A New Opportunity

As you all are aware, I had the possibility of a new opportunity.  In the past week, I have been offered the position of chef for a great up and coming weight loss company.  I have accepted the position and start Monday.  I am very excited about this position.  It finally gives me the chance to use my brain and creativity.  It will be a challenging and time consuming position, but one that I whole heartedly and completely accept.  I may not be able to update my blog as often as I will like, but I will continue to give you my thoughts, opinions, and recipes.  When I have learned my position and ready, I will give you all the information to keep up with me through my new company along with this blog.  So wish me luck on my new endeavors and I will keep you all up to date.

Recipe of the Day

Buttermilk Fried Chicken Liver Sliders with Sage Aioli and Jicama Slaw

1lb                           Chicken livers

1                               Egg

1/2C                         Milk

1C                            All-purpose flour

1Tbs                         Garlic powder

                                 Sea salt and pepper to taste

1Qt                           Vegetable oil for frying

4                               Cloves garlic, minced

2                               Egg yolks

1C                             Extra virgin olive oil

2tsp                           Lemon juice

                                 Sea salt and pepper to taste

2Tbs                         Fresh sage

1C                            Plain yogurt 

3Tbs                         Lime juice

2Tbs                         Cider vinegar

2Tbs                         Organic cane sugar 

1Tbs                         Fresh cilantro (chopped) 

1tsp                          Ground cumin

1tsp                          Sea salt

1/2tsp                       Freshly cracked black pepper

3C                            Jicama (julienned)

Directions

For chicken livers

1. Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
4. Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

For aioli

    1.   In a medium bowl, beat eggs well with a wire whisk.

    2.   Stir in garlic.

    3.   Gradually add oil in a thin stream, beating constantly until light and creamy.

    4.   Season with salt and pepper. Stir in lemon juice. Refrigerate.

For jicama slaw

    1.  Combine the yogurt, lime juice, cider vinegar, sugar, cilantro, cumin, salt and pepper and whisk to combine.

    2.  Refrigerate for at least 30 minutes to allow flavors to develop.

    3.  When ready to serve, combine the jicama dressing in a large bowl.

To build

    1.   Take bread and cut with a small circle cutter, the size should be just big enough to fit one liver.
    2.   Spread a small amount of aioli on the bottom piece of bun.
    3.   Place a chicken liver on that.
    4.   Place a small amount of slaw on top of liver.
    5.   Lean top bun against the slider.

Another Lunch

Today, for lunch, my younger daughter decided she wanted me to make chicken nuggets.  So of course I said yes.  So I took some organic chicken breasts and diced it into nice edible bites.  Created a typical breading station (flour, egg wash, and bread crumbs).  Its very important to flavor each layer when breading food.  So in the flour, I of course added salt and pepper, but also added onion powder, garlic powder, herbs de Provence, ancho chile powder, and dried lemon peel.  Mixed it all up and added the chicken, making sure each piece was coated.  Then on to the next stage which was the egg wash.  I beat an egg and added cream to give it a richer flavor.  So in went the chicken for a bath with the egg.  Again, I was making sure each piece was coated.  Then finally, the last stage.  The bread crumbs.  Now typically I use panko bread crumbs and season them myself.  But I didn't have any, but had Italian style bread crumbs, so I used them.  After all the stages, I put them on a sheet tray., and into an oven.  I baked them instead of frying to make it healthier for my little girl.  While the chicken was cooking I sauteed some fresh string beans with a little organic butter and Portuguese salt.  She doesn't really eat chicken nuggets, so I wasn't for sure.  But when I put the plate in front of her.  There was no stopping her.  She ate everyone and wanted more.  She sang green beans as she ate them.  It was a successful lunch and healthy, so I scored two points.  I was glad to see her eat so well.

Recipe of the Day

Pulled Pork with Spicy Peach-Mustard Sauce

Ingredients

1                    Bone-in pork shoulder (about 6lb)
                      Salt and pepper
1Tbs              Mustard seed
2C                 Cider vinegar
4                    Red onions (4 sliced, 3 diced)
1/2C              Unsalted organic butter (1 stick)
3                    Garlic cloves (chopped)
2C                 Pureed tomatoes
2Tbs              Tomato paste
1C                 Peach jam
1/2C              Dijon mustard
1/2C              Kentucky bourbon (Blanton's or Booker's)
1/2C              Clover honey
1/4C              Black strap molasses (or pure maple syrup)
1Tbs              Siracha
12                  Hoagie rolls

Directions

Preheat the oven to 300*F.  Lightly oil a large baking pan.

Place the pork shoulder in the prepared pan and rub with ! Tbs sea salt, 1 Tbs fresh cracked pepper, and the mustard seeds.  Pour 1 cup of the vinegar and 1 cup water over and around the pork.  Scatter the sliced onions over and round the meat.  Cover with aluminum foil and roast for 4 hours.  Remove the foil and continue to roast until internal temperature at the thickest part of pork furthers away from the bone registers 180*F and the juices run clear.  This usually takes about an hour, depending on your oven.  So pay close attention.  Remove pork from pan and let stand 1 hour.  Using 2 forks, shred the pork, discarding any fat.  Place the pork in a bowl,.  Using a slotted spoon, lift the roasted onions from the pan and add to the pork.  Mix well to combine.

Meanwhile, in a saucepan over medium heat, melt the butter.  Add the chopped onions and the garlic and cook, stirring occasionally, until the onions are soft and beginning to brown, about 10 minutes.  Add the tomatoes, tomato paste, jam, mustard, bourbon, honey, molasses, remaining vinegar, and the siracha and stir to mix well.  Season with sea salt and fresh cracked pepper.  Bring to a boil, reduce the heat to very low, and simmer, uncovered, stirring occasionally, until the sauce is dark and thick, about 2 hours.  Let cool for 15 minutes.

Mix half of the sauce with the shredded pork.  Mound the pork on a large serving platter and place the rolls around.  The remaining sauce can be used to increase the flavor if wanted.  Serve with a cold purple slaw.

Easter

Today, as you all know is Easter. It's a time of celebration, reflection, and worship. I find the time of year is appropriate for the event. We celebrate the resurrection of Jesus and what He did for our sins. Nature is also being resurrected from the frozen grip of winter's hold. As eternal life is brought to us, life is brought back to nature with many beautiful colors and aromas. With Easter, comes the gathering of families around the dinner table. It's no different with my family. We may not do the traditional lamb and spring items, but our dinners are traditional items for our family. On one side of my family, we make burritos. They're a great comfort food for that family and good! And on the other side, breakfast

Lunch

Today I kept thinking about what I was going to eat for lunch. I really wanted something to do with bananas. Then it popped into my head, curried banana rice! But I wanted something to go with it. So I thought of roasted chicken salad, it would be a perfect protein to top my rice. After roasting the chicken, I diced it up and tossed it with a warm chipotle sauce. I then topped my rice with the chicken. The mixture of the chipotle sauce and with the sweetness of the bananas, created a harmonious balance. My youngest daughter even liked the rice! Oh, the curried in my rice was a homemade garam masala. It brought a nice depth of flavor, with just a hint of heat. I was a bit skeptical about my choice of flavor combination, but it worked. So overall, I made a successful dish.

Recipe of the Day

Pan Seared Fish Tacos with Strawberry and Avocado Salsa

Ingredients
1                           Jalapeno (stemmed, seeded and finely chopped)
2C                        Strawberries (finely chopped)
1/4C                     Red onion (finely chopped)
2Tbs                     Cilantro (finely chopped)
1tsp                       Fresh lime juice
1                           Avocado (peeled, pitted, and diced)
                             Salt and pepper to taste
1Tbs                     Olive oil
11/2Tbs                Lime zest (finely grated)
4                          Lemon sole fillets (5-6 oz)
4                          Medium flour tortillas

Directions

1. In a medium bowl, combine the jalapeno, strawberries, onion, cilantro, lime juice, avocado, and salt.  Mix to form salsa and set aside.
2. Preheat a nonstick saute pan to medium high heat.
3. Meanwhile, mix the olive oil and zest together and brush onto the fillets, if you need more olive oil, do so.
4. When pan is hot enough (you can tell by turning your hand over and placing the top of your hand over the pan and it will feel very hot), place the fillets one at a time in the pan, making sure to drop them away from you.
5. Cook for about 5 minutes or until there is a nice golden crust.  Flip and cook on other side until cooked through.  Usually about another 3-4 minutes.
6. Pull off the heat and let cool slightly.
7. Put pan back on heat and place each tortilla in the pan the be heated and slightly crisped.
8. When fish is cool enough to handle, crumble into large pieces and place in tortilla.  Top with the salsa and enjoy.

Happy Birthday Mom

Today would've been my mother's birthday.  I miss her, but I know she is in a better place.  My mother was the woman that inspired my passion for cooking and the love for eating.  I owe my humble starts to that great woman.  I want the world to know that she was a wonderful woman.  Great in the kitchen and in the heart.  Some of the things that I cook today were inspired by what I would watch and learn from her when she would be cooking away all day for dinner.
I have had many inspirations in my life to help steer my life into the culinary arts.  But my mother was the first and most influential of all.  I just want to thank you on your birthday for being my influence and teacher.  Happy Birthday Mom!

Recipe of the Day

Buffalo Meatloaf

Ingredients
Meatloaf

2lbs                        Ground buffalo (bison)
2Tbs                      Fresh sage (chopped)
1                            Onion (small diced)
1C                         Shiitake or cremini mushrooms (chopped)
1Tbs                      Garlic (chopped)
1tsp                       Fresh thyme (chopped)
1tsp                       Chianti vinegar
2                            Eggs (beaten)
                              Bread crumbs
                              Salt and pepper (to taste)
Sauce

2qt                        Brown stock or no salt broth
2Tbs                     Tomato paste
1/4C                     Red wine

Directions

Meatloaf
1.Saute onions until browned, add mushrooms and garlic and continue until garlic is browned.  Remove and cool mixture
2.Combine all ingredients in a mixing bowl, except for the bread crumbs.  Make sure it is mixed well.
3. Add bread crumbs, just enough to help the mixture bind together.
4. Make a small test patty and cook off.  Taste and adjust seasonings if necessary.
5. Place mixture into a loaf pan and top with a quarter of sauce.
6. Bake for 45 minutes at 350*F.  The last ten minutes pour a little more of the sauce over top and finish cooking.
7. Take out and let rest for ten minutes
8. Slice into two inch thick slices, pour sauce over the top and serve.

For sauce
1.Take one quart of brown stock and reduce by half, then add the other quart of stock and tomato paste.  Reduce by half again.
2. Add red wine and reduce by one quarter.

Breakfast

This morning I made breakfast for me and my youngest daughter.  I asked her if she wanted bananas and strawberries or french toast?  Of course she said, toast with a big smile.  So I went downstairs to prepare our breakfast.  So I mixed up the batter as usual with two eggs, cream, salt, vanilla, cinnamon, mace, and nutmeg.  But this morning, I decided to add a little more to bring up the flavor.  I added a teaspoon of organic cane sugar.  I did this so I didn't have to pour so much pure maple syrup over her toast.  It did help.  The toast on its own had a nice hint of sweetness and really brought out the flavors of the spices.  She gobbled up her breakfast and drank her milk (organic with DHA of course).  I don't mind feeding her french toast, because I don't give her a lot of sugar.  The eggs provide enough protein mixed with her milk and the bread.  The bread provided enough carbs for energy until her nap, which she has plenty of, and the nap doesn't come soon enough sometimes.

Recipe of the Day

Roasted Peanut Butter and Garlic Tofu

Ingredients

1                                   Block of organic extra firm tofu
2 Tb                              Organic creamy peanut butter
1 Tb                              Balsamic vinegar
1 tsp                             Garlic powder (or roasted garlic paste)

Directions

1. Remove tofu from package and wrap in a tea towel. Place on hard surface and find a weighted object to put on top of tofu to help push out excess moisture. About 15 minutes
2. While tofu is being squeezed, mix the remaining ingredients in a bowl. Make sure the mixture is smooth.
3. Unwrap tofu and split length wise so you have two thinner equal bricks. Then cut each brick into 12 cubes. You should have a total of 24 cubes.
4. Add the tofu to the peanut butter mixture and toss to coat.
5. Place the tofu on an oiled sheet tray and put in a 350 degree oven.  Roast for about 15 - 20 minutes.  Can be served hot or cold.

Easy Dinner for my Day Off

Tonight, I was in the mood for some Mexican style food. So I decided to braise some chicken and shred it to be the protein for my tacos. After I shredded the chicken, I put it back in the pan, added a little water and some spices and herbs (cilantro, cumin, ancho chiles, chipotle peppers, Portuguese salt and a few others) and let the water reduce a bit to create a sauce to coat the chicken. Cooked some rice infused with lemon and tomatoes and some black beans. Chopped up some heirloom brown tomatoes, sliced some onions and used my favorite jalepeno and tomato ranch sauce. Dinner is ready. So of course my youngest daughter can't manipulate a taco, so I made her a toasted tortilla with cheese. But she really liked the rice and black beans more. My older daughter wanted to whine, but actually ate it all and enjoyed it. I've been pleasantly surprised with her. My stepmother went back for seconds and she's never done that before. So you can make really good food easy. From start to finish, it took about 25 minutes to prepare dinner tonight. Another success, another pat on the back for me.

It's Been a While

I know it's been a few days since my last post. Things have been busy at work and has drained all energy I've had. So I will try and update you all on the important things and not bore you with the mundane.
I last wrote that I was feeling uninspired. It's still there, not as much. I received a seed menu from a company called Heirloom Blooms, that has many different varieties of heirloom vegetables, which gave me many great ideas for my garden and food this summer (more to come on that in a later date). Which has helped to get the creativity in motion once again.
I never was able to make any breads, because I didn't have any yeast and haven't had the chance to do so as of yet. But I will.
Saturday at work, I had to come up with a special using freshly shucked oysters. So what good Southern boy wouldn't think of a po' boy? But it was a fitting sandwich for our restaurant. I made these really great homemade chips with an array of spices. Tasted wonderful! The bread was a homemade foccacia style roll with a Cajun spiced top. A cayenne remoulade and beautiful micro greens and heirloom tomatoes. Well....during line up, I presented the special to the servers and they all gasped at a "sandwich" for the special. I explained it, they tried it (and loved it), and then asked how much were we charging? Even as a just gorgeous sandwich, I couldn't charge more than $15 for it. So the servers told me they were not going to sell it, because it was too cheap, even though they devoured every bit of it. It was a slap in the face. So the next day, my help called out and Eddie came in to help prep.  He asked how many specials I sold, and I told him what happened.  During line up for that night, the front of the house manager reamed the servers for their actions the night before and I thought that was it.  Chef came in at 6 to help me and let Eddie finish his day off.  Chef asked me how many specials I sold.  I told him none and that there was a situation concerning it, but it had been taken care of.  He wanted to know all the details.  He was very upset.  I told him it was handled, and quickly responded with "not by me".  Trying to defend me and the kitchen staff, he went through all channels necessary.  Sought out the servers working that worked the night before and let them have it.  Then we got busy and had to push out 60 covers.  Which was really busy for a Sunday night.  Now Monday rolls around and I think that everything is done. Go about my business as usual.  Chef tells me right before line up to go take a break and he will give all the specials and the 86 list.  So I did.  I came back and one of the servers told me that Chef went off on everyone of them, made one of them cry, and told them that this was not the end of it and he was taking the matter to the GM of the hotel.  Holy cow, I thought!
Now tonight's service.  Feeling a little more protected, I still had to use up the rest of the oysters.  So created a salad special.  Sauteed oysters and lardon bacon, in a bacon mustard vinaigrette, baby spinach, and Irish porter cheese. It sold for $13.  I was able to use up the rest of the oysters and sell out of my special.  It felt good, even if they were scared not to push it.  The response from the guests was amazing.  So I finished the week on a high note.  Now the next two day off.  To play with my kids and maybe tinker with some recipes and foods.

Lack of Inspiration

Do you ever have one of those days or couple of days where you just don't feel inspired or motivated to seek out the food and create?  I have for the past couple of days.  I don't know, I think its a couple of things that is causing this slight delay in my creative flow.  I think I'm a little burnt out at work, my daughter has been really sick this week, and I'm broke.  But, its just me and my youngest daughter tonight.  So I think I might mess around and make some breads or just see what I have and try to come up with something worthwhile .  I'll let you know how that goes.
But on another note, I may have found my calling and a way to pursue my creativity and need to help people without having to behind the line of a hot kitchen all the time.  This morning I talked to a close friend who is looking for a full time chef for all sorts of culinary outlets, and I think that will be a good fit for me and him.  I'll keep you posted about that as I learn more.  But lets keep our fingers crossed.
Alright, off to check out my kitchen................

Cluster? Maybe........

I had to work tonight. It was just me and Eddie. He is the other hot foods cook at the restaurant. So two hot foods cooks to run the whole restaurant, including pantry (cold foods and desserts). So I took the lead on prepping the cold side, to give myself a little break. When I get to work, I always check the books to see what's in store for the night. The books told me it would be a decent night, a couple parties of five, one of seven, and a few deuces scattered out. I went to the main kitchen to start prepping thinking it was all relaxed. There wasn't much to prep on either side, so Eddie and I joked around, having fun, just a chill atmosphere. I even created a special for salads. I ran across so good looking Stilton bleu cheese and decided to use that with some red oak lettuce, raspberries, pine nuts, and a tomato and jalapeño vinaigrette. Why not? Keep myself busy and look good to chef by staying creative and using up product for a profit. Like I said, everything's chill in the main kitchen. Little did we know what was festering out at the restaurant with the reservations. Got finished with all the prep and did line up with the servers, presenting specials, giving the 86 list for the night (things we don't have on the menu), and just keeping everyone informed. Took my break. When I came back, the servers told me we picked up two more parties of five and a party of ten and a few more deuces and threes. All within thirty minutes of each other. Eddie looked at ne and asked if I wanted any medicine (red bull), I said yes. He went and got us some and we were ready to rock! Now remember, two hot food cooks running all stations. First few tickets came in, I stayed on the cold side and Ed was on the hot side. All was smooth. We got out the t two fives and working on the seven, along with all the other small tables and room service orders. By now I had moved over to work grill also. Then the party of ten came in, which turned into sixteen. And that's when it got busy. The bar filled up and the remaining restaurant tables as well. So we're both running back and forth between our stations and pantry. The sixteen top order cold food apps which had a lot of my salad special, so I had to work those tickets. While I was over there, four or five more tickets come in, I'm working those and all the steaks from the big party and whatever orders have come in. I'm yelling at Ed to check my steaks while I get the cold orders out (by the way, my salad special sold out). Get that done and move over to my other station. Quickly get oriented with everything again and keep rolling. We get the party's food out and by that time it's 9 and we close at 10. So, we think alright, we got this in the bag, let's start breaking down. Um, no. More tickets keep coming in and finally we get those pushed out and it's closing time. I stayed for desserts and let Ed leave. A few desserts came in, but nothing major. Tonight could've become a serious cluster, but Ed and I (the dream team), rocked it out.

Recipe of the Day

Sticky Toffee Pudding

Pudding:
1/2 C                Unsalted butter
2 C                   Confectioner's sugar
2                       Eggs (whole)
3 C                   All purpose flour
8 oz                  Dates (pitted and cut into small pieces)
1 tsp                 Baking soda
2 C                   Boiling water

Sauce:
1 C                  Unsalted butter
2 3/4 C            Brown sugar
1 pt                  Heavy Cream
1 1/2 oz           Bourbon

Directions:
For the pudding:
1. Bring water to a boil, and in a separate bowl, pour boiling water over dates and the baking soda
2. Cream the butter and sugar
3. Add one egg at a time, making sure each is well incorporated into the butter sugar mixture
4. Slowly add flour to mixture until all the flour is mixed well
5. When water is absorbed by the dates and baking soda, add to the batter and mix well.
6. Bake at 350*F for about 40 minutes (using a 9x9 square or bigger, depending on the thickness you want the cake)
For the sauce:
1. Combine all ingredients in a saucepan
2. Bring to a boil, be careful sugar can burn you easily and the cream can cause over boil.
3. Let simmer for about 1-2 minutes to thicken just a little bit

Once cake has cooked, poke holes all over the cake to allow the bourbon toffee mixture to penetrate the cake.  Pour the sauce over the cake and allow the sauce to soak into the cake. Poking more holes if necessary and moving excess liquid over the holes.  When ready to serve, brown each portion under the broiler of the oven.  The remaining bourbon toffee sauce keep warm to spoon over cake when served.

Dinner

Tonight I felt like making dinner again. And I wanted to use the bok choy from last night. So when I went to the store today, I was already influenced. But as I walked by the butcher, I saw some really good looking ground bison and decided on burgers. So I bought some bison and ground sirloin. Then I tried to decide what I was going to use as flavoring agents. Walked by some shoyu and decided to use some Asian influences. Got the shoyu, and then bought some cilantro and ginger and black salt. I found some really good artisanal bread and cheese, and some cool looking brown tomatoes. Loaded it all up and took it home.
I knew my two girls were going to try it, so I had to make appropriate size patties and buns. So my 22 month olds burger was the size of a slider and it looked cute. My older daughter's was about the size of a Krystal burger. Oh yeah, for fries, I had some baby purple Peruvian potatoes that I quartered and tossed with olive oil, sea salt, and herbs de Provence. Roasted them in the oven. Cooked the burgers in my cast iron skillet to get a nice crust on them. I also made a jalapeno and tomato ranch sauce to go on the burgers and for the fries.
Plated up everyone's food and we all ate. My older daughter ate it without much fuss, but didn't like the fries (I think it's because they were purple). My younger daughter decided to deconstruct it and eat it all separately. And she didn't like them either, I don't know.
It all turned out better than I thought it would, and I got to use my bok choy.

PF Chang's?

Tonight I made dinner. We were all in the mood for something like PF Chang's. So I went to the store and wandered around trying to get some inspiration. Walked down the Asian aisle and came across nishiki rice. I was pretty sure that was the rice that PF Chang's used. Then I started thinking about how I loved to pour the sauce over the rice and let the rice soak it up. And that's when I thought of what sauce and product to use! I always get excited when it all comes together in my head. Ran around grabbing oranges, ginger, garlic, chiles, soy sauce, and other ingredients to do a mildly spicy orange sauce to go with a stir fry-like dish of chicken, asparagus, green onions, and red peppers. Then I bought some beautiful baby bok choy to serve with it (which now, I remember I forgot to use it!). Got home, started prepping everything and put it together. It all came together for real like it did in my head. And that's the best! Everyone enjoyed it, even my nine year old daughter, who is really picky. Although on a side note, she does like foie gras raviolis and braised lamb shanks. My poor sick 22 month old daughter could only eat the rice, but she really loved it. Because it was sticky, she could use her fingers and she is in to that style of eating. It was a success over all.

Recipe of the Day

Butternut Squash Soup

1 medium squash, peeled, seeded, and chopped
3 shallots, chopped
1/2 medium carrot, chopped
3 celery stalks, chopped
4 cups fat free chicken broth or stock
2 tsp fresh thyme, chopped
2 tsp fresh sage, chopped
2 tsp ground corriander
2 tbl sour cream
2 tbl olive oil
Sea salt, to taste
Ground pepper, to taste

Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash, sage, thyme, and corriander.  Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Add sour cream and mix well.  Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.

Taste, adjust seasoning and serve

Work Again

Had to work again tonight. There are some things that I forgot to mention from last time. Like I saud before, the restaurant is in a hotel. So everyday you have to make food for club level also. So on top of prep and running back and forth between the main kitchen and the restaurant kitchen to make orders, you have to make the club level food. And the weekends, you have to create fish specials. So even more added prep to an already heavy prep load. And tonight's special sold extremely well, which helped my ego a little bit. The special was lemon sole, with a tomato risotto, and a pear salad. I sold out! So on some nights, all this work pays off when something you create is loved and enjoyed by guests and staff.

It was a Friday night and I was the only hot side cook. We had 60 reservation before 8pm, a little hectic. But luckily most were two tops, which made it a little easier. And after that push, it slowed down and had maybe 10 more walk-ins. Tomorrow will be way worse and I will have another cook. Thank goodness!