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Celiac Awareness Evening

at

The Tortilla Press

June 2^nd 2009

Appetizers

Guacamole made to order with warm corn tortillas $7

Fried Sweet Plaintains with mexican crème & queso fresco $5

Blue Corn Meal Dusted Calamari with sautéed banana peppers $8.5

Chicken Flautas with pulled chicken, entomatada sauce & mexican crème $7

Nachos Lydia Corn tostadas topped with pinto beans & cheese, pickled jalapenos, pico de gallo & mexican crème $7

Soup and Salad

House Salad with Cilantro Vinaigrette $4.5

Chicken Tortilla Soup with corn tortilla strips $4

Entrees

Our Classic Fajitas with pinto beans, red rice & cheese.

Served with warm corn tortillas.

Beef or Shrimp $18 Chicken or Vegetable $16

Chicken & Cheese Entomatadas served with black beans & red rice $15

Pork Enchiladas Verde served with black beans & red rice $15

Cheese & Onion Enchiladas with guajillo chile sauce.

Served with red rice & black beans $14

Triple Taco Plate of Pork with zesty slaw, beef with cornmeal dusted onions & guacamole & chicken cilantro with mango~jalapeno salsa.

Served with red rice & pinto beans $17

Rainbow shrimp with garlic chile butter served with

poblano~spinach rice & vegetable medley $20

Coconut habanero shrimp with grilled pineapple,

chipotle mashed potatoes & vegetable medley $20

Honey Lime Scallops with poblano~spinach rice & spring vegetable medley $20

Carne Asada with mushroom, rajas & chipotle mashed potato & grilled asparagus $19

Desserts

Gluten Free Desserts from DiBartolos Bakery

Boston Crème Pie or Strawberry Shortcake

Upcoming Events

Tuesdays are Date Night at The Tortilla Press... so stop on by tonight! Our Date Night menu for Tuesday, May 26th is a great one...just $38.00/couple for a complete three course meal! Menu Choose your appetizers! Nachos Lydia Chicken Flautas House Salad for Two Choose your entrees! Tres Taco Plate for Two TWO beef tenderloin tacos with guacamole, tomatillo slsa & blue corn fried onions TWO chicken cilantro tacos with mango jalapeno salsa TWO Achiote pork tacos with lime red onion & cabbage slaw Served with grilled Jersey asparagus and poblano spinach rice Or... Fajita Plate for Two Choice of chicke, beef or vegetable with warm flour tortillas, red rice & pinto beans, guacamole, pico de gallo & mexican creme. Choose your desserts! * Jersey strawberry tangle for Two...with fresh berries, cinnamon sugared tortilla strips and vanilla ice cream Or... * Mexican Brownie for Two with coffee ice icream, chocolate sauce and our own home made whipped cream Your price excludes sales tax and gratuity And don't forget... "Here's the Beef" Wednesdays! A delectable, tender 8 oz filet mignon with Two Sides and a fresh salad...just $15.95/person every Wednesday (that means tomorrow, May 27th is your "get a great steak" night!).

Celiac Awareness Night Think menus designed for celiac disease are hard to come by? Think again! The Tortilla Press is joining 4 other restaurants in SJ Culinary Events to dedicate a special night just for celiacs on Tuesday, June 2. Though our regular menu is available as well, you might change your mind when you see our tasty, nutritious and gluten free offerings! Here's a partial view of our menu: Appetizers * Guacamole * Fried Sweet Plaintains * Blue Corn Meal Dusted Calamari * Chicken Flautas * Nachos Lydia Soup or Salad * House Salad with Cilantro Vinaigrette * Chicken Tortilla Soup with corn tortilla strips Entrees Our Classic Fajitas Beef, Shrimp, Chicken or Vegetable Chicken & Cheese Entomatadas served with black beans & red rice Pork Enchiladas Verde served with black beans & red rice Cheese & Onion Enchiladas Served with red rice & black beans Triple Taco Plate with pork, beef and chicken. Rainbow shrimp with poblano~spinach rice & vegetable medley Coconut habanero shrimp with grilled pineapple, chipotle mashed potatoes & vegetable medley Honey Lime Scallops with poblano~spinach rice & spring vegetable medley Carne Asada with mushroom, rajas & chipotle mashed potato & grilled asparagus Desserts Gluten Free Desserts! Boston Crème Pie and Strawberry Shortcake For our full menu, go to: www.thetortillapress.com/celiac-menu.php

First Farm Fresh Dinner of the Year! Thursday, June 18th at The Tortilla Press Join Springdale Farms co-owner John Ebert and Chef Mark Smith for a delectable multi course meal using the freshest fruits and produce ever! Before each course, Farmer John and Chef Mark will share some insights about how the food is grown and harvested and how it is cooked and prepared. Deliciously educational...and the season's hottest ticket! Call for your reservations: 856-869-3345!

Okay so I owe you some recipes

Aieeee, what a week. Sorry to be so late posting recipes from Springdale Farms Cooking Demo Sunday, but...... Monday we were full for dinner with our Pet Pals fundraiser. The group had a really nice turn out & being the dog lovers that my wife, Lydia & I are, we're happy to write out the donation check for them. Tuesday & Wednesday were are Veggin Out nights & again The Tortilla Press was packed. What great response for the SJ Culinary Events group's 4 course $30 vegetarian menu with vegan options. I hope that Blackbird in Collingswood, Joe Polumbo's Mirabella Cafe & Andreotti’s Viennese Café in Cherry Hill & Blueplate in Mullica Hill received the same positive feedback & vegetarian support as The Tortilla Press.

So for those of you who attnended my cooking demo at Springdale Farm Market on Sunday, Here are the recipes for the Easy Spring Taco Fillings

Jersey Fresh Canned Tomato Salsa

1 can Jersey Fresh crushed tomatoes (available at The Collingswood Farmer's Market or Springdale Farms)
2 Jersey hot house tomatoes or garden fresh in season diced
2 to 3 Jalapenos, diced fine
2 Limes jucied
1/2 medium onion, diced
1/2 bunch cilantro, chopped
1 tbsp salt
1 pinch of cumin

Place all ingredients in a bowl & mix. Let sit 30 minutes to blend flavors. Taste & adjust salt, lime, jalapeno & cumin to taste. Serve with fresh tortilla chips or atop of tacos.

Potato, Chorizo & Jersey Spinach Taco Filling

2 Potatoes, peeled, diced & par boiled to just tender
1/2 medium onion, diced
1 10oz stick Mexican style chorizo
1 bunch Jersey Spinach
salt to taste, remember the chorizo can be salty so add salt after finishing

Cook the chorizo in skillet untill it releases it's oil, breaking it apart as you go. When chorizo is done add onions & cook about 2 minutes. Add potatoes & cook till they are well mixed & tender. Add apinach & wilt, taste & add salt if necessary. Serve warm or at room temp with warm corn tortillas, grated cheddar jack cheese & cholula sauce if desired.

Garlic Asparagus Taco Filling

1 Bu Asparagus, grilled or pan roasted
3 cloves garlic sliced
1 Tbsp olive oil
2 Tbsp cilantro, chopped
2 Tbsp Jersey Fresh Crushed Tomato
1 tsp Ancho chile powder
1 pinch of cumin
1/2 tsp kosher salt

Cut cooked asparagus into 1/2" pieces. Heat olive oil in skillet & add garlic slices. Stir 1 minute, then add asparagus. Cook till heated through. Add crushed tomato, ancho chile powder, cumin & salt. Cook 1 minute more. Add cilantro, taste adjust seasonings & served with Tomato Salsa (see above), warm corn tortillas & lime wedges.

Chipotle Mushroom Taco Filling

1# White mushrooms, sliced
1 Clove garlic, minced
2 Tbsp olive oil
2 Tbsp chives, chopped
2 tsp chipotle in adobo, pureed
1/2 Lime, juiced
Salt, to taste

Place olive oil in skillet over medium heat, add garlic & mushrooms. Let mushrooms sit before stirring till they start to brown. Stir & cook about 2 minutes more. Add chipotle puree & lime juice. Remove from heat, stir in chives, add salt & served with warm corn tortillas. Top with grated cheddar~jack cheese.

Well sorry for the wait on the recipes. I hope to see everyone at Mayfair on Haddon Ave in Collingswood this Saturday

Celiac Dinner June 2nd 2009

Celiac Friendly Menu Options

Starters

Guacamole made to order warm corn tortillas $7
Fried Sweet Plaintains with mexican crème & queso fresco $5
Blue Corn Meal Dusted Calamari with sautéed banana peppers $8.5
Chicken Flautas with pulled chicken, entomatada sauce & mexican crème $7
Nachos Lydia Corn tostadas topped with pinto beans & cheese, pickled jalapenos, pico de gallo & mexican crème $7

House Salad with Cilantro Vinaigrette $4.5

Chicken Tortilla Soup with corn tortilla strips $4

Entrees
Fajitas with pinto beans, red rice & cheese. Served with warm corn tortillas
Beef or Shrimp $18 Chicken or Vegetable $16

Chicken & Cheese Entomatadas served with black beans & red rice $15

Pork Enchiladas Verde served with black beans & red rice $15

Cheese & Onion Enchiladas with guajillo chile sauce served with red rice & black beans $14

Triple Taco Plate of Pork with zesty slaw, beef with cornmeal dusted onions & guacamole & chicken cilantro with mango~jalapeno salsa red rice & pinto beans $17

Rainbow shrimp with garlic chile butter served with poblano~spinach rice & vegetable medley $20

Coconut habanero shrimp with grilled pineapple, chipotle mashed potatoes & vegetable medley $20

Honey Lime Scallops with poblano~spinach rice & spring vegetable medley $20

Carne Asada with mushroom, rajas & chipotle mashed potato & grilled asparagus $19

Gluten Free Desserts from DiBartolos Bakery
Boston Crème Pie $5

Strawberry Shortcake $6

More Information Sj Culinary Events

Reopening The Cantina

A letter from Chef Mark Smith

This letter is to all my guests of The Tortilla Press…and all my former guests of Tortilla Press Cantina in Pennsauken. And it’s about re-opening our Pennsauken location.

Many times (more than we can count!) my wife Lydia and I have been asked why we closed the Pennsauken location. It was a hard decision for us because we believed that our concept was perfect (especially with a liquor license) and the location was heavily trafficked.

Then the Maple Avenue bridge closed. Rising gas prices and a national downturn in the economy did the rest.

But for better or worse, it is not in our nature as Americans to be downcast. Almost irrepressibly optimistic, we were not made for despair. And I believe that attitude is what best describes my feelings about Tortilla Press Cantina.

With the bridge opening, gas prices dropping (a little – hey at least they’re not at $4 a gallon!) and the nation trying hard to recover, recuperate and repair, I am once again turning my eyes to the Pennsauken property and considering re-opening.

But not alone. And that’s where this appeal comes in.

We are looking for an investor/working partner to team with us to re-open the Cantina. Someone with capital of course, but also with expertise in creating and maintaining a profitable operation. And in exchange we are willing to give up a considerable portion of our ownership.

Why, when money is so tight, should you invest in this restaurant?

Because the factors that caused it to close are dissipating and our proven track record both in Collingswood and in Pennsauken’s early days show that our concept, our marketing and our commitment to affordable dining in South Jersey makes this a strong and solid investment.

Are you tempted? Interested? Let’s talk!

Please contact me at chefmark@thetortillapress.com

This weeks Collingswood Farmers Market Menu

Week three at the market & our market team is getting ready. We're bringing 10 cases of oranges for fresh squeezed juice. The asparagus is ordered from Stephanie at Vierneck Farms for our market quesadillas & our veggin out menu. Hopefully she will be able to pick enough strawberries to sell me two flats for our first of the season strawberry tangle. If so it will be our featured dessert specail on Saturday & Sunday menues. We might even be able to put together some Jersey berry topping for our Pan Perdida Sunday Morning.

Davidsons Mushrooms will be bringing us Cremini, Portabella & White Button Mushrooms. The portabellas will be sauteed with some of the asparagus for one of our market fresh quesadilla choices this week. I think I'll add a touch of chipotle paste, just for a little smokey heat.

Flaim Farms will again be supplying us with spinach, leeks, radishes, spring mix lettuce & our cilantro. Spinach & leeks will be another quesadilla choice this week & I'll be bringing a few half pints of our cilantro vinaigrette for those of you who are fond of it. Just remember, its fresh with no preservatives so use it within three days.

Well I could sit here & write all day, but who will do the prep for dinner tonight