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.