June 19, 2006   (Look for the subscribers-only discount!)

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

"What You Got Tonight?"

"Where is the menu calendar?"  "When are you having salmon again?"  Yes, friends, we have made some menu changes at the Rooster, and it may be a little confusing to our regulars who have come to rely upon having a monthly calendar from which to plan their meals.  However, we felt like we needed to make some improvements -- improvements, hopefully, that will help Running Rooster appeal to a broader audience here in Hollister.  This means that we have made two fundamental changes.  First, we have significantly increased the hot food portion of our menu.  Hot chicken meals over the past 4 weeks have been a big success, so we knew that was a good direction to go.  We now have not only hot chicken meals, but hot BBQ rib meals, and hot tri-tip meals (or some other special) every day for dinner.  Second, Running Rooster is focusing its menu down to those items which we feel we do the best.  Rather than make a lot of different meals on an occasional basis, we have decided to make our best meals more frequently so our customers can rely upon getting those dishes whenever they may crave them.

This means that some dishes which were popular with a smaller group of customers may not be back for a while, but we aren't giving up entirely on variety, either.  We'll continue to feature daily and weekly specials.  So, for instance, the answer to "When are you having salmon again?" is "This week, Tuesday through Thursday."  Of course, Lasagna is always available, and we have had Chicken Pot Pies every day last week and this.  Cajun Chicken Big Mamou is coming back next week, and you can count on most of your other major favorites.  What's more, we are now offering our popular lunch entree salads at dinner time, so if you feel like a Chicken Caesar or Chicken-Apple-Walnut salad for dinner, just ask and we'll whip one up just for you.

Running Rooster, as a unique locally-founded startup, has been in a state of evolution since we started selling meals from our Hollister kitchen nearly two years ago.  Throughout this process of experimentation and change, you, our customers, have been our constant companions and guides.  We have continually sought to improve our business, and your loyalty to us has been very gratifying.  Brenda and I thank all of you, especially those who have stuck with us from the very early days.  We trust that if we ever make a change you don't like, you'll let us know (and you have, believe me).  Together, we can refine this quality take-home dinners concept.  With luck, someday you'll be driving by a Running Rooster in another town and you can say "You know, that place started in my home town."

Finally, we will be putting out monthly menu calendars again, probably starting in July.  We're working on a simpler, easier format.  Until then, just check our website menu page or call the store if you want the answer to "What you got tonight?"

June 22nd:  Annual Downtown Saddle Horse Parade

There are some really great things about living in a small town, and parades through downtown featuring neighbors and faces you recognize is certainly one of them.  San Benito County has the honor of holding the last amateur rodeo in California, so I'm told.  The last place in this state where you can sit in the stands and watch your real estate agent or your banker try to rope a calf.  It's wonderful fun, and the parade which kicks off the Rodeo is happening this Thursday evening on San Benito Street.  Out front of Running Rooster is a great place to watch.

Our neighbors at Intero Real Estate will be putting up some stands so folks can see better, and our other neighbors at Alliance Title will be passing out free popcorn.  For our part, we'll have some great to-go foods that you can eat while you're watching or waiting for the parade.  We'll be grilling our giant 1/2 pound fresh hamburgers and we'll have Pulled Pork sandwiches as well.  We'll even, for the occasion, have some hot dogs for the tykes.  All this in addition to our regular menu, cold drinks, and free coffee.  Come on in and say hi.

And this weekend, head down to Bolado park and maybe watch an electrician try to cut three steers, in order, out of a larger group of cattle.  He's probably been practicing all spring, every weekend, and for a couple days he's going to feel like a real cowboy.  It's just a big load of wholesome fun, and I hope you won't miss it.

Big-n-Beefy Burgers on Fridays (Lunch & Dinner)

In case you didn't know, we've been cooking our big 1/2 pound fresh grilled hamburgers every Friday at lunch from 11AM to 3PM.  We think they're the best in Hollister, and many of you have said that our hamburger is the best burger you've had in quite a while.  Thanks for the kind words.  So we decided to grill them on Friday evenings as well, from 4:30PM to 7:00PM.  Now you can have a great burger for Friday night dinner.  These are 1/2 pound all-beef beauties, seasoned with our special grilling spices, cooked to order (you like it pink, you get it pink), and served on a soft freshly-toasted bun with all the fixings.  Guaranteed to satisfy.

Now Open for Saturday Lunch

Here's another change.  We're going back to being open on Saturdays, but for lunch instead of dinner.  We open at 9:00AM for those of you who want to get something to take on the road (we have great box lunches if you're heading to Hollister Hills, wine tasting, or just cruising the open road).  We have our full lunch menu, including the Friday-special grilled hamburgers.  We'll see you there.

Summer Lunch Special Salad

With the consumption of salads on the increase during these hotter summer months, I'm adding a salad special to the menu this week:  our own Running Rooster Shrimp Louie salad.  We've modified it from the classic Shrimp Louie that we have offered as a dinner item in the past and I think you'll find it to be refreshingly different and delicious.  Local mixed green and romaine lettuces support black olives, local tomatoes, hard boiled eggs, avocado, green onion, and, of course, Papa Joe's plump cocktail shrimp, mixed with a tangy and zesty lemon mayonnaise dressing.  $9.99.

Fresh-Made Pesto Sauce

We are changing how we serve our pesto.  Rather than serve it pre-mixed with cooked pasta for you to then re-heat, we think it turns out much better if you boil your favorite kind of pasta and then toss some of this pesto directly onto the hot drained noodles.  This prevents the pesto sauce, which is very heat sensitive, from getting cooked too much in the microwave.  Save the unused pesto in your fridge.  We have lowered the price correspondingly.  Of course, the basil we use to make this sauce is grown right here in Hollister for super freshness.  We think you'll love this dish, with its heady smell and mouth-filling flavor.  Be sure to have it with bread and either salad or a veggie.

Left-Coast Teriyaki Sauce is Back!

For those of you who have been missing these wonderful teriyaki-based sauces and marinades, we are happy to have Left Coast Trading Company's Teriyaki Dip-Dip and Black Gold sauces back on the shelf and available.  Whether you use them on some of Papa Joe's great fish or on chicken or any of a hundred other good ideas, you can taste the freshness in these locally-made sauces.

Subscribers Discount

The Saddle Horse Parade and upcoming rodeo have got me thinking about all things Western and Cowboy.  Last night, I was pondering the prominent role of Roosters in some of the great cowboy movies of all time.  "Fill your hands you s-----------" comes to mind.  But even better than True Grit is the great western movie containing this next subscribers-only discount phrase for the next few weeks: "I guess that'll teach that Rooster to peck me!"  Remember to use this phrase for a 10% discount on every order at Running Rooster (including lunch).  And between now and next Friday, if you not only remember the discount phrase when you make a purchase but also tell us the name of the movie and the character who said it in that movie, you'll get a free dessert with your purchase.  Here's a clue:  most of it is set in Texas.  By the way, I have finally found, I think, a trivia question that you can't simply Google the answer, so here's another clue:  In the first scene of this movie, two pigs are eating a dead snake on the porch.  Good luck.

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