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The Perfect Storm

One component of my writing is to try and give you a peek inside the world of professional food, to affirm and dispel the romance that surrounds the idea of being a chef, propagated in large part to the media driven image seen on the ubiquitous televisions shows that puff the celebrity and make cooking look like the cool, hip profession you’ve always longed for.

Let me make it clear; you did not want my job last night.

Every Saturday, usually around 4PM, a cloud of anxiety begins to form over my head, mostly from a knowledge of all the unchecked boxes on the list of prep that may or may not get finished on time because of that late afternoon crowd that shows up before we make the transition in the front of the house from lunch to dinner.

Day 65

You haven’t seen Karen around the restaurant in the last couple of weeks because she has not been feeling well due to the fever she developed after the third treatment. You know how a fever can take any body ache and multiply it. Now add to it the joint pain from the Taxol and you have an idea what she went through.

Fever is a sign of infection, and especially in a cancer patient undergoing chemotheraphy, it is a cause for concern, since the white blood cells may not be adequate in number to fend off the infection. The cause of the fever is not certain, and the degree is fairly low grade, which has her doctor puzzled. But she is feeling much better now, and ready for this next round of side effects.

Welcome, Erik

With the pace of business increasing since he got here, I’ve failed to post his proper introduction.

Welcome, Erik Hustad.

Erik joined our staff about four months ago and has immediately proven he was worth the risk in hiring him. When people ask me how I find such good people, I do have to admit that occasionally they find me.

Eat until you're hungry

Sustain. Sustainable. Sustainability. All buzz words of the current generation that get tossed around with such ease and abandon like chips on a craps table. But what does it actually mean to sustain.

The last three months of business have been a daily encounter with change and growth unlike what I’ve had in the first three years of operation. In this short period I have added two full time salaried employees, a new menu, some new equipment, an interior facelift, along with a new service attitude. Sales continue to be going in the right direction and I have more time now to concern myself with these types of matters.

But something still doesn’t feel right.

Blue Woman Group

I’ve not posted anything about Karen lately since there hasn’t been much to report. There have been a few hiccups along the way, with some significant aches and nausea this past week. It did keep her away from the restaurant during our anniversary week, but not entirely and she was still able to meet and greet a few days. I am so grateful that the success of our business has been a mental diversion from the disruption of her treatment.