Current Line-up

After a near complete turn-over in the kitchen it looks like we are settle on the new line-up.

Dish:

John is the typical 16 year old white kid who's first real job is as a dishwasher. That was me a long time ago. He came in blazing, thinking he was going to rule the dish tank. He learned fast it wasn't an easy job. He really struggles at the end of the night. I see that alot. They lose stamina. Not only physically but mentally. It's the end of the night that's the hardest. The pots and pans come rolling in at once.

Juan is an old pro. No worries when he's in the tank. (Don't ask me why I call the dishwasher area the "dish tank", I always have.)

Salad/Dessert

Brad is back. I think I've fired Brad three times. He may hold the record. Brad is my age and a unique individual. He is the every nighter. If he can continue the improvement in his work habits he will work out just fine.

Corina is a trooper. She has a good work ethic and is pleasant to have around. Shy and uncomfortable around the boys she tends to keep to herself.

The Line

Victor still rules the saute spot.

Jeff has proved to be valuable during the transition and continues to fill in on a part time basis.

Sous Chef

Mat has the passion, that's what I was looking for. Now it's time to start reigning that in and getting in a rhythm. I've been distracted and have yet to apply the basics. I'm not worried, this line-up has the potential to do great things.

Quail and Snapper

A couple nice plates from Mat.

A Couple Specials

Click for close-up.




The new Sous Chef Matt did a killer quail appetizer. Quail breast, garden fresh yellow beans, grilled watermelon, pickled rind, fennel pollen, purple and cinnamon basil from the garden and an excellent lemon curry dressing.




Smoked paprika cured Scottish salmon with buttermilk-dill cucumbers and heirloom sprouts.

Must Have Been the Carrots

I went to the garden the other day to harvest the rest of the lettuce. This was the lettuce that was being eaten by the critter so it had to start over. Lo and behold it was being nibbled on again! I was like WTF? Then it struck me. Justin used to throw carrot scraps around the garden. The new salad person wasn't trained to do it.

We'll continue the practice now that we're seeing fruit.

Papaya Grilled Shrimp

One of the new additions to the menu.

The shrimp is glazed with papaya-garlic-chili sauce, grilled then served with an avocado, tomatillo, poblano relish.

Summer?

After the last two lousy summers I was looking forward to a relaxing and enjoyable summer of 2009. The other restaurant we operated (I refuse to say the name) pretty much drained me of my last five. With last summer flat out ruined with the closing and subsequent auction.

With my sous chef gone it leaves me to work until the new sous arrives and then to work with the new sous until he is up to speed. That will probably take us to the end of summer. There goes another.

As I wake this morning after working a 10 hour shift I'm finding it very difficult to psyche myself up to pull weeds in the garden. It's hard enough when I'm rested. After the garden it will be a quick shower and another 10 hour shift. This will be repeated until the garden is played out and the sous chef is ready to go.

Let's hope for a beautiful September.

New Day

My faithful sous chef Cacho has moved back home to take care of family matters. He will be missed. He was loyal, hard working, honest, soft spoken and gentle man. I have benefited greatly being around him. Vaya con Dios Cacho.

Justin has also left and his duties will be taken over by newly hired Corrina and Eduardo.

Our new sous chef will start next week. I'm looking forward to a fresh outlook in the kitchen.