a quick running rooster announcement

February 27th, 2006   (Look for the subscribers discount!)

Hello folks, this is Jim (the Cook) with a Rooster News Flash.

Whooeee darlin, It's MARDI GRAS!

Like I said at the beginning of the month, this is my favorite party of the year.  Anytime I get to cook a big mess o' Cajun food, listen to zydeco music, and talk like Justin Wilson all day, I'm happier than a fish monger during Lent.  As you know from watching our menu, we like New Orleans cooking here at Running Rooster, and Mardi Gras is the perfect excuse to put it on the menu.  We've put together a great Cajun Feast for you (see below) but you'll have to provide your own Jell-O shots if your into that.  And just like last year, we don't require any special "performance" to earn your free beads, just a hearty appreciation for celebrating the good things in life.

If you want to celebrate Mardi Gras in style, we have a special Mardi Gras Cajun Feast for you (Tuesday only).  This meal for two (with plenty of leftovers) starts off with some classic Cajun mudbugs.  Crawfish to us Yankees.  Boiled in a spicy brew, they will light your fire as you squeeze the tails and suck the heads.  Next comes a dark Shrimp and Andouille Gumbo, not too spicy.  Have that with the Cheddar and Jalapeno Corn Muffins we are including.  And for the main course, belly up to our popular Chicken Jambalaya.  If you like your meal to bite back, be sure to add the Creole Sauce.  We suggest, for a more balanced meal and genuine Southern authenticity, that you also add the braised Collard Greens (not included but available this day only).  After dinner, put on your beads and a mask, throw some Dr. John or Clifton Chenier on the juke box and let the good times roll, or as they say in New Orleans, "Laissez les bons temps rouler!"

Lastly, as the news channels have been so relentlessly reporting, this is a bittersweet 150th Mardi Gras in New Orleans.  There are those who believe that there is nothing to celebrate as long as there is still so much rebuilding to do, while others feel that letting the party die is to give in to despair and hopelessness.  Personally, I believe that New Orleans needs, above all else, the return of its most important industry:  tourism.  And for people to come back to the Crescent City, they have to do it for the same reasons they always have:  great food, great fun, and that special New Orleans spirit.

In recognition that there are so many in need in that town, most especially of housing, we will be setting out a donation jar all this week.  We're asking our customers to give to the Habitat for Humanity New Orleans chapter which is working to build hundreds of homes in the neediest neighborhoods.  We'll match your donation so your gift is doubled.  Thanks.

 

upcoming Menu & HIGHLIGHTS

Here's our menu for this week.  If you have any questions or wish to reserve something, please call the store at 831-634-0135.  To see a description of any of these items, go to our online menu.

Lunch Soup:  Soups this week are going to be Grandma's Chicken Noodle (Monday & Tuesday) and Clam Chowder (Wednesday to Friday).

 

Note:  All menu items may be subject to substitution or selling out, depending upon our suppliers, our customers' appetites, and the whims of Jim (The Cook).

Turkey Returns!

More than a couple of you responded to my query about running Turkey again since we ran short of it last time, so it is on the menu for Thursday and Friday this week.  We'll have plenty of delicious Turkey, mashed potatoes, and the Turkey Gravy of which people are so fond.

New Lunch Sandwich:  Portobello Vegetarian

The start of Lent seems an opportune time for us to introduce the next of our standard sandwiches:  our new Portobello Vegetarian sandwich, with grilled Portobello mushrooms and roasted red peppers on our freshly baked Ciabatta role.  With or without Provolone cheese, your choice.

Starts Wednesday (3/1).

Lenten Food

For those Catholics who observe the eating rules during Lent, Running Rooster has planned the next 40 days' menus to make sure we always have a seafood or vegetarian dish on each Friday and Ash Wednesday.  Just because you're being good doesn't mean you can't eat well, right?

Weekly Subscriber Discount

When I was a kid there was this guy named Justin Wilson on PBS who had one of the early cooking shows before they were so fashionable (anybody remember the Galloping Gourmet?).  Anyway, Justin always wore his trademark red suspenders and told a lot of Cajun jokes in his thick Patois accent, and occasionally cooked something.  He liked to say "Whooeee!" and "I Gorrontee" and he always started each show by asking the audience "How Y'all Are?"  So that's this weeks phrase (notice the inverted grammar):  "How Y'all Are?"  Remember to use this phrase for 10% off every purchase at Running Rooster.

 

_______________________________

Mailing List Note:
You received this email because you either added yourself to the Running Rooster mail list on our Rooster News page, or you indicated that you wished to be added to the mail list via some other format, such as at the store. To be removed from the Running Rooster mail list, simply reply to this email with the subject line “REMOVE”. Please allow up to 3 days for removal, as I do it manually. After all, I cook chickens for a living.  This tech stuff is a pain.