Changes

With George gone I'm actually going to make drastic changes that I believe will make the restaurant better.

In April we are changing from a 4 times/year menu to one 6 times/year. The new menus will be smaller by ten items. It will include more of my own creations- now there are 5 to 8 per menu, but that will increase. I will be emphasizing more street and peasant food, which i have always loved. We will be going to an aged New York Strip steak that is also grass fed. I will be adding a new category on to the menu: Beans & Grains. Though mostly vegetarian there will be some dishes that will include dairy, poultry, seafood or meat. Finally, for the first time we will be including wine and beer pairing suggestions after each dish.

We have also just introduced a new beer and wine menu. A fantastic all organic  English style "Scrumpy" Hard Apple Cider has been added. It not only changes slightly according to the taste of a given year's harvest but is one of the few ciders available in this country that is strictly made with ONLY juice and yeast. We added 4 new wines and 2 new beers as well. On April's First Friday we will be tasting them: try any 5 of the new items for $8.

Talking of First Friday, the April one we are sponsors of "Get Mugged Downtown". This is a fundraiser for the Silver City Museum. Buy a mug and support the museum; then stop by to get it filled with our Vegan Minestrone Soup and a slice of our scratch French bread made with organic stone ground whole wheat. Several other businesses are also offering to fill your mug. When you fill at Shevek & Co. we will NOT be receiving $3 back from the museum, but they get to keep your entire purchase price for their worthy cause. Then join us for the new item tasting or dinner and the tasting.

Finally, starting in June we will be making scratch, nitrate/nitrite free, sustainably and/or organic sourced sausages. This will be featured on the menu. There will be all vegetarian sausage also available on some of the menus.

P.S.: My health is great, though I am tired due to not having a sous chef. Brain shows no sign of anything so they are calling what happened to me, "Transient Global Amnesia". There are distinct symptoms and it has no diagnostic or prognostic significance. The Mayo Clinic website says that the worst part is the fear that it might happen again. See their site if you want details.
P.P.S.:Business has been up this year by about 8% over 2011. The fact that we are now closed Wednesdays & Thursdays- unless its a holiday or the Tour of the Gila Bicycle Race- doesn't seem to have hurt us and it's giving me time to create and bring the restaurant into new directions. Who knows, maybe in the future I'll start making cheese once again.