THE BLUE FROG GRILL

Tuesday, December 18, 2007

TEXAS HIGHWAYS LISTING

Blue Froggers make sure you check out Texas Highways Magazine in February. Filet Mignon a Bun and BFG fries have made the cut! Thanks to our faithful patrons.

Ringing Out 2007 - Ringing in 2008

December 18th
The Holiday Menu has been a huge hit. Salads, Pasta, Fish, Chicken & Steak. Sounds pretty simple huh? Well, that was the point and it worked! Dinner has been frequented by many locals and the tourists are enjoying having the best view on the Square. NEW YEAR'S EVE is going to be a fun time for Blue Froggers.

Good food, friendship and great entertainment make The Blue Frog Grill center stage for this New Year’s Celebration
A four course meal paired with the tunes and swoons of the Bach Family.
Accomplished musicians and vocalists, each in their own right, will set the stage for your celebration of 2007 and welcome to 2008.
Make your reservations now, seating is limited. 903-923-9500

Blue Frog Grill in cooperation with Under The Texas Sun will be happy to have your ‘bubbly’ available table side. A gift card can be purchased for Under the Texas Sun for a special order Chandon Champagne. Inquire when reservations are made to take advantage of this cooperative event.

First Course
Amusing Music
Chef’s amuse bouche

Second Course
Sing A Long Songs
A West Coast Style Salad
BFG organic greens, sour cherries, apricots, toasted almonds
and avocado topped with house made balsamic vinaigrette

Third Course
The Main Event!
Singing Waitresses and Songs to Sooth Your Soul
Choice of
Filet (6-8oz) or Sirloin (10-12oz)
dancing with port wine demi glace and
served with broiled Lobster Tail

Fourth Course
Laugh, Love and EAT Dessert
Bistro Style Music
Pastry Chef Deon’s New Years’ Creation
Award winning Dessert Trio

Could it get any better? Plan to stay downtown for the Ball Drop. We hear it might be bigger this year!!!

To 2008 ! My New Year's Resolution will be to be a more frequent blogger.

Thursday, November 1, 2007

French Fries & Filet Mignon

Who would have thought?!
If you haven't had the blue frog fries yet - you need to try them. And, if the sweet potato chips weren't as fabulous as they are .... I'd say the fries were the best thing on the menu. If I did that though, I would have to discount the Filet Mignon a Bun which is certainly a huge favorite on the current menu.
Sorry I missed posting in October - that is a good thing - as it shows we were extremely busy.
The menu is working well thanks to the feedback of my loyal friends and we are well on our wayto publshing the holiday dinner menu and announcing Satuday Brunch to begin November 24th.
Our customers are becoming familiar with our 'sustainable' philosophy; the community table has moved across the room, but, is still a great gathering place; we have a group of regulars for lunch at least 3 days a week; the wait staff has not changed!; we have added Chef Deon who is running a bakery out of our small space alloted to baking ... in the corner!; and, in general things are supurb.
We'll try to do better at posting and really I am going to start putting pictures up soon. Working on a webpage too. Welcome your feedback - Shawne

Monday, September 10, 2007

TA DA....

8 days, over 700 customers / meals served, no one lost their job and looking foward to tomorrow! The Blue Frog Grill is officially open and what a great first week we have had. There have been times in these past fews days I have audibly asked myself, "self, what in the world are you doing?".... and then, I remember how much I love this! Starting a restaurant is probably, okay well it is absolutely, the most difficult of projects. This time, it is a little different because I absolutely work for some of the nicest people around. However, when you (me) are responsible for it working, it doesnt' really matter if you are working for yourself or for someone else. It, the success of the concept, rests on me. And of course you, the customer and your reception of what we have to offer.
So, what do you think? I hear a lot. The food is great, the service is great, the service is slow, there isn't enough salad on the plate, the roast beef on the blue plate is tough, the filet is the BEST, what is so special about a hotdog?, what happend to the art on the walls?, why paper on the tables, it is so sophisticated, is Ellen really working here!?, why don't you serve dinner, and the list goes on....
I'd like to know what you think. If you don't want to respond - please vote in the poll.

I am really enjoying being downtown again and I look forward to you coming in to have lunch. Best, Shawne

Thursday, August 9, 2007

Have you see the sign?

Dennis O'Bryant came by and put the sign on the door yesterday. Does that mean we are really planning to open in less than a week?
I love all the "what's your sign" jokes but for us, the sign is showing that we are serious about getting The Blue Frog Grill up and running.
Staff is hired and training is taking place ... check us out next week to see if the doors are open and food available. The rumor is 'opening as early as Monday' ssshhhhh don't tell everyone because you want to get a good seat!
See you soon friends and in case I forget to tell you when you come, "I really appreciate your support":) Shawne

Saturday, July 21, 2007

LUNCH POLL

If you would like to explain your vote - have a particular something you would like to see on the menu - FEEL FREE. Thanks for checking out the blog.

GUEST FOOD REVIEW #2

The Blue Frog Grill
Jeanne Damoff
December 18, 2007

On the corner of West Austin and North Washington, in the heart of Marshall, Texas, a jaunty blue frog in tuxedo and top hat grins at passersby. He has every reason to be happy. He stands guard over a treasure.

Innovation isn’t easy in a small town, where everyone knows everyone, and no one minds stating his mind. It takes a brave soul to venture out, introduce foreign ideas, patiently explain what and why, while trying to attract clientele. But when it works, everyone wins.

Among the visionaries helping bring downtown Marshall back to life, Shawne Somerford has to be one of the most energetic, creative, and fun. The Blue Frog Grill makes the fourth restaurant she’s launched within a two-block area, all of them occupying old buildings and incorporating original architecture into the design. Shiny hard-wood floors, ancient brick, and elaborate crown mold set a back drop for modern elements like shiny chrome lights, wi-fi, and—best of all—a fabulous menu emphasizing ingredients from local farmers and sustainability.

Brown paper table-cloths allow patrons to leave messages or artwork behind. One large round table near the front window is called “the community table”—reserved for people who come in alone but would prefer to enjoy conversation with their meal.

George, Jacob, and I dropped in for lunch today. We’ve lived here for fifteen years—new-comers compared to the royal families who’ve been around since before the civil war, but long enough to know we’d see familiar faces. Sure enough, Rebekah, the hostess who greeted us, grew up with our kids. Our waitress, Olivia, attends our church. Her father, Nate, plays with me in the praise band, and will be performing jazz piano at the Blue Frog on News Years Eve.

That’s another cool thing. Live music. Often it’s provided by Grady Lee (http://www.gradylee.com/), local Texas folk singer-songwriter and owner of a nearby B&B, High Cotton Inn. Today, however, a regular table occupied the small corner stage to best accommodate the lunch crowd. As I made my way around the restaurant taking photographs, I stopped at that table to visit with Frank Strauss, chairman of the Twelve-Way Foundation (http://www.12way.com/index.php), and his wife, Bonnie, a lovely woman who works tirelessly for the Michelson Museum of Art (http://www.michelsonmuseum.org/default.htm) a few blocks away. I also chatted with Chrys, a friend from church, and her daughter, Ginni, who were seated near the counter where wait staff picked up orders, and where I snagged some shots of the executive chef at work.

Chef Brett Spivy apprenticed under Giuseppe Brucia, a chef in Shreveport, Louisiana, which explains the Cajun slant to some of the recipes. Which brings me to the food. Which is amazing.

George ordered the special: BBQ brisket, creamy potatoes, and green beans. I asked him to describe the sauce, and he had a hard time finding the right words—only managing between healthy bites to say it wasn’t like anything off a grocery-store shelf and that it was very good. So I was forced to try a bite. (The sacrifices we make for journalism.) He was right. Delicious. Different. Slightly indescribable. Later when the chef made rounds of the tables, we found out why.

Jacob ordered “Dogs on the Grill,” a ¼ lb. kosher beef hot dog loaded with chili, bacon, “krispy kraut,” cheese, mustard, slaw, and/or peppers. I didn’t taste it, but Jacob gave it thumbs up. (It’s not polite to talk with your mouth full.)

I ordered the Rueben. I’m actually a bit of a Rueben snob, and this one didn’t let me down. But, as much as I love a good Rueben, I have to say the russet fries stole my heart. When Chef Spivy came by our table, I asked him why they’re so tasty. For starters, they use real potatoes, sliced fresh in their own kitchen. Then they dip them in a mixture of flour, garlic powder, cayenne, fresh cracked pepper, and kosher salt. I’m about as anti-junk-food as a girl can get, and I couldn’t stop eating those fries. (Next time, though, I think I’m going to go for the sweet potato fries. Olivia said they’re her favorite item on the whole menu.)

As an environmental biologist, George was particularly interested in the philosophy of sustainability, so he asked Chef Spivy about their methods. They begin by buying as much as possible from local farmers and vendors within a 30-mile range. This cuts down on energy used for transport, ensures freshness, and also supports the local economy. They buy their dairy products from a farmer in Gladewater, and a lot of their produce comes from an organic, hydroponics farmer in Winnsboro. Less than 12% of their supplies come from farther than 90 miles away, and that’s usually tropical fruit or other items that can’t be grown in this region.

When George asked what they do with potato peels or other organic refuse, we learned the secret of the BBQ sauce. Spivy uses beef bones and vegetable matter to make demi-glace that is reduced to stock for making brown sauces. Long simmering of combined flavors produces fabulous sauces while conserving resources. Any excess food is donated to places like the HiWay 80 Mission in Longview or the Twelve-Way Foundation.

We also visited with Shawne, the general manager, and she explained that they buy organic foods as much as possible and use environmentally friendly cleaning products. It’s all part of their over-all vision—a popular concept in some regions of the US and other countries, but not as well understood in small-town East Texas. But she says it’s worth the extra work and expense to remain true to the vision and to help educate others in sustainability. She’s even started a blog (http://www.bluefroggrill.blogspot.com/) in her “spare” time to promote the restaurant and its philosophy.

The Blue Frog Grill just opened in September, so you could say it’s still in its tadpole stage. They’ve recently begun serving a Saturday morning, New Orleans-style brunch, complete with Eggs Benedict, Omelets, Sweet Cream Waffles, Smoked Salmon, Garlic Cheese Grits, House-made Sweets, and more. After the New Year, Chef Spivy plans to start cooking classes, and the pastry chef, Deon, will offer lessons as well.

After we paid our bill, Olivia brought us the customary complimentary cookies, hot from the oven. Chopped candy bars and nuts, baked into chewy dough. Mmmm. Shawne was so encouraged by our interest, she gave us a fresh, hot loaf of Chef Deon’s sourdough bread. It’s sitting beside me on the table right now, and I can smell the fabulous aroma even through the wrapper. As full as I am from lunch, I’m thinking a slice of warm, crusty sourdough with a cup of coffee might be just the right reward for typing up this review.

If you’re ever in Marshall, give me a call and we’ll do lunch. I know the perfect place, and I’ll be looking for every excuse to go back.

Welcome to the 'next'

The Blue Frog Grill ....

Years of thought, time, praying, practicing, practicing some more, falls and climbing back on the horse culminate with the most exciting project yet. WELCOME TO THE BLUE FROG GRILL blog.

I hope to share food news and tips, my love of Marshall and its great people - and there are a lot of great people in our community - and what is closest to my heart ... DOWNTOWN.

When I made Marshall my home in 1985 my first job was downtown. As a matter of fact, in the 20+ years I have lived here - I have never worked anywhere else.
I won't dwell on the past, although valuable lessons have been harvested, today and the future is what excites me most.

Join me in this journey of 'next' and together we can continue to exploit the good, tackle the challenges and make the heart of our town beat strongly and loudly and with purpose again.

To Living and Eating and of course Laughing! Shawne