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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.

From Here to There


Did someone get the number of that truck? As I passed beneath the undercarriage, I managed to glance back and seem to remember seeing the license plate reading 3.

3 as in “Three Years.”

Inception

If you ever wonder what it takes to be a good chef, I would explain my journey like this. I believe the path to great food is not as much a matter of sheer talent as it is being a collector of great ideas.

I am proof that you can open a successful restaurant without experience or culinary training. It was for this reason that I was encouraged by many to take another route. Some suggested getting experience first by working for an established company or starting a smaller operation to see if I could do it or not. While I appreciated the validity of each point of view, they were not true to my original vision, which was inspired by one compelling Idea I held in my mind for over eleven years before ever attempting to do anything with it.

I hate to burst your bubble...

...but the prettiest fruit does not always translate into the most spectacular dessert.

Let me give you a Farmer's Market tip. Chef's who know what they are doing realize they don't have to buy the perfect specimen. Instead, they know to buy what tastes best. Most farmers end up having imperfect fruit at their stand due to travel, bruising, heat, etc. The problem for them is that it doesn't look appealing to the average customer, so they can't sell it. Find a vendor who will make a deal with you. Tell him you will stop by at the end of the day and buy all his seconds. If you are looking for tomatoes, ask for "canners." The grower wants to make to make a sale, and most likely will be glad to give you a deal on perfectly good fruit, even though it may not look perfect.