The Creme Brulea infusion. Perfection.

This weeks divine little novelty at the Ithaca shop is a little piece of magic in a cup. Caramel blended with vanilla ice cream and infused with espresso.  Check it out!

When asked for something like a frapacinno I always lean towards an infusion. The rich texture of ice cream really adds so much more than simply blending a drink. And I’ve never had anyone who wasn’t sold on first taste! If you’ve never experienced our infusion than now is definately the time!

If you are in Cortland and sticking around for a while ask for a shot of Choco Vine to give it a little extra pizazz… dutch chocolate and red wine infused with espresso. Mmmhmmm.

Soups & specials this week in Cortland (Feb. 20-25)

Here’s a look at our soups & specials this week in Cortland

Monday
Soup: Cream of Broccoli
Chicken Chili

Special: Panini & more. Add any cup size of soup, chili or mac & cheese to your choice panini, wrap or salad for $2.50

Tuesday
Soup: Classic Cream of Mushroom, Chicken Chili

Special: Patty Melt. 2 Sausage patties with sauteèd peppers & onions and american cheese on rye bread. $5.50

Wednesday
Soup: House Tomato Florentine,
Chicken Chili & Franken-soup

Special: Grilled Cheese and a cup of soup. $5.00

Thursday
Soup: Thai Style Spiced Ginger (rice optional)(VEGAN & GLUTEN FREE), Chicken Chili

Special: You Pick. Cup of soup, chili, mac & cheese, 1/2 panini or 1/2 salad. 2 for $6.00, 3 for $8.50.

Friday
Soup: Classic Corn Chowder, Chicken Chili & House Tomato Florentine

Friday Day Special:
Sonoma Wrap. Roasted red peppers, fresh mozzarella,  grilled chicken, spinach, house pesto and house balsamic. $6.75

Friday Evening Special: (4:30-close)
Dinner for Two.
Start with drinks; add a 1/2 salad, soup, chili or split a quesadilla; then add your choice of panini or wrap. $25.00
Entertainment: SUNY Cortland A Capella 7-9pm

Saturday
Soup: House Tomato Florentine, Chicken Chili & Franken-soup

Special: NEW! Biscuits & Gravy. Two freshly baked bisquits with our own southern style sausage gravy. $5.50

More then great coffee

We have great coffee. Whether from the espresso machine or just a great brew, we are two steps towards starting your morning, noon, or night off right.

Looking for more in your routine?  If you’re sticking around for a while or on the run grab a bite to eat. We have great baked goods (from our awesome new baker) and made to order wraps, panini and salads. Our menu tastes great and can go with you anywhere. Plus we strongly believe in breakfast being an all day item, as well as lunch, hmmm. We just like to make you food whenever you want it.

Looking to support local? We make all of our soups and chicken chili in-house. As well as our mac & cheese and house sauces and dressings. And while we can’t tell you how we make them you can take them home with you! And we get great local products for our great products. Its kind of a circle. And we believe in supporting local so help us support local business.

Looking for a quick meal to take home for the family? Call ahead for pickup. We now have family – or office – sized mac and cheese, soup, chili and salads which go great with our wraps or paninis. Or be the big dog in the meeting with the freshly baked cinnamon buns and coffee for all.

Looking to study, work or relax? We have a great atmosphere for all of the above, all day long. With great music in the background accompanied by the bustle of cafe ambience you’ll soon find yourself lost in whatever it is you’re doing. Plus free unlimited WiFi!

Looking for a night out? We have live music and we are booking up fast. With so many great things in the near future add our calendar to yours whether in Ithaca or Cortland.

We have more then great coffee. But don’t just take our word for it come discover for yourself!

See ya soon!
Bryan, Cortland store manager

Another great soul warming soup and so much more.

This week I mastered thai inspired flavors keeping the concept of a meal in a bowl. My creation: Thai style spiced ginger and rice soup. With snow peas and baby mushrooms, lemon, coconut milk, red curry and ginger, this soup soothes your appetite into willing submission, served either warm or cold.

Creamy, filling and satisfying, with a spicy sidenote, I used no dairy, eggs or gluten for this masterpiece, losing nothing in the way of flavor or consistency. I give myself an A+. But you be the judge.

In our quest for new allergy-friendly foods we want to hear from our supporters. What would you like to see?

Right now, in the Ithaca store, we are testing some great new dairy, egg and gluten free products (coming to Cortland soon). Made in house and soon to be packaged to take with you, we are perfecting a tapanade and a  hummus. We’ve also added a california grilled cheese and started looking into variations on our current flavor combinations.

Cortland has been doing a lot of caprese salads with fresh mozzarella,  tomatos and house pesto blended with our great house balsamic on a bed of lettuce and spinach. And for a twist on our classic turkey, bacon, avocado we roll and grilled turkey, served on a bed of lettuce, spinach, bacon and parmesan se with our house balsamic and avocado on the side.

We are eager to craft these custom creations for each and every one of you who’s looking for something different, so don’t be afraid to ask!

In the way of drinks we have been busily promoting the infusion,  which is after all, our version of the frappacinno. Yes, I know, its winter.  Interesting sidenote – the state of Maine has the highest rate of ice cream consumption in the U.S. pointedly most of that consumption is in winter. As the son of a Mainerd, I can completely attest to the accuracy of this.

Rich and creamy, we blend ice cream with milk and then infuse it with a double shot of espresso thereby preserving the great texture and flavor of the chocolate or vanilla later joined by the thick crema of the espresso. This marriage of technique and craftsmanship  goes beyond ice and milk to give you a truly unique and satisfying cafe experience.

Mmmmm chocolate and espresso,  I need another round. So do you. Come get yours! And that’s a lot of liquid for thought.

Bryan, Cortland Store Manager

So many great things!

First and foremost, its been a while since I blogged last, we’ve just been so busy improving your Blue Frog.

After re-opening the Cortland store in January we brought on a baker who specializes in allergy friendly baked goods (egg, dairy & gluten free). Which gave us the chance to launch our bakery line featuring many of our classic scones (oatmeal and nutella) and and muffins, plus great new cookies and cupcakes (my personal favorite being the dark forest cupcake blending chocolate, cherries and cream).

Kelly Calvo, our baker, studied in New York City, then found herself in Homer where she happened upon the Cortland location and the rest is as they say history. We are overwhelmingly excited to welcome Kelly to The Blue Frog family and know that it will be love at first bite for you too.

With Kelly aboard, it freed me up a little to start experimenting with soups made in house and with fresh ingredients. My first creation was a tomato florentine bisque that will knock your socks off. For a twist we started mixing our house chicken chili in deeming it franken-soup. And it was good.

This was not enough. For my next soup masterpiece I decided to go back to my boston roots for a 3 bean soup. On top of that I decided to make it egg, dairy and gluten free. Using arrowroot and a selection of spices like basil, paprika, black pepper and cilantro, the broth melded beautifully, especially after spicing it up with horseradish and sweet cherry peppers. The married flavors really came together with the onions, garlic, garbanzos, black beans and kidney beans. And it was good.

Perhaps the largest change to be seen are the menu boards. Not so much for the addition of items but more for the options we provide with our already great flavor combinations. All of our classic paninis and wraps can now be served as paninis, wraps, salads, 1/2 salads and bagels. Some of my new favorites would be the cali on a honeywheat bagel or the turkey bacon avocado salad. Add a hot and ready soup or chili and you have a great lunch or dinner.

We are striving to make your Blue Frog better by the day! With great twists on classic Blue Frog tastes and more house made options and baked goods, the new year is starting strong. Help us evolve by getting involved. We invite you to comment on our blog, fill out a customer service survey in store or email us your feedback at thebluefrog@hotmail.com.

So my second americano is gone now and its time to get to work. I’d like to end by saying it is your Blue Frog Cafe and we want to keep it that way! And that’s liquid for thought!

See ya soon!
Bryan, Cortland Store Manager.

We are not going out of business!

Sorry for any confusion!

After conferring with Karina Murphy, we are NOT closing by the end of the year.

Yes the Cortland shop is taking a week off from January 1-8, 2012. We WILL however be re-opening on the 9th.

Thank you to all our loyal supporters new and old. Your continued visits are so very much appreciated!

Sincerely,
Bryan Lee
The Blue Frog Cafe
Cortland Store Manager

Elitist coffee without the elitest mentality

As I sip upon my large brewed coffee, I take in the bold flavors of the roast as the aroma escapes my congested nose. Its a singular sensory experience today, but one sense will have to do. For me its all about the flavor anyhow…. call me an anti-elitist…. I just want to enjoy a little coffee in my sugar. What I seek is rather simple.

I am a ‘blend all the sodas at the soda fountain and see what I get’ type of guy. This goes for my coffee experience as well. I will admit there is nothing better to me than a perfectly roasted-in flavor such as Moose Crossings (made with chocolate and Kahlua), the always popular  Jamaican Me Crazy (made with rum, cinnamon and pecan) or our new Cinnamon Hazelnut by Fingerlakes Coffee Roasters, accompanied by our light roast for a shot of caffeinated bliss.

Let me clarify the difference roasted-in flavoring makes. Fingerlakes actually blends in flavors (without sugar or sweeteners) during the roasting process as opposed to adding oils just before brewing or flavor shots after brewing. The advantage to this is the thorough distribution of flavor throughout the full pot of coffee. While the other ways are not frowned upon in my book I must say the proof is in the brew and I have yet to be disappointed by a Fingerlakes roast.

The end product of roasted-in flavor allows for a brew unencumbered by any other sugars or artificial sweeteners which in turn allows every individual to simply prepare their coffee as desired. 

On this same point I will add that we commonly add from our arsenal of Monin Flavoring upon request…. vanilla coffee, hazelnut coffee, raspberry coffee, caramel coffee…. and so on. Additionally I would also point out the joy of a cafe or mocha au lait lywith a hint of maple and vanilla or what have you, mmm. The afore mentioned cafe o lay (in layman’s terms) is best performed in one of two ways: by steaming milk, cream or soy (with or without flavoring or mocha powder) and adding it to brewed coffee OR by steaming it all together at once. Both are great! And sometimes I’ll add a shot of espresso in there for an extra kick of steam power.

At the end of the day my baristas are better known as mixologists. And after a few trips we’re pretty good at knowing exactly how you like your drink(s) of choice.

This brings me to an important junction. I proudly state the following as a matter of fact, not judgement: all of our great coffee and espresso blends are locally roasted allowing for quality control and the freshest possible product. Our light and dark blends come from Coffee Depot (out of Cortland); our espresso and decaf come from Gimme! (out of Ithaca and consistently rated top ten nationally); our medium and single origins come from both Gimme! and Coffee Depot; and our flavored blends come from Fingerlakes Coffee Roasters (out of Victor, NY).

It is important for me to know where I am getting the coffee I serve. I care that our roasters are utilizing the best practices for the environment and for their product. I care that we provide a high caliber of product for a portion of the costs of most major chains. And above all I care that my roasters are able to personally deliver their coffee to both of our locations.

We believe in giving you quality products, utilizing above par techniques and customizing every drink to your tastes. Elitest coffee, without the elitest mentality. And yes we gladly do whatever you want to your drink of choice. In fact I dare you to compare – judgement free.

Alas I am at the bottom of my medium roast, soy and a lot of sugar. And quite frankly have no more to say on this subject. Soooo I leave you with this…. try us you won’t be disappointed. Now go get your coffee your way so I can get a refill on mine.

The coffee drinker drinkology

If you’ve never before ventured into the realm of espresso there are a lot of variables immediately opened up by this little (big) machine, keeping it simple is just not adequate, but that is what we are here for.

For the black coffee drinkers I suggest a Triple Americano in a 12 or 16oz vessel. By definition an americano is warm (hot) water topped by the beautiful crema of espresso.  Comparable in texture to black coffee,  the key difference comes from the refined flavors derived from the process of the shot and the freshness of the grind. Additionally the crema itself adds an earthy flavor unmatched by any brew of coffee.

The Triple Americano, as it happens, is the prefrred drink of many froggers, including Karina herself.

For the coffee in their milk and sugar drinker: I suggest venturing into the realm of lattes. With 15+ syrups and endless combinations, their is little we cannot accomplish with a little milk and a whole lot of flavor goodness.

For the first timers, start simple: the vanilla latte. Monin Vanilla flavoring divided into steamed milk and merried to a beautiful shot of espresso, mmmm. 

For the chocolate lovers: how does chocolate powder, Ghiradrlli white chocolate and Monin Dark and Swiss chocolate syrups steamed into cream, blended with espresso and then topped with whipped cream sound? We call it Death by Chocolate. Some call it dessert. Others are left speechless.

For the flavored creamer or coffee drinkers: I would suggest our new Hazy Cin Latte. Monin Hazelnut and Cinnamon syrups steamed into milk and infused with espresso. This classic twist on hazelnut and cinnamon comes just in time for the holidays but is destined to stay for a while.

And last but not least, for the tallest cup of coffee drinkers: we propose the Leap Frog/ P. Diddy. The first a simple double or triple ristretto (a term used for measurement in contrast to shot) of espresso joined by the coffee of your choice. The second, The P. Diddy,

(from the Ke$ha song… wake up in the morning feeling like P. Diddy ….) gives you 4 to 9 shots of espresso bathed in coffee of your choice. We’d like to think its truly the tallest cup of coffee out there, but we are open to correction….

Alas, my own americano is nearly gone, which means its time for a refill as I bid you farewell. But before i go let me say this to those who may be more confused than ever as of right now. Come on down to the shop and let us walk you through some of the many options you have in the world of espresso.

A Night of Cabaret at The Blue Frog Cafe and Music Club in Cortland

Friday, September 9th.
Cocktails at 5pm / Dinner Service at 6pm.

That’s right dinner service and a show at The Blue Frog. Join us for our first Friday Night Dinner Club featuring a special menu, Frog first timers Answer the Muse and a great new Blue Room beer and wine menu.

We are so excited to present this new format to our longtime and new patrons. Complete with some new faces at the frog we look forward to kicking off our fall music lineup with a bang bang bang.

Off menu entreés include Lemon Chicken with Risotto, and Pesto Pasta plus most of our fantastic regular menu.

Suggested six course dinner for two includes a bottle of wine,  starter, soup, salad, entreé, dessert and dessert wine/specialty drink/coffee (as a café we include wine and coffee as a course of its own!) ….$55

Or stick to the basics and hang out for a great night of music and food.

Reservations recommended. Call 607-758-7989 or email: reservations@bluefrogny.com.

In an effort to curb the evenings expense there will be a $5 entertainment fee going to the performers.

See you all soon!

The Blue Room is exxxxxxxpanding

While many of you already appreciate our great little Blue Room, you’ll be happy to know we’re kicking it up a notch in the beer, wine & specialty drinks department.

Our NEW Specialty Drinks Menu will be Premiering Thursday, July 7th with the following NEW ITEMS!

Specialty Drinks

NEW German Choco Rita (aka German-Choc-Karina’s)
ChocoVine blended with Coconut & Caramel. This takes German Chocolate Cake to a whole new level of obsession.

NEW Pompous Pete The Pirate
Sangria infused berries blended and mixed into Blackstone Merlot and topped with Pomegranate & Mike’s Hard Lemonade. Are you pompous or pirate enough to handle this insanity?

NEW Stars & Stripes Tini
Blueberry and Mike’s Hard Lemonade topped with our Sangria infused berry blend. Its that red, white & blue season.

NEW Ginger Lemon Ale
Marrying the tastes of our Ginger Tea with Mikes Hard Lemonade and a splash of Seltzer a true Blue Frog original ale.

NEW Mach-A-Rita’s & Mach-Tini’s
So we only have a beer & wine license, but you don’t see us slowing down! It’s quite simple. Sangria, Mike’s Hard Lemonade, Wine, Twigs and Berries. Only without the twigs and a little ice… very little. The only question really is blended (rita) or not blended (tini)

We Recommend

• Apple Tini -  Apple, Lime and everything nice, PLUS Mike’s Hard Lemonade
• Frog-mo-politan (Rita or Tini) – Mike’s Hard Lemonade, Lime & Pomegranate.
• Frog Colada (Afternoon Delight) -  Coconut, Carribean Rum Syrup (Non Alcoholic) Half & Half and Gewurztraminer, who knew?
  
• Pretentious Peggy Tini – Strawberry, Lime, Merlot & Mikes Hard Lemonade. How couldn’t you be pretentious ordering this?
• Verry Berry (Rita or Tini) – Blackberries, Raspberries, Blueberries & Strawberries, Sangria, Mike’s Hard Lemonade and Black Currant.

The Blue Frog Bellini
Last years premier summer beverage brought White Wine and Peaches together in graceful matrimony at the Taste of Downtown. Try our rendition of this classic.

The Blue Frog’s Strong Arnold’s
A consistent favorite, our Flavor Infused Iced Teas mixed with Mike’s Hard Lemonade, takes the edge off your day and invigorates you for the night ahead. Refreshing, yet zingy!

Available in the following great flavors…

• Blurberry Tehe, Blueberry only blurred.
• Strong Currant ( aka Rip Currant) The currant is a funny little berry. We thought it would be nice to spike it
• Rasp-burry Also available in Sugar Free, this timeless favorite just got stronger!
• Banana Republican Banana, Lemonade and Iced Tea – WHO KNEW?!
• Peach Bliss Peach just makes everything more better. That’s right, more better.

Or create your own!

Our NEW wine list will be premiering Thursday, July 14th with the following new tastes and old favorites:
Whites
Gewurztraminer – Chateau Ste. Michelle
Chardonnay – Cupcake
NEW Pinot Grigio – Berone Fini
Riesling – Salmon Run

Reds
NEW Merlot – Blackstone
Malbec – Trapiche
Old Vine Zin – Gnarly Head
Red Cat – Hazlitt
Menage A Trois, Red – Folie a Duex
NEW Red Velvet – Cupcake

And don’t miss our new beer menu (Still being developed) premiering Thursday, July 21!