Leftovers at The Cabin Cafe

Virtual shot from The Cabin Cafe

Okay, so tonight we had the leftover, veggie meatless loaf (unique array of veggies), veggie gravy (fabulous), and mashed potatoes (1/2 redskin and 1/2 yam-melt in your mouth). The loaf's spices after two days were much more potent and in a way, just right in the same way they were freshly made and Chef Dimakos added some artistic touches to the presentation so not to make it obvious that, indeed we were eating leftovers.  The gravy, having had time to meld, sent my olfactory senses into an explosion of scents and tastes that resembled "newness" yet seasoned, perfectly.  The combo mashed potatoes color of light pumpkin added the ultimate touch to the already, colorful plate of delectable delights.

The meal, atmosphere (like no other, except in the mountains) and the company were a splendid way to end a fabulous day.

Home Cooked Food At The Cabin Cafe

I was so full last night that I couldn't write this post until this morning. Chef Dimakos created a sumptuous Greek meal of Spanakopita, Spinach Soup with Israeli Couscous, (never have I tasted a soup that was orgasmic), Greek Salad with his signature dressing and for dessert...you guessed it, Baklava!

Well, now you can understand why I was a wet noodle after this feast, but ohhhh, the tastes are still lingering.

Yes, the snow is melting and look who showed up under the bench in the front of The Cabin Cafe.

Liquid Salad, Veggie Meatless Loaf, Gravy and Mashed Potatoes

Scene outside The Cabin Cafe tonight.

Wow! What a fabulous dinner, Chef Dimakos cooked for us tonight. The first course, liquid salad was sweet and very, very green-delicious. The meatless loaf comprised of string beans, sliced carrots, oats, tofu, sesame seeds and other secret ingredients tasted like no other veggie loaf I've had in all my 34 years of being a vegetarian and to top it all off, joined by perfectly thick gravy and combo mashed potatoes (redskins and yams) was a delectable treat that I will long salivate over, again and again.  All the comfort food I could eat.

Comfort Foods

The Cabin Cafe is ALL about comfort foods and surroundings. If you've ever visited a cabin in the woods or on a lake, or perhaps in the mountains or on a beach, you know what I mean.  A cabin conjurs up warmth, love and coziness and that is what we aim to bring you on the Cabin Cafe.tv coming soon.

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Leftovers Greek-Style

Chef Dimakos is the Master of leftovers. I, for one, don't like leftover anything. I protest and roll my eyes that I should have to succumb to this, but Chef reminds me that it's through leftovers that we face some of our greatest culinary challenges. How to make leftovers, not appear as leftovers? All restaurants recycle their leftover food stock, but the secret is in how you change the look and taste so that no one would be the wiser.

Chef Dimakos takes the leftover Mushroom Barley Soup from two days ago and purees it into a delicious gravy and serves it over the leftover veggie pot pie, along with some fresh greens and voila-c'est magnifique!

I know this isn't giving you a lot to go on, but I'm just getting warmed up (ha, ha-get it?), so please be patient and I promise the real meat and potatoes will be forthcoming.

Kitchen Experiments

Chef Dimakos was in rare form tonight. For his debut night, he created a tempeh veggie pot pie, Spanakopita, miso spinach soup (created from the steamed spinach for the Spanakopita) and mushroom barley soup. The oven was cranked, the stove was lit and the music was blaring.  The feast that he served was fitting for a King.

How will Chef top his first night? I don't know, but I plan on being there to partake.

The Cabin Cafe Opens For Business

The Cabin Cafe was created to serve people healthy, home-cooked food in a warm and cozy atomosphere the likes that you might find in a mountaineous region or a place by a wooded lake in the northern part of the United States.  We specialize in organic food, some grown locally and all prepared whole-heartedly keeping in mind the balance of mind, body and spirit.  Featuring originaly recipes by Chef Dimakos and Sous-Chef Campbell.

This is the first blog of many to come where we will share recipes and invite you to dine with us.

We invite you to share your favorite recipes and if we choose to prepare them we will give you credit in our upcoming cookbook.