April 17th, 2006   (See below for a discount on every order!)

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

Organic Salad Greens

We are making a switch with our salad greens from conventionally grown to organic.  Our cost is a little higher but we won't change our menu prices.  Our feeling is that when you eat salad, you're trying to do something good for your body, and eating organic salad supports that effort.  Plus, with so much organic salad grown in our area, it just seems like a natural choice.

This change is for our lunch salads and our dinner side salads.  Our romaine lettuce is still conventionally grown, but we are seeking a source for organic romaine as well.  Stay tuned.

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 Split Pea with Ham (Monday through Wednesday) and Butternut Squash (Thursday & Friday).

SUN:  16	MON:  17	TUE:  18	WED:  19	THU:  20	FRI:  21	SAT:  22
						Running Rooster Closed Saturday
	Wood Roasted Garlic Rosemary Chicken
HSD Elementary	Memphis BBQ Back Ribs
School Band	Old Fashioned Lasagna
Fundraiser	Tortellini Alfredo			Chicken Enchiladas in Guajillo Salsa
Week		American Farmhouse Pot Roast
			Stuffed Flank Steak (new! see below)

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).

Stuffed Flank Steak

Our second new dish this month is Stuffed Flank Steak.  We start with USDA choice flank steak that is butterfly-ed and marinated in red wine.  Then we spread a little cream cheese, parmesan cheese, fresh baby spinach, roasted garlic and roasted red peppers on the meat, roll it up, sear it on all sides until it is medium rare, then slice it.  This dish makes a beautiful presentation on the plate with the red wine reduction sauce that we add.
    $23.99 - 2 adult portions

Customer Poll

Here's a another customer poll question and I'm hoping to get quite a few of you answering this time so my data is statistically relevant.  (In case any of you are statisticians, yes, I know it's a self-selected group and the data won't technically support extrapolation, but that's OK by me).  We have been working on expanded advertising campaigns, and one of the questions that comes up is "describe your typical customer", so today's poll question goes toward profiling you folks.  Today, I would like to know "How often, on average, do you get dinner (not lunch) from Running Rooster?"  To make this quicker for you, I've provided several possible answers below, each of which sends me an email with your answer in the subject line.  Just click your choice and hit "send" (unless you want to add more comments).  Thanks for your help.  And don't be shy.

Poll:  How often, on average, do you get dinner (not lunch) from Running Rooster?

• More than once a week,
• About once a week,
• Every couple weeks or so,
• Less than once a month,
• Other (please elaborate).

Weekly Subscriber Discount

"Everybody complains about the weather but nobody does anything about it", so the old vaudeville joke goes.  We've done our share of whining here in the newsletter but finally we've got a few nice days of sunshine this week.  In that vein, this week's secret discount phrase is "Outdoor seating sure would be nice!"  Use it often enough and maybe we'll get the hint  ;-)    Remember to use this phrase for a quick 10% discount on every order throughout this week 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.