Thanksgiving buffet photo by Dan Rippe.We are entering into our slow season, which is not really much fun, but since we know it is approaching, we can at least prepare for it. December is a difficult month for restaurants that don't have room for Holiday Parties - like us. The competition for dining out is fierce - between baking and shopping, wrapping and writing, visiting and partying - there is just too much going on. We trim staff hours only a little bit - maybe have 3 instead of 4 waiters on Friday and Saturday nights, cut a dishwasher on Tuesday, have cooks leave early and come in late - but since we are usually very busy the week between Christmas and New Year's, it is not the time to lose anyone. And there is always something to do, slow or not. We've been very, very lucky to have a tremendous fall this year, so a little break from the routine isn't all bad...after all, it's Christmas Time and we have all of those annual projects to do!
Marmalade making is one of them. This year Kevin hopes to get some Meyer Lemons for this production. We've also been making a dessert for later in the month - a sort of fruitcake called "Cranberry Keeping Cake", a rich dark cake full of cranberries and nuts that you keep in a cool place (like the walk-in) while it mellows and melds into a special holiday creation. We've already got a half-gallon of Lewes Dairy Eggnog, which I promote tirelessly each December. It's good stuff! Next week we'll start playing some seasonal music and put up some seasonal decorations. Meanwhile, the time is right for enjoying the season, in what ever way pleases, as the main event rapidly approaches. We'll take advantage of this seasonal slow down to enjoy those seasonal events we look forward to each year.
Ho Ho Ho, eh?
Marmalade making is one of them. This year Kevin hopes to get some Meyer Lemons for this production. We've also been making a dessert for later in the month - a sort of fruitcake called "Cranberry Keeping Cake", a rich dark cake full of cranberries and nuts that you keep in a cool place (like the walk-in) while it mellows and melds into a special holiday creation. We've already got a half-gallon of Lewes Dairy Eggnog, which I promote tirelessly each December. It's good stuff! Next week we'll start playing some seasonal music and put up some seasonal decorations. Meanwhile, the time is right for enjoying the season, in what ever way pleases, as the main event rapidly approaches. We'll take advantage of this seasonal slow down to enjoy those seasonal events we look forward to each year.
Ho Ho Ho, eh?
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