Over the Moon Cafe News

Its been a while since I’ve posted.  Things have been rocking at Over The Moon and we were recently listed on entertainment web site when.com as being one of their top 20 romantic restaurants across the country.  We made the list of some pretty incredible restaurants and I must say I am a proud mom.

A Big THANKS to all our fabulous customers to keeping us here in Tacoma during difficult times for all!  We are truly blessed.

Also, to let you all know, we have are live on facebook, so make sure you put us on your site as a “friend”.

Deanna

Check out our new dinner menu!  Fall is one of my favorite times to  do new and old dishes.  I’ve added some more “small plate” options for those of us who like lots of options, or like to share bites with friends.  Think healthy comfort food, northwest style.

My new lunch menu and wine list is on its way as well, soon to be posted…stay tuned for more fun!

Deanna

Seattle roaster, featured in GQ magazine, Cafe Vita, is now offered at Over the Moon.  The blend is fabulous, smooth finish and rich.  I’ll be getting more details to share, but want to let everyone know immediately about this new addition to our menu.

Stay tuned for more new things to come as well.

Live fully and eat well,

Deanna

New dinner menus are underway and are in effect at the restaurant effective yesterday.  You will see more small plate dishes and several new entree options.  One of my favorites is muscles and clams in a light tomato sauce over linguine, with parmesan and prosciutto.  Back on the menu, is the fabulous duck salad with a port reduction and brie cheese over greens.  Check it out at the restaurant, and in a couple of days the menu will be here on line.

Lunch menu is in the works as well, and I am soo looking forward to preparing more fun, warm and wintery dishes.  I absolutely love the fall for cooking fabulous fresh comfort food.

Eat well kids!

Deanna

Hi all.  Its been way too long since I posted, and my apologies.  It was a busy summer for me.  The kids and I moved at the end of June, and then I got married on August 29th, 2009!  It was a fabulous event, and we are all very excited with our new lives!  The husband’s name is Mel Santos and you may meet him at the restaurant from time to time.  Photos of the wedding were taken by my favorite photographer, Willow.  Look for photos on the wall soon, of the family and some really fun ones of the wedding party too.

Looking forward to being back in the kitchen!!!

Eat well, live fully, and remember to breath!

Deanna

My food provider, and fabulous sales rep, provided me with the following information, that I had to send on to all my foodies:

“If you didn’t know better, you’d assume black garlic spent too much time in the oven.  But this little-known ingredient isn’t burnt; it’s fermented until it achieves the sweet, mellow flavor that’s making chefs across the country swoon.

Bruce Hill, the chef of San Francisco’s BIX restaurant, fell in love with black garlic’s earthy flavor while traveling in Japan.  He found it to be less bracing than the raw stuff, and discovered that its subtle balsamic-vinegar flavor pairs especially well with olives and roasted peppers.  In addition, he’s added it to barbecue sauce and used it as a garnish for crudo.

Black garlic’s also a new favorite of chef Elizabeth Falkner, who mixes it into steak tartare at her SF restaurant, Orson.  In Los Angeles, Rivera chef John Rivera Sedlar tosses his chilaca-chile salad with a blac garlic vinaigrette.  And Eric Ripert of New York’s Le Bernardin fiishes pan-roasted monkfish with a punchy black garlic and Persian lemon sauce.

To try the mellow-flavored allium at home, blend the cloves ito oloive tapenade or smash them ito scrambled eggs or risotto.”

Sounds like fun to me,

Enjoy - Deanna

Hey everyone, now is the time to buy Melons!  Melons are currently at their highest quality and lowest pricing for this season.  Pineapple and strawberries are also at their peak seasons.  So load up on fruit and make a smoothie or two.  Add a little soy milk, honey and ice, with your favorite fruits and start your day!!!   For the adventurous, throw in some Flax Seed and you have health and energy in a glass.  Your body will love you.

Deanna

At long last, after months of dirt and no roads, we have pavement folks.  I have got to say that the last few months have been an adventure that I found frustrating and upsetting to say just a small portion of what we, and our fabulous customers, have experienced.  We may have a bit more work here and there, but for the most part 7th street is done, so you can now drive directly to us and park in FRONT OF THE RESTAURANT, thank GOD! 

We are still cooking in Opera Alley, and THANK YOU to all that continued to support us through the frustration called the Broadway LID.  For all of those yet to visit Over The Moon, the outcome of the construction is great, so come give us a look, and enjoy a great meal. 

Deanna

Well everyone, South Sound Magazine just came out (Summer issue) and Over The Moon Cafe has been voted by its readers to be “Best Hole in the Wall”.  Voters apparently think we are worth the efforts to find us, and especially enjoy the best grilled cheese sandwhich in Tacoma!  There are all kinds of fabulous businesses named in the issue.  I recommend anyone wanting to explore Tacoma, and its true gems, to pick up an issue!!!

Eat well and be happy,  Deanna

Effective June 2nd I will be introducing new lunch specials.  I’m excited to offer on Tuesdays our own Monte Cristo sandwhich, with of course an Over The Moon twist to it.  We also will offer a cobb salad on Wednesday with a sweet garlic lemon vinagrette.  Thursdays we will have a harvest salad with strawberries, and pecans with feta cheese over field greens and arugala with a raspberry vinagrette.  And I’ve made an executive decision to maintain the talapia soft taco on Fridays, because, well they are my favorite! 

I also just tried a new dessert recipe and it is a winner.  Lemon sour cream pie has been added to the list, and its refreshing and fabulously creamy!!! 

See you all soon.  Happy eating!  Deanna