What is FIVE Minutes worth to you? I'm sure to you alot, and to us it's worth a FREE LUNCH.

We are so convinced that you will LOVE our cafe web site that we are going to give you a free meal worth up to $6.00 for trying out our online ordering......
Five simple steps within FIVE minutes.

Go to our web site at http://www.riversedgecafeandcatering.com. Step One: Sign up and become a customer Step Two: Place your breakfast or lunch order. Step Three: Follow the check out instructions, Step Four: Use FIRST TIME in the redemption code box this is located in the check out section. Step five: Pick up your order under the pick up web order sign located at the end of our production counter on the right, inside the cafe. This coupon has no cash value. A debit or credit card my be required to complete the order if your order is more than six dollar amount allowed. Coupon valid for new customers only. Look for weekly coupons in your email box for becoming an online customer.

Rivers Edge Cafe and Catering
Gourmet Home Meals
Rivers Edge Cafe and Catering is proud to introduce our gourmet home meals. Our meals are made fresh daily and are packaged in micro-waveable containers. Great for the office or home. Meals are individualy packaged and can be purchased inside the cafe in our grab n go cooler Monday thru Friday from 6:30am to 3:00 pm. For family packs of 4 or more. Please call 503-761-0314 or stop in.(48 hour notice required before pickup). Family meals are not made till ordered.

New Gourmet Meals will be posted on the web and an e-mail will follow with the new meals for the following two weeks. Menu updates will be on the LAST and 2ND FRIDAY of the month.

Gourmet Home Meal Menu
Every Tuesday you can find posted on our cafe web site the new gourmet meals for the week. New selections of our gourmet home meals are available from Wedmesday to the following Tuesday. We guarantee to have at least five fresh gourmet meals for you to select from daily in our Grab and Go cooler. We will also have a suggestion box out for new menu ideas.
Meals for March 2nd thru 6th
Southern Chicken, Black Forest Stuffed Chicken, Bourbon Flank Steak, Chicken Stir Fry,Yankee Pot Roast

Meals for March 9th thru 14th
White Sauce Chipolte Enchiladas, Jerk Flat Iron Steak, Sweet and Sour Prawns, BBQ Ribs and Chicken, Three Cheese Ravioli in Mushroom Sauce




Chef Ian's Monthly Cooking Tips

The Perfect Steak

One of the most important steak cooking tips is to start out with a good steak in the first place! Look for a steak with marbling throughout. This will ensure that it is flavorful and remains juicy.


For a great steak, get a great cut of meat like New York or filet mignon.


Refrain from cutting open your steak to see if it is done! Doing so will release valuable juices.
To see if your steak is done, touch it! A firm steak is well done, a springy steak is medium, and a soft steak is rare. A medium rare steak will be about 145 degrees.

Realize that if you have a large and thick cut of meat, it will continue to cook, even after you have removed it from the oven or grill. Use tongs to turn your steak, not a fork.

Do not be worried about cooking and serving a rare steak. Once you have browned all sides of the steak, you have effectively killed off any bacteria. This is because the steak can only be contaminated with bacteria on the outer service. Therefore, you simply need to make sure that the outside of the steak has been thoroughly cooked.


Use seasonings and marinades to enhance the flavor of your steak, not to mask it. You may find that you do not need any seasonings beyond salt and pepper!

TRY OUR JAMAICAN SEASONING!

When grilling, be sure that the grill is extremely hot. When it is very hot, it will sear the outside of the meat and lock in the juices. (For the same reason, preheat your broiler if you are cooking your steak in it).

If cooking your steak in a pan, be sure to oil your steak rather than the pan.

Once you are done cooking your steak, take it off the heat source and let it "rest" for at least five minutes. This will allow the juices to spread out.



March Recipe of the Month
Greek Tsatsiki Sauce

The perfect accompianment to fried calamari, chips and dip, and lamb gyros. Also makes a great low-fat salad dressing.



1/2 seedless cucumber peeled, seeded, and chopped (1 cup)
1 cup plain lo-fat yogurt
1 teaspoon fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh mint

Combine all ingredients in a blender, mix well, chill and serve.