Today one of our regular customers was in for the egg sandwich (a little one egg omelet encompassing freshly shredded sharp cheddar cheese and Vollwerth's hickory smoked bacon from the Keewanau Peninsula, folded into Huron Mountain bread from Marquette). With her was some rosemary she is growing indoors right now. She offered some up, and we were grateful for it. We offer rosemary rub with bleu cheese on our steaks at night. It's wonderful to get some that's been picked today, rubbed on your steak tonight. When the first order came in for it, I admit that I quickly offered to dive into the fresh rosemary right away to help get the steak ready for the flame.
It's those wonderful little things that make our cafe' operation so pleasurable.
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