What’s ahead?

With the completion of our Market Meal season, it feels a little like summer camp is over, with all its rituals and traditions that my staff and I have come to enjoy. There were 17 Saturdays of sun up to sun down work, beginning with the pulling of the green wagon through the market, to setting the menu and prepping in the middle of a busy brunch service.  It continued with the pre-service stress of trying to get all the last details of the menu that were overlooked, briefing the staff on the uniqueness of the items for that night … more »