An Ohio native, Megz Small began writing songs at age five and picked up her first guitar at the ripe age of eight. Exploring topics such as love, sexuality and social issues, Megz' succinct, honest songwriting style is influenced by the likes of Cat Power and Johnny Cash. Her vibrant, sincere vocal delivery has just the right amount of grit and is highlighted by her bright, seasoned guitar playing. Megz performs solo in various locations across northwest Ohio and is in the process of recording her debut full-length album. She will be performing here at The Meeting Place on Saturday, April 26th at 7PM!
Check out Megan's MySpace page here.

Big City Blend~ Our specialty dark roast blend of Columbian, Indonesian and African beans that make a dark but very smooth cup of coffee.

Lima Bean Blend~ A very special house blend of three beans from Central America, Africa and Indonesia that make a mild but flavorful cup of coffee.

Zimbabwe~ Full in body and low in caffeine, Zimbabwe is similar in taste to our Kenya AA..

Cinnamon Blueberry Crumble~ True blueberry flavor with a touch of cinnamon and an aroma reminiscent of fresh baked muffins!

Columbian Supremo Decaf~ Rich, well- balanced, deep and mellow body.

Raspberry Cream Decaf~ Fresh raspberries in sweet cream!

Ingredients:
1 C marscapone cheese
1/4 C confectioners' sugar
2/3 C strong brewed coffee, chilled
1 1/4 C heavy cream
3 T coffee liqueur
4 oz. ladyfinger or sponge cookies
2 oz bittersweet or semisweet grated chocolate
cocoa powder for dusting

1. Lightly grease and line a 2 lb. loaf pan with plastic wrap. Put the marscapone cheese and sugar in a large bowl and beat for 1 minute. Stir in 2 T of the coffee and mix well.
2. Whip the cream with 1T of the liqueur until it forms soft peaks. Stir a spoonful into the marscapone, then fold in the rest. Stir half the mixture into the loaf pan and smooth the top.
3. Put the remaining coffee and liqueur into a shallow dish just wider than the cookies. Using half the cookies, dip one side of each cookie into the coffee mixture and then arrange them on top of the marscapone mixture in a single layer.
4. Spoon the rest of the marscapone layer over the cookie layer and smooth the top.
5. Dip the remaining cookies into the coffee mixture and arrange on the top. Drizzle any remaining coffee mixture over the top. Cover the dish with plastic wrap and chill for at least 4 hours. Carefully turn the tiramisu out of the loaf pan and sprinkle with the grated chocolate and dust with cocoa powder.

Potato salad will be available a la carte or as part of a sandwich or salad combo starting this Monday!