In the last blog we built a menu up from 'sprinkles' of herbs through to stuffed capsicum. The Bolognese sauce we created that was matched with rice and stffed into a red pepper could have just as easily have transmogrified into Spag Bol, lasagna or a really delicious meat based soup, like old Mr Lazar used to make in his now sadly departed charcoal grill in Johnston St. (It is now an apartment block. All of these dishes are equally yummy so why did we choose to make stuffed peppers?
Remember that Eugenius is a cafe that prides itself on the freshness of its cuisine and you will understand that Spaghetti Bolognese presents a problem in terms of the cooking of the pasta. As we do not like to precook the noodles because they never taste as good, we can't really do this. Go to Pellegrinis. Lasagna we can do easily but as our patrons are by-and-large weight conscious and often afraid of carbs it's never that popular. I suggest Leo's in Fitzroy Street. As for a meat soup, well that works well in winter, but in summer fahgetaboutit! But even if we could make all three of these dishes and sell them, we wouldn't because it would skew our menu too much into one direction. A well constructed cafe menu covers all bases but doesnt belabour them.
Stuffed peppers is a retro-futurist dish that is healthy, easy on the eye, easy to keep and reheat, and tastes great. But note that when we designed our menu, we didnt start off thinking of making stuffed peppers. Neither did we scratch our heads after we had made Bolognese sauce and think, what are we going to do with it. Rather, the dish evolved from both directions and its creation was also informed by otehr considerations. When we come to menu design, we will discuss price points, eatability, and other factors that relate to why one dish is chosen over another when a new menu is constructed. happy eating!
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