Now serving gourmet plantain chips!

I can't tell you how excited I am to announce we have switched our plantain chips to a major upgrade. These are the chips we serve with all of our lunch sandwiches.

The new gourmet plantain chips are made by a small company in New Jersey. They're thin and crispy (compared to the thick, crunchy plantain chips we were serving before), all natural, and lightly salted with sea salt from the South American coast.

They're my personal favorite of the plantain chips we've been sampling and we think you'll agree, they're a great addition to the lunch menu (at no extra cost to you).

Ingredients are simply: plantains, safflower oil, and sea salt. Nothing else. Oh yea, and they're gluten free, too. Can't wait to hear what you think of the new chips!

We will miss you, Chef Gil Gaitan

A beloved teacher and mentor; Tony's favorite professor at Le Cordon Bleu, Chef Gil Gaitan passed away on Monday at the age of 57.

With sadness yesterday, Tony called with the news and reminisced about how Chef Gaitan was in Caribe recently and he was still as passionate as ever about teaching. Always teaching, and loving what he did. He was always joking, and smiling, almost giddy with excitement like a child when he talked about cooking.

Measuring to make a huge batch of gingerbread

Back in 2003/2004 when Tony was attending school, he learned of Chef Gaitan's interest in food art. Tony brought in some pictures of some artsy pumpkins I had carved & airbrushed to share with Chef, who later invited Tony and I to join him on a weekend in December at the school to make some food art of our own: ginger bread houses from scratch.

Assembling the houses

From what I understand, Chef Gaitan came in every year on his days off to make several houses that he would donate at Christmas time. That particular weekend he taught Tony and I how to make and bake the dough for the walls, how to make pulled sugar flowers and candy canes, the icing for holding it all together, and the meringue snow. He sent me home with copies of recipes and templates and I had a blast finishing my ginger bread houses at home.

Chef showing us how to make candy canes

One of my finished houses at home

I remember upon meeting him, thinking it was generous of him (or maybe a little crazy?!) to take so much of his free time to do this each year, making a dozen plus houses to give to charities. But it didn't take me long to notice he was a Christian...in how he acted, and later in how he spoke of Bible studies and his church.

Later in the spring and on another occasion, I joined Chef Gaitan on a weekend day to learn how to make Easter eggs out of sugar–the big, hollowed out kind with a sugary scene inside.

Pressing sugar into the moulds

Chef & I discussing airbrush techniques

Airbrushing the sugar eggs

I brought in my airbrush & we exchanged tips and tricks. He showed us how to make roses and lilies out of frosting (he sure made it look easy!) and other techniques of sugar egg creation and assembly that I was as excited to learn, as he was to teach. Though a couple flowers have broken off since then, I still display my egg each year at Easter.

One of the eggs we made

I was blessed to know Chef Gaitan, even if only through a handful of encounters, but also to know him through Tony, who spoke of him all the time while attending school and often over the years since. There's no doubt he was an integral part of shaping Tony's career in cooking. He will be missed. And he will always hold a special place in our hearts.

Visitation is this evening. More info and obituary.

A Bad Review & A Pleasant Surprise

Tony called me today pretty moved by the gestures of a customer and an employee. A pleasant surprise, to say the least.

The gestures being letters they each wrote in response to a negative review recently published about Caribe. The paper, being The Southside Pride, a South Minneapolis neighborhood newspaper. The article being the words of the "Queen of Cuisine," Carla Waldemar. To Southside Pride's credit, they published both of the letters in response to her review, which is how Tony and I found out about it today. A customer brought in the paper to show Tony.

The customer is Carmen, who we did not know before opening Caribe, but she has since become one of our favorite regulars. She's Puerto Rico born and proud of it. The employee is one of our cooks, Katy, who unknowingly to us, also wrote the editor, not knowing we had just seen the review for the first time last week, also brought to our attention by Carmen, who was outraged.

Here is the review, followed by the letters in response:

Caribe BY CARLA WALDEMAR

The letter to the editor from Carmen

The letter to the editor from Katy

To say we are humbled is an understatement. Not by the article, but by those who stepped up on our behalf, without our knowledge. Your words far outweigh the insulting review and we are truly grateful for your kindness and support.

And as far as the review goes, we're not necessarily concerned with the negativity of it. We can take criticism and try to learn and grow from it. But the writer's decision to take it a step further and personally insult Tony, the waitress (or was it her grandma?), and make claims that weren't even accurate is what bothered us. It seemed her biggest complaint was that the food didn't properly meet her misconstrued expectations of Caribbean cuisine.

Was everything really that bad? And truly, if everything except the dessert and beer was so unacceptable, why didn't she say something at the time and allow Tony or our staff to correct the problem? Really...if we make a mistake, we want you to let us know. If something wasn't cooked properly, that is a problem. But if something wasn't as spicy as you thought it should be, then the problem is not with the food.

Ms. Waldemar, we invite you to return. We really do want you, and everyone who visits, to enjoy their meal. We value your feedback...just refrain from insults.

The Chef wants to meet you

It's been about two and a half weeks since opened our doors and I can't tell you what a thrill it is (and relief, considering the mountain of debt we amassed in this crazy venture of ours!) to not only see people coming in day after day, but the same people already coming back with their friends.

Considering these long days, working out the kinks, fine tuning the menu, hiring new cooks, teaching the servers the new menu, serving larger than anticipated crowds with not enough staff, I think Tony and the staff (All of you! You know who you are!) are doing a fantastic job. Is everything perfect? Of course not. We are learning as we go. But when issues arise, we respond, fix it, do better next time. All in all, I keep hearing how people are liking the food and plan to come back and tell their friends. But I don't think it's just the food they're liking.

Tony came home tonight and as if to make a revolutionary discovery, tells me (something I've been saying since day one, thank you very much!), "Ya know, people really like it when I come out and say hi."

I think it's finally sinking in, how much that adds to the dining experience. It's nothing to Tony, he loves to socialize and meet new people. Any of you who know him already know this and are probably smiling and nodding. You know how he is. He is in his element when he can come out and chat with our guests. Even when it's busy, he tries to make rounds in the dining room.

But I was thinking about that more tonight. Trying to think back to all the restaurants Tony and I have eaten at over the years. All of our dating years plus the past 7 years we've been married, and I can honestly say I cannot recall a time when the cook, let alone a chef or owner of a restaurant came to our table to greet us and ask us how our meal was.

Sure, we'd get the occasional manager of a place doing rounds, which is always nice. But there's just something special about the person who prepared and cooked your food (and, in this case, the guy who drove to the bakery to buy that bread and picked up the fresh fish that day) genuinely wanting to say hello, thank you for coming in, and wondering what you thought of your meal. It's nice Tony's finally seeing how much that means to people. Although the social person he is, he'd do it anyway. He's just that kind of guy.

And what you've been giving him back is what's making it a pleasure to be in business. And I don't mean just dollars. The first thing Tony told me when he came home tonight was, "the customers are just so gracious." He's so humbled by all of you. And I get to hear the stories. Since we opened we've had people in from Puerto Rico (and a lady from Ponce, Tony's home town), a couple who drove from Wisconsin just to have dinner at Caribe, a woman who came in and later brought her Jamaican husband in for their anniversary (who loved Tony's Jerk Chicken, by the way. There's no greater compliment than when Caribbean natives approve of the food.). We've had regulars from when it was Jay's Cafe returning. We have people from the neighborhood come in regularly, some several times a week. And even had a local radio personality come in one day, a personal favorite of Tony and me, who's name I won't mention, as he's not one to want to be in the spotlight off-air.

So thank you for all you've given back. It makes our job a pleasure.

Next on my to-do list is an online T-shirt store, since we've had so many requests for the "Caribe" shirts that Tony wears. Watch for that coming soon!

OPEN

Boy, it's never felt so good to flip on that "OPEN" sign.

Finally the restaurant smells like food instead of welding and wet paint.

It's been a whirlwind of activity for us during those 16 days the restaurant was closed. I can't even begin to describe what an exhausting two plus weeks that was. The "to-do" lists that seemed to grow as fast as we were crossing things off. The unexpected turns. The expenses. The red tape. But now we're proud to say that the renovation period is over. The mess has been cleaned up. The food has been purchased and prepped. Our restaurant...our dream...is OPEN!


Yesterday after the final inspection from the fire department, we were able to open for lunch, and later dinner. Tony was so glad to finally be cooking his menu in the finished kitchen, with his new equipment.

He said it was a pretty busy day for a dreary Wednesday. We sold all of the new lunch, dinner, and appetizer menu items (except for the skirt steak, I believe...which is not bad news: people are trying the more unfamiliar food and liking it.) We had some take out orders, and anticipate a lot more with all of the new appetizers.

The dish that was getting the most attention last night was the Piñon, a Puerto Rican layered casserole made with sliced plantains, seasoned ground beef & green beans and topped with corn relish. It's served with white rice and stewed red beans. It's one of my favorite dishes Tony's mom makes for her Sunday dinners, so it's no surprise to me that other Minnesotans are liking it. It's unique, and very good. And very Puerto Rican.

So now the to-do list is all about the details. The finishing touches. The big stuff is done and we couldn't be more happy.

Renovation: Day 5 Shiny new Metal

Being that we're in an older building, there really wasn't much "new" of anything when we took over in December. So to come in today and see walls of brand new shiny stainless steel being hung was exciting, to say the least. They had to peel off that protective film like they put on new appliances. Doesn't get more new than that!

The hood, however is used, but new to us and will do the job of sucking air out of the kitchen over the line, while the makeup air unit will return fresh air into the kitchen & dining room (so as not to create a vacuum). The hood and air unit used to have their home at Andy's Garage, a burger restaurant on University Ave. that's now closed.
So, the hood is in the building (well, currently taking up most of the floor of the kitchen). It should be hung on Mon. after an inspection.

Renovation: Day 4 Ductwork & Insulation

More painting on the mural today.

The backsplash insulation is almost done. The new code requires 4" thick insulation for fire safety. Although it's a hassle, the good thing is we'll have a pretty fire-safe kitchen when all is done.

Holes were cut into the dining room for vents that will bring fresh air into the dining room. Lots of work being done up in the ceiling, that we'll never see, once it's done! Tomorrow I think they start welding the hood & backsplash into place.

Renovation: Day 3 Crane & Color

Painting the coat rack

The mural on day 3

There's not much to photograph as far as the kitchen goes today. Tony was there at 6am this morning while the crane moved the air conditioner unit & hoisted the makeup air unit onto the roof. After that, they were done for the day and it was my turn to come in and paint. Tony and I have been tag-teaming this week, taking turns with the kids and restaurant.

Dad & I by the shocking green door

I get so excited every time we crack open another container of paint, and today was no exception. Check out our new green door! This color, appropriately named, is "shocking green." More color to go on that later. But right now it's looking like a whole new door.

Here's the new coat rack (nicely re-constructed using parts from the old coat rack by my Dad), which is now decorating the back wall, just waiting to hang up some beach towels (or swim trunks?!)...or coats, I suppose.

Painting the big Conch shell

Thanks again to my folks for coming up to help today (and putting up with my meticulous plans!). The decorative borders look great, Mom :-)

The dining room

Renovation: Day 2 Holes & Setbacks

The mural's coming along; the fun part of this renovation. It's not the reason we're closed, but it does give me a nice chunk of time to add more color to the dining room!

Today they cut two nice skylights in the kitchen & worked on the roof. Unfortunately the nice new "windows" will have an air conditioner unit over one, and a makeup air unit over the other.

Aside from the contractor finding out today that there's some new regulation regarding the backsplash that may set us back, we found out that there is a new law requiring us to construct a guardrail on the roof because the makeup air unit will be somewhat close to the edge of the roof. The rail is for safety, should someone needs to service the unit.

The contractor asked the city inspector if he would allow us to still open, but have an additional 30 days to complete the guardrail (which was not originally worked into the time line or budget because we didn't know about this regulation) and still open the restaurant once the kitchen is complete.

Any guesses as to what the city said?

Renovation: Day 1 "Just a hood"

Today's Special: Kitchen Renovation! Yes, had you come into Caribe, today on the menu you'd find sliced ceiling tiles, insulation fluff, crispy plaster chips, and slabs of sheetrock with a side of sawdust. Mmmm.

I probably shouldn't post the following photo, but I'm frustrated.


Many dear friends, bless their hearts, have asked about the remodel and why we're closing down. And here's how the typical conversation goes. I tell them how we are closing down to have a new ventilation system put in so we can have new equipment to make our new & improved menu. And then comes their reaction: "oh, so you're just putting in a hood, huh?"

Well, yea, we are, but "just?" Just? JUST!

"Just" implies quick & easy. As if to say, "why would you close down so long to just put a hood?"

So, to my dear friends and well-meaning curious peeps who really do care, but "just" don't understand, here is what it means to have a ventilation hood put into our kitchen:

It means we have no kitchen.
It means we shut down for a week or two.
It means tens of thousands of dollars.
It means more contractors, sub-contractors and crew than I can count.
It means tearing out the kitchen ceiling.
It means a crane will be parked out front of our building tomorrow, just to hoist the makeup air unit onto the roof. A crane!
It means re-doing all of the ductwork in the kitchen ceiling.
It means electrical work has to be done by an electrician.
It means the ansul system has to be re-piped (is that even the term?) by the fire suppression guys.
It means huge holes cut into our ceiling and roof.
It means having to build additional structures on the roof to accommodate the new equipment up there.
It means new ductwork going into the dining room.
It means building an entire new ceiling over the line.
It means permits.
It means inspections.
It means mess.
And, well, I still don't understand everything they have to do, but it's a lot.

So now when someone tells you they're putting in a new hood in their restaurant, instead of saying "huh" you can say "wow, that's major work!"

Work, all worth it, of course. Because it also means when it's all done with, we can have our fryer (angels singing) and make crispy deep fried yummy things like empanadas (angels singing), bacalaitos, tostones and more.

I'll keep posting all week with progress (and mess!) photos. As well as the mural in the dining room.

Caribe Caribbean Bistro Now Open

Some photos of the dining room


The Grilled Cuban Sandwich, served with pineapple mango cole slaw and plantain chips

Heidi (me) with the new sidewalk sign

Wow, it's been a long time since I blogged. With the whirlwind of activity since we took over Jay's Cafe to turn it into Caribe, it's been easier for me to type a sentence here & there on Facebook and Twitter. But today is a big day...worthy of blogging. Today the new 20 foot yellow awning with the "Caribe" logo was installed on our building. Which means we are officially to be called "Caribe" now, and no longer Jay's Cafe.

As many of you who have frequented the restaurant know, it's been a work in progress since December when we took over. I've been sneaking in the building after hours to work on painting the walls, with the help of family and friends, and the interior is nearly finished. Still some projects to do, but the whole place looks different already with bright, bold colors, tropical foliage, and soon a mural will cover the one remaining white wall.

Tony's been slowly adding to the menu since we took over, too, and it's been great to get your feedback on the new dishes. Breakfast on the weekends continues to be our busiest days, but once we complete the kitchen and change the dinner menu (lots of new appetizers and some tasty new entrees!), we're confident Caribe will be just as popular as a dinner destination.

Speaking of the kitchen, an important date to make a note of is March 29th. That day we will be closing down for a couple of weeks as we have our kitchen remodeled. We are having a huge new hood system put in, which means holes cut in the ceiling, duct work relocated, electrical, gas, plumbing...all of that worked on. Once that new hood system is in place, we can hook up a deep fryer and grill, which will add several new dishes to our menu!

Until then, we are open and would love to have you stop in. We appreciate our loyal customers more than you know and it's you who have carried us through this challenging transition time.

We're so excited for spring and for all the new projects we have in the works. I'll keep you posted here, and as always, on Facebook, too!

Heidi (the chef's wife)

New Caribe items on Jay's Cafe menu

Excited to try Caribe's menu? Well, you don't have to wait any longer!

Just as changes are slowly happening to the building (painting, decorating, cleaning up, etc.), we are slowly changing the menu at Jay's Cafe, taking out old items and adding in Tony's Caribe menu items as ingredients and equipment become available.

I wanted to post a few new dishes that are available right now at Jay's Cafe, future home of Caribe. Watch for more dishes to be added this winter until we change over completely this spring.

Mmmm....Sandwiches

The two new grilled sandwiches are grilled "Caribbean style" using a flat iron grill. It's basically a panini grill, but with flat grill surfaces. The bread used for these is a Cuban style bread. Since Tony added these to the menu this past week, they have been very popular.

Also new today are the cold sandwiches, ham/swiss or turkey/cheddar, each served on Puerto Rican Sobao Bread with avocado mayo. If you've been following us on Facebook or Twitter, you've probably read all my posts about our quest for this bread. We finally found a small family-owned Spanish bakery in St. Paul who was willing to make this special recipe for these sandwiches. It's a baguette-shaped loaf, soft and white, and slightly sweet. We talked to several bakeries and nobody was willing to try the recipe. So we're excited to finally have this bread! Tony picked it up this morning and said the smell of the fresh-baked bread reminded him of the bakeries in Puerto Rico.

Jumbo Shrimp for lunch

The new lunch entree debuts today. Tony was telling me this morning about the enormous size of the jumbo shrimp he just got in for the new Papaya Garlic Jumbo Shrimp. It sounds delicious. I'm usually at home, so I don't get to try these dishes until Tony brings some home for me to taste! If you do try it, be sure and let us know what you think. Tony's always open to feedback and will adjust the menu to best suit our customers.

New on the lunch menu..............

Grilled Cuban Sandwich
Roasted pulled pork, smoked ham, Swiss cheese, mustard and pickles on Cuban bread, served with plantain chips and garlic chili pineapple coleslaw. $10.00

Jerk Chicken Sandwich
Spicy grilled jerk chicken, topped with caramelized onions on Cuban bread. Served with plantain chips and garlic chili pineapple coleslaw. $9.50

1/2 Sandwich Combo
1/2 cold sandwich served with cup of soup and side salad. $9.00

Sandwich choices:
Turkey and Cheddar with Avocado Mayo served on Puerto Rican Sobao Bread
Ham and Swiss with Avocado Mayo served on Puerto Rican Sobao Bread

Cup of soup of the day:
(ask your server about our daily special)

Side salad:
Mixed greens with balsamic vinaigrette.


Papaya Garlic Jumbo Shrimp
2 sauteed jumbo shrimp with garlic, red onions, and papayas served over white rice. $11.00

New on the Dinner menu..............

(New Caribe Salad)

Arugula & Spinach Salad
with avocado, oranges, tomatoes, candied zests and citrus vinaigrette. $7

(New Caribe Entree)

Mahi Mahi
Pan seared Mahi Mahi on garlic mash with celeriac, topped with butter lemon tomato sauce $16

New on the Breakfast menu..............

Smoked Salmon Croquettes
Pan seared, house cured and smoked salmon croquettes topped with citrus beurre blank on a bed of mixed greens. $12

Sweet Potato Pancake
Topped with papaya compote, candied pecans and whipped cream. $8

Pan de Majorca
Grilled Majorca roll with powdered sugar and butter. $3.50

Old News (is still news!)

In case you hadn't already seen the Facebook & Twitter posts, I thought I'd post here the first articles on Caribe in the St. Paul Pioneer Press.

Q&A with Tony Panelli, chef/owner of Jay's Cafe in St. Paul


12/30/2009

Even people in the restaurant business eat fast food


12/23/2009


Restaurant News: Caribbean bistro opening in St. Paul


12/09/2009

New Year's Eve Menu

If you're looking for dinner ideas for New Year's Eve, consider Jay's Cafe for an intimate meal!

In addition to the regular dinner menu, we will be preparing a special New Year's Eve menu for one night only. Dinner hours are 5:00pm to 9:00pm. Space is very limited (no, seriously! Our dining room seats 40 max.), so reservations are recommended. Call (651)641-1446 today.

----Wednesday update-----
I just got the menu from Tony & Rick! It will be a four course meal with champagne included. You have the option to choose one of three main dishes, and one of two desserts. Your meal will include salad, a fruit/cheese/meat plate, main course, dessert and champagne. Not bad!

And I understand Rick is making the ravioli completely from scratch. It sounds delicious, guys!

Jay's Cafe New Year's Eve Dinner Menu:

Four Course Dinner with Champagne $50 per person

-------------------
I
House Salad
Spring greens tossed with Cider vinaigrette, beets, walnuts, scallions, and blue cheese

-------------------
II
Artisan Salami
Thinly sliced aged salami, fruit, and cheese drizzled with balsamic vinegar and extra virgin olive oil

-------------------

III

Broiled Walleye
with wild rice, fried leeks, and lemon sage brown butter on a generous bed of spinach

Portabella Mushroom Ravioli
Hand made mushroom, squash and spinach ravioli in herbed white wine cream sauce

Pan-seared Beef Tenderloin
Beef Tenderloin with red wine and cherry reduction sauce, brussels sprouts and roasted vegetables

-------------------

IV

Coconut Wafers and Mango
Crispy coconut cookies sandwiched around lime custard and sliced mango

Rum Chocolate Truffles
Rum infused dark chocolate hand rolled in cocoa

-------------------

A restaurant to call home

For months even our closest friends and family had no idea where Caribe would be located. Until we signed the purchase agreement last month, all we could share was that we had a location "somewhere in St. Paul."

Well, I'm excited to announce that today Tony and I officially take possession of Jay's Cafe! We have a lot to learn, but are excited for the challenge. Today the restaurant is closed, but Tony will be busy with meetings all day and other miscellaneous tasks to get in order before we open tomorrow for lunch.

We want to thank everyone for your continued support through the many months it has taken us to get to this far. I don't think anyone really knows just what an undertaking this has been! And it's all been worth it, of course.

Please help spread the word and drop by Jay's Cafe for a meal and to say "hi" to Tony.
You can view the current menu online. Until we change over to Caribe, I will be updating both websites.

Also, please take a moment to sign up for the Caribe email newsletter!

We look forward to serving you soon!

Jay's Cafe on Urban Spoon