V3i2 The 13th FLOOR by Steel Quill Rising Publishing

Join the “FOODIES” for a group dining experience “Foodie from Afar” – Join Editor Nesya Lev on a food tour of Klamath Falls Are You Raising a Child Foodie? New Faces in Town: A look at what the community says about recently opened restaurants Foodies know “A Picture Paints a Thousand Words” “A Look Back” – features from past editions of dining in the Basin

Eating is as much a part of the American people as is baseball or other recreational activities. John Ikerd states in his article, “The New American Food Culture,” that “what we choose to eat is a reflection of our basic values and beliefs…what we eat affects what other people will and won’t have to eat.” This is certainly true here in Klamath Falls! Posting pictures of the delicious choices offered around town was a gigantic motivator for this Assistant Editor to come for a visit. My tale is told in the article “Foodie from Afar.” Affecting what people eat, of course, is not limited to which restaurant we try. Watching what a parent chooses to eat will have an effect on the child. “Is your Child a Foodie” discusses ways you can tell if your child is refining their own food choices. This foodie edition of “The 13th Floor” also takes a look at pictures of food as well as blasting to the past to re-visit old articles. We also get to enjoy reviews of some new places to enjoy in Klamath Falls: Gathering Grounds Café, The Chicken Shack and The Chopping Block. From lemon basil grilled cheese to handbreaded chicken to bistro-style sandwiches, there is plenty to be had in this awesome Oregon town! Klamath Falls is a place that encourages “creating the new American food culture” with groups like The BITE of Klamath on Facebook bringing everyone together with pictures of food and food recommendations, but it is not the only thing that brings everyone together. The sense of camaraderie over a shared meal, the friendly interaction of employees that treat you like family, and decadent, unique choices make the dining experience in the Basin unforgettable. Food brings people together and Klamath Falls has plenty of places to choose for the next get together! Welcome to the Foodie Edition of The 13th Floor! In October 2013, Nesya was offered an opportunity to write for The 13th Floor. Since then, she has written numerous articles for us and was invited to be part of our editing team in January 2014. In July 2014, she traveled to Klamath Falls to experience the people, events, and food of the basin. Let’s say she’s currently planning her next trip back, to experience the likes of Farmer’s Market and delicious Mac and Cheese Steaks! -- Staff

 Child Foodie: are you raising one?  Worth a Thousand Words: the value of photography of food  New Faces: Klamath Falls welcomes the Chicken Shack, Gathering Grounds, and Chopping Block  Foodie from Afar: Assistant Editor Nesya Lev tells us about her trip to Klamath Falls  A Look Back: food articles from the past, featuring Green Blade Bakery, Hurry Curry, Michele’s Simply Sweet, and more!

The 13th Floor is a subsidiary of Steel Quill Rising Publishing, Inc.

Staff: REBEKAH DODSON SENIOR EDITOR

NESYA LEV ASSISTANT EDITOR

ELLIE ANSENSUER COPY EDITOR

CAROLA ROUFS MEDIA CONSULTANT

klamath13thfloor@gmail. com www.the13thfloorkf.com

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And Twitter: @Klamath13th

Special thanks to: Agora Dedakalos for their amazing web design services, consultation, and professional advice Contributing writers for this edition, especially Tracy Fields for her undying support, thank you for being part of our success!

It’s safe to say that American culture is wholly obsessed with food. Burgers and tacos and pastas line the corner of nearly every street, even in a small community like Klamath Falls. But never fail, we here are blessed with a variety of scrumptious eateries! From Vietnamese to Hawaiian, Chinese to Greek, and our wide selection of hometown diners, there’s something for everyone in this town. Recently, Klamath had almost a half dozen new restaurants open, some with lines out the door. They service simple products, a small menu, but their food is irresistible. Let’s face it, people love food. People love to look at food. People love to photograph food.

With the merging of the technology age and our love for food, comes the aspect of the modern day “Foodies.” No one knows why or how the term “foodie” came to be used, but it is now everyday language. You know how to spot them – arranging their plate into appealing perfection, camera phone tilted at a precise angle, searching for the perfect lighting, carefully capturing the proper amount of food per camera frame. Big cities have them, and yes, even Klamath Falls has them. They are your restaurant’s best friend. Why? They offer a few prominent points to your business:  Establishes connections with other customers through the use of free advertising  Provides you, the owner, with an opportunity to see what the public is saying about your product  Creates a “reality” to your dishes. Free advertising – say what? How is that even possible? Even that burger your diner has been selling for years, that sandwich special that has been a big hit, can all be photographed and listed on the internet at no cost to the business. Recently, sites like the BITE of Klamath have strove to create this type of atmosphere with Foodies around the basin. But creating and fostering An environments where anyone (even a Restaurant) is welcome to post their food specials, people will see that picture, and possibly a review, and by a simple post on social media, the business gains customers.

Another important function of the food picture is really to make sure owners know what is being said about their product. When a picture paints a thousand words, do you want them to be good or bad? Consider the presentation of your product: does it look like something you wouldn’t mind people sharing? Or does it need a bit of flair, a sprinkle of parsley, a touch of orange peel? Seeing your dishes photographed will make you think about how to make this dish an irresistible object of photography. Finally, embrace the foodies because they make your food a reality to customers. The polished and perfect burger is a common gimmick for the huge restaurant chains, but we all know what that burger really looks like when it comes to the table. By allowing the Foodies to represent the actual picture of food – without all that image editing that comes with our heavily laden photoshop world – it gives more of an expectation for customers. Let me paint you a picture: our small businesses need more of this….

These photos make your restaurant seem real and people will be able to tell. They’ll look at your photos and they’ll recognize the people when they come in to eat. That connects your customers to your restaurant on a more personal level. It makes you more trustworthy and that’s a big part of the buying process. -- Ree, Founder of “The Pioneer Woman”

And a lot less of that:

Welcome foodies into your establishment with open arms. Encourage them to turn off their flash and use natural lighting. As a business owner, you may also be a foodie, who enjoys posting the special of the day. Capturing the right amount of food in the right frame with the best lighting can be a chore at first, but once the world sees how amazing your food is, they will be right there, cheering you on. Let them take pictures. Let them rave, hashtag, and promote the night away. In the end, it will be good for the both of you. And always remember… a picture is worth a thousand words.

We are truly blessed with a food culture in Klamath. Our variety of international dishes speaks of the melting pot of different influences: from three different sushi bars to Vietnamese, American Chinese, and Indian cuisines. In addition to these palates, we also have a fine selection of locally owned diners serving up anything from burgers and fries to traditional French toast and pancakes. We also have a selection of mobile eateries in nearly every neighborhood. Greek downtown? K’z Purple Onion has you covered. Creamy shells and cheese over Philly cheese steak with a side of crème Brule while shopping? Mac ‘N’ Cheese Steaks will fulfill that guilty pleasure. Maybe a traditional French dip is more your style at the Chopping Block after a stop at the new Spirit Halloween store, a temporary addition to the Town and Country Shopping Center on South 6th St. Klamath has seen its rough share of restaurant days lately. We said goodbye to some favorites, and wish the owners the best of luck in their future endeavors, but welcomed some new faces to our little town! The last few months, Klamath has seen the doors open to a family sports bar, a bistro, two coffee shops, and a new Rolling Plate option. There is even word spreading of more businesses opening in the future, including an Italian restaurant and yet another bistro downtown, possibly another mobile eatery. Please help us welcome:

This rustic café provides a vegetarian menu, including the popular lemon basil grilled cheese, a variety of fruit options, as well as Tillamook ice cream and full espresso bar.

Serving hand-breaded chicken as well as burgers, fries, and wraps, this unique family sports bar offers something for the whole family.

Gathering Grounds Café The Chicken Shack The Chopping Block Of the new establishments to recently open here in Klamath, this editor has had the opportunity to visit them all, though the rapid increase of new (and very busy!) places means that the owners are nearly impossible to catch up with. Here’s what the community is saying, and we hope to be able to feature them all in the future!

Serving bistro-style sandwiches and chips, from the shrimp po’boy to the Elvis Presley, this rolling cart is sure to tantalize the tastebuds.

Sponsored By

[I have to give a shout out to The Chopping Block. Today me and my mom split the French dip and the turkey melt and they both are amazing! The turkey melt is by far my favorite sandwich that I have had ANYWHERE in Klamath. It was so good with grilled mushrooms and onions and warm turkey piled high. The herbed mayo on the grilled baguette put everything together. You could tell that the bread was fresh and the mayo was homemade. If you have a chance to visit the chopping block in the big lots parking lot you will definitely not regret it! –Brittany Stewart ]

We bakers love our schedules, so you very rarely ever see us "drop everything" to do something that's not part of the day's plan. But right about noon today, I happened to read Diana Barbey’s description of their special down at The Chopping Block . . . A grilled sirloin steak sammy with jalapeno-cilantro salsa and pepper-jack cheese on jalapeno cheddar bread [pictured below]. I put down the bowl I was washing, found my phone, called their number, and told them I'd be there in ten minutes. When I got there it was the heart of the lunch rush. Joe was all over the grill and the fryer, while the line guy was running around like the kids at Les Schwab, bringing boxes out to people in their cars, taking phone orders, ringing people up, checking and double checking to make sure everybody had what they needed. My lunch was hot & ready, fresh off the grill right as I got there. I just sat there on the little deck watching these two guys work, watching all the smiles on people's faces as they put their noses over their boxes and took a big ol' whiff. As usual, the food was raging with flavor, bold and bracing flavors, but delicately balanced in a way that shows there's thought and care going into this stuff, and that they're paying a whole lot of the right kind of attention to every little thing going on in that kitchen. My only regret? I didn't know they had habaneros. – Mike Connelly

The 13th FLOOR SumSummer mer EditEdition ion 2014

After a long day at work, a stressed and harried parent picking up their child from daycare might be tempted to stop at a drive thru or some other fast food entity on the way home. It is not the healthiest option, but for many it does wonders to satisfy the screeching child. However, what does the parent do if their child does not want fast food? What do they do if their child's palette desires more than a drive thru burger? They might ask the question: Is my child a foodie? Well, here are five signs that may answer that very question. The first indicator that your child is a foodie would be when they scour magazines for recipes to try. Once they settle on a recipe they want to try, your child will hound you for a trip to the store to buy the ingredients needed. This is directly tied in to the second indicator of a young foodie: that of the child that navigates towards the food section of the store before they hit clothes and entertainment. To want to find ingredients for pumpkin pie pudding before looking at clothes or jewelry has to be the sign of a foodie. If you're planning a road trip, is your child more excited about the end result: location? Or, does your child want to plan snacks and food stops along the way? If it is the latter, your child suffers from the third foodie indicator. On the road when your child doesn't get excited about a fast food restaurant, but wants to stop at a small mom and pop joint, your child is a foodie. Even better, if they don't want to stop at all (outside of the restroom) because they plan and make their own snacks for the road, they are a foodie.

When you do stop at a restaurant, and your child prefers to create a salad worthy of heaven, you indeed have a foodie on your hands. This does not mean that your child does not like other foods, but when they get to be creative with their food it fosters creativity of all kinds. Which brings us to the digital age we are living in. When your child asks you to take a picture of their divine salad and post it on the internet, you have a foodie. Do they know the exact angle of the camera, the filter settings, and the hashtags to add when uploading? You may have a foodie in the making! There are probably other ways to tell if your child is a foodie, but these certainly stand out. So next time that parent picks up their child from day care or any other event that requires a quick satisfaction of hunger, try just stopping by the store and letting the child pick out something. Even if it is simple salad fixings or peanut butter and jelly, let the child pick it out. They might just be fostering the next child foodie!

Four days off loom in the distance begging you to answer the following question: What am I going to do this long, four-day weekend I have been blessed with? The die-hard adventurer might just pack up all their hiking gear and head towards the trails while the city dweller might pack up their family and head towards the woods leaving all electronics and civilization behind. I, on the other hand, love food. Trying food at new restaurants is what I would do. In fact that is exactly what I did on my recent trip to Klamath Falls, Oregon. So, early Friday morning on July 25, 2014, this foodie packed up her car with kids, a dog (although the fur baby went to Grandpa's for the weekend), clothes and, yes, food and drink essentials. I hit the road with glee. I was excited to get to somewhere new, but I also was ecstatic to meet Rebekah Dodson, Klamath Falls own local author, editor, publisher, in person! A wonderful experience, that I didn’t know, was headed my way, and it all involved food. Here’s what our schedule looked like, and a little sample of the menu: Friday Nibbley's -Unlimited Fish and Chips Saturday Waffle Hut -Chicken Fried Steak and Biscuits and Gravy Farmer's Market -Lemonade -Mac & Cheese Steaks' Mac & Cheese Steak Sandwich Civil War Event -Chopping Block Garlic Fries Monday Starv’n Marvin's Family Restaurant -Chicken Fried Steak, Hash Browns, and a taste of Bacon The drive south still had a chill in the air as it was early morning. Once we hopped on the 58 eastbound, we enjoyed a beautiful mountain drive as we headed towards 97 south, the road that would take us to the down of mouth-watering food pictures. Every bathroom pit stop and increasing temperature degree brought me ever closer to Klamath Falls. Around 530 p.m., we rolled into town, checked into the motel and followed Rebekah to Nibbley's.

This homey, family restaurant offered the perfect deal for a road weary traveling foodie. Unlimited fish and chips! Although menus were available, thanks to Rebekah I already knew what I wanted. Orders were placed quickly and my mouth began to water; it was not just because I was drinking ice cold water. The wait was not long; before I knew it steaming hot and cripsy fish and chips were laid before me in sacrifice to my rumbling belly. Nestled between the crispy dream was a little cup of creamy goodness. It was Nibbley's tartar sauce. Using a fork, for the fish was deliciously hot, I took a chunk of meat, dipped it in tartar goodness and set it upon my tongue and closed my mouth. Instantly, my taste buds sent out waves of pleasure coursing throughout my body. As I chewed, the mixture of fish and tartar swirled around and gained smooth entrance down my throat and to my belly aided by flavor-filled saliva. The chips, or steak fries, sent similar waves throughout the body as the tartar sauce topped those nicely as well. I lost count of how many pieces of fish I consumed, but I will not forget the taste Nibbley's seared in my memory.

If vacations are to relax, then mornings of them should be to sleep in. However, on this particular vacation, I was up without an alarm and rushing my kids to get ready. I was ready to follow my editor to the Waffle Hut. The pictures of the chicken fried steak and biscuits and gravy that I saw on the internet had my tummy complaining that I was taking so long. My children ordered the Strawberry Banana with Chocolate waffle which was big enough for them to share and devour with glee, plowing through the fruit and whip cream and syrup. For me pictures came to life as I watched the waitress place the biscuits and gravy and chicken fried steak before me. I grabbed a

fork and knife intending to cut my way to food heaven, but I didn't need to. The fork passed through the gravy, into the crisp of the steak coating and right through the tender meat. I then poked the piece and lifted towards my mouth; I nearly needed a napkin to wipe the drool building in my mouth. I like meat and I like gravy, The Waffle Hut is no exception to this. Even the biscuits, which I tried next, fulfilled the fantasy the pictures of them had put in my brain. Soft bread smothered in country gravy rolled onto my tongue creating waves of pleasure on its downward journey.

The next stop on my Journey that Saturday, July 26, was the Klamath Falls Farmer's Market. Music echoed in the square as I wandered among booths of handmade and organic food items. One stop was at the lemonade stand where I witnessed hand squeezed lemonade being made, of which I tried on that warm and sunny day. It was icy cold and tartly sweet as it flowed over my tongue and down my throat. A perfect complement to my next stop at the Mac & Cheese Steaks food truck. I tried the Mac & Cheese Steak sandwich. A twist on the Philly Cheese Steak, this sandwich consisted of a soft bun piled with steak, peppers and onions seasoned to perfection and topped with a shell-shaped macaroni blend. I could not stop taking bites, even being full from breakfast. I learned, however, that the Mac & Cheese Steak sanwich reheats well and served its purpose for a late evening snack back at my cool motel room.

Before the day ended, however, Rebekah took us to a local Klamath Falls park where we got to learn about some Civil War history that the Civil War Society presented. One of the tents were about how women got together and got relief packages to the soldiers. Somehow, they even managed to get their hands on a ship. The most interesting part was the simulated battle where, low and behold, there was a real cannon. After the battle, my daughter got to participate in how they marched and held a rifle by holding a wooden one and listening to commands. My daughter would argue that the blacksmith was her favorite, however.

The blacksmith there made her real nails of which she got to keep and give to some friends back home. For this foodie, on the other hand, what event attended wouldn't be complete without some food? The Chopping Block had a small food truck set off to the side of the event. They provided liquid refreshment and food to the visitors and workers alike of this day-long event. My personal favorite were the garlic fries! My stomach having finally settled from is morning escapades, began to growl at the smell of cooking garlic. After a recommendation from a local, I settled on the garlic fries. Sensory overload nearly short-circuited my system as flavors hit my tongue and I chewed myself into a satisfying food paradise. Shortly after the event, my children and I returned to our motel to relax. We still had two more days in Klamath Falls to experience. Sunday dawned bright and sunny. While my children got ready for the day, I picked up some donuts from the local grocery store. Today we planned on swimming with my editor's kids and working on magazine tasks. We also made plans on where to eat Monday morning before I headed out of town and on my way home. We settled on Starvin' Marvins and before the day was over, I was ready for Monday!

With the car packed, on Monday morning I headed to Starvin' Marvins where Rebekah and her brother waited for me and my children. We were seated right away by friendly staff and I even got to meet the owner! I didn't look long at the menu as we settled for basic breakfast food, but basic taste it was not! Hash browns were fried to perfection and I fell in love with the bacon.

A long, dark, crisp piece called my name. It did not know me, but it called to me. I picked it up and bit into a wonderful blend of chewy and crispy. I took my time to chew and savor this perfect bacon as I knew I would soon leave and could not take it with me. I continued on to my other food in which I consumed yet another chicken fried steak on this food journey of mine. While different from Saturday morning, Starvin' Marvin's steak was as delicious as its bacon, holding its own in the world of chicken fried steaks. I could not ask for a better send off for my journey home than what I received from Starvin' Marvin and its owner. I left Klamath Falls content and happy. The people were gracious and I loved meeting all of them. For someone who loves food as much as I do, I will have to return.

lo:

The morns are meeker than they were, The nuts are getting brown; The berry's cheek is plumper, The rose is out of town.

The maple wears a gayer scarf, The field a scarlet gown. Lest I should be old-fashioned, I'll put a trinket on.

Library Writer’s Group Sept 4th 6pm-9pm Klamath County Library The Klamath County Library in partnership with the Klamath Writers’ Guild announce a new monthly creative writer’s group. The Klamath Library Writers’ Group will be dedicated to finishing projects, sharing tips and ideas, making time to write and having fun. No

writing experience is necessary. Klamath Falls Farmer’s Market Every Saturday in Sept. 9am-1pm Stroll the booths of fresh veggies, homemade crafts and arts, breads, pastries and much more. On 9th between Main and Klamath streets.

Tulelake Butte Valley Fair Sept. 6-9th All Day: Tulelake Fairgrounds Walk the grass covered fairgrounds and enjoy the valley’s biggest fair, with rides, concession, food, and free entertainment. Admission is free (with suggested donation). BASE Baseball Camp Kiger Stadium Sept 20th A baseball camp hosted by Athletes Brand and BASE By Pros will be taking place at Kiger Stadium on September 20th and 21st.Register by Sept 7th: www.kigerstadium.com Anne Frank: Through the Eyes of a Friend Sept. 30th, 7pm Ross Ragland Theater Join the talented cast and crew of this play as told through the eyes of Susan Weis, friend of Anne Frank. This touching World War II story is something that can’t be missed. Annual Fishing Derby Lacke of the Woods Sept 28th, 1-4pm The weather is cooling the lake off and the fishing is getting better!

Lake of the Woods Resort is hosting our 4th annual fall classic fishing derby. All ages, prizes will be awarded. 12 Ranch Wines Open House Sept 27-28, 12pm-5pm 4550 Burgdorf Road Bonanza, OR

12 Ranch Wines will have its annual Fall Open House at the winery September 27 & 28, noon to 5 p.m. They will be pouring new release wines (several will debut). Come see what’s new at the winery only 16 miles from Klamath Falls. 541-545-1204

77th Annual Merrill Potato Festival Oct. 17-18 This event includes a free BBQ, parade, exhibits, talent show, horseshoe tournament, dunk tank, live music and lots of family fun. All day, parade at 11am. 541-798-5808

In the past, we have covered a lot of businesses: from making chocolate to rolling cakepops, decorating cupcakes and serving the finest fajitas in town, The 13th Floor has certainly showcased the surface of food retailers in our community. Join us in looking back at some articles of businesses we have covered that are still thriving today!

For anyone who has traveled abroad, Greek is one of the most difficult palates to master. The marinated soft lamb and beef donner meat for gyros, (pronounced HEER-O) the feta topped Greek salad, and the creamy tzatziki blended with dill, lemon, and cucumber, all need to blend together for a perfect gyro. Traditionally wrapped in a soft warmed garlic pita bread, the gryo has been a go-to lunch and snack for Greeks for centuries. With an abundance of onions, tomatoes, cucumbers, and feta cheese, this can be called the “sandwich of the Gods,” lending back to a time when this was as common place as the cheese burger is to America. If you’re looking for a new European experience, K’z Purple Onion offers a gyro in two different styles. The first is the rationally wrapped gyro, topped with Greek salad and tzatziki. Secondly, they also have a gryo plate, which comes separated for newcomers. The gryo plate has all the ingredients, with the inclusion of rice pilaf with crunchy almonds or garlic parmesan fries. Besides their beef and lamb combo, they also offer a lemon chicken plate as well.

To make your meal complete, don’t forget to order traditional Mediterranian baklava. This date and walnut filled sugary dessert with very thin layers of pastry is sure to satisfy any sweet tooth! Unlike donuts, it actually have healthy benefits for you. The walnuts in this dish are high in Omega-3 fatty acids, and have also been proven by the FDA as a heart-healthy medication that can lower high cholesterol. Dates have also shown to be lower in fat than traditional sugary fillers and are high in anti-oxidants. Do not be alarmed if Greek food isn’t your thing. Wildly hailed as having some of the best garlic parmesan fries and onion rings in town, the American side of this Rolling Plate ensures there is something for everyone. With a variety of burgers with all the trimmin’s (including avocado and gorgonzola cheese for the adventurous), a selection of different types of hot dogs, and for the healthyconscious, Cobb salad, Greek Salad, and gluten-free bread. Of course, K’z Purple Onion wouldn’t have made it in our edition if it wasn’t for the high marks of quality service provided by this Rolling Plate. Owner Kay has a high commitment to providing the best customer service they can. As they proudly display on the menu, they are not a “fast food kitchen” as their food is prepared fresh when you order it. They prefer “mobile kitchen” because each meal is prepared with quality, quantity, with a dose of love in between. On a cold winter afternoon, they will gladly bring it your car, and as the weather in Klamath warms up, enjoy their provided seating area, so your food doesn’t get cold. Greek or American, Gryos or Burgers, what will you indulge? Enjoy a taste of Mediterranean with their authentic Greek cuisine, chow down on a chili burger with the works, or watch your waist with a healthy alternative of a salad with gluten-free bread. Whatever you love to eat, K’z Purple Onion has something for the whole family. For a full menu and pricing plus location, please visit K’z Purple Onion’s facebook page or their website.

Remember that feeling of love and acceptance when you walked in Grandma’s door, that there was someone who cared, and would ask you how your day went and pull up a stool while she actively listened? She always greeted you with a smile, and dished you a plate of her freshly baked pastry, from cinnamon rolls to apple turnovers? Recall how it spent all day for her to hand make that those loaves and rolls from scratch, putting a lot of hard work into each loaf? Walking into Grandma’s kitchen was truly an experience. Often, the aroma of dinner was present just in her baked goods, from French bread for tossed spaghetti, to oat cakes with syrup and the list goes on. Whether it was Grandma, Mom, or a friend’s house, it was always like coming home. If there’s one thing that hasn’t changed in the 6,000 years since bread first graced the stone tables of our ancestors, it’s that it’s still an all day process to provide fresh quality bread and bread products. Mike Connelly and his staff certainly know this well. Often up and at work by midnight each night when most are safely tucked in their beds asleep, he spends his nights from midnight to 6am mixing, scaling, kneading, shaping and cutting a wide variety of breads, pastries, and cookies. Green Blade Bakery not only slaves through the night for their business, but for the sake of other businesses as well. They are very well connected in the community, and their products can be found served by several other restaurants in the downtown area. Leap of Taste, Mermaid Garden, Basin Martini Bar, Mac N Cheese Steaks are just some of the few local businesses that use Green Blade’s products for their wares. Portland Street Market is also a retailer for Green Blade, offering a daily fresh variety of bread and rolls. How did this little bakery become such a staple of the Klamath Falls community? Well, it all started with cattle and the recession. About 10 years ago, Mike and his wife moved to Klamath Falls with their cattle and hay background, and quickly fell in love with the basin. Due to the recession, they ended up changing professions, and decided to move into town and pursue other income. At that time, the Green Blade building was a very small closed

LIVIN’ THE NIGHT LIFE - BAKERY STYLE [OWNER MIKE CONNELLY STARTS HIS DAYS BEFORE MOST OF US EVEN ROLLS OUT OF BED. HERE’S WHAT A TYPICAL DAY LOOKS LIKE: 12AM: TURN ON OVEN AND PREPARE FOR SHIFT CHANGE AT 2AM

2AM: PREPARE AND MIX DOUGHS FOR BREAD, PASTRIES, AND ROLLS, COMPLETE ALL PASTRIES

3AM-5AM: SHAPING AND SCALING OF BREAD DOUGH

5AM-9:30AM: BAKE ALL BREAD AND BREAD PRODUCTS

9:30AM: OVENS OFF, PREPARE FOR

diner, which had once been a thriving center of commerce with roller skating waitresses, a long ago part of Klamath Falls’ history. Five years ago, Mike saw this old empty building as an opportunity to expand his at-home obsession with baking bread. He saw that Klamath Falls had a need for a bakery, and wanted to fill that opportunity with something he loved to do. It’s not hard to believe that Mike enjoys a challenge. For him, making bread isn’t just a hobby, it’s an occupation, and it’s one that is very high risk. Just a small mistake in an ingredient can ruin a day’s work of profit. A few degrees difference in the ovens, and the bread is over baked and unsellable. His takes this very seriously, and has a high commitment to quality over quantity of his wares. But besides the challenge, what does he love most about owned a bakery in Klamath Falls? “We love the people,” he said. “We have a high value in this community.” He is proud to have an establishment where customers are often greeted by name, and are treated like family. He also loves to hear the stories about how different people in the community use their breads. At Green Blade, every day is different, and they love to rise to meet those challenges with open arms.

Because of this chivalry, Green Blade strives to give their customers the best product they can. One of the ways they do this is by using “BEYOND BUSINESS DAY Organic” flour from Shepherd’s Grain flour. What’s unique about Shepherd’s Grain Is that each bag comes with a grower’s code. This code can be used on the internet for finding the specific growers that supplied the wheat for the flour. This is especially unique because anyone, not just the baker, can see an actual picture of who is providing the bread that Green Blade so carefully bakes. This is a service that isn’t offered at any other bakery or chain store.

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Even though Green Blade is shaping, scaling, and baking over 50lbs of sourdough bases a day, they still find time to keep it simple. Their ingredients are heart healthy, and only include whole grains, even in their ‘white’ bread. Their whole grain goes beyond organic, with 9 chunked – not minced like in traditional brand names – whole grain ingredients. There is over 52 ingredients in a typical store bought brand, and Green Blade uses less than 12 in their most popular types of bread. Their breads also have no GMO’s, no preservatives, and because of the exceptional flour they use, will stay fresh outside the fridge for over 2 weeks. When’s the last time store bought bread did that? Not only is their bread baked with the highest quality flour and other ingredients, but they also put their passion and quality into their other products too. With a full espresso bar, many options for sticky buns or pastries, and fresh made sandwiches and calzones with local organic products, Green Blade becomes not just a bakery but a breakfast and lunch destination. Enjoy a latte or mocha with a caramel and peanut topped sticky bun, or relax over house coffee of the day with a daily fresh made turkey sandwich.

So whether you’re looking for a decadent white chocolate plum coffee cake, a quick (and huge) cookie, or some jalapeno cheese bread for cheesy steak sandwich, Green Blade Bakery is a great choice for a business that supports local community, from the healthy needs of everyone or the purpose of providing a meeting area and fellowship room for every age and walk of life. Five years and a few renovations later, the Green Blade Bakery building has nearly tripled in size. The outside has changed little since the 50’s, but the inside is new, modern, and inviting. With a full counter featuring delicious pastries, a tall rack of the daily selection of bread, and not one but 2 dining areas (one of them in the luxury of a comfy couch), Green Blade is more than just a bakery. It has brought back the sense of community and meeting that this building held once upon a time. If the walls could talk, they would have stories to tell of overcoming challenges to provide a quality services that the community couldn’t live without. – Staff

YouTube food reviewer, Klamath resident, and self-proclaimed bacon enthusiast Reuben Frain has been experimenting with recreating popular online recipes. To date he has prepared everything from white chocolate bacon stuffed cream cheese French toast to the bacon weaved broasted chicken. A world traveler who spent his younger years overseas, he has tasted delicacies from escargot in a French cafe to Belgian chocolate on the streets of Brussels. Joins us as he shares his immense love for Klamathâ&#x20AC;&#x2122;s treasure, Indian Hurry Curry, and why the Masala fries and luscious vegan meals are the one of Klamathâ&#x20AC;&#x2122;s secret and sinful indulgences.

Originally featured in Klamath Kulture, August, 2013.

Masala Fries how do I love thee? Let me count the ways. I love thee to the cheesy depth of spicy onion height My soul does sing, at seeing thy tantalizing sight For the ends of taste and lore I love thee, my fries, to the level of every day's Most hungry need, by chili and cilantro delight. I love thee freely, as much as my pocket can afford. I love thee purely, as they lesser accord. I love thee with my palate put to use In my old tongue, with my childhood's savor. I love thee with a love of delicious flavor With my tastebuds to sing. I love thee with the every wish, Smiles, tears of spice, of all my life; and, if my stomach choose, I shall but love thee better after the second dish.

After being around the world a few times, youâ&#x20AC;&#x2122;d think Iâ&#x20AC;&#x2122;d be used to the essence of different ethnic dishes. In different countries I have savored Chinese from the source, Turkish donner kabobs with their creamy yogurt-dill tzatziki sauce, and Cadbury chocolate right from the kitchen of the famous factory. I never thought when I came to Klamath Falls just over 6 years ago that I could find such a delightful treat as Indian Hurry Curry. It has since become my sinful pleasure, to dash into the intimate shop with family or friends, and help myself to the daily special and of course, the zesty Masala fries. These fries are like nothing I have ever savored before. Who knew they could take something as uninspiring as French fries and turn them into a

miraculous combination of spice, onions, cheese, and cooling cilantro? After being around the block a few times, I would expect to pay a lot more than I did for this delectable treat. Don’t get me wrong, I’m not one for spice, and I’m not an onion enthusiast. A few years ago I may have shied away from cilantro, a spice I was previously unfamiliar with. The first time I saw my scrumptious bowl, topped with cheese, a chili spice, piquant onions and a generous helping of cilantro, I have to admit I was skeptical. But how it made my taste buds sing! I have recreated many mouth-watering dishes in my kitchen, but this God of Fries shall never grace my counters. It just wouldn’t do them justice. Rachel and her team at Hurry Curry have taken this unique blend and turned it into a treat that makes Klamath Falls a culinary delight. And thankfully, they didn’t stop at fries.

I’ve never been one for vegetarian food. If you ask me, bacon should be another food group. I’m into bacon, beans, and butter, and anything taste worthy. But I have to admit that the vegan and vegetarian dishes at Hurry Curry get my two thumbs up. Not to mention, you can sample any of the dishes, to see what your palate enjoys the most! I am particularly impressed with the vegan Aloo Bengan, which is pieces of potatoes and eggplant, in a creamy tomato sauce with a slight hint of cream. Also at the top of my list is the vegetarian Rajma Makhani , red kidney beans with a special blend of spices in a creamy gravy. For the meat lovers like me, you can’t pass up chicken and even lamb. Next time you stop by check out the Chicken Tikka Masala, white meat chicken with a hint of almond gravy, or the Lamb Jelfrezi, which is tender bits of lamb tossed with spices, red peppers and onions, in a minty, curried gravy. I still can’t be over these great dishes that are served with enough rice, spicy onions, and rotis (like a grilled, thin tortilla). It’s more than enough to share. But you really won’t want to. --Reuben

It’s a busy day at the bistro. Lunch starts early, with clientele from around the downtown area flooding the small coffee shop as early as 10:30 in the morning. Construction workers, day laborers, lawyers, and courthouse personnel can all be seen mingling at the counter of this Tuscan-style café. The espresso machine sputters rich foams of coffee, while the creamy potato cheese soup simmers nearby. Caramel apple empanadas wait patiently in their case for the next customer to gobble them up. Fragrant and sweet BBQ chicken and Stromboli are prepared with a careful hand, homemade recipes dating a few generations back. Gary and Cheri start their days at the bistro when the sun is creeping over the hills. The homemade BBQ sauce is poured over fresh cut, local chicken, and slow roasted in the wee magenta hours of the sunrise. Pastries are prepared and await the first lucky customers of the day. Flaky sheets of Stromboli are folded with tantalizing Italian ingredients, from pepperoni to the immensely popular ham and cheese. Even huge breakfast burritos are completed here, with salsa to compliment. It’s no wonder that Gary and Cheri’s establishment specializes in a variety of goods for their customers. With a background in Italian and Chinese restaurant management, Gary is no stranger to providing an array of choices. “We came up with what customers want, not what we wanted,” Gary said. He mentioned that his best selling lunch option was the Stromboli sandwich, which he described as “an open calzone sandwich, less gluten and more pastry than a pizza crust, topped with traditional ingredients such

as ham and cheese.” Most days, they sell out faster than they can be prepared. When asked what they loved most about their establishment, Cheri reported: “We love keeping it in the family. Our son works with us and we all get along well; we are very close knit.” Cheri also mentioned the idea of not having a boss – of being able to set their own hours, and putting pride in their work. Gary has a real emphasis on the quality of their products. “You can’t just plop money and ideas down and expect them to work,” he said. Gary is a believer that with the rise of downtown area coffee shops, their corner place is an enhancement. In the last year that they have been open, they have worked hard to provide what their customers wanted. They also love being able to serve the Klamath Basin. Long time residents, they especially have a passion for this community. Cheri’s eyes lit up when she talked of her enjoyment of the “small town life” – what she called an opportunity to relax with the great outdoors right around the corner. She also enjoys that Klamath Falls is a place of no traffic, lowered stress and anxiety, and family oriented. On top of running the bistro during the day, in the afternoon and nighttime hours Cheri is currently working as a CNA caregiver in the community, to provide assistance to those that need it.

A couple with an immense range of talents, both Gary and Cheri also have a past history with the local manufacturing companies. This is reflected in the décor of the bistro, which they painted in rustic reds and accented with soft browns, in true Tuscan fashion. A beautiful depiction of Lake of the Woods, painted by Cheri’s brother, adorns the wall above tables that Gary handmade himself. The painting is a connection to their love for the Klamath Basin, but the old-world decoration reminds diners of a nostalgic coffee shop on the streets of Venice. Bright red flowers ad a very homey touch to each of the tables, which invite customers to sit a spell. So what’s in store for this little Bistro across from the courthouse? Gary would like to eventually open for special events, perhaps weekend dinners. Judging by the delicious homemade sauces, soups, and carefully mixed mochas, this would be an event to look forward to. Gary and Cheri certainly have a passion for the Basin, a desire and drive to offer special high quality choices to their customers, and Passion, unique products, and a heart for the community can go a long way in this business. Gary & Cheri’s Bistro 404 Main St #2, Klamath Falls, OR 97601 (541) 205-6419

Two years ago, we sat down with Chris Hoss, owner of Mac ‘n’ Cheese Steaks, and has come a long way in the two years he has been open. Chris serves a unique blend of macaroni and cheese, Philly cheese steaks and fries, a variety of salads, and even decadent crème brulee. You can find him at Diamond Home Improvement M-F from 11-6, or at Farmer’s Market on Saturdays from 9-1. Thanks, Chris, for all the time and energy you donate to our community and for creating the Klamath obsession with Mac n Cheese Steaks! The following is our interview with Chris the first week he opened: Why did you decide to start this business? This is something I’ve wanted to do for 5 or 6 years, and everything just recently fell into place. It’s actually a funny story. I was brewing my own beer, and I sat down and made a list of all the food I like to cook. I crossed off the ones that were too complicated to make quickly, and ended up with macaroni and cheese and philly cheese steaks. So I decided to name it Mac And Cheese Steaks, and the name stuck. What is your favorite thing about it? I love playing with food, especially the crème brulee. I love to experiment, and I love that I am my own boss. So… fans are raving about the “duck fat fries.” Everyone’s dying to know, what’s “duck fat”? Well, basically, it’s like bacon fat but better! It’s hard to explain, but it’s delicious. I mix it with a little olive oil, and fry my fries and potato chips in it. So far, the duck fat fries are one of my most popular items. What’s your secret to success? Keep it simple! It’s also important to work with other mobile food units. We have a lot in this town and I have contacted many of them and I post their hours and menus in my window. That way, if I’m closed, my regulars can go to K’s Purple Onion, or Nellie’s, or any of the others around town. Also, staying open if I need to. I have stayed open an additional hour if I have customers. It’s all about taking care of them!

We heard you recently connected with other businesses [Green Blade Bakery]. How important is that to the success of your business? Hopefully, this will be a future enterprise, as Green Blade is currently understaffed for my demand. I am really looking forward to using their bread for my sandwiches, they have some of the best in town.

What’s your favorite thing on the menu? I’d have to say it’s the crème brulee. This week I am making a pumpkin one, but hopefully in the future I will introduce the Trix cereal flavored one. I am also a big fan of the gorgonzola potatoes, and my mac and cheese. What in the future for Mac N Cheese Steaks? I have a vision of opening a stand + bar + seating area. I’d like it to be combination between a Chipotle-type place and a bar. Eventually I’d like to get a 3-room area – one room for cooks, one for a bar, and one for a pool table and seating area.

LISTEN TO WHAT THE COMMUNITY IS SAYING ABOUT THIS “ROLLING PLATE!”

“Mac and Cheese Steaks food cart is so good!!! Mac and cheese was so creamy and delicious and enough for two meals! Hubby had the Philly cheese steak and the meat was so tender and seasoned perfectly! Duck fat fries were so good, too! I'm not one to try new places but so glad we went here! Delicious!” --Jenn Strider

“Soooo good! His mac n cheese with truffle oil is wonderful. His soup of the day is great and his cheese steaks are yummy! Gonna try his garlic fries next!” - Leslie Mathis “Ok, we tried Mac N cheese steaks and they are wonderful! We got the choc[olate] bacon and I am eating it….yummmm. – Joyce Wagner “I loved dipping the chocolate covered bacon in the mac n cheese – it was a great experience! Love their mac n cheese, can’t wait to go back for more! The Truffle oil really makes all the difference.” – Reuben Frain

Orginally run in our Playing in Klamath Editing, April 2013, Michele has since changed locations to her very own bakery, and recently celebrated her 1 year anniversary! With cheesecakes, cakes, cupcakes, and cakepops flying off her shelves, Michele’s Simply Sweet is one of the few bakeries left in Klamath Falls. Her decadent treats will keep you coming back for more, whether you’re a fan of peanut butter, raspberry, or even lavender – and everything in between. Congradulations on your success thus far, Michele!

Wildly popular in the community, Michele’s Simply Sweet has made a name with their creations. Most often known as “The cakepop lady”, Michele Mead started her business about 2 years ago, after she raised about $1,000 for a local school fundraiser. Back then, she made cheesecakes, cakes, and cupcakes in order to raise money. After looking up different baking techniques on YouTube, she came across a tutorial for cake pops. In a community with many different established bakeries, she wanted something new and unique that no one else had. After a few attempts, she perfected her incredibly dense and delicious cake pops. Now that she had the cakepops, she had to figure out how to advertise them. She looked to social media for the solution. By plugging in to several local groups with over 3,000 members each, she was able to successfully market her cakepops. Opportunities for bazaars and other events arose, and soon she was a household name. But why did she choose cakepops? “Because no one else was doing it!” she excitedly told us. In a town dense with other unique bakeries, it’s important ob e unique and creates something that no one else has. Known for her “non-traditional cake flavors,” to date Michele has created over 63 flavors of cakepops, including: banana split, pina colada, almond joy, chocolate chip, rocky road, white chocolate peanut butter, and much more.

Michele has Created 24,000 cakepops to date!

Michele has also built a name for her business with a variety of baked goods besides her cakepops, including cakes and cookies. Her days are also filled with custom orders. She can make a variety of cheesecakes in any flavor, and enjoys the challenges of themed birthday cakes, from princess to Captain America, and even Reeseâ&#x20AC;&#x2122;s peanut butter cups. Recently, she completed a kitkat inspired special order (pictured below). She also enjoys creating wedding and baby shower cakes on request. On spring and summer days she can be found making raspberry lemonade cheesecakes and colorful cupcakes, along with her full array of cakepop flavors.

DID YOU KNOW? In previous edition, we talked with Garrett Stewart of It’s A Chocolate Thing, who said his business had been inspired by Michele’s Simply Sweet. This kind of connection is importation in our little community! We asked Michele to share some of her thoughts on being such an inspiration to other business owners in the community: “I am humbled and amazed to be an inspiration to Garrett. I feel like I am just a person who loves to bake, but to give others confidence to get going is a precious gift my God gave me. The skills and personality He bestowed upon me and shaped within me are being used in ways I never expected. I am proud to serve a God that uses me when I feel less than successful. Good rapport with other businesses is extremely important to the success of mine. All of us struggle with confidence and lack of customers and money. Each of us has something unique and we each have our own talents. I don't want my reputation to be known as someone that is snotty or bad mouthing my competition. I want to be known as someone that is always happy and willing to help others.” We may never know what makes your cakepops so addicting, Michele. But we know we like you because were humbler words ever spoken?

After years of baking out of her own kitchen, Michele has recently decided to pursue her dream of opening a bakery. But the search for the right location was difficult. After a few disappointments, she decided to help out a fellow business owner, and split a store front. But that was just the first step to opening her new bakery. She still had to obtain stoves, new counter space, and build up her supplies. Being and established business with a following has its advantages, especially in our small town. Michele received help from an unlikely source: the Internet. An avid business Facebook user and blogger, Michele used this medium to express the need for a stove for her new storefront. Almost immediately, not one but TWO stoves were donated to her bakery! Opening a new business can be rough for many, but she with the benefit of having a customer base already, she was determined to take her time. In fact, to Michele, taking the time to do it right and be consistent is one of the most valuable pieces of advice she can give to other business owners. “Don’t be afraid to change your plans,” she said. It’s very exciting to see another new business open in town, one that has spent a few years building their supply, perfecting their craft, and finally, understanding principles of advertising. Please welcome Michele’s Simply Sweet storefront, opening late April! For a complete menu and list of cakepop flavors, as well as additional information about the new store front, visit Michele’s Simply Sweet on Facebook!

Originally featured in our Playing in Klamath edition, April 2013, El Palacio is still a staple of the downtown community, and the go-to place for friends and family of all ages. With a full restaurant, full service bar, and family friendly nights like their buffet on Mondays, there is something for residents of all ages. Owner Elizabeth Cisneros and her family make everyone feel welcome and will always treat you like family. Thank you, Cisneros family, for your support of the Klamath Falls community! For 10 years, Elizabeth and Antonio Cisneros have been running the Klamath Falls family-owned and operated restaurant, El Palacio (The Palace). El Palacio, located on Main St., is known for its authentic Mexican dishes, affordable meals, scrumptious Happy Hours, and inviting nightlife as a place for people of all ages to meet. El Palacio’s success is the result of a lifetime of family-related restaurant work, willingness to try new ideas, whole-hearted family participation, customer satisfaction, dynamic social media interaction and lots of heartfelt prayer. That the Cisneros family chose to go into the restaurant business was no accident. Both Elizabeth and Antonio grew up working in restaurants with their families and decided since that was how they met, although Elizabeth was a registered nurse, they would open their own restaurant here in town and work together. “I was 12 years old when we first met,” said Elizabeth. “I was working in my family’s restaurant serving chips and salsa, just like my girls do here, when Tonio came into the restaurant with his brother Francisco. I always looked forward to serving him. One day we went into the restaurant where he was working with his family. I used to see him all the time. He was just 16 when we started dating.” Needless to say, 27 years and 5 kids later, Tonio and Elizabeth have not regretted the day they said, “Let’s do it.” Just as they were included in all aspects of their families’ restaurant businesses, the Cisneros’ children are actively involved in all aspects El Palacio’s business.

When you come to El Palacio, do not be surprised if you are seated by a professional, friendly, albeit young hostess, or are served food or cocktails by someone who looks like they just might be a family member. Only 4 of the 25 current restaurant employees are not related.

Sometimes people ask why does a Mexican restaurant have zebra decor? Because Elizabeth is Cuban and they serve Mexican and Cuban food. El Palacio is not just another Mexican restaurant. Also, zebras are the symbol for Club Havana. Why be like all the rest when you can be different? In Elizabeth’s opinion, “Zebras are so beautiful and they run free. Their designs are different. No two zebras are the same. El Palacio is different than any other restaurant. Every visit is a different experience. Every visit is a happy experience. With all the zebra around you, you feel beautiful and glamorous.” And don’t forget how cool it looks in the black light.

The “Funday Monday Night All-You-Can-Eat Buffet” has become so popular you’ll probably want to call in with reservations if you are bringing several people with you. The buffet was introduced a few months ago as an affordable way for families to go out to eat together. It is a great opportunity for large families or foster families to fill their bellies with great food and their hearts with joy. ids Eat Free on Tuesdays and Wednesdays from the 12 and under kids meals. At El Palacio, family is what it is all about!

Some of the services El Palacio offers are catering for events or weddings. They also provide buffets for events, for the younger generation, the middle generation and for the older generation… That is the charm of El Palacio and the key to its success. Although individual events might be geared toward certain age groups, the restaurant caters to all ages, all palates and can fit just about any pocketbook. It is a familyfriendly environment where everyone is welcome. What Elizabeth loves the most about owning the restaurant is the social aspect of it and she has become quite proficient at making her guests happy. Her belief is that we are all God’s children and all deserve to be loved, respected and happy. Elizabeth spends countless hours posting guests’ pictures on Facebook and her heart smiles when she sees how many of them make El Palacio’s pictures their profile pictures. El Palacio is the place for Klamath Falls’ nightlife. So far there is no real competition. This is probably due in part to how much people feel welcome and special at El Palacio. Check out El Palacio’s Facebook page. It doesn’t matter what age they are…people are smiling, and it is real. That is the truest reward for these business owners.

So, whether you come to El Palacio for the Karaoke, To eat, drink and hang out with the girls …or the boys… To make new friends, hang out with your best friend, Or just want your picture taken with a big Sombrero….. Whether you come celebrate or to dance Or romance…. Or to feel glamorous at the picture wall…. Whether you come for an event…… Whether you’re young….or young at heart….

You’ll find something to smile about at El Palacio. And make sure that you’re watching Facebook, because El Palacio Elizabeth may just post the happiest picture of you…EVER… “EVERYONE DESERVES TO GET OUT AND TO FEEL IMPORTANT” ~Elizabeth Cisneros – El Palacio

It’s hard to describe the magic of Christmas. For some, it’s the sounds of the season, as the crooners sing away to “White Christmas.” For others, it’s the brightly lit and twinkling Christmas tree. And for still others, a juicy ham or turkey dinner gathered around family and friends, toasting to the New Year. Nibbley’s offered many of these holiday traditions. It’s easy to be swept up in the atmosphere at Nibbley’s. Nibbley’s is a wonderful place to get away this holiday season and enjoy a romantic dinner for 2, surrounded by both the sights and sounds of the season. With soft lighting, light classical Christmas music, and 2 tall, fully decorated trees, and native afghans on the wall, Nibbley’s will remind you of the dinners before the hectic work schedule and children made it hard to get away. In 1998, Debbie Caldwell was looking for a diner to purchase. But she didn't want just any diner. She wanted an established restaurant, one that had been in the community for a long time, a place that people knew and loved. She happened upon a small café called Nibbley’s, where the customers raved about it being “the best” in town. A staple restaurant of Klamath Falls for over 30 years, Nibbley’s had certainly become an important part of the community, and Debbie realized this immediately. She seized the chance at her dream, purchasing Nibbley’s in 1999, and has run it ever since.

“When I was a little girl, my mother used to chastise me for always opening up the new milk when there was one already open. I guess my passion for everything fresh started at a very young age and continues on today in my business! Now I express that passion with fresh food prepared daily by employees who truly love what they do and genuinely care about the Nibbley's reputation.” – Debbie Caldwell, Owner and Proprietor, Nibbley’s

Nibbley’s looks much different than it did nearly 13 years ago. Debbie expanded it from a small café into a large dining area, almost tripling the size of the original restaurant. She kept the espresso bar and bakery portion, while adding a seating area in the entry way and adding even more dining room space. She also made this restaurant her own, decorating with afgrans and roosters, and other traditional wares from her native Pennsylvania. But don’t let the 95 year old Afghans on the wall and the rustic decorations deter you - this isn’t your grandma’s diner. Depending on the schedule, Nibbley’s is a great way to spend some time with your favorite person whether it’s breakfast, lunch, or dinner. For breakfast, enjoy one of their many stuffed waffle specials, a pastry, and a steaming hot mocha or cappuccino.

Nibbley’s has a n extensivelunch menu, even if you’re on the go. With a large selection of salads, and even the traditional burgers, sandwiches and even tacos on the menu, there’s something for even the pickiest eater. But the most wonderful thing about Nibbley’s isn’t in what’s on the menu, but how it’s prepared. Their dishes are certainly very unique – from the chicken berry salad to the “death by burger,” complete with pastrami and onion rings!

As Emril would say, their dinner even “kicks it up a notch.” This sophisticated dining experience involves a variety of dishes, including lamb, prime rib, and calamari, as well as croissant and Panini sandwiches for a lighter fair. Even their soups are one of a kind, from the German potato topped with sour cream, to

the Olive Garden favorite zuppa toscana, with tender potatoes and kale. For a full menu of delicious dishes, visit the Nibbley’s website, and don’t forget to check out their Facebook page.

So take your loved one down to Nibbley’s this Christmas season for a unique dining experience. Enjoy a cream cheese stuffed waffle for breakfast, a stacked Reuben sandwich for lunch, or hot soup and lamb madras for dinner. The bright Christmas decorations and the sounds of the season will surely prepare for your Santa’s arrival in just a few short weeks. Don’t miss out on this wonderful treat for the holidays.

Inside this edition . . . Christmas Arts and Crafts Where’s the Pickle? Visiting the Christmas Baker Firing up the Wassail Where’s Kris?