$10 Diner Dinner Progress

I'm running a little low on creativity, but there's only a week left in August and our Diner Dinner Project so I know we'll make it to the end of the month!

We have had so many lovely compliments and visits with guests on this topic. I didn't realize what an human interest story it would turn into. I think what resonates most with people is that at one time or another, or for various reasons, we have all said "I'm not cooking anything fancy. It's only me."

The "only me" statement is what has really motivated me to try this. I know it's hard to cook for one person. I know after a long day, whether it has been emotionally or physically exhausting, you just want to rest. But you still have to eat. That's when most of us turn to the microwave, or a drive through and eat something we ourselves deem as "good enough" rather than something more nutritious or enjoyable to our own tastes. I've done this myself. Truthfully, I've eaten more frozen Stouffer's Lasagna than anyone should.

As ridiculous as it seems, even as a restaurant owner, I struggle to eat. In all the times you've been to the Diner, have you ever seen me sitting down and eating a meal? It's rare. Not because I don't love my own cooking, it's simply a matter of timing. Each day is a 12 hour race to get everything done. In the hour before we open, it's all prep. In the hour following doors closing, it's all clean up. And in between it's all cooking and serving to the public, whenever they might pop in.  So when I get home at 10:30pm and realize I really haven't eaten all day, that's when I turn to the lasagna.

So the Diner Dinners are solving my issues too! Most nights there have been enough leftovers of the main dish that I can take it home and enjoy it with my feet up and watch the news.  Win- Win.

I hope you're enjoying the project too!

Here's an update to the existing list of the dinners, to the best of my recollection.

Soft Tacos with Stuffed Anaheim Peppers
Sweet and Sour Meatballs & Perogies
Pork Chops with Apple Peach Sauce
Hot Butter Rum Peach Sundae
Teriyaki Steak Stirfry
Perogies and Kolbassa
Marinara Meatballs with Salad
Citrus Chicken Salad
Pulled Pork on a Bun
Philly Cheese Steak Sandwiches

Citrus Chicken Salad with a Mandarin Orange Sesame Dressing & Breadstick.

Creativity in High Gear

This last week we have served some pretty amazing $10 dinners!  I was very pleased that the Brandon Sun chose to feature our project. It's something we've enjoyed presenting to our regular customers and this wider audience gives us additional opportunities to be creative and make new friends.

The photo presented in the Brandon Sun showcased our Pesto Chicken. It's just too bad the photo wasn't in colour so you could see it as we did. The presentation makes your mouth water! I, of course, understand the limits of print newspaper. You can't blame me for wanting to show these ones in colour though!

The meals come as shown, and are only available on the feature day. Our regular menu is available to order from all day, every day.  These specialty meals are only available after 5pm and are as is, for $10.  So, it's a bit of a gamble, but we do promise they are delicious, fresh, well thought out and excellent value.

Greek-style lemon pepper chicken with veggie salad and feta cheese.

This was pesto chicken with farmer's market veggies.

Friday night was a simple Sweet & Sour meatball dish with perogies. Very popular!

Teriyaki Steak Stirfry. Very tender steak. A light flavour and no MSG

Weekend Menu

Our $10 Diner Dinner project contines this weekend. The veggies and fresh herbs from the farmers market are very inspiring! Our weekend features will be:

Saturday: teriyaki steak stirfry with mushrooms, beans, green peppers. Served with fries and garlic toast.

Sunday: Petite Pork Chop with a peach and apple sauce. Potato wedges & fresh veggies to accompany. We will also serve a warm peach & rum butter sundae for an additional $4. It can be purchased on its own as well.

Getting hungry yet?

Dinner is served after 5 pm and available while quantities last only.

Wise Words from Chris

One of our Diner guests, and friends brought this to my attention. This says, so much!  I agree whole heartedly here, with Mr. Chris Ashton Kutcher.

"I believe that opportunity looks a lot like hard work."

"Every job was a stepping stone to my next job."

"There is nothing sexier than being smart, thoughtful and generous."

"Build your own life!"

Chris Ashton Kutcher - Teen Choice Speech
August 2013

**** the link may not work on some mobile devices. Some mobiles simply take you to Youtube.com If this is the case for you, accept my apology. Simply google the Ashton Kutcher Teen Choice Awards speech. You won't be disappointed.

The $10 Diner Dinner Project Update

The concept of an "off the menu" dinner special has been well received. Our guests are intrigued and engaged. Many are trying the daily specials, but even more are following along through social media.

Personally, I'm enjoying the challenge and it is a fantastic test of my creativity. It's giving me a chance to showcase some of our fabulous local veggies and regional flavours.

Before I forget, I want to write a list of the dinners we have offered so far at just $10 a plate.

1) Bison Salisbury Steak, Farmer's market beans and fries
2) Tacos
3) Pulled pork on a bun with fries and coleslaw
4) Meatballs, new potatoes in dill, marinated vegetable salad
5) BBQ chicken with roasted market veggies
6) Chicken Havarti with FMbeans
7) Meatloaf with mashed garlic/bacon/cheddar potatoes, coleslaw
8) Perogies and Kolbassa, coleslaw

Chicken Havarti 

Less nervous; More fun

Soft Taco Plate

Diner Dinner Project Day 2

Today, was Taco Tuesday. I made taco plates with fresh Pico de Gallo and guacamole. I also served an old-school deep fried ice cream sundae for dessert.

It was more prep than I'm used to. Simply because I was prepping our normal day as well, and without an assistant (like I would have on a Friday). I also like to take Tuesdays off wherever possible as it is our slowest day of the week. However, it was worth the hard work.

Our guests responded and really enjoyed the nightly special. And that makes it worth the while.

Fresh Guacamole

Friday is still a mystery.

Fresh Pico de Gallo 

Fried Ice Cream Sundae

Here's a fun Pico recipe very similar to mine.

Awesome Monday!

Thank you for your support!!!

Today was fantastic. I took a risk and even though I was a little nervous, things worked out great!

See, I abandoned my comfortable menu and created a dinner special that was delicious, looked great and I would have been proud to serve to my grandparents.

I have owned the Diner for 7 years now. At first blush, 7 years doesn't seem like a long time. HOWEVER, 7 years in the restaurant world is like 20 years in real life. Almost like a Hollywood marriage... some of those relationships crash and burn in a year.

My point is, not a lot makes me nervous. I'm kind of a restaurant veteran at this point. But today made me both nervous and excited. And that, is a GOOD thing. I was creative, energized and thinking beyond the burger.

Now, don't fear, I'm NOT going to change the fundamental Diner. We will always be a neighbourhood burger and ice cream joint. But, once in a while, with your support I'm going to make something a little more special. I consider it a mom-style dinner. I will cook what I want, with local fresh ingredients, and you can either order it and enjoy it as served, or pass and pick a burger. The choice is yours.

Back to the ABCs of what happened. Today was Day 1 of the Diner Dinner Project.

I took fresh green beans from the Farmer's Market and built a home-style or mom-style meal around them. I used lean, local bison meat and topped it with sauteed mushrooms, onions and red peppers in a peppercorn gravy. I served with home cut fries and a whole wheat dinner roll.  The cost was $10 and it filled a dinner plate.

Everyone who ordered it and replied gave very positive feedback. More than that, the folks I chatted with loved the concept of an off the menu special.

Tuesday will be old style taco night. I'm going to make my own pico de gallo and guacamole and serve it with corn shell and ground beef tacos. 3 to a plate.

Wednesday will be BBQ pulled pork on a bun with coleslaw and fries.

The things that each of these specials will have in common:
1) Only available after 5pm  and while quantities last
2) $10 plus taxes
3) A healthful, colourful, full plate meal made with local, in-season products whenever possible
4) Not on our regular menu
5) Meals that I would be proud to serve my family and friends

And if this experiment does nothing else other than re-enerize me and indulge my creativity in the kitchen, it will be worth it. If I am excited to be at the Diner, our guests will see it and feel it too!

Day 1: Bison Salisbury Steak 

Time to Mix Things Up

I'm ready to take our Diner guests on a culinary adventure!  Don't you think August is THE perfect month for adventure? Go camping, eat berries, walk across a swinging bridge, call your favourite crazy aunt and ask for a recipe.  Whatever adventure means to you... go for it!

I think I'm going to celebrate August by stretching my culinary skills a bit and making our daily specials.... extra special. NEW items not regularly on the menu. A one-day, see-what-we-made adventure!

I want to create a bison & vegetable chili that honours our local foods.

I want to make a spicy pulled pork on a bun.

I want to make a fresh garden tomato and feta burger.

I want to make a peaches and caramel sundae.

I want to do fried ice cream sundaes like I did at Chi Chi's growing up.

I want to make a spicy jalepeno burger that makes men say, "damn, that was a spicy burger."

Are you with me?   What would you like me to try as a daily special?

Seasonal Tomato Salad

The early fresh tomatoes are now in local Farmers' Markets and neighbourhood gardens. And sometimes the most simple dishes can be the most savoury and appreciated.

Take this tomato salad for example.

Simply cut two whole tomatoes into large pieces. Add slivers of green pepper, cucumber and red onions. Dress with capers, salt, pepper and drizzle with a top quality extra virgin olive oil. The garnish shown here is fresh cilantro.

Give the salad about 10 minutes for the salt to draw out the natural flavours and serve at room temperature.

Add a slice or crumble of fresh feta cheese, a few olives and a spritz of balsamic vinegar if you wish for a more traditional Greek salad.

If you have a variety of tomatoes and can include one of yellow or orange colour, you will have a salad as eye appealing as it is
delicious.

Deliver it with a dry white wine and a crusty loaf for a full course.