HIGH’S CAFE & STORE
OVER 30 PROFESSIONAL MUSICIANS FROM ALL OVER THE STATE GATHER TO
PRESENT AN EVENING DEDICATED TO
ORIGINAL POETRY BY DOUGLAS SKRIEF, HEAVENLY VOCALS BLENDED, IVORIES EXPERTLY PLAYED AND SPECIAL GUEST MELISSA GIVENS WILL TRANSPORT YOU TO A SACRED SPACE.
PURCHASE YOUR TICKET TODAY. THE CONCERT ALWAYS SELLS OUT.
IF YOU WAIT, YOU RISK MISSING THIS INSPIRING EVENING.
FOLLOWING THE CONCERT, COME TO HIGH’S CAFE & STORE WHERE A JAZZ TRIO WILL KEEP THE GOOD FEELINGS GOING AS YOU ENJOY SOME TASTY NOSH AND WINE.
BE A PART OF THIS YEARLY EVENT THAT NO ONE SHOULD MISS!
our cookbook is now available online at
Favorite recipes, local history, tons of photos in a very user-friendly format.
Just in time for holiday gift giving!
Purchase online and we will ship for you!
It’s that time of year again! Our annual musicale, which brings together musicians from all over the state, is Monday July 24, 7 PM.
Tickets can be purchased at High’s Cafe & Store during normal business hours. We are unable to process a credit card transaction. Checks made payable to The Comfort Table or cash will be accepted for payment. Generous underwriting allows for 100% of the ticket price to go to the table and pantry. Following the concert, the good feelings continue with wine and nosh at High’s. The after party is a great time to greet and thank the various performers. This year, a string group from The Austin Symphony will join 22 professional singers, a pianist, guitarist, oboist, and bassist along with our word maestro Douglas Skrief from International Falls, Minnesota.
Many audience members have come year after year for the gathering. In the intimate venue of Spinelli’s (former Gaddis Methodist Church), you literally are surrounded in sound. Allow the music and the poetry to transport you to a “better place”. If you have never been, YOU ARE MISSING SOMETHING TRULY SPECIAL.
Get your tickets today. The event is always sold out. Only 175 seats are available.
Well, we dodged another “frozen bullet”. Temps hit the mid 20’s the other evening. No damage. However, we can’t relax yet. Work continues on the garden project. Liners were added for weed protection. 11 yards of top soil was delivered. Mixing in some fertilizer, worms, compost….good start for our veggies. Blooming continues to catch the eye: peonies are on the verge of opening, Russian olive trees are sprouting, honeysuckle is thriving, ground cover is thick and lush and grasses sway. PVC pipe makes a hoop-like frame for the raised bed covers. Progress. Stay tuned!
This meal was a hit the other night.
Oven broiled salmon with teriyaki glaze
Jasmine rice with chives and cilantro
stir-fried vegetables (sweet peppers, crimini mushrooms and blanched green beans)
1/4 C soy sauce
2 T honey
2 T rice wine vinegar
2 T fresh squeezed orange juice
1 T minced garlic
1 T minced fresh ginger
Combine ingredients and whisk until honey is well incorporated. Place salmon filets in a zip-lock bag using half of the marinade. Reserve the other half. Marinate salmon for about 20 minutes. Remove salmon from marinade and brush off any pieces of garlic or ginger. Place salmon on a foil-lined cookie sheet that has been sprayed with non-stick spray. Thinner ends of the filet can be tucked under to create a more uniform thickness. Place salmon under a broiler on high setting about 10 inches from the heat source. Keep an eye on it. Broil until filets are just firm to touch.
Reduce remaining marinade over high heat until thickened.
Place vegetables in a preheated large skillet. Using high heat, add about 2 T of olive oil to the pan. Throw in veggies (these are what I had on hand), and spritz with salt and pepper. Resist the urge to stir a lot. Allow them to brown a bit before moving them around. Once good color has developed, add about 1 T of dark sesame oil. This gives great flavor. I also added about a tablespoon of the reduced marinade.
Cook Jasmine rice according to instructions. Add fresh herbs at the very end.
A sprinkle of black sesame seeds and a spoonful of reduced marinade make a nice finish.
Don’t forget to enjoy the process! Pour yourself a glass. I recommend this wine, purchased for $8.99 at Trader Joe’s, for the meal. It is delicious and I’m sure available at other stores.
One for the cook…
dry with subtle fruit, perfect for the meal…
Great on beans, hot dogs, burgers, fish, grilled pork…many uses!
(recipe can be cut in half)
3 tri-colored bells peppers, finely diced
2 small yellow onions, finely diced
2 pounds tomatillos, husks removed, washed, finely diced
1/4 C finely chopped fresh ginger
2 C apple cider vinegar
1 C sugar
1 T dry mustard
1 T ground turmeric
1 T mustard seeds
1 T celery seeds
1 t cayenne
2 t salt
Combine all ingredients in a stainless steel pot. Bring to a boil. Reduce heat and simmer until thickened and most of the liquid has evaporated. Cool and refrigerate for later use. This, stored in the refrigerator, has a long shelf life.
(serves 4-6, as an appetizer)
1 large eggplant, pricked with a fork all over
1/3 C tahini
5 roasted garlic cloves
Juice from one lemon
1 t cumin
2 T Greek yogurt
1 t salt, or more
1 T garlic oil
Place eggplant on a preheated grill pan. Grill mark the entire eggplant. Careful not to rush this process. It takes a while. Once thoroughly marked, place eggplant on a foil-lined cookie sheet.
Bake in a preheated 375 degree oven for 20-30 minutes or until eggplant is soft and yielding to the touch.
Let eggplant cool. Slice eggplant lengthwise and scoop out the “meat”. Discard the skin. Place eggplant “meat” into a food processor along with remaining ingredients. Pulse machine until ingredients are well combined. JUST PULSE. Some texture is nice to have.
Adjust seasoning with lemon juice or salt. Place dip into the refrigerator for several hours allowing flavors to meld. Before service, allow baba ghanoush to come to room temperature.
For roasted olives and grapes: Use 1 C each of red seedless grapes and pitted kalamata olives. Toss with fresh chopped rosemary, red pepper flakes and olive oil. Roast at 400 degrees in a Pyrex dish or roasting pan for about 30 minutes. Rotate pan halfway through cooking. Grapes and olives should be shriveled and slightly browned.
For roasted garlic: Place cloves in a small sauce pan. Cover with olive oil. Simmer until cloves are golden. Save oil for brushing naan and drizzling over baba ghanoush.