Butterflies in Cape May

Millions of Monarchs pass through Cape May each autumn on a migratory journey. Weighing just 1/2 gram, they successfully migrate a journey of over 2,000 miles to the forested mountains of central Mexico. Much is still unknown about how Monarchs are able to make their great journey. It is breath taking to witness. For more information check out WWWBirdCapeMay.org

Cape May N.J.

We our back from 5 relaxing days at the beach. Unpacked the car, started doing loads of laundry and couldn't wait to download my pictures from Cape May. I took this of Lucy and Scout minutes after we sadly drove away. We biked all over the place, took the dogs on long walks throughout town and along the beach and caught the sunset every evening.
Most of all we ate some super tasty food.
Lots of Italian...
A Camia: I ate a salad here that I will be dreaming of: baby arugula, pine nuts, roasted whole heads of garlic, giant chunks of shaved Parmesan and the lightest and most perfect lemon honey olive oil vinaigrette...yummy.

Fresco's: homemade pappardelle with shrimp and lobster Pescatore
Eggplant roulade, the bomb
Ken had Veal Saltimbuca, devoured it.

410 Bank Street: 25 years in business New Orleans/Caribbean style. Ken was loving his aged NY, we tried to get our waiter to tell us the secret ingredient in the sauce but no go, I think cherries.
I had a mouth watering grilled salmon with garlic mashers. How could I forget the $14.00 Lobster bisque!

My favorite was in Sea Isle: a boardwalk swirled, chocolate/vanilla, custard cone...wish I could have one now!
As you see we live to eat. Which brings me to the new fall menu that will be starting up next weekend. Get ready to dine Italian style. The menu is finished. I will try and get some of it posted for everyone to see. I'm very excited, new ingredients: quail, pomegranates, figs, arugula, lobster, squash, mushrooms, quince, truffles just to name a few. All the ingredients are in season for the months ahead. We are still trying to bring in more local. We will be featuring goat cheese from Cherry Glen Farms in Maryland and ice cream from Arlington Virginia, Sinplicity.

This weekend Dish will be participating in Tastes and Sounds of Shepherdstown. I am going to enter desserts which will be an assortment of petit fours. I will take pictures and report back the outcome.

Don't forget the farm dinner, it is right around the corner. Please, please, please come and support our cause....farm to table. Experience it and see what we are trying to accomplish. Bring all your friends, family, neighbors oh heck bring everyone and help us celebrate our 1 year anniversary and eat some mighty delicious food!

OCTOBER 17th FARM DINNER HURRY UP AND BUY TICKETS!!!!!!

The sky is the limit! What a beautiful day, have a fantastic day.

Alleyways

Walking adventures

I just returned from one of my many favorite things to do, walk the alleys in town. I love how I feel as if I am on a secret path right outside my front door. Today it is overcast, cool and drizzly which only adds to my fantasy. Walking along with my dogs and the crunchy sound of the gravel under my feet invokes a feeling as if I am heading off on a path less traveled by with my best friends. All I need to complete my journey is some traveling food, of course, camera, compass and a thermos of joe.

Unfortunately back to reality, but as always the outdoors and nature brings me to a place of calm and simplicity, something we all need at times. For me it is a great way to stimulate my creativity, awaken my senses and start my day.

The cool thing is....I just have to walk outside cross the street and I'm off in alley world. Try it you might like it.

I did ask around about the history of the alleys in Charles Town and this is what Jim Surkamp had to say "If Shepherdstown is any indication- carriages were kept in the back where there would be a supply of hay etc. maybe a small community barn. Horses where stabled in the back. Also might have served as firewalls."

Kitchen Talk

Pozole Verde

We love to make soup! Last month we sold 250 bowls/cups of soup. So order some soup and see what you think.

Above the garlic, pasilla chile's, onions, and tomatillos coming out of the oven after a slow roasting. It is the beginning of a Mexican soup called Pozole. It is a soup rich in spiciness and flavor. Traditionally the main ingredients are pork and hominy but we do a Pozole Verde version of this soup, which adds fresh herbs mainly cilantro and oregano to the mix.

We are trying to implement a soup schedule, then you know ahead when you favorite soup is on the board. Plus we can make sure to rotate in different soups for your taste buds.

Tomorrow Pozole Verde will be offered, come try it.

Butterfly

This shot is from our bartender Melissa's backyard, off Mission Road. That is the Shenandoah River in the background. Nice view.

Charles Town garden sightings

I will be the gladdest thing

Under the sun!

I will touch a hundred flowers

And not pick one

Edna St Vincent Millay "Afternoon on a Hill"

Go Green

Composting and Recycling

We decided to calculate how much recycling we do at Dish....check it out

Average per month

Food waste 1,000 pounds

Glass 500 pounds

Cardboard 4 Mini Van loads, packed to the rim

Average per year

Food waste 12,000 pounds

Glass 6,000 pounds

Cardboard 48 Mini van loads

WOW!

The food waste is being composted by Marshall McCormick. Doug sends him a text message when we need a pick up, he drives over, loads in the bins, takes it back to his place, unloads, dumps, shovels and does his compost thing. He has been at this project since January and seems to have it under control. It is unbelievable that one person is doing this daunting task. Hats off to Marshall!

Glass and cardboard Doug is in charge of. He takes the cardboard to the paper mill and glass to the dump.

Next we want to start recycling plastic and aluminium. We have to come up with a way to store it before we take it away. Any suggestions?

Every bit helps.

The garden compost picture above is Betsy Wells set up in the alley

Update: Marshall has been at this project since the second week in November, almost since we have been open. Thanks again Marshall for all your hard work!