One of the things I like about my job is that there is a finish line at the end of the day. It’s easy to know when the work is done and how I did along the way. I know that when the gentleman at 62 shakes my hand and tells me that’s the best pork shoulder he’s ever had, I can assume he means it and that we did our job in the kitchen as we should have. Maybe he’s lying, but I doubt it.
Another thing I get to do after the finish line is to recount how … more »
The lettuce, spinach and other greens are showing immediate signs of response to the pleasant rain we’ve enjoyed this morning. I can’t wait to see how the plants change in two short days.
Here are a few photos from last week, taken by our good friend Kris. I hope you get a chance to come in soon. If you see something you like, chances are it may not appear again, as we only serve what is freshest and in season. Asparagus is on the way out, as will be the kale, but strawberries will arrive soon, along with all the … more »
Enjoying a slow start to the day on my quasi-day-off. Anyone who owns their own business knows that it wants to follow you wherever you go, so I have to learn to make it harder to tag along. So what am I doing writing? Isn’t that work?
Work related, I guess, but most usually I find writing an entry a replenishing act. I don’t think out loud through conversation; I do it internally via reflection and observation. Sitting on my little screened-in porch, listening to the wind surfing over the forty foot tall maple and oak trees in my 60’s … more »
The Farm-to-Table approach in dining is becoming a rising trend in restaurants around the country. For those unfamiliar with this idea, a chef will partner with farmers or growers and buy directly from them instead of a produce company that sources their products from a variety of large commercial operations, possibly all over the world.
When we started our Market Meal last year, I didn’t know that what we were doing had a name attached to it. I just thought it was good business. If I could buy superior asparagus from a woman I know, who raised it on her … more »