The Shenandoah Apple Blossom Festival and our annual forced closure because of the festival are now behind us and we're really looking forward to some spring weather! The deck will be opening this week as soon as it stops raining. Don't forget that we have 40 seats on the deck, all under shade, surrounded by roses, clematis, and our herbs.

May sees our annual Spanish Wine Dinner and this year is no different. It's coming up in less than two weeks on Thursday the 14th. Book today!

It's getting to be peak morel season! Come get your fix!

Thanks for all your support! I hope to see each of you in the dining room soon,

Ed Matthews
Chef and Owner

You are cordially invited to our latest wine dinner on Thursday May 14th at 6:30pm. We're featuring five Spanish wines along with some really fun tapas, reprising our highly popular dinner from last year. Bill McKenney from Michael Downey Selections will host the dinner. If you've not met him before, he's a hoot. By reservation only; $65 per person includes food and wine. 540-662-1455.

Now that winter is behind us, we've made some really significant changes to the lunch menu. There is no lunch menu anywhere around that can even come close to the selection that we offer. Here are some of the new dishes that you should try:

• Crispy Goat Cheese Rounds with Tomato Vinaigrette Dipping Sauce
• Bruschetta Topped with Sun-Dried Tomatoes, Basil, and Feta Cheese
• Shrimp & Grits, I saw Bobby Flay throwdown against some guy from Georgia on this dish and I have to say that my version will stomp both of theirs.
• Bison Cheeseburger with Chipotle Mayo on Challah Roll, lean and delicious!
• Pasta Jambalaya, bringing a little Creole flair to lunch.
• Shrimp, Ham, and Pineapple Fried Rice with Peanuts and Thai Basil, my kids devour this when I make it for them and you will too.
• Grilled Yellowfin Tuna on Asparagus and Tomato Salad

You can now keep up with the restaurant on Twitter. Follow us at http://twitter.com/OneBlockWest/.

I have the opportunity this fall to make a barrel of wine for the restaurant, from crush through bottling. I need some help. First, I can't do all the work because I have very limited time to devote to things outside the restaurant, so I need some labor. Second, I need some help with the finances to pay for the grapes, the barrel, the facility, bottling, storage, and the consulting winemaker. If you are seriously interested in learning about making wine hands on and are willing to swap cash and elbow grease for wine, let me know. I know exactly the kind of food friendly wine I want to make. Now let's see if we can do it.

Now that the cookbook is behind me, I was able to record the following recipes from the restaurant for your enjoyment:

• Espresso Marshmallows, for the kid in you!
• Paella Cakes, a wonderful tapa.
• Morels with Pancetta and Pappardelle, just in time for morel season.
• Chicken Cacciatore Soup, yum!
• Chipotle-Glazed Coho Salmon, by customer request.
• Persimmon Salsa, all the rage at my last WVPT taping.

Thanks for hanging in with us over the winter! It was a rough ride, but we all made it, didn't we? See you on-line or in the restaurant soon!