, maple sugar and maple syrup, and all our soups are usually available by the quart, too.

Bonni Miller
Cook, Owner
Chez Marche Cafe

Chez news for the week of January 1, 2007

2007-01-12T06:47:00.000-08:00

Chez Marché Cafe 108 S. Main St., Waupaca Wisconsin 54981 715.256.2672. http://www.chezmarchecafe.com

In this issue:
Scroll down to see if you win a free piece of pie!
It's global warming, baby
Menu specials this week
Dinner at Home
Sunday brunch is coming soon!
So is Valentine's day!
Recipe of the week: Braised greens

Hiya,

So, happy new year! 2007 marks our third year in our new location. Three years this coming Monday, January 8th. There've been lots of changes at the Chez and there are certainly lots more to come, and I hope you enjoy them all. But, frankly, right now I'm more interested in the changes in the weather. Here's a photo that I took yesterday, New Year's Day, in my back yard.

(lilac leaf)

That, friends and neighbors, is a new green leaf on my lilac bush. There are several more new green leaves on that same bush. And my mint, chamomile and chives are all sprouting new shoots.
Now, granted -- my yard is sheltered, in town, and faces the south. But I've never seen this happen before. And, in addition to larger, global ramifications, I'm wondering what it's going to do to the gardens. Plants that send out new growth now, and then freeze, loose some of the energy that they've stored for spring regrowth without much chance to regain it. Several perennial species --like apple trees, reportedly -- require a dormant period for their health. Plus viruses, funguses, insect populations, etc. that are normally kept in check by the frost are not being dealt with. Our neighboring lake -- which only iced over in the last two or three weeks -- began reopening yesterday, and only half my yard has any frost in it at all. While I certainly appreciate the break in my heating bill, I wonder how much all this warm weather is ultimately going to cost us.

Dinner at Home

Several of you have already signed up for our new program: Dinner at Home. This week those folks are taking home a creamy butternut squash risotto, polenta gnocchi with parmesan or gorgonzola and tomato sauce, and a hearty chicken and dumplings dinner. You could be one of those people. Visit our dinners at home web page for more details.

Sunday Brunch Starts January 21st, Planning for Valentine's Day begins

I'm starting to get pretty excited about the Sunday Brunch. I've just about got the first two Sunday menus nailed down, and I think you're going to like it. Did I mention that we'll be having live music during the brunch? Nothing demanding, just some very nice acoustic live music in the background. We'll be posting the full schedule soon.
We've also begun planning for Valentine's day. There'll be a very special dinner, and Jenny McComb will be performing her lovely latin jazz for us that night. Stay tuned for details.

Recipe of the week:

Braised Endive

This time of year, more than any other, I begin to crave cooked greens. Maybe it's as an antidote to the excesses of the holidays, maybe it's just because the days are so short and I miss the plentiful greens of summer. Hearty greens like endive, chard, beet greens, spinach, mustard and -- especially -- kale, are fairly easy to grow year round in a hoop house -- even here in Wisconsin. For more information on year-round gardening, check out Four Season Harvest, a book by Eliot Coleman and Barbara Damrosch.
Braised greens can be a quick and easy meal or side dish. You can long-simmer collard and mustard greens with smoked pork, hot peppers, onions and garlic until they're tender and savory, and serve with plenty of bread and rice to soak up the wonderful broth. Or quickly cook a head of leafy endive with onions and olive oil and just the water that clings to the leaves from washing, as in the following recipe.

Serves four as a side dish, one or two as a main dish with rice or cooked grains

2 T. olive oil
One large head of leafy endive, trimmed of browned leaves, cut crosswise into 2-inch strips (compost base), washed and left to drain in a colander
1/2 red or yellow onion, chopped
sprinkle of hot red pepper flakes and a couple of good pinches of salt

Sauté onions in the olive oil in a kettle large enough to hold all the greens. When the onion is soft, add the greens. Often times I do this in two batches, roughly adding the thicker bases of the stalks first and turning them over again and again in the oil until they wilt a bit, then adding the rest. When all the greens are in the pan, continue turning over the greens so that they all become coated with the oil and get into contact with the hot bottom of the pan. Then lower heat and cover, allowing them to cook down a bit. Uncover and turn the greens some more after about five minutes. They should be much reduced and might even be done at this point. Taste a thicker piece of stalk for tenderness. Add the salt and pepper to taste and, if the greens are done to your preference, remove from heat. Or continue cooking for a few more minutes until they're as tender as you'd like them to be. Serve with crusty bread (for instance, the wonderful French bread from the Chez), to sop up the delicious cooking liquids.

Variations: Instead of olive oil, fry three pieces of bacon, chopped, and then add onion to fry in the bacon fat, and cook the bacon with the greens.
The greens are also delicious served over creamy polenta with or without a spicy tomato sauce.
Escarole may also be cooked in this fashion.

Menu Specials this week:
Tuesday and Wednesday:
Corned Beef Sandwich with Swiss and Horseradish -- grilled
Hot Beef Sandwiches
Hoppin John with Rice
Butternut Squash Risotto with Parmesan and Black Truffle Oil
Thursday:
Spicy Dal Soup
Polenta Gnocchi with Gorgonzola and Tomato Sauce
Friday:
Pastitsio
Traditional Friday night fish fry (we might have a little tempura Friday night, too)
Saturday:
Meatloaf Dinner
Baked Swedish Pancake with Fried Apples, and Sharp Cheddar on the side

If your name is listed here, you have won a free piece of pie! Pick it up anytime between now and February 3, 2007.

Pie winner of the week is Deb or Donnie Fisher! Congratulations Deb! Or Donnie! I guess if you share an email, you might have to share the pie, too. :-)

(Names are selected randomly from those on this e-list. Once you win, you can't win again until everyone on the list has won and we start all over again. Prizes are non-transferable, but if you have a pie aversion, you can substitute something of equal or lesser value.)

Bon appetit!
b.

· Hungry? Too busy to cook? You need slow-cooked fast food! You need Chez Dinner at Home! Click here for details.
· Check out the upcoming events at the Chez.
· Visit our art gallery! See photos from several of our past and current art shows.
· Does your newsletter take too long to download? Send us an email requesting the "image-free newsletter" and we'll fix you up for speedy delivery.

Chez news for the week of December 25th

2006-12-29T07:03:00.000-08:00

Chez Marché Cafe 108 S. Main St., Waupaca Wisconsin 54981 715.256.2672. http://www.chezmarchecafe.com

In this issue:

* Scroll down to see if you win a free piece of pie!
* Download times
* Sunday Brunch!
* Menu specials this week
* Live music this week!
* Holiday schedule
* Recipe of the week: Hoppin' John

Hiya,

Did you know that all around the world, several cultures have a tradition of eating beans to celebrate the New Year? The Italians do it, the Japanese do it... Here in the States, Hopping John, made with black eyed peas, is a Southern New Year's Day tradition. It's said to bring good luck and prosperity. Scroll down for a recipe for Hoppin John.

Two of you contacted me this last week to say that as much as they loved the Chez newsletter, they have a dial-up connection and the photos take forever to download on their computer. I used to have a dial-up connection and I can relate. So I'm wondering, now, how many of you have dial-ups and cringe whenever you start downloading the Chez newsletter. I definitely want the Chez News to be welcomed in your home, so this is of some importance to me.
There are two ways to handle it, either you can change settings in your email program preference (I have mine set to only download up to 50 KB of each message that comes in. This allows practically all text messages to come through and gives me the option of downloading a heavier message when I have time for it), or I can take care of it on my end. And I'm determined to do my part. So, if you'd prefer an image free newsletter, just drop me a line and I'll arrange it.

Starting this month, on January 21st, we'll be serving brunch on Sundays at the Chez! Service will be from 10 until 2, and we'll continue on with Sunday Brunches until sometime in May. If you like it, we'll do it every winter. We've been working on the menu, and it will include some of the Saturday favorites, but we'll be offering a little more pampering, and there'll also be a robust Sunday dinner kind of meal. Ski or skate all morning, make yourself good and hungry, and then replenish at the Chez before you go home for a nice nap. Or stop in for coffee, tea and pastries, read the Sunday papers, then take home a couple of dinners and you won't have to cook all day. Starting January 21st.

Holiday schedule: The Chez will be closed on Tuesday, January 2nd, for a cook's holiday.

LIVE MUSIC this week at the Chez. This Thursday we welcome back Doug Thompson, superb singer songwriter, from 7 to 9. And on Friday it's our monthly celebration of stepping lively with Flip O'the Coin. 7 to 10. See you there!

Menu Specials this week:
Wednesday: Duck soup with white beans
Thursday:
Ham and vegetable soup with farro
Carrot and sunflower seed salad
Broccoli bread
Dinner: Roasted pork with white beans and sausage
Friday:
Vegetarian Sloppy Joes
Corned Beef Sandwiches
Dinner: Friday night fish fry
Roasted pork with white beans and sausage
Saturday:
Butternut Squash Risotto
Fruit Taboulleh
Corned Beef Hash

If your name or email address is listed here, you have won a free piece of pie! Pick it up anytime between now and January 27th.

Pie winner of the week is whoever belongs to this email address: laibmi@---enet.net (some of the letters of the address have been deleted for privacy reasons). Congratulations!

(Names are selected randomly from those on this e-list. Once you win, you can't win again until everyone on the list has won and we start all over again. Prizes are non-transferable, but if you have a pie aversion, you can substitute something of equal or lesser value.)

Bon appetit!
b.

Recipe of the week:

Hoppin John (adapted from www.luckymojo.com) I'm including the original author's personal instructions for luck, which stem from the Scottish tradition of First Footing -- having a lucky person be the first one over your doorstep in the New Year to set the tone of your household for the months to come.

1 1/2 cups dried black-eyed peas
4 cups of boiling water
3 medium onions diced coarsely
1 pound each salt pork and spicy sausage, sliced into thumbnail sized cubes
1 cup mixed brown rice and barley
Salt, pepper and hot sauce or peppers to taste
1/2 cup molasses and 2 cups stewed tomatoes

Pour boiling water over the peas, let sit for 1 hour. Drain and cover again with fresh water. Place on the stove on very low heat or in the crock-pot/slow-cooker. Throw in onions, meat, rice/barley, tomatoes and molasses. Simmer until the beans have gone so soft they are falling apart, usually around 18-24 hours. Add hot sauce, salt, and pepper in the last half hour before serving.

Serve -- immediately after every window and door in the place is opened (to let out any left-over bad luck) and a particularly "lucky" person walks over the threshold to set tone of the luck for the New Year -- with cornbread, honey, and wishes for each person's New Year luck.

Hungry? Too busy to cook? You need slow-cooked fast food! You need Chez Dinner at Home! Click here for details.
Check out the upcoming events at the Chez.
Visit our art gallery! See photos from several of our past and current art shows.

Chez News for the week of December 18th

2006-12-29T07:01:00.000-08:00

Chez Marché Cafe 108 S. Main St., Waupaca Wisconsin 54981 715.256.2672. http://www.chezmarchecafe.com

In this issue:
Even if you don't have time to read the whole newsletter, scroll down to see if you win a free piece of pie!
Art Contest Announcement
Gifts and Food for the holidays
Menu specials this week
Holiday drink recipe

santa baby

Hiya,

Calling all artists! We need a sign designed. A large one, for the front of the Chez. It's high time that we took advantage of the building front and put up a nice big sign. But, of course, it can't be just any old sign. We need art on the front of our building. So, we're announcing a contest. Grand prize for the winning design is $250 dollars. Note: This does not involve creating an actual sign; it's just for creating the design for the sign. Click here for the whole skinny.

Speaking of art, you know that art makes a terrific gift. And we've got some beautiful works hanging right now in the Chez gallery.
There's still time to pick out an original Jim Lang or Doris Weed painting.

zinnias detail of "Zinnias," by Doris Weed

(Please pardon the flash caught in the photo.)

If you're still stuck for ideas for gifts for those last few on your shopping lists, you might consider a Chez membership or gift certificate. Chez Friends membership costs $45 and gets the recipient a 15% discount for an entire year. Plus, you get two discount cards -- keep one for yourself or give them both away. It's a great way to appreciate someone all year round. Or maybe you know someone who'd enjoy the Dinner at Home program? There's a link at the bottom of the page for details, and now you can buy it online, at our website, using your credit card.

Plus we've still got some wonderful wild rice, maple sugar candy, maple syrup and jams. And we've got a few small birch bark baskets, too. The maple syrup comes from Dave Peterson's Maplewood Gardens in Elderon, and all the rest are from Native Harvest in Minnesota. Profits from the Native Harvest sales support Winona LaDuke's White Earth Land Recovery project.

Here're a couple more gift ideas for the food astute on your list. Have they (or you, for that matter) read Omnivore's Dilemma yet? This is the must-read book of the year -- maybe of the decade. Food issues are rapidly rising to the forefront in the United States and this is perhaps the best book written on the state of our food supply today. Plus, it's easy to read, and hard to put down.

2. Consider buying your family a CSA membership. There are several in the area now and we'll be happy to connect you to one near you. Just give us a call at the Chez. CSA stands for Community Supported Agriculture and it represents a deal in which a farmer sells you a subscription to the produce from his or her farm for one season. You provide a stable income for the farmer and the farmer provides you with a weekly box of fresh food. It's a wonderful way to get extremely high quality food, locally produced and often organically grown too.

There's still a couple of days left to order delicious pre-cooked Chez food for the festivities. Someone pointed out that we'd neglected to note the price of oyster stew in last week's newsletter, I'll include it here along with all the rest of the pricing. Deadline for ordering is the end of the Chez day (9 pm) on Wednesday, December 20th.

Brie:
Pastry wrapped baked brie with toasted almonds and wine jelly: $15 per wheel
Unadorned plain wheels of Fleur de France Brie are also available for $8 each
Pies:
Rhubarb Berry, Cherry, and Pecan pies: $16 each
Mince pie: $20
(All pies are made with all-butter crusts)
Side dishes:
Cauliflower with brown butter and shallots: $8 qt.
Sweet potatoes with jalapenos and pecans: $8 qt.
Creamed spinach with pinenuts and garlic: $5.50 pt.
Carrots with cumin and orange: $7.5 qt.
Oyster Stew:
Oyster stew with fennel and thyme: $20 qt. (Serves four as a first course or appetizer)
Breads:
French baguettes and batards $2.5
Whole grain 1-pound loaves $4
Italian sesame 14-oz loaves $3.5
Rustic Olive Bread 1-pound loaves $7.5
Whole Wheat 1-pound loaves $3

Menu Specials this week:
Tuesday and Wednesday:
Lamb Sandwich with Mixed Baby Greens and Shallot Sauce
Potato Soup with Leeks
Cashew Chili
Thursday:
MREA Monsoon Burrito
Egg Salad with Horseradish and Bacon Sandwich
Falafel with Hummus and Lebna
Friday:
Roasted Beef and Horseradish Sandwich
Falafel with Hummus and Lebna
Saturday:
Homemade Eggnog -- made with organic milk, cream and eggs
Corned Beef Hash -- Slivered brisket fried with potatoes and onions
Fish Tacos -- poached and marinated haddock in soft tortillas with shredded greens, fresh cheese and roasted tomatoes
Additional specials to be announced

Dinner Specials:
Wednesday, Thursday and Friday:
Malai Sak (Spiced creamed spinach) with Sweet Potato Pancakes
Mushroom Stroganoff on Egg Noodles
Friday night:
Wisconsin Fish Fry: Wild caught Haddock with homemade tarter sauce, cole slaw, bread and fried potatoes $15
Calamari Fry: Deep fried squid with choice of sauces, served with green salad, bread and butter. $12

Recipe:
Here's a holiday nog-like (grog-like?) drink recipe that I think you'll like...

Fill a tall Collins glass with ice. Add 1 1/2 ounce spiced rum (such as Captain Morgan’s), then almost fill the glass with 4 ounces vanilla chai mix (such as Oregon Chai). Add 1 ounce heavy cream, stir and serve.

If your name is listed here, you have won a free piece of pie! Pick it up anytime between now and January 20th.

Pie winner of the week is Claudia at Studio 212! Congratulations Claudia!

(Names are selected randomly from those on this e-list. Once you win, you can't win again until everyone on the list has won and we start all over again. Prizes are non-transferable, but if you have a pie aversion, you can substitute something of equal or lesser value.)

Bon appetit!
b.

"There, my Retreat the best Companions grace,
Chiefs, out of War, and Statesmen, out of Place.
There St. John mingles with my friendly Bowl,
The Feast of Reason and the Flow of Soul. . . "

Alexander Pope from Imitations of Horace

Hungry? Too busy to cook? You need slow-cooked fast food! You need Chez Dinner at Home! Click here for details.

Check out the upcoming events at the Chez.

Visit our art gallery! See photos from several of our past and current art shows.

Chez news for the week of December 12th

2006-12-12T14:16:00.000-08:00

Chez Marché Cafe 108 S. Main St., Waupaca Wisconsin 54981 715.256.2672. http://www.chezmarchecafe.com

In this issue:
Even if you don't have time to read the whole newsletter, scroll down to see if you win a free piece of pie!
Pricing on holiday helpers
Grainbelt beer
Dinner at home excerpt (pricing)
Membership
Gift Certificates
Saturday's children's recital

Hiya,

As was mentioned in last week's newsletter, the Chez will be cooking up treats to make your holiday entertaining easier. And, if you want, we'll even prepare them in your dishes. No one really needs to know that you didn't make it yourself. :-) Here's pricing on those items to help you plan.

Brie:
Pastry wrapped baked brie with toasted almonds and wine jelly: $15 per wheel
Unadorned plain wheels of Fleur de France Brie are also available for $8 each
Pies:
Rhubarb Berry, Cherry, and Pecan pies: $16 each
Mince pie: $20
(All pies are made with all-butter crusts)
Side dishes:
Cauliflower with brown butter and shallots: $8 qt.
Sweet potatoes with jalapenos and pecans: $8 qt.
Creamed spinach with pinenuts and garlic: $5.50 pt.
Carrots with cumin and orange: $7.5 qt.
Breads:
French baguettes and batards $2.5
Whole grain 1-pound loaves $4.5
Italian sesame 14-oz loaves $3.5
Rustic Olive Bread 1-pound loaves $7.5
olive loafRustic olive bread

Additionally, we're having a sale on whole wheat bread. One pound loaves of organic whole wheat bread for just $3.00. Normally we'd sell them for $4. Loaves are available frozen, only. (Which we think is preferable for you anyway. They're best when freshly baked and this way you can pop them in the oven for 25 minutes and finish them up at home, and serve nice hot fresh bread.) Note that these are different than the whole grain loaves that we currently serve at the restaurant. This is the bread that we used to serve. Still a very good bread.

Deadline for ordering is December 20th. And if anyone is thinking about turkey for dinner on Christmas, we've got just one heritage bird left. Price is $3.75 per pound, and the quality is exceptional. And we've still got plenty of free-range chickens in the freezer at $2.75 pound.

We've added a new beer to the cooler. Grainbelt Premium Beer, brewed in New Ulm, Minnesota, is a pretty good lager at an even better price.

Stop in and try one today. Only $2. Lest you have reservations, let me add that rumor has it that it's the favorite beer of Baron von Raschke, whom those of a certain age may remember as having been the bearer of "The Claw."
The Claw, "five fingers of unrelenting pain. A grip so intimidating it made grown men who had little to no acting ability, act like frightened children."

Menu Specials this week:
Tuesday and Wednesday:
Cauliflower and potato cheese soup
Thursday:
Mushroom custard with toast and salad
Friday:
Cashew chili
Friday night fish fry
Saturday:
Fish tacos
Peanut Butter Stuffed Toast with Sauteed Plums

This week's dinner specials (as long as they last) are a choice of curried chickpeas or roasted lamb (see attached menu).

Children's recital is this Saturday from 2 to 4 at the Chez! Don't miss it! See this week's Waupaca County Post for the full story or go to our events page later today for the inside scoop.

Chez Home Dinners: In last week's newsletter we gave you a link to information about our new service, Chez Home dinners. For those of you who didn't have a chance to follow-up on the link, here's the pricing information on the dinners, which are prepared in regular casserole dishes, and you get them either hot and ready to eat, or ready for you to heat at your convenience.

Costs:
$27 per week for three full-portion meals for one person
$21 per week for three small-appetite meals for one person (For instance: children, seniors.)

And that translates to:
Full portion size = $324 per 12-week subscription (or 36 meals whenever you want them) in one payment, or $115 per month.
Small portion = $252 per 12-week subscription (or 36 meals whenever you want them) in one payment, or $89 per month.

Initial subscription must be for twelve weeks (or 36 meals). After that, subscriptions can continue in twelve week increments or go month-to-month. Monthly rates are as follows:
$30 per week for full portion meals for $120 per month
$24 per week for small appetites and $96 per month

Delivery can be arranged for a small additional fee, determined by distance and frequency.

By the end of this week, we'll have online purchasing set up at the website, and you'll be able to purchase the meal service with your credit card. You can email the form questions to me and we'll arrange pickups and delivery either via email or by phone. Easy peasy. Any questions? Call me. 256-2672.

You'll also be able to purchase Chez gift certificates and memberships online. Membership is $45 and provides 365 days of discounted sales at the Chez. Save 15% on all prepared foods and most groceries (excluding the Dinner at Home service and all commissioned sales). And of course, you can always pick these things up in person at the Chez.

If your name is listed here, you have won a free piece of pie! Pick it up anytime between now and January 14th.

Pie winner of the week is Marguerite Ramlow! Congratulations Marguerite!

(Names are selected randomly from those on this e-list. Once you win, you can't win again until everyone on the list has won and we start all over again. Prizes are non-transferable, but if you have a pie aversion, you can substitute something of equal or lesser value.)

Bon appetit!
b.

" One of the greatest charismas of food is that it's about cultures and grandmothers and death and art and self-expression and family and society -- and at the same time, it's just dinner."
~~Bill Buford, author of Heat {An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany}

Chez news for the week of December 5th

2006-12-12T14:11:00.000-08:00

Chez Marché Cafe 108 S. Main St., Waupaca Wisconsin 54981 715.256.2672. http://www.chezmarchecafe.com

In this issue:

Even if you don't have time to read the whole newsletter, scroll down to see if you win a free piece of pie!
Christmas shopping at the Chez
Dinner at Home: New Chez Subscription Service
Christmas treats from the Chez kitchen
HOMEBREW Supplies!
This week's specials
Terry Achten's Annual Pottery Sale
Annual Children's Recital

Hiya,

We're rolling out a new service at the Chez. It's ideal -- we think -- for super busy families, shut ins, folks who don't cook, and everyone who loves Chez food. It's a simple idea, really. People subscribe to 12 weeks of three meals per week, or any increment of 36 meals that works for you. We cook 'em and you pick them up. Or, for a small additional fee, we could deliver them. And because the meal is a guaranteed sale with minimal service on our part, we can offer it for less, much less really, than we could if it was an entree on the menu. For details, visit the Dinner at Home page at our website and see if it's something that might work for you. We think you'll like it!!

Christmas shopping? We've got great gifts at the Chez. There are -- of course -- the ever popular gift certificates, and the Chez membership (see last week's newsletter). We've also got some beautiful artwork by Doris Weed and Jim Lang. And there's wonderful native harvested, hand processed wild rice. There are little jars of tasty wild fruit jams and preserves -- perfect for hostess gifts or stocking stuffers. We've also got some delectable maple sugar candy. And we've got some of Dave Peterson's "nectar of the Gods" maple syrup from his trees in Elderon. Magical tree juice.

Foods that will be available at the Chez for your holiday entertaining include:

Our great breads (whole grain, baguette, and -- new for the season -- italian white bread and savory olive bread)

Brie en croute (French brie stuffed with red wine jelly, wrapped in puff pastry, topped with shaved almonds and ready to bake in your oven until browned and melting.) This makes an elegant and delicious offering. Guaranteed to wow your guests. Serve it with freshly baked baguettes, crackers or toasted whole grain bread.

Oyster stew -- made with fresh oysters, organic milk and butter, in the Chez kitchen.

Mince, rhubarb berry, cherry and/or pecan pie

Assorted side dishes including:

* Cauliflower with Browned Butter and Shallots
* Pecan and Jalapeno Spiked Sweet Potatoes
* Creamed Spinach with Garlic and Pinenuts
* Carrots with Cumin and Orange

Deadline for ordering side dishes, oyster stew, brie en croute and pies is December 20th. Limited quantities are available. If you'd like, we'll be happy to prepare the sides in your casserole dishes, the pie in your pie plate, etc.

Homebrewers! Now buying homebrew supplies is even easier. Simply click here to our supplier's catalogue and get the order numbers of what you want and send me the order. Deadline for regular ordering is the 15th of every month, but if you have a special need, we can order anytime ($50 minimum for unscheduled ordering). If you need prices before you order, please write "Hold for pricing" at the top of your order and we'll get you a total asap. But you can plan on it being less than what you'd pay at a regular homebrew store. We guarantee the lowest price.
As we get more familiar with what it is that you typically order, we'll start stocking it at the Chez, and then all you'll have to do is stop in and pick it up. Way easier than pie. You'll get exactly what you want, with no time consuming, gas guzzling trip to Stevens Point or Appleton -- and at a better price, too!

Specials this week include:

Tuesday and Wednesday:

* Fish Chowder with Potatoes
* Butternut Squash Soup with Goat and White Beans
* Lemon Ricotta Pancakes
* Steak Sandwich

Thursday:

* Butternut Squash Soup with Goat and White Beans
* Filo turnovers with spinach, raisins, nuts and cheese
* Crepes stuffed with chicken and wild rice

Friday:

* Stuffed French Bread sandwich with tuna, olives, eggs, onions, greens and vinaigrette
* Linguine with sausage and winter greens
* Fish Fry!

Saturday:

* Brie and Ham Sandwich -- grilled
* Steak and blue cheese open-faced sandwich
* Cornmeal pancakes with sauteed apples and caramel sauce

Save time out from your busy day on Saturday, December 16th, for the annual Children's Recital at the Chez. It's from 2 to 4 pm, Saturday afternoon. Local students will be performing, Mr. Biba's kids will sing Christmas carols, and organizers will be collecting donations to benefit a very worthy cause that we'll give you more information about in our next newsletter.

This Friday the 8th, and Saturday, the 9th, Chez friend Terry Achten will be hosting his annual pottery sale at N2556 Pleasant View Lane, Waupaca. Call 715-258-2279 for more information. You can also see some of Terry's works at the Chez and at the Amherst Coffee Company in King.

If your name is listed here, you have won a free piece of pie! Pick it up anytime between now and January 7th.

Pie winner of the week is Mike Brilowski! Congratulations Mike!

(Names are selected randomly from those on this e-list. Once you win, you can't win again until everyone on the list has won and we start all over again. Prizes are non-transferable, but if you have a pie aversion, you can substitute something of equal or lesser value.)

Bon appetit!
b.

" One of the greatest charismas of food is that it's about cultures and grandmothers and death and art and self-expression and family and society -- and at the same time, it's just dinner."

~~Bill Buford, author of Heat {An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany}

Chez news for the week of November 27th

2006-12-01T08:16:00.000-08:00

Chez Marché Cafe 108 S. Main St., Waupaca Wisconsin 54981 715.256.2672. http://www.chezmarchecafe.com

In this issue:
Friends of Chez Membership Renewal
Christmas Cooking
Bag Lunches
Live music and menu specials this week

Hiya,

Do you know about the Chez Membership Discount? For $45 you get a 15% discount on all Chez things, for an entire year. January 1 to December 31st, 2007. This exludes gift certificates, certain grocery items and things that we sell for other people, like the artwork and the free-range chickens and turkeys, but if you eat at the Chez on a regular basis, you might want to consider it. If you have a modest lunch at the Chez once every two weeks, or dinner once every six weeks or so, you've pretty much paid for your membership. Plus you get two membership cards, one for you and one for whoever: Your spouse, your partner, your favorite kid, you pick 'em.
If you sign up right now, before December 6th, we'll start your membership right away and it will be like getting an extra month to three weeks of discount!
If you're already a member, renew before December 6th and we'll increase your discount to 20% thru the rest of 2006. Practically a whole month of extra savings!
Memberships make great Christmas gifts as well. This year we're offering snappy membership cards -- the perfect stocking stuffer!

Thanks to everyone who took part in our first offering of take-home food for Thanksgiving. We'd like to offer more of the same at Christmas and would appreciate your suggestions. What could we prepare for you that would make your life easier? Mincemeat pie? Steamed figgy puddings? Christmas cookies?Appetizer plates? Fine french cheeses? Oysters? Something a little different to serve alongside the main dish? Drop me a line and we'll take it from there.

We know you're busy. And you know that we think that good food should be prepared with care and that means time. But we also want you to eat good Chez food as often as you can, so we just have to reach a compromise.
So... we're going to keep a few bag lunches in the cooler, again -- just a couple of different kinds of sandwiches with a cup of cole slaw or fruit salad -- and because they'll be cold, we'll be offering them to you for a substantially less than what we would have charged for a nice fresh lunch made to order. If these sell well, then we'll add a couple more items -- salads probably. Basically, those of you who have been in need of a quick lunch can now get one, cheaply. We'll see how it goes.

Live music this week at the Chez includes Doug Thompson on Thursday night from 7 until 9 PM.
Friday night we welcome the return of the Chronically Wasted Band with Carmen Lee. That's Gregg Orlowski's band, folks. Music Friday is from 8 until 10. Give us a call at the Chez for more details.

Specials this week are:
Tuesday--
Lentil Soup with Garlic and Sausage
Tuna Tartine
Wednesday --
same as above with
Rosemary Scalloped Potatoes and Roasted Lamb for dinner
Thursday --
Chicken Dumpling Soup
Rosemary Scalloped Potatoes and Roasted Lamb for dinner
Friday --
Chicken Dumpling Soup
Fish Fry!
Saturday
Stop in and check out our new and improved brunch menu!
Specials this Saturday are Lemon Ricotta Pancakes, Wild Rice Pudding, and Scalloped Potatoes

Bon appetit!
b.

Chez news for the week of November 20th

2006-11-20T15:52:00.000-08:00

Chez Marche Cafe 108 S. Main St., Waupaca Wisconsin 54981 715.256.2672. http://www.chezmarchecafe.com

Hiya,

Are you thankful?

As we reported last week, now for sale at the Chez we have authentic wild rice, our own house-made organic pumpkin pie filling, butternut squash and cranberry bake, heritage free-range turkeys, free-range chickens, and homemade stuffing mix.
We'll also have a limited number of pumpkin pies available for sale on Wednesday afternoon. Call to reserve. Price is $15 each, two for $28. Crusts are made from scratch at the Chez and are made with flour, butter, salt and water. The filling is made with organic pumpkins and squashes, grown by Sunnysky Farm, Malek Farms, and Maplewood Gardens, and the milk and eggs are organic (the eggs are from the Millador/Blenker area), seasoned with freshly ground nutmeg, cinnamon and mace.

This Friday night we welcome back the rolliicking good-time band Flip O'the Coin! Music is from 7 to 10. See you there!

We are still accepting orders for the peace wreaths. All profits go to Waupaca People for Peace (WPFP). The wreaths are $38 each and measure about 30" across. Which reminds me, if any of you are interested in getting the People for Peace e-newsletter, just drop me a line with the words "Peace-subscribe" in the subject line and I'll sign you up (I do the newsletter for WPFP). The newsletter comes out about once a month with information about the meetings and other actions. It's an easy way to stay in touch with the group. For a copy of the most recent newsletter, click here.

I've been a bit behind on keeping up at the website lately. But I had a chance to do some work on it this weekend and you can now see the current menus there. The photo on the main page is from Foundmagazine.com, a site dedicated to interesting mystery items found lying about on the streets or floors of laundrymats, or other public places. It's a fun way to spend a little time on the web. Be careful though, a little while can easily turn into a long while at this site.

Here's another fun site on the web. Once there, click on "Ecouter Radio Nova" to listen live to a very hip French radio station.

This week's specials are:
Tuesday: Potato soup with herbs
Sauteed potato, garlic and olive omelet sandwich
Steak sandwich
Wednesday: Lamb and chickpea soup with lentils
Meatloaf dinner with mashed garlic potatoes and sweet corn
Thursday: closed.
Friday: Lamb and chickpea soup with lentils
Tuna tartine
Asian sweet potato salad
Lamb chop dinner with arugula and mint salad
Fish Fry!
Saturday:
All the usual treats plus:
Irish Soda Bread with apricot sauce and cream cheese
Braised short rib breakfast burrito with fried eggs and refried black beans on the side
Cream puffs with blueberry sorbet, fresh fruit and whipped cream
Mustard sauced sardines with whole grain toast and poached eggs

Stop in and check out the new art show, featuring the works of Doris Weed and Jim Lang. Their work is absolutely astounding and -- lucky us -- it's all for sale. Take some home.

I'd better get back to the kitchen,
Bon appetit!
b.

Chez news special bulletin: Beaujolais Nouveau and Thanksgiving simplifications

2006-11-17T08:12:00.000-08:00

Chez Marche Cafe 108 S. Main St., Waupaca Wisconsin 54981 715.256.2672. http://www.chezmarchecafe.com

“Le Beaujolais Nouveau est arrivé!”

Hiya,

Arriving today, this Friday, November 17th at the Chez, 2006 Beaujolais Nouveau from Dupeuble Winery. Most Beaujolais Nouveaus are chemically enhanced, because the wine is just too young to release without it. They're not all bad, but -- sadly --most of them are. Dupeuble, on the other hand, is one of very few that still make the wine traditionally, without flavored yeasts, without preservatives or artificial flavors, without adding sulfites, and the quality is outstanding. If all you've ever tasted is George Dubeuf's Beaujolais, you owe it to yourself to stop in for one of these fresh, wild and lively bottles. Supply is quite limited, and when it's gone, it's gone. Plan on drinking it at the Chez, but keep in mind that with the recent change in Wisconsin laws, you can take the rest of the bottle home with you if you can't finish it at the table.

Feeling a little harried over the holiday? We've got a couple of offers that might make your life easier. (Available this Saturday, and next week Tuesday and Wednesday, while supplies last).

First of all, we've cooked up a bunch of squash and pumpkins and are making pumpkin pie filling -- all ready to pour into your crust (or someone else's). The milk, pumpkins, squash and eggs that we use are all organic. A quart will fill most 9 inch pie shells and costs $8.

We've also got quarts of our roasted shallot/maple/cranberry/butternut squash dish available for $7 each. Serve it as is, or top with buttered bread crumbs and bake as a gratin for a delicious side dish to your meal. You can also pour a lightly seasoned custard over it and bake for a delightfully different savory pudding. Great with the main meal, even better later with leftovers.

And we're cubing up day-old bread from the Chez, mixing it with fresh sage, rosemary and thyme from my herb garden, and bagging it for stuffing. Just add broth, butter, giblets and vegetables and you're good to go. $5 per gallon bag. It's not much of a time saver -- unless you're used to making your own -- but it's lots better than the stuffing cubes at the grocery.

Still in need of a bird? We've got three free-range heritage turkeys available for $3.75 a pound. Heritage birds are the Mercedes Benz of turkeys. Call today. There are also wonderful free-range chickens in our freezers, available for $2.75 a pound. The chickens are averaging about 5 pounds each, and are perfect for a smaller gatherings.

News brevity:

* We'll be closed on Thanksgiving day, but otherwise our hours are the same.
* Dinner tonight includes the Fish Fry and a Beef and Pasta Gratin.
* Saturday afternoon from 2 to 4 p.m. is our reception for local artists Doris Weed and Jim Lang whose works are currently hanging in the Chez gallery.
* And attached are updated copies of our lunch, brunch and dinner menus.

Bon appetit!
b.

“Those who would give up essential liberty to purchase a little temporary safety, deserve neither liberty nor safety.” -- Benjamin Franklin

Chez news for Week of October 10th

2006-10-15T13:57:00.000-07:00

Chez Marche Cafe 108 S. Main St., Waupaca Wisconsin 54981 715.256.2672. http://www.chezmarchecafe.com

In This Issue:

* Doug Thompson returns to the Chez
* Menu for the rest of the week
* Green Senate Candidate Rae Vogeler to visit voters at the Chez
* Bread for sale, new wines, and new menu next week!
* Art at the Chez

Hiya,

Tonight, Thursday night, we welcome back the incomparable Doug Thompson to our stage, from 7 to 9 pm.

For lunch today we're serving
Tunisian Chickpea Stew with poached egg
Beef and barley soup with mushrooms
Pork chip sandwich with pear chutney and sauerkraut

Dinner tonight includes the pork chop sandwich,
Butternut Squash and Feta turnovers
Swiss chard with chickpeas and tomatoes

Lunch tomorrow, Friday is:
Butternut squash soup
Parmesan toasted veggie sandwich

Dinner will be
Fish Fry (choice of Haddock or Perch)
Cheese Ravioli with Cream, Bay and Sage with a side of sauteed red bell peppers and sausage

All dinners are served with choice of soup or salad, with bread and butter

Saturday brunch specials include Corned Beef Reubens and Potato Pancakes with homemade applesauce. Brunch is served all day from 9 to 4 and regularly includes Huevos Rancheres, whole grain pancakes with fruit, mimosas, steak and eggs, breakfast burritos, omelets, and more.

Starting this week, every morning, we'll be baking one-pound loaves of our wonderful new whole grain bread and offering it for sale by the loaf. The loaves keep well for three days but rarely last that long. And it's a beautiful bread, too. Dark and well shaped, topped with oat flakes and seeds. The bread is dense but not overly so, and full of flavor. Loaves are $4 each.

Next week, October 21st, Saturday afternoon, Green Party candidate for Senate, Rae Vogeler, is going to be visiting the Chez. Vogeler is running against Herb Kohl who has held the seat since 1988 and is currently running for his fourth term. Vogeler will be at the Chez at 1 pm., ready to meet with interested and Green-curious voters.

We've got a new "house" red wine: the Infinitus Tempranillo/Cabernet blend. Most of you will recognize this from our wine list, and it's become the favorite of many. Well, now you can like it even more because we've dropped the price to just $3 a glass. We want you to feel confident that all our wines, even the least expensive wines on our list, are great with food and very drinkable. Stop in and try a glass today!

Don't forget! There's a new art show at the Chez, Instant Gratification with polaroids by Waupaca Native Martha Duerr, and it's only up for another couple of weeks when the Third Annual Chez Halloween Community Show goes up. So get your submissions ready to bring down, and stop down and see Martha's clever work! See some art! Maybe even buy some art -- most of these one-of-a-kind prints are for sale, and selected images have been reproduced as post cards.

Next week we'll unveil the new winter Chez menu. We think you'll like it.

Bon appetit!
b.

Chez News for the Week of September 19th

2006-09-22T08:18:00.000-07:00

Hiya,

We all seem to have survived the pirate invasion for another year. Thank goodness.

Tonight, Thursday, we're hosting the monthly People for Peace meeting at the Chez, which starts at 7 pm. The public is invited and membership in the group is open.

Reminder that next week Tuesday we're hosting the Waupaca Public Library's Banned Book reading at the Chez from 5 until 7 pm. Show the world that you're not afraid of ideas that are outside the norm. Read a passage from your favorite banned book or poem. Or just come to have intelligent discussions about censorship and fear. The library will be awarding prizes, and we'll be serving from the regular menu so there'll be spaghetti and burgers and soup and all the usual fare available for dinner. This is an all ages event.

Wednesday night next week we're hosting a slide presentation and lecture by Joseph Quinnell about his work in Thailand to bring students to the U.S. and help them escape the sex trade in Thailand. His photographs are both moving and heartbreaking and this should be a tremendously powerful presentation. A simple Thai dinner will be served from 5 to 6:30, when the lecture begins. All profits from the meal will go toward Joseph's foundation to fund the education of the Thai students. You can view some of his photos at the Chez Gallery webpage.

And Thursday and Friday nights next week we'll have music: Doug Thompson on Thursday and Flip O'the Coin on Friday, so it's going to be a busy week at the Chez! We'll see you there.

Lunch today includes
Split Pea soup with ham
Garlic soup with poached egg and croutons
Ham and cheese sandwich
Cheese ravioli with red sauce
There're freshly baked cranberry almond scones, and oatmeal raisin cookies
For dinner tonight we're serving Chicken and Dumplings, also a Basmati Rice and Lentil Pilaf, and there'll be Raspberry Slump for dessert.
And we've got hot (and cold) apple cider, too.

Lunch tomorrow, Friday, includes
Chicken soup
Basmati Rice and Lentil Pilaf
Roasted Beet Salad (with Beets from Dave Peterson's Maplewood Gardens) with Goat Cheese and Walnuts
and, probably, split pea soup
For dinner:
Fish Fry! Choose from Beer battered haddock or Tempura fried Shrimp or Fried squid -- or get a combination of all three!
Caeser Salad (made from scratch with real freshly grated parmesan and our own good garlicky croutons)

Saturday
Buckwheat Crepes stuffed with Scrambled Eggs, Ham and Cheese
Banana Strawberry Pancakes

We've currently got some Dan Naylor yard signs at the Chez, but are all out of the Kagen signs -- at least for now.
Just a reminder that if anyone wants to distribute their favorite candidate's literature or promotional items at the Chez they're more than welcome. Just give us a call or stop in with stuff.

I'd better get back in the kitchen,
Bon appetit!
b.

International Talk Like a Pirate Day

2006-09-22T08:17:00.000-07:00

Chez Marche Cafe 108 S. Main St., Waupaca Wisconsin 54981 715.256.2672. http://www.chezmarchecafe.com

Avast, me mateys!!!

It's finally here! International Talk Like a Pirate Day is today, September 19th. They've got me to the end of the plank here, so stop in to the Chez for a bucket of chum and a little yo, ho, ho!

Here's a little bit of pirattitude to get you in the swing of things...

Watch some pirate videos (Not the ones that you can download on the scurvy internet two weeks before the movie is released, me hearties! These are videos of pirates, singing pirate songs and stuff!! There's even some pirate rap, and an instructional video on how to answer the phone like a pirate.)

Take the Pirate Personality Test!

And here are some horrible pirate jokes...

A pirate walks into a bar wearing a paper towel on his head. He sits down at the bar and orders some dirty rum.

The bartender asks, "Why are you wearing a paper towel?"

"Arrr..." says the pirate. "I've got a bounty on me head!"

--

How did the pirate learn how to read?
"Hooked" on phonics!

--

What do pirates do on weekends?
Have BARRRRRRrgh-B-Qs!

--
Okay, okay, I told you they were horrible. Maybe you'll like the next bit better...

More pirate business, for the smart set...

P I R A T E R I D D L E S
F O R S O P H I S T I C A T E S .

by Kevin Shay

Q: What's a pirate's favorite aspect of computational linguistics?
A: PARRRsing sentences.

Q: Of which concept shared by Jungian psychology and Northrop Frye's literary theory are pirates especially fond?
A: ARRRchetype.

Q: Who's a pirate's favorite member of the creative team behind "32 Short Films About Glenn Gould"?
A: Don McKellARRR.

Q: Of all of Richard Harris's many achievements in the performing arts, which is a pirate's favorite?
A: "MacARRRthur PARRRk."

Q: What's a pirate's favorite alliance-creating diplomatic agreement from the Second World War?
A: The TripARRRtite Pact.

Q: Which ancient Greek lyric poet do pirates like the best?
A: PindARRR.

Q: If a pirate were to recite one of the Olympian odes by the aforementioned poet, which one would it be?
A: The XIth Nemean Ode, "To ARRRistagoras, the Prytanis of Tenedos, son of ARRRchesilaus."

Q: If that same pirate were then to recite a 20th-century poem about the nature of poetry, what would it be?
A: "ARRRs Poetica" by ARRRchibald MacLeish.

Q: What if he went on to recite a poem by Sir Walter Scott?
A: "LochinvARRR."

Q: Why does that pirate keep reciting poetry, anyway? Is he some sort of Nancy-boy?
A: Aye, 'tis a Nancy-boy he be. Arrr.

Q: Of the ghosts that appear to Ebenezer Scrooge in "A Christmas Carol," which do pirates prefer?
A: Jacob MARRRley.

Q: Can we replace that last one with something about Bob Marley, so we can have an additional gag about RastafARRRianism?
A: No.

Q: Whom did the pirate vote for in the Haitian election?
A: ARRRistide.

Q: Wait. Why did they let a pirate vote in the Haitian election?
A: Remember, the nation was taking its first halting steps toward democracy, and balloting procedures were rather chaotic. The pirate just slipped in somehow. Arrr.

Q: I don't buy it. Pirates care nothing for participating in the electoral process.
A: Look, can we finish this up soon? I'm having those phantom pains in my wooden leg.

Q: A phenomenon first described in the 17th century by which important contributor to the field of amputation surgery?
A: Oh, this is getting ridiculous.

Q: Just say it.
A: Ambroise PARRRé.

Q: You can go now.
A: Arrr. Nancy-boy.

( from Mcsweeny.net)
And finally:

A little boy is trick or treatin' on Halloween by himself. He is dressed as a pirate. At one house, a friendly man asks him, "Where are your buccaneers?" The little boy responds, "On either side o' me 'buccan' head!"

See you at the Chez, Matey,
Captain B.

P.S. Our regularly scheduled Chez newsletter will probably resume tomorrow, assuming that I'm not swimming with Neptune's ghost by then! Arrrrr!!!!

Chez news for the week of September 12th

2006-09-12T08:13:00.000-07:00

Hiya,

So there's a funny story. True story.

The mother of a fairly well known Waupaca fellow was in a car with several of her friends, a gardening club or some such, and they're talking about going out for lunch. One of them smartly suggests the Chez. And then another of them pipes up and says, "Oh my, I don't know. Isn't that were the Communists hang out?"

I think that would make a great t-shirt. "Chez Marche: Where the Commies meet to eat."

But seriously, we don't ask people's political persuasion when they sit down for lunch, so I don't really know if any commies are hanging out at the Chez. I can personally attest to the regular attendance of several hungry Republicans, plenty of empty-stomach Democrats, a handful of peckish Greens and Libertarians and lots and lots of food loving folks whose politics just never come up in our conversations.

In short, the Chez is primarily a place to come and eat. Tastebuds know nothing of political ideology. The Chez's not a clubhouse solely for the left, the right, or any other direction. And a grilled cheese is a grilled cheese is a grilled cheese.

Historically, though, it is true that cafes are politically charged. Why? We don't know why. Maybe it's because the coffee is so strong. But we do know that the Chez is no different in this regard. And we're okay with it. Our official policy at the Chez is to encourage political activity of all kinds. Democracy requires participation. And we're pretty hopped up about supporting Democracy. So we admire and encourage all the folks who are willing to get out there and work for what they believe in, no matter what they believe in, as long as they're working for Democracy.

That why we're continuing our election day tradition and giving free Fair Trade organic coffee to voters. This time, though, it won't be just for election day. It'll be all week long. All you have to do is tell us that you voted and you'll get a free cup of coffee (or tea). Any time this week. Period. And, because we're fairly egalitarian, even non-voters can get free coffee on Tuesday. But only on Tuesday.

This Friday, September 15th, we're quite pleased to be hosting the return of Clinton Miller and the Chronically Wasted Band to the Chez. Music starts at 8 pm. and there's a $5 cover charge.

Open call for artists: Announcing the third annual Halloween Art Show at the Chez. The show is open to the entire community, regardless of talent (or, as in my case, lack thereof). The show will hang from October 23rd thru November 4th. More details soon.

Specials this week are ...
Tuesday:
Potato Leek Soup
Cioppino (an American Italian seafood stew
Wednesday:
Cioppino
Goose Stew with white beans and sausage
Portabella Sandwich
Supper: Potato Gratin
Apple Salad with Goat Cheese and Walnuts
Thursday:
Goose Stew with white beans and sausage
Portabella Sandwich
Apple Salad with Goat Cheese and Walnuts
Supper: Swiss Chard Pie
Friday:
Apple Salad with Goat Cheese and Walnuts
Supper: Clam Linguini
Burgers

So, don't forget to vote. And remember what Cicero said some 2000 years ago:
"Freedom is participation in power."

Forward,
b.

Chez news for the week of August 28th

2006-08-28T15:30:00.000-07:00

Hiya,

We're sure in the thick of tomato season now. BLTs, Tomato pie, Ketchup, Tomato soup, tomayto tomahto... and then there's the cucumbers, and the green beans, the peppers, the potatoes, the kale, the beets and carrots, the berries, the zucchini and the melons! I sure hope you're hungry because the kitchen at the Chez is bursting at the seams with fresh produce. We find that a little rosé goes well with the veggies, with BLTs and, um, with just about everything.

This week, Thursday night, we're hosting Doug Thompson on the Chez stage (known in some circles as Chez Stadium). Stop in and catch his show from 7 to 9 PM. You'll be super glad that you did.

I scream, you scream...

Have I mentioned yet that we're now serving ice cream cones at the Chez? Try our wonderful creamy Valhrona Chocolate Gelato or Pistachio gelato. Or you could mix in some Blood Orange Sorbet. And, for purists, we do have French Vanilla, too.

We want to know what you think! If you've got a minute, stop by the Chez website and take the new Chez Poll. (Once there, Scroll down and watch the right hand side of the screen for the link. It's easy to find. There're only eight questions, and it won't take much of your time. Thanks!

Announcing the Chez Holiday Schedule!
Following are days that the Chez will be closed in the next three to five months, for renovations. We'll be reminding you, but you might want to mark your calendars.

September 9th: Saturday
October 10th and 11th: Tuesday and Wednesday
December 26th: Tuesday
January 2nd: Tuesday

Specials this week include:

Tuesday:

* Batterfried portabella mushroom sandwiches
* Vegetarian lentil and rice soup

Wednesday:

* Carnivorous lentil and rice soup with smoked and garlicky sausages
* Chickpea and potato caribbean styled stew
* Roasted vegetable sandwich with fresh mozzarella
* Dinner special: Sausage en croute with tomato salad

Thursday:

* Chickpea and potato caribbean styled stew
* Roasted vegetable sandwich with fresh mozzarella
* Dinner special: Sausage en croute with tomato salad

Friday:

* Cucumber Gazpacho
* Fried Tomato Sandwich
* Dinner specials: Punjabi Potato and Caulflower sauté and
* Shrimp and Grits

Saturday:

* Roasted tomatoes with chive scones
* Caribbean Chickpea Stew with Potatoes (shrimp optional)
* Pomegranate and Tangerine Mimosas
* Steak and eggs
* Huevos Rancheros
* Breakfast burritos, pancakes, french toast and all your other favorite brunch items.

Bon appetit!
b.

Chez news for the week of August 21st

2006-08-22T08:05:00.000-07:00

Chez Marche Cafe 108 S. Main St., Waupaca Wisconsin 54981 715.256.2672.

Hiya,

"An Allowance of Dream," the new art show, is up. Because of the volume of the show, we've split it up into five segments that will change out every week or so. This first wave shows vivid, close up shots of people in Thailand. Young, old, modern, ancient ... you can eat your lunch and do some of the most unique people watching ever. It's a nice bit of armchair travel.
Next is coverage of the orphanage that was featured in the PBS special, "The New Heroes." Following installments will each be up for a week and we'll talk more about those as the show goes on.
"An Allowance of Dream" is coming to us fresh from a campus wide showing at the UWSP. From here it travels to Appleton where it will be part of a community wide showing at the Public Library, Lawrence University and Harmony Cafe. We're honored to be part of such an important show and hope that you'll take the opportunity to view it here in our fair city. The photojournalist, Joseph Quinnell, will be making a presentation on September 27th at 6:30 at the Chez. The presentation will include a slide show and speech, and will follow a simple Thai meal being served from 5 until 6:30.

Thanks again to John Davenport and Theresa Drinka for gracing the Chez walls with their beautiful art. You'll be able to see their works again soon during the Hidden Studios art tour September 29th, 30th and October 1st.

This Friday, August 25th, we welcome the return of Flip O'the Coin to the red stage at the Chez. Music from 7 to 10, and bring your ukelele Bucko, because you're welcome to join in. And come for dinner, too. We'll be serving a smoked fish pie and crawfish etoufee.

Other specials this week include

* Chicken salad with walnuts and tarragon
* Cauliflower soup
* Carrot souffles
* Roasted pork with herb sauce
* Adzuki beans with shiitake mushrooms
* Patty pan squash stuffed with garlicky mashed potatoes
* and Chicken with pig's trotters

John and Deb Skryms have asked me to help spread the word that they'll be hosting an open house for 8th District congressional candidate Jamie Wall this Sunday evening, August 27th, at their home, at 6:30. They live at E2391 Cardinal Court on Old Taylor Lake.
(Head south on 22, turn right at Jim Lang's pottery studio just at the edge of town past the recycling center and the Hwy 10 overpass).
You can call them at 920-437-2230 for more information.
And yes, this is the same event that I mistakenly said was taking place on the 20th. Some help I am, eh? I'm quite sorry about that. That'll teach me to trust my memory.

We're happy to post news of any political activity here in the Chez newsletter. If you'll be hosting a house party for your favorite candidate, just let us know a week in advance and we'll include it here. Accurately. Really.

Cheers,
b.

Letters from the attic: assorted newsletters from the Chez

2005-10-17T09:14:00.000-07:00

Chez News for the week of June 6th

"Nature is like an enormous restaurant." -- Woody Allen, Love and Death, 1975

In this issue:
•Midwest Renewable Energy Association (MREA) Renewable Energy Fair
•Wisconsin Network for Peace and Justice (WNPJ) Peace March
•Chez job opportunities
• Zach Baldus art show
•Chez Closed for Renovations June 14th

Menu Specials Quick Peek:
Tuesday: 10 percent off! Give yourself a break. Get good food, cheap.
Wednesday: Vegetarian Cashew Chili
Wednesday dinner: Soup and Salad all-you-can-eat for just $8
Thursday: Brazilian Black Beans and Rice with Salsa Verde
Thursday dinner: Black Beans and Rice, Sweet Potato Latkes with applesauce,
Braised Greens and Coconut Flan -- All-you-can-eat for $10
Friday: Artichoke and Scallion Quiche
Friday dinner: Artichoke and Scallion Quiche, Falafel Sandwiches (tentative), Greek Filo Pizza
with Tomatoes and Feta, and more!
Saturday brunch: Rhubarb Crepes, Peachy Whole Grain Pancakes, and more.

Hiya!

Are you coming to the Energy Fair? If you are,
stop by the MREA food stand and get a delicious veggie
burger with our own Chez Marché potato salad! And
visit the new farmer's market there to shop from the
venders that supply the Chez with fine, fine, mighty
fine vegetables. We'll see you there!

The Chez is also catering the Wisconsin Network for
Peace and Justice 2005 Peace Walk . Click on the link
for details and to register.

Normally we'd have the incomparable Doug Thompson
gracing our stage this Thursday, but he can't make it
this week. He'll be back in a couple of weeks, better
than ever, never fear.

This week is your last opportunity to check out the
Zach Baldus show, now hanging in the Chez Art Gallery!
Giddy-up! (Arranged and managed by the Waupaca
Community Arts Board, a hardworking charitable
organization that works to promote opportunity for
artists in our area. For more info on the arts board,
call Marci 258-0709 or Barb 258-2279, or stop in the
Chez and pick up one of their brochures.)

The Chez is looking for another waitstaff person.
Hours will be something less than 1/2 time, and will
vary as needed, but most likely will include the odd
Saturday dayshift and weekday pm shift. Pay is average
and includes tips. We're looking for someone who is
experienced, personable, and somewhat knowledgeable
about international foods. Benefits include a 10%
staff discount and worker's meals. For more
information call me, Bonni, at 256-2672, or stop in to fill out an application.
Remember that we'll be closed Tuesday, June 14th
for renovations. We'll reopen on Wednesday, June 15th,
at 11 am as usual.

Cheers,
b.

Chez News for the Week of July 4th

Music and Specials Quick Peek (details below):
Tuesday: Genovese Potato Salad with Green Beans and
Pesto
Wednesday: Trinidadian Chickpea Sandwiches
Wednesday dinner: All you can eat soup and salad
Thursday lunch: Sushi Nori
Thursday dinner: Music by American artist Doug
Thompson! All-you-can-eat dinner with Trinidadian
chickpea sandwiches, Mexican tortilla casserole,
sauteed pea pods and more.
Friday lunch: French Pan Bagnat sandwich
Friday dinner: Thai Chicken Stirfry Dinner,
Pan Bagnat Dinner

Hiya,

This week we welcome the return of Doug Thompson on
Thursday night, July 7th. No music on Friday, but next
week we've got Keg Salad on Thursday, the 14th, and
Reverend Eddie Danger on Friday, the 15th. It's a
wealth of talent and I hope that you can catch some of
it!

The farms and gardens of central Wisconsin are
bountiful right now. We've been getting fresh green
beans, turnips, lots of greens, the first bits of fresh
garlic, carrots, beets, lots of wonderful herbs, and
soon -- very soon -- there'll be new potatoes and
super-early corn.

Which reminds me, I've started a farm market page at
the Chez website. (Go to the "links" page for access).
It's in its infancy right now, but
soon it will include tons of info on where to buy
locally grown meat, fruits and vegetables. Please do
check it out, and refer back to it often for updates. With
luck, we'll be including some kind of farm market report. If any
of you regularly visit a farm market in Stevens Point, Iola, Wausau
or other points around Waupaca, and are interested in helping to support
local and sustainable dining, please drop me a line.

I promised a recipe for this week's newsletter, and here it is.
It won't be long before we've got all the ingredients for ...

Genovese Potato Salad with Green Beans and Pesto

•Pesto (your favorite store-bought
or [preferably] homemade, a recipe follows)

Equal amounts of ...
•New red potatoes, cleaned and boiled or steamed with
the skins on, cut into bite-sized pieces if neccesary
•Fresh green beans, cleaned, snapped, and steamed or
boiled until tender

and...
•minced red onions to taste

Pesto

Two cups rinsed fresh basil
1/2 cup rinsed fresh flat leaf parsley
1/4 cup pine nuts
one head fresh mild garlic, chopped
1 cup olive oil
healthy pinch or two of kosher salt

Whizz all together in the food processor,
or mash together in a big mortar and pestle,
like those available at asian markets, until you've got a rough
but saucy mix.

Toss cooked beans and potatoes with pesto and add
onions to taste. Serve. Goes especially nicely with freshly
baked corn bread or corn on the cob.

And here's this week's menu. See you downtown!
b.

Chez News for the week of July 25th

Hiya,

Isn't it great to have finally had some real rain? I don't know if it's anywhere near enough to overcome the deficit we've built up in the drought, but it sure was a nice soak.

Last week I had the opportunity to talk with two of the growers who supply the Chez, Dave Peterson of Maplewood Gardens in Elderon, and Mark Anderson of Sunnysky Farm in Amherst Juntion. And they both said that they were faring the drought better than most because of the quality of their soil. More organic matter in their organic matter, so to speak.

If you garden, even if you only have house plants, you know how the quality of the soil affects the dirt's ability to hold water. So when you buy from a farmer or gardener who works hard to build up their soil and focuses on the long term health of their land, then you can know that not only are they using less chemical fertilizers and pesticides, but they're also probably using less water to irrigate. More good reasons to buy from our good local growers (as if the superior flavor wasn't reason enough!).

In other farm news, Malek Farms is having an open house August 4th. For more details, visit the farm market page at the Chez website.

Thanks to everyone who turned out for Red Velvet Slide last week! What a great time, and what great musicians! We're hoping to be able to host their return performance some time in September. Stay tuned for scheduling details.

This week we're hosting Jon Grossman at the piano on Thursday evening. Jon's a young talented fellow who's working as a counselor at one of the local summer camps and wandered in to the Chez to impress us with his skills. We know you'll like him, too.

Flip O'the Coin will be here Friday to host our monthly Irish Jam. Come on down and join us for a night of old-timey music and dance!

Stop in and check out our new deli area. The grand unveiling takes place Thursday afternoon. Drop in for free samples from 3 to 5 pm.

Starting this week, I won't be including the full menu with the Chez newsletter anymore. You'll be able to get that at the website. I will, however, continue to send the list of weekly specials. And here it is...

Be well, eat well,
b.