Here is our prix fixe menu for New Year’s Eve. This year we are offering a chef’s wine pairing with each item of each course. I always get excited when I look over a finalized menu. It’s as if I have been cooking mentally for days and am ready for you to enjoy it right now. But we’ve got to wait a few weeks.
This event filled up quickly last year, so I encourage you to make plans soon. We’ll set the table; you
New Year’s Eve
6PM and 8:30PM
40 dollars per person – 60 dollars w/ chef’s wine … more »
Every industry encounters trends and changes that require understanding and thus, adaptation in order to stay current and relevant to its market. Awareness of technology, customer attitude, and economic health are three factors to which I pay close attention as I seek to grow and sustain my business over the long term.
My industry certainly has its ups and down, but one thing that settles me and makes me glad is that at least you aren’t able to download a meal, nor does it appear that you will be anytime soon. The need for food is still a fundamental human … more »
I recently had the opportunity to speak at the TEDxLincoln event, telling a bit of the story of how bread&cup came into existence. The link to the presentation on YouTube is below.
http://youtu.be/S3P9R0MgVjA… more »