Thursday, August 16, 2012

The Wednesday Report

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...

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