Preliminary Menu For Saturday Market

I have been working on this for a few days now.  And while the menu has at times ballooned up on me I have pretty manageable now.  That was due to my constant refrain “keep it tight, keep it easy’.

In theory this plan will work out, but in practice well . . . .  Hopefully it won’t go completely pear shaped-as the Brits say.

For breakfast I plan to do mostly burritos-similar to the ones El Burrito Loco in Gresham, OR serves.  They are massive affairs-I would be stuffed after eating half.  I continued to until nothing was left because-it was the awesome.  I miss those burritos.  In addition I am thinking of biscuits and gravy.  At least come October they will be added.  There will also be a secret menu-ala In & Out Burger-of biscuit sandwiches.

Come lunch time will be the usual suspects of burgers and brats.  And there will be chicken wraps and a salad of two.  But the secret here will be the rubs and BBQ sauces I make.

There might be some problems transitioning from breakfast to lunch but happens in stand alone restaurants.

I went to the Health Dept today and they told me what was required and they said they would work with me to on what was possible.  The guy told me he visited farmers markets around the midwest and wondered how long until Quincy got food stands in its market.  Well here is hoping to this year.

I can’t wait.

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