We were screaming busy last night. Luckily I had an extra busser on - plus one of the new trainees - but it was still a bit of a rough one. I managed to remain professional, although for a large part of the evening it felt like I was slogging through a thick fog. With a big nasty dog on my heels. Not fun. We even had to run a wait list, which is pretty much unheard of on a Wednesday night.
Anyway, maybe it was the delicious menu that brought them out. It started with a stack of eggplant, mozzarella and tomato, capped with a drizzle of pesto. Is there anything that smells better than a good dollop of pesto? It was a nice summer starter.
A plate of hand-cut (meaning Kevin-made) fettuccine followed, sauced with a Bolognese made from SBF veal. I did not get a taste of this, but there's no doubt it was good. And it sold out.
For dessert, a slice of red plum upside-down cake. We make up-side down cakes out of all sorts of fruit, but the plum was especially pretty.
Anyway, speaking of the St. Brigid's Farm veal, Kevin made osso-bucco last week, to serve on Saturday night. That was a meal.
He only had six orders. Here they are, laid out from the braising pan, getting ready for service.
And here's what the customer saw. Does that look like a plate you'd be happy to see placed in front of you or what?
It's funny though. As good as the meat or seafood is on the plate, 9 times out of 10 lately, the guest asks about the corn! How is it cooked? Where does it come from? What makes it taste so good??? As I've mentioned before, I don't think a lot of people get fresh cut-off-the-cob corn on their dinner plate at home, much less in a restaurant. And it is good. I generally try to be hanging around the line at the end of the night, just in case there is still a bit left in the saute pan...