Over the next several weeks, up to the end of the year, I'm going to be organizing menu tastings that will take place only on Mondays.  Right now, I have scheduled three dates.  The first tasting will be on this coming Monday, Nov. 23 starting at 7:00.  The evening will consist of a minimum of seven courses and will reflect the scope of the flavor profiles that have been the strongest performers over the last two years.  This way if you have been to the restaurant and are familiar with the menu, you won't have to be faced with having to choose between any of your favorite items because they will all be a part of the menu.  More to come regarding the menu, in a second.

There are predominately two reasons why I've decided to open on Monday's to do tasting menus.  The first reason has to do with our core principle, Family first = Luke's Kitchen. With the holidays coming up, I refuse to have people work on holidays that should be spent with their families.  That's been one of our core principles. 

On the other hand being confronted with this stark economic environment, the reality is that we cannot really sustain our core principle unless compromise comes into play.  So, the question was put to the crew.  Should we open a few Mondays to make up for the days we'll be closed over the next 8 weeks or should we decide which holidays to work? Obviously, I lobbied hard to stay closed on the holidays and extend our work week every so often.  There were convincing arguments from all sides.   

At the end of the day, as I put it to the crew, the underlying question is a culinary one as much as it has to do with business.  It's no secret that in the industry volume is down all over, throughout all tiers of dining.  Thankfully, Luke's Kitchen has been able to prosper  and grow through these challenging times. However, I've been waiting to see volume increase before changing significant parts of the menu. This challenge is actually a blessing because the majority of our guests have been return guests or guests referred to us by return guests.  I don't have the heart to disappoint anyone who was looking for a dish that someone had recommended to them and then on the day they arrive, it's not available, which has happened.  Not that they left unhappy, it's more like, going to experience something that was highly recommended and would become a shared experience and then being robbed of the joy of comparing experiences with a friend at some point in the future. You'll still have a great time to talk about but, still, it's kind of a jip. You can't turn to your friends and say "Oh my stars! you were right about the scallops!" as opposed to "No, they didn't have the scallops when we were there."  See what I mean, sort of, in a way...

The second has to do with a bunch of ideas I've been waiting to set loose but really can't release until volume generally increases.  In order to continue to produce the type of quality product Luke's has come to represent means keeping tight control over the inventory. At the same time, my culinary creativity becomes counter productive if I have to expand the inventory with out the critical volume of culinary palates to whom the new dishes might appeal.

The compromise becomes tasting menus on Mondays!  This was taken up in committee and then put to the commission where the decision was handed down that this would be fun! People who like tastings are fun! Fun people are more adventurous than unfun people. We will be creating a menu geared to the greater fun person in everyone. And the most fun people will get great treats.

The tasting menu will always encompass our greatest hits over the last two years but also there will be items that will be one day only, these are the treats. The biggest hits of those treats may, eventually, come to be part of the menu proper at some time in the future. So, in a small way attending these tasting could actually change the trajectory of the menu forever and none of us will ever be the same for the experience... And then, depending on several variables, the tasting menus may even become part of the regular line up one or two days during the week going into the new year, in order to create more fun.  At Luke's Kitchen, we do not support the Swine Flu; and have decided not to take part in the recession; however, we are staunch supporters of fun.

So, tasting menus on Mondays so everyone can stay home and enjoy the holidays and so that I can blow the soot out the culinary engine every once in a while without having to clutch my lungs in fear that the only people that show up are only looking for a well done salmon. Not that it makes you a bad person, I'm just sayin...

We just finished our first roast of the Hawaiian Pea Berry Kauai Reserve and I have to say it is the best coffee we have ever had.  I did a light roast so that the essential oils weren't burned off. Very nutty flavor. Really very amazing. CharBucks would be hard pressed to come up with something better if they could.

This is the reason why I was drawn to roast my own beans for the restaurant.  When the right roast meets the right bean it's a wonderful affair.  Because the beans haven't been roasted some time in the past, all the oils help transfer all the flavor of the bean.  Drinking it black, you can actually feel the oils coating your mouth.  With the addition of a little milk or cream and a touch of sugar, the flavor just blows up and becomes enormous.

We will begin to serve it within the next couple of days.  I like to let the beans rest for a couple of days after roasting them.  However, if you mention that you heard about the coffee from this blog, we'll grind some up on the spot.

In any case, our current bean is a Peruvian Organic Bird Friendly coffee bean.  Both regular and decafe that is no dud as well.

The Liberty Science Center is developing an exhibit that will concentrate on translating the use and understanding of science in our everyday lives through cooking. Whether it is the physical transformation of food through different cooking methods or how nutrition is assimilated in our bodies.  Right now, they are in the development stage with very strong interest.  Anyone can become part of the cyber community right now at http://cookingexhibitchefs.ning.com.

Luke's Kitchen will be hosting a dinner that will concentrate on sustainable farming. Whether it is aquaculture or terrestrial, the evening will be devoted to raising awareness about sustainable products and how science is present in this effort and how it ultimately effects us in our homes.

With sustainable farming as a backdrop, The Liberty Science Center will be presenting their vision for what the permanent cooking exhibit will look like and how it will interact with the public. By raising awareness and support they hope to gain the funding they need to complete the physical space at The Liberty Science Center.  The second aspect to the exhibit is to have a portion of the exhibit travel and to also have leaders in the culinary world show techniques that will be translated into a science discussion.  It's  an absolutely outstanding, exciting concept.

Details of the fund raising dinner are being fleshed out as we speak. As they become available, I'll post them on this blog.

We're very proud to have been asked to be a part of such an outstanding effort.  I hope everyone that finds out about this will share my enthusiasm.  Just to finish up, I have to get to the stove, what I find amazing is that in this area there are only two science museums.  And by area, I'm not speaking about New Jersey.  I mean, New York, New Jersey, Pennsylvania! And of the two, the Liberty Science Center is the largest.  It is also recognized as one of the most progressive science museums in the country.  So getting behind this effort is a no brainer.

The cause is amazing, the dinner will be amazing!  You can join our email list for the details on this event and any other culinary event we have at Luke's Kitchen.

Sean Lugo's art work is a an interesting juxtapositon of mixed media, social commentary and environmental awareness. His criticisms are subtle and in your face at the same time. Whether he's making you focus on domestic violence or his fondness for the Beatles, the underlying subtext is what draws you in.  It all starts with a simple question. Why? Once you've asked yourself that question, the clues begin to reveal themselves. That's when the fun starts.

Sean's work will be hanging at Luke's Kitchen through December.  As customary at Luke's Kitchen in support of all the emerging artists we champion, his reception will be on November 15 starting at 6:30 with a cocktail hour. Dinner starts at 7:30 for those who want to stay. I've changed the format recently. Dinner will be a set tasting menu with a choice of entree. Usually, the tasting menu for these events is at least 6 courses and the price is always $30.

Already there is strong interest in this show as well as the menu with a third of the seats already sold.  Call ahead to reserve a seat at the table. Come meet Sean as well.