Wednesday Dinner

 Sauteed spinach, for the chicken entree. 

 I was planning to take pictures of last night's prix-fix dinner - the ricotta cheese gnocchi were especially photogenic - but it was not to happen.  We got too busy for a photo shoot, starting right at 5PM; by 5:30, when we were expecting Thomas and Tabitha, and Val soon there after, Ashley and I had about all we could do by ourselves.  By 6:15 or so, we were running a wait list.  As the pace built and the potential for stress aligned itself with the waiting guests, I vowed that I would not let it get to me.  I told myself "I will not let anyone see that I am feeling a little pressure.  I will have fun.  I will do a good job, do everything I can to make things run smoothly, and I will enjoy the challenge."  And you know what?  I did.  And so, I think, did the rest of the dining room crew.  We were fully staffed for a Wednesday, we were just a little busier than usual, yet everyone maintained their professional attitude at getting the job done in an efficient but still friendly manner.  It was a wonderful sight to behold.  The two bus girls were busy busy busy, getting bread, clearing plates, resetting tables.  Thomas and Ashley worked like a true machine together, so much so that one table commented on how great it was to see such teamwork, with so many people seeing to their needs.  Another table remarked at how happy everyone in the dining room seemed, that it had a "great buzz".  Isn't that terrific?  I love to hear that, especially when I know that at any moment something could happen to set it all adrift...  Thanks everyone!

And here is a picture from the weekend - the latest version of BT Surf and Turf: a SBF veal cutlet with a roasted (Redman Farm) tomato, under a slice of mozzerella, melted and garnished with saffron aioli, plated alongside a BT crab cake.  The orange vegetable is....(Redman Farm) spaghetti squash!  Kevin prepped 22 of these specials for Saturday night, and we sold them all!