***Just a reminder…. To The Last Drop will be closed from Friday, March 27- Tuesday, April 7. You may of course call or email and those will be answered daily.

Our menu for this week…

Soups:

Tomato

Cream of Asparagus

Tortilla Soup

Empanada:

Roasted chicken, black beans and rice, sweet peppers and manchego cheese

Ellie’s Lemon chicken and wild rice To The Last Drop

Pork Tenderloin with dates, figs, sweet onion and balsamic reduction

Chicken Pesto Pasta Salad

To The Last Drop Chicken Salad

Blonde Brownies

To The Last Drop Signature Chocolate Chip Cookies

Cheddar Garlic biscuits

I officially have spring fever. I have begun doing that nesting thing at home- cleaning closets, scrubbing cabinets, washing and preparing the porch furniture, bringing out the birdhouses and planting items from the barn. I can’t wait to dig in the dirt and plant this years vegetables and herbs.

I am also beginning my preparation for the summer months at the shop. This will be the first summer that I have been open and I am ready for the farmers market and seeing all the familiar and also some new faces. Last year I could only share that “soon I will have my own shop down the street” and this year I will be able  just point as to where we are. I have sponsored a Little League team and am so excited to be a part of that tradition here in town. Just up the hill from the park, I am hoping that many families will visit for a nice salad, soup, dinner to go or just an ice cold bottled coke- just like I used to drink at the park in my hometown. There will be cookies, an occassional homemade icecream sandwich and fresh fruit sorbet.

I am also looking very forward to the Fourth of July at Lions Park and being a part of that special tradiin ation in our town. There are weddings, showers and rehearsal dinners planned and scheduled and with each event, we grow in our abilities to serve you in a unique and memorable way.

There will be an Open House at the shop on Friday, June 12th and I am especially looking forward to meeting many new friends as well as sharing in the evening with returning and loyal customers. We will have lots of summer fare and great music. Please stop by that evening from 5-11 p.m. and make yourself at home.

Spring is exactly that for me….a spring. It propels me into the active, fun and relaxing long days of summer and all that they offer. I hope you have begun to have that feeling of newness and freshness in your life as well. And, I hope you will visit us and see all that we offer for your life and family.

Claudia

Soups:

Roasted Red Pepper and Tomato

Potato Leek

Italian Tortellini

Cream of Asparagus

Lasagna

Baked Penne Pasta with Trio of Cheeses

Baby Back Ribs with Black Cherry Barbeque

Montalcino Pasta Salad- penne pasta with kalamata olives, artichokes, sundried tomato and scallions tossed with a balsamic vinaigrette

Chicken Salad

Classic Caprese Salad

A new face has joined the staff of To The Last Drop- Lindsey Imel!! Lindsey is a Zionsville resident and grew up in Carmel. She graduated from the Pennsylvania Culinary Institute in Pittsburgh and has a wealth of experience with many different facets of catering and the restaurant business. Lindsey and I share the love of time with family and friends and of course- good food. She will create some of the To The Last Drop favorites on the menus as well as bring her own creativity and skills to your plate. Over the next few weeks- look for her special menu items for you to try.

Lindsey will also be expanding our catering to weekday lunches and dinners to meet your needs. We hope you will give To The Last Drop the opportunity to cater your luncheons at home or at your business and both personal and work related dinners.

Stop in this week and see what’s cooking and on the menu and meet Lindsey-she will look forward to your visit.

One more bit of news… we will be creating a weekly newsletter that will keep you informed of seasonal offerings, special events where we will be and updates on our menus, classes and unique dinners. Keep an eye out for the addition on the website and an opportunity to sign-up.

Until next week-

Claudia

I had the wonderful opportunity to travel a great deal in my lifetime. There were trips to local destinations, continental destinations and international travel. More than any other influence, those trips allowed me to experience not only varied cultures and people but cuisines. There were times that I was not always certain of what I was tasting but nevertheless followed the motto-”when In Rome. The adventure of that initial taste was always a memorable moment- sometimes a bit too memorable if you can relate! However, after the first taste my favorite aspect of this experience began- the mystery of what comprised this new taste or dish. I absolutely love trying to figure out what ingredients, spices, and methods all make-up what I am eating. Then, when I return home, I try to duplicate or play off of what I had experienced. Occasionally I cheat and ask the chef or the staff but for the most part- the fun lies in guessing and the trial and error that follows afterwards.

It is a special part of what I like to share at To The Last Drop. My memories of visits to many very special destinations have become a piece to my own quilt of comfort that become even more memorable when they are shared and revisited with old and new friends. While the photos provide a lasting record so do the recipes. I hope to share many of those with you over time and hope that when you travel and find new and unique flavors, menus, recipes you will share as well. I will look forward to it!

Claudia

Soups:

Black bean

Tuscan Tomato

Chicken Noodle

Three Cheese Potato

Empanada: Grilled steak, carmelized onion, gorgonzola, pine nuts

To The Last Drop Meatloaf

Mediterranean Chicken with Couscous

Fresh Fettucini with Arrabbiata Sauce

Spicy Thai Peanut Noodles with Roasted Chicken

Baked and Baked Again potatoes

Pork Tenderloin with Maple and Fig Balsamic Reduction and apple compote

Breadsticks and fresh baked Baguettes

Parmesan Wafers

To The Last Drop Congo Bars with dried cranberries, white chocolate and macadamia nuts