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New
Beverages on Tap and More
A number of
changes, for the better we might add, have been
made to the beverage menu at Mäni's.
For juice lovers, we have switched to
Evolution Fresh Juices which are flash
pasteurized to retain the natural flavors of the
fruits.
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What is
flash pasteurization? It is a process
that brings the juice up to a certain
temperature very quickly and then cools it
very quickly. It is based on the idea you
don't need to "cook" a juice for a long time
in order to successfully kill the organisms.
Rather, if you just expose the organism
briefly to its worst heat, it will die and
the juice flavor won't change a lot.
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Mäni's is
introducing these brand new juices: Pomegranate,
Fresh Squeezed Orange Juice, Apple, Tangerine,
Lemonade, Grapefruit and Carrot. Ask your
server for a sample the next time you're in the
Café.
We've also just replaced our fountain
beverages and are proud to feature award-winning
Virgil's Root Beer and
China Cola, both on tap. Both sodas are
from
Reed's, a Los Angeles company. If you're
a Root Beer connoisseur, you can read more
about Virgil's hand-crafted and brewed root beer
here.
Good News! Original
Recipe Tuna Salad Sandwich is back.
Due to popular
demand, we've brought back the original tuna salad
sandwich. Now we offer two versions of one
of our most popular sandwiches: original and
"lite."
The "lite"
version uses light canola mayonnaise which has 68%
less fat than regular mayo. It is made with
non-genetically engineered canola seed and soy
protein. No preservatives are used.
The next time
you're in the mood for a tuna salad sandwich, come
on in and ask your server for a taste test, then
you decide which is best for you.
Mäni's Spotlight
 Eight
months ago, Eric Dyrhsen joined the Mäni's counter
team and in March he was promoted to Counter Team
Leader. Eric's positive and motivating
attitude has manifested in some exciting new
changes, most notable in the introduction of new
beverages on the menu.
In his own words
Eric says:
I cut my coffee
teeth in Seattle, which is the bane of my
friends’ existence when we go out for that black
gold because coffee is where my assery comes
out. Sometimes I’m a little too particular for my
own good, but I like what I like, yeah?
I’ve been cooking longer than I have been
slinging coffee. I spent some time in culinary
school, but never finished, and I’ve been
cooking at Table 8 for the last year and some
change. While I love to cook I rarely do it for
myself, and if you were to look in my fridge,
you’d hear the crickets playing some melancholy
tune about the cold, empty dark of my life, I
mean refrigerator.
The goal is to own my own café down the road.
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