It has been a long time since we last communicated. For those not aware, I had a temporary hiatus from the restaurant to tend to some medical issues in December and part of early January. It all began on December 1st when I had a calcium score test. It was a lousy time to be in the 90th percentile. Wynne and I talked about the lab results and its recommendations and had planned to see a cardiologist very soon as a result. Lucky for me, I ran into an old friend and neighbor at the grocery store the next day who just happened to be a cardiologist. We shared the usual pleasantries one normally swaps in these brief encounters and then I mentioned that I might need a consult. After explaining my test results, the appointment was set for the next day. After the meeting and only days later, I was ordered an echo stress test. It was determined that I might benefit from a catheterization, which was scheduled two days later with the promise of maybe insertion of a stent and a quick return to work. Well to our surprise, I continued to excel in the high percentiles and became a candidate for triple bypass less than 10 days after my chance grocery store encounter with my friend. The good news is that I was very healthy, so there was no damage to the heart. Even better news: the surgery was textbook, the recovery equally smooth, except for my impatience, and was back at work at Ridgway for a few hours each day in a matter of weeks.
My thanks to all who guided me through the process including the doctors and staff at the Schick Heart Center at NCH. They were truly fabulous. Obviously, during my absence from the kitchen, others had to pick up the slack. My business partner Sukie did her usual outstanding work and kept everyone up to date on my recovery and the restaurant on its toes. I also want to recognize Alec, my right and left hands in the kitchen, and to each of the staff who performed so admirably during my recovery. And finally my thanks to my wife, Wynne, who faced all of this with the most positive attitude I’ve ever seen. I learned so much from her these past weeks about the power of positive thinking.
The bakers in Tony’s are having fun producing Naples freshest and best bakery items each day. The gluten issue is one of great discussion. We all know that there are very few who truly suffer from celiac disease, but there are many more of us who have determined that less gluten in our lives is beneficial. The addition of a few items in the bakery is my contribution to the trend.
The garden is beautiful, the Ivy Geraniums gracing the railings along Ridgway Bar & Grill and Tony’s Off Third have never been more beautiful.
I am grateful and humbled by my recent health experience. I have been and continue to be a very lucky man; doing what I love each day.
Your Friend,
Tony
