Friends, I asked for a busy year and that is exactly what we got — and what we needed! The hectic pace began in October and peaked from mid- February to the end of March. My staff did a great job (I’m amazed how easy they make it look) and we were glad to serve […]
Food is my Aromatherapy
Friends, A sous chef was searing a large piece of meat encrusted in salt, pepper and herbs in preparation for a party. My nose took notice. Being the ever-diligent chef, I touched the meat to check its cooking, and then reflexively tasted. The smell had been terrific, the taste even better. A tiny sample of […]
My Favorite Things on the Menu
Friends, Every day, at least once, I am asked, “What’s good on the menu?” Now, my mind works in odd ways. If someone asks what’s good, does that infer that I think there’s something bad? Regardless, my answer is always the same. “Everything is great!” And then I review what the table has already ordered […]
Diary of a gas line break
Friends, I was working a small dinner off property for The Conservancy last Thursday when I received a phone call from EJ, one of the sous chefs in the Ridgway kitchen. EJ said we have a problem at the restaurant. We have no gas. I immediately remembered a time when a line cook said to […]
Pork IQ: Not the “other white meat”
Friends, We debuted the new menu last week and are getting excellent reviews about the many flavorful new items to taste, especially the new pork dishes. I’m not sure if pork in moderation is good for your heart — medically. I do know that it is good for your soul and therefore must be good […]
What I Read on my Vacation… and Restaurant News Too
Friends, I read two books while on vacation. Stones Into Schools, by Greg Mortensen and Anthony Bourdain’s Medium Raw. I was amused by Bourdain’s tales, somewhat offended by his constant use of profanity and very impressed by the fact that he does know good food and appreciates the hard work required to make a restaurant […]
