Friday November 9th
Well I have recovered from spending the weekend with 3 of my grandson's, so much energy. Looking forward to Thanksgiving at my daughters house with 5 of the grand children. Well we have winter upon us. Time for comfort food - hearty soups, pasta, paella. We offer two soups daily with New England Clam Chowder every Friday. In a hurry call ahead and we will have it ready to go
when you stop in. I am adding some Brunch items to the Saturday menu from 11 to 2. Sunday's Brunch will continue as a buffet with items to order. As we move to the holidays come enjoy a meal in the quiet atmosphere, No TV, just background music, and each others company. We are having a Black Friday Brunch from 9 to 3 for those who were out early shopping and are now ready to relax.
Thank you for your business, be safe God Bless, Richard
Saturday October 20th
I have lived here for 23 years and am still amazed with the sudden turns of weather that we have in Michigan. This morning, rain, clear skys, snow, more rain, sunshine, and its only 3. We have reached that part of the year when we have to take Gazpacho off the menu as I can not find enough Vine Ripe Tomatoes to keep making it. Thank you to all the local farmers that we purchased tomatoes from this year. I will be able to add it to the menu in Late May when we can get good quality vine ripened tomatoes again. A number of events coming to Marshall in the next two months
Choose Marshall to have holiday fun, concerts, plays and other activities.
Friday October 12th
finally a break in the temperature, kitchen crew is excited about the change. The color is progressing with some of my favorite spots in our are producing a great display. Here at the restaurant we have added a new wine to replace the Torres - Vina sol. The Amalaya is from the mountain regions of Argentina. The wine is crisp, and bright. A refreshing wine.
If you are planning a party, office get together. Consider giving us a call to supply your food and beverage. Contact me at firstname.lastname@example.org or 269-789-9180
Thank you for your business, God Bless, Richard
Friday September 28th
Well fall is upon us, a welcome chill in the air. Harvesting of fall crops, for us it means the end of tomatoes, and the start of squash, broccoli, spinach, root vegetables. It is one of my favorite time s of the year. Join us the skeleton fest tomorrow, along with the pub crawl from 5 to 9 - special drinks for the crawlers. Brunch will have a new egg benedict this Sunday, with a Salmon egg benedict as well as a apple cinnamon crepe, as we say farewell to the strawberry crepe as the quality of the berries is beginning to fall. Thank you as always for your patronage, God Bless Richard
Friday September 14th -
Wow, where did August and early September go. I took a quick trip to San Diego to witness my youngest son get married. That is the only thing I did July and Augsut.
Beginning to move to fall, hope the weather stays this way for a while. Our fresh fish delivery will be affected by the Hurricane as Morehead NC was on of the docks that we purchased from
I hope they make it through the storm with out to much damage. Lots of activities the rest of the Month, Franke Center for the Arts, Premiere of The House with the clock in the wall, Great
Escape Stage Company is performing "A Wrinkle in Time" this week and next. Skeleton Fest is coming on September 29th. Thank you as always for your patronage, God Bless, Richard
Friday, August 10th
I was very excited to be able to bring in Fresh Alaskan Halibut for this week. We will be pan frying it with our house seasoning (Paprika, garlic, ancho chili, thyme, oregano, black pepper)
It is a beautiful fish - I fillet it this afternoon, the difference between the fresh and frozen is amazing. Please come and enjoy. Our local farms are putting out great produce right now, we are using
Red Tomatoes and Golden Tomatoes, Green, and Wax beans, onion, Blueberries, and peppers. Enjoy the county fair this week, support the 4H as they show their animals and other talents
Friday, August 3rd
August all ready - Our local farmers are producing a great amount of vegetables, tomatoes coming on strong. We picked up some golden tomatoes, and are using them in the Caprese Salad, Watermelon Feta Salad also from local farmers products, green and wax beans for our fresh vegetable. I am continuing to try to find recipes for vegan, vegetarian, gluten-free items, at a reasonable cost. I am always looking for ideas and suggestions. Have a great month of August, enjoy it as it will pass quickly.
July 20, 2018
Eight years ago we opened Zarzuela, I have been a great experience, and at times a humbling one. We have grown and improved over those first shaky days. I remember the wonderful catering events, great dinners, building the business following. Other items the fire next door in August of 2012, the terrible winters of 13-14 and 14-15 are also memories that are also part of the adventure. The wonderful staff that have worked for us, and have done remarkable jobs. Dan, and Rick have been the culinary team that provides excellent food for us and great ideas for new menu items. The high school students that worked for us and moved onto college and careers in many fields. To Martha my wife a great thank you for allowing me to start this journey and continues to support our mission to provide a dining experience that is deliciously different. I have also learned that as difficult it may be to rely on Jesus Christ to provide the direction that we move in as it is clear his direction is a better choice than my plan.
Please come visit us again soon,
Friday, July 13, 2018
I was able to secure some wild caught salmon, the recipe we are using produces a delightfully moist dish, served with the local green beans. The golden tile fish is prepared with a compound butter with coconut milk, and lime juice, Lime zest. Just as a reminder the Impossible Burger is in the house and ready for ordering. It has received good comments from all who tried it. We are continuing to look for vegetarian, or vegan recepies. Next week we are trying making meat balls with the Impossible Burger product with our Carrot, onion, roasted red pepper sauce.
Sunday, July 8, 2018
We are happy to be adding an Impossible Burger to our vegan and vegetarian menu! It is vegan, but not gluten-free. Made of plant based ingredients, and coconut oil. We are serving it with a Ciabatta roll, Mojo sauce, lettuce and tomato for 9.75. You may add avocado slices for $1.50, if you so desire, cheese for $1.00. Available starting Tuesday, July 10th