So exciting times ahead for Good Enough To Eat and as we pack up the restaurant to mooove to 520 Columbus we fondly remember so many wonderful things.

Michele, our pastry chef and the woman behind our famous cakes & cookies, shares with us her memories of our old home. 

” Hi,

I think of Good Enough To Eat as a small town community in one of the biggest cities in the world. Between patrons and staff, we have experienced the full circle of life.

People break bread together and make friends, some fall in love, some get married and have their wedding receptions and some have babies. One woman in particular went into labor and her water broke right by the window table – Adriana was adopted and baptized in this small space! Some people have moved away and some friends have sadly have passed away.

Under this roof we have survived droughts, floods, bailing water, 911 calls, and hurricane Sandy. But, as the skies clear (or not!) everyone picks themselves up and comes to work, or gets in line for the restaurant, to be all together one more time. This is exactly what we will do in our new spot, because that’s how we roll! “

We will have a slightly adjusted schedule during the move on the 13th- no dinner the night of the 12th and no breakfast on the 13th. We’ll be back open again for our very first dinner at the new location on the 13th though, so please come on by and check it out!

With so many great National food holidays happening EVERYDAY – we thought it would be cool to highlight them each month & see if we could incorporate some of the more delicious days into our specials menu. This month we have some really funny days like, National Kitchen Klutzes of America day and some more delicious days like National chocolate pudding day and National fudge day!  Let us know what you would like to see Good Enough To Eat celebrating this month (besides our new home!).

Please LIKE & SHARE this calendar with your family and friends!

Serves 2

Ingredients

• 3 red peppers
• 2 Tablespoons olive oil
• ½ cup minced shallots
• 2 teaspoons minced garlic
• 1 cup white wine
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh basil
• Broccoli
• Asparagus
• Peas
• Orechiette Pasta

Preparation

Rub oil on the peppers and roast in a 350 degree oven 20- 30 minutes until skin starts to brown. Let them cool down, peel the skins off and remove the seeds. Puree in a food processor until smooth.

Heat oil in a saucepan and add shallots. Sautee until translucent, add garlic and cook for 3 minutes more. Add wine, and reduce liquid by half. Add pepper puree and cook for 10 minutes on low heat. Remove from heat and add basil.

Cook pasta according to directions, drain and toss in a little oil.

Chop broccoli into florets and chop asparagus into bite sized pieces. Sautée asparagus and broccoli in 1 tablespoon olive oil until tender but with a little crunch, add peas and cook 3 more minutes. Add vegetables to the pasta and toss with the sauce. Serve with a little shaved parmesan.

No matter how perfectly cooked a steak dish may be – it is extremely important to pique interest when the dish comes to the table! How do we do this?

One can easily do this by creating some drama using colour and texture to make a truly spectacular and inspirational dish.

The 10 Bat farm is beginning to produce all the different vegetables and herbs, one of them being yellow radicchio – which inspired us to write this blog post.

What You Will Need:

• Hanger Steak
• Yellow Radicchio
• Worcester Sauce
• Chellula (like tobacco, but smoother)
• Watercress,
• Red onion
• Cherry tomatoes
• Toasted almonds
• Crumbled blue or goat cheese
• Blood orange buttermilk

Cook from Inspiration: 

Yellow radicchio is from the chicory family and has bold, bitter characteristics, so because of this bitter flavor we opted to marinate our hanger steak with Worcester sauce and Chellula – which incorporated a contrasting sweet, salty and spicy taste.

We allowed the steak to be cooked medium, which meant it was a pinky brown color – when you are cooking steaks at home, it can become quite tricky to cook it the right way.

Here’s a little trick to help you tell on your own how well-cooked your steak is without using a thermometer or cutting into to it to check:

Rare Steak 

Touch your thumb and your index finger together to create a circle, and then press the fleshy part of your palm right below the thumb with your other hand – your rare steak should have the same feel.

Medium – Rare Steak 

Now touch your middle finger with your thumb, this should feel a bit more firm – this will indicate that it is medium-rare.

Medium Steak 

As you move from your index finger to your ring finger, this will feel a lot more resistant – this will indicate that your steak is medium.

Well-Done Steak 

Once your pinky finger and index finger are touching the fleshy part should now be firm, indicating a well-done steak.

As your steak is cooking, occasionally press it in the centre of the steak and compare it to your hand.

Adding the Texture & Color: 

To accompany your medium steak, add watercress, julienned yellow radicchio, thinly sliced red onion, cherry tomatoes, toasted almonds, and crumbled blue or goat cheese and toss with a blood orange buttermilk dressing.

You want to create a dish that has the correct balance of tastes, colour and the contrast of texture. By adding the crunch from the nuts, onion and watercress with the creamy and saltiness of the crumbled blue or goats cheese, combined with the vibrant colors of purple, yellow, red, and orange – we create a well balanced plate.

Top this tossed salad with the thinly sliced steak and garlic croutons for an added element of crunch and balance.