LIFE IS JUST A BOWL OF CHILI at Life Cafe

Veggie Chili was the first hot item I served at Life Café in 1981. Warming, filling, loved by everyone, chili epitomized what people were looking for. Oh, and it was cheap.

To get the Cafe opened quickly I scrounged the neighborhood for snacks, the kinds of munchies loose change would buy. Dennis, a college buddy of David Life’s, arrived from Michigan about that time for a visit, curious and excited over our latest adventure, a real café in New York City.

One day Dennis and I talked about a menu. He jumped up exclaiming, “You must serve CHILI!” I was swept up by his enthusiasm and followed him into my kitchen.

“Start with cans of beans. You got fresh tomatoes? Onions? First sauté up some onions. And lots of garlic. Green pepper is good. You got celery? We can put some of that in. Where are your spices?

“Oh, Dennis, that’s too much cayenne!

“Oh, yeah. Ha, ha! I love it. Let’s throw in some black pepper too. Hot. It’s gotta be hot, hot, hot!

I didn’t serve his recipe but he convinced me about chili! I came up with my own recipe after researching the trusty old vegetarian cookbooks that had traveled with me cross-country. Dave and I were vegetarians since living in Michigan. I enjoyed discovering non-meat alternatives and experimenting with unusual ingredients. At Life Cafe, it was natural for me to serve food Dave and I liked and believed in eating. It was a challenge though to come up with menu ideas to appeal to a wider palate and to find ingredients that weren’t as readily available then as they are today.

But I had a mission. The health and fiscal advantages of vegetarianism were apparent. And I believed that by offering it on our menu showed we cared.

I charged fifty cents for Life’s Three-Bean Vegetarian Chili so our cash strapped artist and non-artist neighbors could enjoy a hot meal. I made sure that my chili was nutritious in case it happened to be the only meal someone ate that day. If a customer had an extra buck and wanted to splurge, the chili was available with brown rice and freshly grated sharp cheddar cheese for a bigger protein boost. This simple dish replenished one’s spirit with a near-to-complete protein meal.

Because it was the first item on Life Cafe’s menu and quickly became its backbone, Life’s Vegetarian Chili holds a special place on the menu for me. It’s a symbol of the ideals that Life Cafe was built upon, and serves as a reminder of where I started. It’s a symbol of what Life Cafe is about.

Life Cafe Naked Music

Yes, but it's not as racy as it sounds. Naked just means acoustic!

Join Dana McCoy
for her Monday Night
NAKED MUSIC SERIES
starts 8 pm

For more info on Dana, Naked Music and her other projects, go to http://www.myspace.com/nakedmusicseries

Columbus Day at Life Cafe

Yeah, got a day off!
Let's celebrate.

Come have brunch at Life Cafe East Village and Life Cafe 983 Bushwick
10 am

Life Cafe E Vill. WEEKLY DEALS

Five good ways to beat the recession. (Hey, we try to do what we can!)

Mondays
Half price bottle of wine when you buy 2 Big Plates or 2 Entree Specials

Tuesdays
Buy any sandwich and we'll throw in a pint of draft beer

Wednesdays
Buy any Life burger (and they're real good) and we'll throw in a pint of draft beer

Thursdays
Get a free dessert (from a choice of 3) when you buy any Big Plate or an Entree Special

Fridays
Buy Life's Wings and get half price off pitchers of Margaritas (dare you to order the suicidal!)

Life Cafe East Village Dinner Specials

We change our specials every Thursday. This is what we've cooked up for you this week, Oct. 8th thru Oct. 14.

Fresh Homemade Pasta stuffed with spinach and cheese
baked and served with fresh tomato sauce 11.99

Enchiladas Suizas
two soft corn tortillas stuffed with chicken, spinach, mushrooms, onions and topped with our own Salsa Verde and jack cheese. Served with black beans and Mexican rice 12.99

Pan Seared Pork Medallions with Red Pepper and Citrus
served with mashed potatoes and asparagus wrapped in crispy Serrano ham 12.99

Rigatoni ala Bolognese
pasta served with a classic Italian hearty meat sauce with a touch of cream 12.99

Life Cafe 983 Dinner Specials 10/8-10/14

APPETIZER

POPCORN SHRIMP 4.99

Served with chipotle mayo

ENTREES

SIRLOIN STEAK 13.99

in a cognac mushroom cream sauce

served with garlic mashed potatoes and spinach

CRAB STUFFED COD FISH 13.99

served with white rice and broccoli

PENNE PASTA 11.99

with vegan hot Italian sausage broccoli and mushrooms in a pesto sauce

BRATWURST PLATTER 11.99

Two brats cooked in beer served with sauerkraut,

Dijon mustard, potatoes and carrots

BRATWURST SANDWICH AND BEER SPECIAL 8.99

Bratwurst on a baguette with sauerkraut,

Dijon mustard and of course one ice cold bottle of Sam Adams Oktoberfest

BEER SPEAK @ Life Cafe 983

By Andy, Beverage Manager in Bushwick, Brooklyn

LOVE FOR THE BEER

In the early days of beer brewing, things were very different. Beer was an accidental product born out of the necessity of our ancestors to boil water for drinking. These same people used grains and other malted starches for flavor, very similar to the way people have used tea leaves for thousands of years.

Except there was one really big difference…

Whoa . . . sugar from malted grains + airborne yeast = ALCOHOL!!! (and bubbles)

Then things changed . . . .

Beer became the world’s third most popular beverage behind tea and water, mostly for recreational purposes. Today, in Belgium alone, there are estimated to be about 8,700 different beers distributed. Sadly for us in the States, in the 1970s European traditional methods of brewing almost entirely disappeared from bars and stores throughout the land, and imports were not yet a significant player in the market. Only pale lagers remained, leaving the American beer drinking public with little options.

The craft beer proliferation is very recent in the history of American beer. In the 1980s a trend started when home brewers, sick of having no options, started larger scale productions. One by one, breweries started popping up all across the United States and the industry continues to explode. This movement was spotted by European brewers that wanted a piece of the action and some of the world’s best beers came gushing in.

Happily enough for me, I personally get to watch what I like to call the Quality Beer Movement (craft beer AND amazing imports). I see it everyday when someone comes into the bar and has their first Maredsous Triple or St. Bernardus Quad and get’s their socks blown off and shows the look of regret for never trying this before. This is my inspiration. The education and smile of anyone willing to try something new and learn drives me to search the world for new, creative or just awe-inspiring beers.

Luckily, I have a couple thousand from just one country that I have yet to try.