Gift Baskets

We are contemplating making gift baskets that would include some of the favorite jams, sauces and oils we use and sell and perhaps a bread or other fresh bakery treat(s).

We'd love to hear from you on this idea.

Thanks!

Bacon / Breakfast Potatoes

We had a comment about the bacon portion - 3 slices is what is served here at the BR as a portion. It is certainly possible that a plate went out with 2 and I apologise!

Same anon blogger is interested in breakfast potatoes -- we are exploring possible recipes and may try a special as early as this weekend.

Thanks for all the comments and helpful feedback.

Afternoon Tea

Finally -- we have a date for the start of our Afternoon Tea.  It will begin on Monday, October 27th.  We will have two seatings:  3pm and 4:45pm.  Reservations will be accepted at both seatings.

We look forward to welcoming you to tea where you and your friends will enjoy a wide array of treats both sweet and savory, the likes of which you would find in the country houses and top hotels in Ireland and England.

We hope it will be fun for all!

Mid-October, coming up on our first 50 Days

Just to let you know, our staff -- from William who washes dishes to Lois and Peter who create and cook to Advah who creates and bakes to all the baristas and waitstaff -- loves your feedback and your great enthusiasm about the BR.  We love that they love it because we think we have great staff and we want them all to continue on the BR team as long as possible!

We already have our first alumna -- Samantha Scott has left us after a stellar few weeks waiting tables at both breakfast and lunch.  Sam has taken a job in the field of study she pursued in college and we are all extremely happy for her.  (And we trust that she will visit and eat with us when she visits her folks in town).

Many of you continue to look for the croissant.  They are being test-baked this week and we are hopeful that they will go back into production SOON.  The problem with heat in the kitchen has dissipated with the change of season, so we will look at a more permanent fix in the spring. 

This week we have made great strides with varieties of breads:  Irish Soda Bread, Sourdough Rye, Fougase, Foccaccio, Cinnamon Raisin, Apricot Walnut -- along with our daily favorites:  baguette, pain de campagne, white and wheat pan.  We are a bread bakery!

The cafe is reflecting on your comments about the size of portions, the presentation and the price.  

Cupcakes, cookies, fruit tarts and cheesecakes are the mainstays of our pastry case and we strive to have a good variety most days --still working on this!

Our olive oil and balsamic vinegar are "wowwing" many with the clean taste and lack of bitterness.  It is our house dressing and we hope you will all give it a try!

Bob and I are beginning to find a rhythm to our days.  He is up and at the shop before 5 (since many of you ask me and I needed to confirm this with him - it is confirmed!).  I try to arrive with the staff at 6.  So it is working and we are thrilled with the support from all of you.

Thank you!

Cupcakes for the Cause: Oct 20 - 26

As we did last year, we will participate in Cupcakes for the Cause.  This year we will sell cupcakes all week long and will donate 100% of our profits to the Cupcakes for the Cause.

www.cupcakesforacause.org

We will have at least our standard three varieties:  red velvet, devil's food 

& vanilla -- all week long.  And we are likely to have a few special surprises throughout the week.

Stop in and try our cupcakes if you haven't already.  The cause is worthy and we look forward to seeing you!

Autumn Events at the Rooster

Saturday, October 18th -- 2 pm to 4 pm:  The CEO of School House Kitchens will visit the Blue Rooster and she will bring ideas and taste treats for using the 3 School House Kitchen products.  The Bardshar Chutney, which we serve on our Brie and Chutney baguette, will be featured along with a fabulous mustard and a great vinaigrette.

Wendy's business www.schoolhousekitchens.org

contributes to education projects throughout the country.

Stop by for a taste or two!

October 8th - general update

The days are flying by and I often think --- "write in the blog" -- however by the time the napkins are washed, dried and folded, the numbers are reviewed and a bit of play time with the dogs is slotted, it's usually time for some shut eye before starting it all over again.

News on a few fronts - - it looks like the weather is our immediate solution to a kitchen too hot and we will go with that for now.  IN the spring we will likely have to revisit our HVAC and make serious decisions on what is required.  For now, we are thankful for the cool weather because it costs us nothing!

News about tea -- so many of you are asking when we will be able to start tea -- it looks like October is the right month to start it and it is likely to be closer to the end of the month.  There are several components in play:  the bakers' need to produce all the petit fours and other mini desserts and tarts.  The cooks need to organise the tea sandwiches and savory treats and then we need to have knowledgeable and capable servers.  So, these are now top priority items for us all and we feel good about getting it organised before the end of the month.