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.