January 16th, 2012 by ~ No Comments

The Chef & John Coltrane

If you were to compare some of the music of John Coltrane to the world of food, I think you would be safe to place him in the category of today’s gastromolecular chef.  Both produce a distinct, out-of-the-ordinary experience for its prospective audiences.  Both are easily misunderstood. And I would add that both probably felt a compulsion to create that drives them beyond the norm.

Coltrane was a contemporary of Miles Davis in the late fifties, just at the time Davis was exploring the cool jazz sounds that would reach forward decades later and put his fingerprints on artist… more »

January 7th, 2012 by ~ No Comments

24 albums to set the mood

Music is an important part of creating an environment of hospitality. Just as the food and service must be consistent in quality, it’s my personal opinion that the music heard in a restaurant needs to have a consistent genre or vibe to it. What you hear develops expectation, however subtle or subconscious it may be.

We often get the question, “who’s that playing right now?” So I decided to list 24 of my favorite artists/discs that set the mood for the bread&cup experience. Most are available on iTunes, Amazon or the service I primarily use, eMusic. I have listed

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January 2nd, 2012 by ~ No Comments

We’re not leaving until this gets done

I’m one of those people that love this time of year.  I love lists of Best of’s, Top 10’s, The Biggest and Worst, etc.  I like remembering where we’ve been, but I also like to think about where we’re going.  Now is a great chance to do that kind of thinking and reflection.

I’m into making goals and resolutions, so if you’re not, bear with me. Maybe I can make my point without being that guy.

One thing I’ve learned this year about leading people is the very thing that The Gallup Organization has figured out years ago; everyone has… more »

December 24th, 2011 by ~ No Comments

The Constant Work of Assembling a Team

Dear Entrepreneur,

There is an old proverb that says “Where there are no oxen, the barn is clean, but much increase comes through the strength of the ox.”  I take this to mean, if you don’t want a mess, don’t have any animals in the barn.  But if you want to get work done, you can’t have one without the other.

You can’t grow your business without doing the work of finding, adding and nurturing good people.  It is and always will be your most difficult challenge in building your business. And yet it will provide you with some

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December 19th, 2011 by ~ No Comments

2011 New Year’s Eve Dinner

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/… more »

December 7th, 2011 by ~ No Comments

No Trespassing

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 »

December 1st, 2011 by ~ No Comments

Saying Yes When Everyone Else Says No

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

November 27th, 2011 by ~ No Comments

The Art of Eating and Feeding

“Did you have to cook on Thanksgiving?”

My response to that question is to downplay the “have to” part and replace it with a “get to” part.

For me as a chef, there is a wide, blurry line between work and play. To understand this division concerning vocation and lifestyle, you only need to look at the books on my nightstand. Interspersed in the stack of well intentioned but unread novels and nonfiction are the most frequently perused cookbooks and food magazines. I’m sure some psychologist would attest that this is probably not healthy and would press for a more… more »

October 24th, 2011 by ~ No Comments

The Ebb and Flow of Local

As the season shifts into low gear preparing for the long uphill drive through the cold-weather months here on the plains, our kitchen is in the process of change as well. Grieving the loss of an abundant, local vegetable supply, we turn our focus toward meats and proteins, and squeezing out every last drop of usefulness from late harvest tomatoes, pumpkins, butternut squash and a few things we have dehydrated, canned or put by in the freezer. There is a sadness to the turn, but it gives way to other benefits and blessings that otherwise would not be enjoyed if… more »

October 3rd, 2011 by ~ No Comments

What I wish I knew

As an entrepreneur, I often find myself needing to make decisions that I have never made before. Personal experience is a great teacher, but sometimes comes with a price tag.  To learn from your own mistakes can cost time, money and headache.  Seeking out advice from others who have been down the road you are on is useful, but finding those who can answer your questions can become a challenge in itself.

Today I share some random lessons I’ve learned about opening and running a restaurant.

New or Used Equipment?  I outfitted my place with mostly used appliances.  eBay was a great source… more »