April 3, 2006   (Look for the subscribers-only discount!)

Hello again, folks, this is Jim (the Cook) with your latest Rooster News.

Easter Specials

Nothing says Easter like Baked Ham or Roasted Leg of Lamb (well, OK, colored eggs and green plastic grass would be even more iconic but I'm talking real food here, people).  Running Rooster is taking special orders for our Bourbon-Mustard Glazed Baked Ham and Rosemary-infused Roasted Leg of Lamb for Easter Weekend.

Bourbon-Mustard Glazed Baked Ham is a premium spiral-cut half ham that is covered with our own special glaze, baked until the glaze permeates the meat, then wrapped and sold on the bone.  You simply warm it in your oven and serve.  It comes with a complementary bourbon mustard sauce on the side and sells for $6.99 per pound (9 to 10 lbs. average weight, feeds 15 people on average).

Rosemary-infused Roasted Leg of Lamb has the delicious classic flavors of fresh rosemary, garlic, and cracked black pepper to season this tender boneless leg of lamb.  We roast it to medium rare so you can finish it to your own desired degree of doneness (barely warm it to keep it medium rare or leave it in a little longer if you prefer it less pink).  The lamb is sold for $9.99 per pound in whatever quantity (2 lbs and up) you wish.  Since it is boneless you should plan on serving 2 to 3 people per pound of meat.

Both of these are available only by special advance order (by April 11th) and will be available for pickup (from the kitchen on Shelton Drive) on Saturday April 15th.

For those who only need a smaller quantity of food, we will be having the Baked Ham and our Braised Lamb Shanks as part of the regular in-store menu that same week.

Fresh Local Asparagus is Back!

Last year, this was a big crowd pleaser:  locally grown asparagus from Hog Farm, freshly picked from fields only a half mile from our kitchen.  You just can't get any fresher than that.  This asparagus is not only super fresh, but being early season when the roots are strongest, it is also sweet and full of flavor.  We treat it very gently and don't overcook it so you get all the goodness and vitamins.  A big thanks to Doug Williams for helping us out with this.

This Month's Fundraisers

We have a variety of organizations lined up for the weekly fundraisers in April.  This first week (3rd through 7th) is Hollister Little League.  Hope you guys get some decent weather for playing ball.  After Little League, the week of April 10th through 14th is St. Benedict's Church again (it's a very large congregation), and the week of April 17th through 21st is the Hollister School District Elementary School Band fundraising week.

As you all know I'm sure, each week Running Rooster gives a school or community non-profit an opportunity to participate in raising funds through purchases at Running Rooster.  Anytime a person associated with an organization or a school (parent, volunteer, member, etc.) comes in and makes a purchase during that organization's fundraising week, Running Rooster donates 10% of the proceeds from that purchase to the organization.  The key however is that the person buying dinner has to tell us about their association with the fundraising group or we won't know to credit that sale.

Broiled Ginger Salmon with Cilantro-Wasabi Sauce

In response to a request from one of our regulars to put something less traditional and more zesty on the menu, next Friday (the 14th) we are trying out a new dish based upon the wonderful wild salmon we get from Papa Joe.  Broiled Ginger Salmon with Cilantro-Wasabi Sauce is an asian-fusion dish that marinates boneless filets of fresh wild Pacific salmon in fresh ginger, garlic, extra virgin olive and sesame oils before broiling and serving them with Cilantro-Wasabi sauce on the side to finish it off.  This dish is not only explodes with flavor, but it is healthy too, with no added animal fats, only the naturally occurring healthy fish oils of the wild salmon.

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 soups this week are Creamy Turkey and Mushroom (Mon-Tues) and Cream of Asparagus (Wed-Fri).

SUN:  2	MON:  3	TUE:  4	WED:  5	THU:  6	FRI:  7	SAT:  8
						Running Rooster Closed Saturday
	Wood Roasted Garlic Rosemary Chicken
Hollister	Memphis BBQ Back Ribs
Little League	Old Fashioned Lasagna
Fundraiser	Joe's Shrimp Louie Salad			Pork Loin Roast
This Week		Mel's Diner Meatloaf			Seafood Enchiladas
			Cajun Chicken Big Mamou on Pasta

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).

April Menu

If you don't yet have an April dinner menu, it is available on our website (PDF file) for download.

Subscribers Discount

Here it is baseball season and the darn rain just keeps on falling.  All those poor little tikes out there trying to hit a wet ball off a wet tee.  At least they get to slide around in the mud.  I guess we really should feel sorry for the parents having to sit in the rain, and whomever it is that has to constantly reschedule all those Little League games that get rained out.  I hear that the newly sod Little League fields at Memorial Park aren't usable yet because of this weather, so in hopes that things improve for our local young boys (and girls) of spring, this week's discount phrase is "If you build it, they will get wet."  (Apologies to W.P. Kinsella, author of Field of Dreams.)  Remember to use this phrase for a 10% discount on every order at Running Rooster (including lunch).

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.