It is Summer Time at The Main St. Eatery

Side salads

-Coleslaw 5
-Dill cucumber 5
-Potato 5
-Carrot 5

Appetizers and Salads

-Chicken Satay
Spicy Thai peanut sauce 6

-Barbequed jumbo shrimp 8

-Garden salad
Cucumber-, carrot-, and
potato salad, coleslaw, quartered eggs
Belgian endive, dressing of your choice on the side 8

Grilled Entrees
(All entrees are served with a side salad, roll and butter)

-Medallions of beef wrapped in bacon “Diablo” 15

-Lamb chops Christobal
Smoked chipotle aioli 19

-Breast of chicken Phuket
Basted with green curry 23

-Seafood Monaco
Your choice of the available seafood du jour, on a bed of flash fried spinach, tomatoes, artichoke hearts, Vidalia onions and purple cabbage, balsamic vinaigrette 19

-Pork steak
Au gratin, crab and scallops imperial, chipotle glace 18

-Grilled vegetable of the season 14

Dessert

-French fruit tarte 6

The Main Street Eatery

434.847.2526
Mainsteatery.com
ugabathuler@comcast.net

907 Main St.
Lynchburg, Va 24504

Chef Urs says:

There is no doubt!
After a Canadian style winter, Lynchburg has finally awakened to another glorious spring.  This week’s Garden Day showcased our city once again as a true Virginian beauty dressed in shades of white, pink, and red.

We at The Main Street Eatery and Catering Co are eagerly awaiting the arrival of the fresh local produce, the tender new spring greens and reds of the season, the juicy fresh asparagus, and the ripe aromatic tomatoes of our local growers.

In the spirit of fresh, light, and healthy cuisine, Chef Urs has developed a new “Spring Fling Menu”, featuring  entrees and appetizers with Alleghany mountain trout, fresh salmon, mahi, and tuna with lots of fresh vegetables and asparagus. Our regular dinner menu is of course always available as well.

The Main Street Eatery is open for you Monday through Saturday from 4:30 right in the center of the new and vibrant “Lynchburg Downtown”.

Spring Fling 2010 Menu

The Main St. Eatery in beautiful Olde Towne Lynchburg

Light and tasty Apero’s

Gewürztraminer Spritzer 6

Shandy with Spaten Brau 5

Mint julep 6

Main St. Cosmo 8

Mimosa 6

Entrees

Caesar and Tuna Steak
With smoked red pepper julienne 12

Tuna Imperial
Grilled, au gratin with crabmeat Imperial, on a Portabella mushroom, mixed greens, Belgian Endive, fresh asparagus and roma tomato slices, balsamic vinaigrette 23

Mahi Mahi Fines Herbes
Grilled, fresh herbs, on angel hair 22

Mahi Walevska
Shrimp and crabmeat in a chardonnay crème fresh reduction, risotto 24

Wild Salmon Garibaldi
Grilled, Dijon mustard crust, spring mix, house dressing 20

Wild Salmon Jeunesse
Poached, with vegetable julienne
And béarnaise sauce, risotto 21

N. Y. Strip Williamsburg
Grilled, garnished with crabmeat and mushrooms, dollop of Hollandaise, brasserie potatoes 25

Cordon Bleu
French fries, vegetable du jour 16

Veal Parmesan
Angel hair 24

Dessert

Meringues and fresh
Fruit variety of the spring season 8

Fresh Fruit Tarts
Vanilla pudding, Cognac caramel sauce 9

The Main Street Eatery

434.847.2526
Mainsteatery.com
ugabathuler@comcast.net

907 Main St.
Lynchburg, Va 24504

www.mainsteatery.com

Chef Urs has been hard at work developing a great menu for the start of 2010.

Our updated menu has new seafood, veal and beef entrees. We created a few goodies for children and we have a variety of venison delicacies. Please visit us at Main St. Eatery

The Oyster fest is so popular that Chef Urs has decided to extend it until Valentine’s Day.  Until then, come and indulge in fresh oysters, chilled and hot, baked and steamed, Casino and Rockefeller.  Everyone should get a taste of the Chef’s out- of- this-world oyster stew at least once and come back for more oyster stew, and tell all their friends about that delicious oyster stew….

Valentine’s Day is right around the corner, and the Main Street Eatery is getting ready for a fantastic weekend of romance and gourmet dining.

The Main Street Eatery will be open for dinner on Sunday, February 14, 2010, from 4:00 p.m. until 10:00 p.m. Our regular dinner fair will be available and Chef Urs designed a “Sweet Heart” four course dinner for this occasion.   Please make your reservation early since we expect, as always, a great crowd.
(Reservations at 847-2526 or at Main St. Eatery
The Main St. Eatery and Catering Co.,     907 Main St.                       Lynchburg, VA 24504

434 847 2526

Dog days of summer are upon us. So we at the Main St Eatery thought we would jazz it up a bit.

We offer a healthy and light selection of summer dishes from all over the world at a blue light special price of

$ 9.95

Our gastronomic tour de monde includes:

Lamb Carpaccio on heart of romaine from Orvieto Italy. (Chef Gabe gave me the recipe)

Seafood calypso from Foxy’s in the Virgin Island

Salmon or Mahi poke from Kauai

Steak Tatar, the beef is choice and spices are from Madagascar

Grilled Vegetables medley for non carnivores

Scallops seviche  Ancona, Italy

Sea bass Niçoise from France

Seafood salad Monaco

Oysters and beef on romaine, specialty of  Brisbane, Australia (A recipe from Lisa Mettler)

So you can see we save you a lot of travel time to savor the world…

What else is going on at the Main Street E.?

-         Our Prix fixe is popular with the new people moving down town, for 19.00 dollars for 4 courses including our fabulous rolls, who can blame them.
-         Deliciously light and fresh blueberry tarts for desserts
-         Mojito with organic mint
-          Meringue glace with fresh fruit and ice cream

As always we wish you a wonderful time at the beach and when you come back, our doors are open Monday through Saturday form 4.30pm on.

Thank you,

Urs

Executive Chef and Proprietor
The Main Street Eatery

434.847.2526
ugabathuler@comcast.net

907 Main St.
Lynchburg, Va 24504

Soft-shell crab is crustacean seafood that can be eaten whole if fried or pan seared shortly after molting their hard shell.

Ever since I was introduced to this Southern specialty, I can hardly wait for the annual soft shell crab season. Once again The Main Street Eatery will serve the very best Chesapeake blue crabs, lightly breaded and accompanied by a fine Remoulade sauce, served on a bed of organic mesclun greens .  Enjoy them as an appetizer or make them your main course with a double helping.  The soft shell crabs will be available every evening, starting June 1st, for a short period only.

What else is going on at the Main Street Eatery?

- Prix Fixe dinners every evening for $19.00, including appetizer, soup or salad, entrée and dessert

- Refreshing Mojitos made with mint from our garden

- Customers’ vote on new favorite appetizer: Blackened oysters, mild, medium or hot, on lentil salad

Consult our new late spring menu on line @mainsteatery.com
and for questions and suggestions, as always, drop me an e-mail to ugabathuler@comcast.net/.

We hope you’ve all been enjoying the spring thus far and look forward to your next visit!

Best regards
Urs and Michele Gabathuler
Proprietors
434 847 2526

Answer:

Soft-shell crab is crustacean seafood that can be eaten whole if fried or pan seared shortly after molting their hard shell.
As crabs grow larger, their shells cannot expand, so they molt the exteriors and have a soft covering for a matter of days when they are vulnerable and considered usable. Fishermen often put crabs beginning to molt aside, until the molting process is complete in order to send them to market as soft-shells. Crabs should be kept alive until immediately before cooking so they are fresh. Usually crabs must be eaten within four days of molting to be useful as soft-shell crabs. They begin to rebuild their shells after that, and when eaten, have a thin shell. These are often referred to as “paper shells” or “tin backs” and are more crunchy when eaten, making them less desirable to some.

With the blue crab in cold waters this molting is highly seasonal and usually lasts from early May to July. Demand for this delicacy has increased with the use in Japanese and other cuisines, so that the mangrove crab has been used as an alternative source from Asia. Because mangrove crabs grow in tropical muddy flats all year round, such swamps provide a continual source of soft-shell crabs. In warmer waters such as the Gulf of Mexico, soft-shell crabs are available for longer periods. The crabs continue to molt throughout the year, but in smaller numbers, sometimes making it unprofitable to fishermen to maintain traps through those periods.

Unternehmerische Initiativen bei schlechter Wirtschaftslage sind zwingend erforderlich.
Urs Gabathuler von der Main Street Eatery hat sein eigenes Konzept:

Prix fixe dinners $ 19
Question: What is a prix fixe dinner?

Definition according to Wikipedia:

A prix fixe menu is simply a collection of pre-determined items presented as a multi course meal at a set. For instance, one evening, a restaurant may offer a prix fixe menu of escargot for the first course, beef bourguignon for the second course, a cheese platter for the third course, and crème brûlée for the dessert course. Most Parisian restaurants will actually offer two or three prix fixe options to diners every night.

Answer from Chef Urs:

Although prix fixe (pronounced like “prefix”) menus are common in Europe, they’re still somewhat of a novelty to most Americans. Prix fixe dinners have a long tradition in many European countries, especially France, Italy, Spain, and Germany, and many American tourists enjoy them during their European vacations. The Main Street Eatery would now like to introduce to its friends and customers this great concept which allows you to dine leisurely, enjoy several courses, and end up being pleased paying the bill at the end of dinner because it was such a great deal. Our prix-fixe dinner consists of:

Appetizer
Choice of soup or hors d’oeuvre

House Salad

Entrée
of Chef’s choice

Dessert
two choices

Price: $19.00 plus tax and gratuity
(Add a glass of our house wine for $6.00)
* * *

One example from the week of February 9:

Choice of chicken quesadilla or soup du jour

House salad

Beef Bourgignonne with pasta and vegetables

Choice of organic peach tart or creme brulée

The prix fixe dinner changes frequently. Therefore, if you like to know the details, give us a call after 3:30 p.m. at 847-2526 and ask Chef Urs what his choices for tonight’s dinner will be.

Of course, our à la carte menu with your favorite entrées and appetizers will always be available as well.
Enjoy! Guten Appetit! Mahlzeit! Buon Appetito! Bon Appétit!

Urs Gabathuler

Executive chef and proprietor
The Main Street Eatery

434.847.2526

wie Sie vielleicht wissen, hatte ich diesen Sommer die außergewöhnliche Gelegenheit, als erstes Mitglied unseres Vereins ein Praktikum in Lynchburg, VA zu absolvieren. Die dabei gewonnenen Erfahrungen werden mir in meiner zukünftigen Karriere sicherlich von Nutzen sein.
Dieses Praktikum hat mir einen interessanten Einblick in die amerikanische Geschäftswelt, insbesondere den Bereich Supply Management (dt. Einkauf) gewährt.

Ich arbeitete für Tycoelectronics, im Teilbereich Wireless Network Solutions. Dieser produziert und entwickelt Kommunikationstechnologie für die Bereiche öffentliche Sicherheit, Katastrophenschutz und Militär. Tycoelectronics beschäftigt fast 100.000 Mitarbeiter weltweit und hat in Lynchburg 2 Standorte mit ca. 600 Mitarbeitern.

Besonders ist mir die flache Hierarchie und der sehr kollegiale Umgang der Angestellten und Führungskräfte miteinander aufgefallen. Als Beispiele seien hier ein Bowlingabend mit anschließendem Restaurantbesuch sowie ein Geschäftsessen, zu dem ich wie selbstverständlich eingeladen wurde, erwähnt.

Neben den beruflichen Erfahrungen war es mir ein besonderes Vergnügen, sehr viele Mitglieder unseres Partnervereins persönlich kennen zu lernen. Die bereits gewohnte gute amerikanische Gastfreundschaft wurde dabei wieder einmal bestätigt.
In den Gesprächen erfuhr ich, wie sehr sich die Amerikaner freuen, wenn Mitglieder unseres Vereins zu Besuch kommen.
Ich empfehle jedem, dem sich solche eine Chance bietet, diese zu nutzen!

Ich möchte Allen, die mich während meines Aufenthalts unterstützt haben, sehr herzlich danken.
Ein besonderer Dank gilt Manfred und Angela Mibus, deren Hilfe von unschätzbarem Wert für einen gelungenen Aufenthalt war.
Auch der Vorstand unseres Vereins und unsere Partner auf der amerikanischen Seite haben sehr dazu beigetragen, dass dieses Experiment ein Erfolg wurde. Dies könnte ein neuer Abschnitt für alle Beteiligten sein!

Mit freundlichen Grüßen

Marcus Schreiter

Er hatte intensive Kontakte mit Terry Babbitt (Belvac Productions Machinery Inc.)
Zum Stammtisch September werden wir ausführlich berichten.
Barbara Batchelder sandte mir folgende Einschätzung:

“We are glad that Marcus returned safely, and we want to tell you how much we enjoyed the time we spent with him. In fact, everyone I spoke with who met him, could not say enough about him. He definitely was a “big hit” in Lynchburg! You must be very proud of him.”
Natürlich sind wir stolz auf Marcus! Er hat auch unseren Verein in Lynchburg würdig vertreten.