2013 is already off to a great start, up significantly even over last year at this time, and January is our slow month. Our first major seasonal event is behind us, that being Valentine’s Day, with many more events planned for the coming year. The challenge for us is to anticipate response and be prepared for it, but without precedent, we’re never quite sure what to expect.
March brings St Patrick’s Day, which actually falls on a Sunday this year, but we plan our celebration on Saturday, March 16. Since everyone wants to be Irish for at least a day, we put on an all day Irish themed menu. We’ll brine our own corned beef, bake Irish soda bread, slowly simmer an Irish stew and our Beef & Guinness Pie. I made a note last year to order more Guinness.
April allows us to begin to use the patio more consistently. We are in the process of making new beverage selections that will enhance the outdoor experience. Jake is experimenting with different carbonated cocktails, including his signature Gin&Tonic. Watch for new white wines, crisp ciders and other refreshing beverage choices to share with your friends outside.
The first weekend in May means Farmer’s Market season opens. My 15 inch stack of seed catalogs have induced thoughts growing and cooking with fresh, seasonal vegetables, so this date cannot come soon enough. It will be interesting to see what impact all the nearby construction has on the Market traffic, but you can still expect to get your cinnamon roll from our booth on the northwest corner of 7th street.
Farmer’s Market also means the return of our Saturday Night Market Meal. For those unfamiliar, this is where I shop the Market on Saturday morning and set the evening menu based on what I find that day. It’s fresh, always dynamic and changing every week. It’s a great challenge for our staff to conceive ideas and implement them immediately. No time to test recipes. Reliance on sound cooking fundamentals is imperative to make this weekly event a success.
August and September is terra incognito, that is, unknown territory. With the first Husker game set for the 31st, and the first two arena events scheduled for September 13 and 19, we have no idea what to expect. What has been made known to us is your desire for us not to change things, and I assure you that our plan is to keep doing what has made us successful; serving simple, memorable food and drink meant to enhance and foster your conversation. Granted, it may be a little harder to get to our little place on the night of a big arena event, but once you get here, things will still be the same.
Growth means change, and change is often a little painful. It’s not referred to as growing pains for nothing. As the Haymarket grows and changes, It’s our desire to make this transition as smooth as possible. We are already plotting scenarios in our minds so that the bread&cup experience is better than ever. I always invite your ideas and feedback.
Here’s to a great year.