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Bring your friends & family for a FREE Thanksgiving Dinner with all the trimmings!  Help us raise money for the Valley Food Banks.  Donations greatly appreciated but not required.  Suggested Donation of $10/adult, or $5/child.

Come try our new Grand Buffet!  All of your Sunday Brunch Favorites in one Place!  Sunday 11am – 3pm.

A menu designed specifically for those who want all the great flavor of our special recipes without the fat or gluten. Your heart will be happy and your mouth will be satisfied. Be-delicious, because you deserve it.

The Ideal Protein menu was created in cooperation with doctors, nurses and dietitians from Valley Medical Center following the protocol of the Ideal Protein diet program.

Ideal seasoning is made of one or all of the following: Sea Salt, Black Pepper and assorted herbs. Ideal Salad Dressing is made with fresh lemon and olive oil. All grilling for Ideal Protein menu items is done in olive oil. All chicken breasts are skinless. Unless noted, all items are gluten free.

The Ideal Protein Weight Loss Method is a medically designed protocol that results in fat loss while sparing muscle mass. It’s an easy 4-phase protocol that helps stabilize the pancreas and blood sugar levels while burning fat and maintaining muscle and other lean tissue. This protocol is also an excellent support for cellulite reduction and has been used in well over 2500 professional establishments in North America over the last eight years with great success.

Tomato Brothers is please to introduce 12 menu items that fit the Ideal Protein Menu, a perfect combination of protein and vegetables:

Small Plates

• Ideal Seared Ahi Plate

• Ideal Shrimp Plate

• Ideal Scallops Plate – 4 ocean scallops flame seared and served over portobello mushrooms and spinach (also available as a 1/2 order)

Salads

• Ideal Steak Salad

• Ideal Ahi Salad

• Ideal Chicken Caesar Salad

Entrees

• Ideal Tenderloin Steak – served with vegetables

• Ideal Flat Iron Steak – served with vegetables

• Ideal Bite Size Steak – served with vegetables

• Ideal Bites & Shrimp – steak bites and shrimp served with fresh steamed vegetables

• Ideal Bites & Bites – mushrooms and steak bites served with vegetables

• Ideal Ahi Steak – served with roasted tomato basil sauce and vegetables

Ideal seasoning is made of one or all of the following: sea salt, black pepper and assorted herbs.

Ideal Salad Dressing is made with fresh lemon and olive oil.

All grilling for Ideal Protein menus items is done with olive oil.

All chicken breasts are skinless.

All items are gluten free.

New weekday lunch buffet (Monday-Friday) will fill your cravings when you’re in a hurry. It’s fast and it’s healthy! Pasta bar, salad bar, garlic bread and soup (minestrone or salsa corn chowder) for $9.95. Our salad bar includes some new signature salads like the Vegetable Mediterranean and Broccoli Salad.

Juicy and mouth-watering, you’ll love every bite of our 100% Angus Beef Steaks. All our quality steaks come from the finest Kansas City corn-fed beef. Their bold, robust and hearty beef flavors are a steak lover’s dream.  At Tomato Bros, our perfectly marbled steaks ensure melt-in-your mouth tenderness. If that isn’t enough to entice your taste buds, all our steaks are guaranteed Antibiotic & Pesticide free.  So come on, satisfy your beef-lover’s appetite – you’ll be glad you did.

Try our Gorgonzola Tenderloin, Rib Eye or Black and Bleu Flat Iron steaks. You can taste the difference!

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna has been added to our Oven Baked Dinner Specialties. Wide pasta noodles are layered with roasted vegetable ratatouille, spinach, portobello mushrooms, broccoli, alredo sauce, mozzarella, provolone and ricotta cheeses.

New on the pizza menu!

The perfectly yummy, crusty Margherita Pizza is a thin crust brushed with extra virgin olive oil and topped with fresh mozzarella, juicy Campari tomatoes and fresh sweet basil.

Uncle Billy’s Pizza is back. A think crust with a pesto red sauce topped with a light sprinkling of pizza cheese, sun-dried tomatoes, black olives and creamy goat cheese.

Tomato Bros. was featured in the Lewiston Tribune on Sunday, June 5 for our service during the NAIA World Series!

We love seeing NAIA players, coaches and fans in the Lewis Clark Valley. Read the article below:

Series hit a home run

By Cody Bloomsburg, Lewiston Tribune, Idaho

June 5–Two white vans pulled into the Tomato Bros. parking lot at 3 p.m. Wednesday. The vans were unmarked, but they might as well have had dollar signs painted on the side for local restaurants and hotels.

Before long, 34 men were taking up one entire section of the eatery. Most were in their early 20s and with the appetites of, well, college athletes.

The Lee University baseball team likes to have a team meal a few hours before a game. Head coach Mark Brew said it’s important to them to all come together before they take the field in the NAIA World Series. He also said it usually costs about $300-$500. But the money spent on feeding and housing players and coaches is small in comparison to that spent by out-of-towners coming to catch a few games.

The economic impact of the Series on the Lewiston-Clarkston Valley is a lucid equation: Every butt in the stands is connected to a mouth that needs food and a brain that needs sleep.

In 2008, Brooke Cushman, now assistant athletic director for Lewis-Clark State College and NAIA tournament director, wrote her thesis on how much money moves around during the Series.

That year, she determined about $641,000 was spent on food, lodging, rental cars, souvenirs and attractions. She noted, however, that number didn’t include the hundreds of thousands spent from the tournament fund to put the whole thing on. With that figured in, it moves the number closer to $1 million.

The tournament first came to Lewiston in 1984 and left in 1991. It spent three years in Des Moines, Iowa, then three in Sioux City, Iowa, before bouncing to Tulsa, Okla., followed by Jupiter, Fla.

But it came back to Lewiston in 2000 and has stayed since, bringing with it something fit for a fiscal “Field of Dreams” reference for some local businesses.

The Red Lion Hotel, for instance, has been full since May 7, said front desk manager Nikki Huminsky.

It is only one of seven hotels tapped to house teams. The Red Lion booked in four teams alone, at 15 rooms per team, or about $1,100 per team, per night. But the money doesn’t stop there. Huminsky said often the team will eat breakfast at the hotel’s restaurant and drop another $700, moving the per-team, per-day income closer to $2,000.

Hotel costs for the teams are paid from the tournament fund, Cushman said, as well as per diem for players’ meals and all travel costs once the teams get to either Lewiston or the Spokane Airport. The fund is a permanent NAIA account that holds all the money from ticket sales, L-C-sponsored concessions and merchandise. The funds are used to put on the Series.

Sponsor money also goes into the account. Avista is Series’ title sponsor. The tournament has five major sponsors: Happy Day Restaurants, St. Joseph Regional Medical Center, Guardian Heating, Plumbing and Air Conditioning, Potlatch No. 1 Federal Credit Union and Joe Hall Ford, Nissan, Lincoln.

There are also day sponsors and each team is sponsored by an honorary coach. All told, Cushman said, there is about $100,000 in sponsorship money.

Cushman said a big part of keeping the tournament in Lewiston is making sure that the players are happy, and costs are low for the teams to come. She said once a player gets here, they don’t have to worry about paying for much.

Spectators, on the other hand, are looking at a different scene. In Cushman’s study, she found about $83 a day was spent per person each day they came to a game, not counting a ticket.

Last year, that meant about $40,000 in total concessions alone.

While it’s hard to pin down a number on what exactly was spent in local restaurants, some get more traffic than others, but a few have become must-visits for players and fans. Chief among them, the Effie Tavern, home of the Effie Burger.

Connie Alexander and her husband, Mickey Alexander, have owned the tavern for 23 years. All their beef and buns are bought fresh daily, usually in twice-daily grocery runs. But during the Series, Mickey said he has had to add an extra trip.

Where 60 pounds of ground beef will typically get him through a day, during the series it’s 100 pounds and they grill every ounce.

Seth Walker is a senior left fielder for Lee. When he went through the buffet line at Tomato Bros. he came back with two plates, one heaped with salad, the other with pasta and bread.

“I’m a big kid,” said the 180-pounder from Memphis, Tenn..

Walker had already made two trips to Effie’s, downing a plate-sized burger, with fries, at each visit.

The tournament is currently contracted to stay in Lewiston through 2014. In a recent visit, NAIA President Jim Carr said it’s important for the community hosting the championship to embrace the event.

Connie Alexander certainly has a fiscal motivation to love the event, but money hardly comes up when she talks about it.

Alexander said she gets to know the players and their families throughout the Series. Parents from visiting teams often ask her to sit with them at the games, which she tries to catch as often as possible.

If a team comes in after losing out, she said she always tries to console them. They’re all winners in Alexander’s book.

In fact, the only time she mentions anything to do with money it’s about the increased state tax the business will have to pay.

“But that’s OK,” she said, adding that the time spent getting to know the players is a bonus. “I think every one of them is worth it.”

Bloomsburg may be contacted at codyb@lmtribune.com or (208) 848-2278.

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To see more of the Lewiston Tribune or to subscribe to the newspaper, go to http://www.lmtribune.com.

Copyright (c) 2011, Lewiston Tribune, Idaho

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