First the buns for Thursday night's burger extravaganza have to be made. Looks like almost three dozen, made just for Burger Night.
Last night was an onion and blue cheese glaze - very well received - which we might see showing up on the Strip Steak one of these days...
There is a misconception that people have about how well restaurateurs and chefs eat...the truth is, most of Kevin's nutritional needs come from the odds and ends he can get while on the line. For instance, the left over drippings from a Special Burger sizzle plate last night. Good but not what you would call filet mignon. Heck, it's not even a burger!!
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