L-13 Jaws

L13 Circa 1995

Great crew. We had a spare rig that day. Fortunately I was qualified to drive the tiller better known as the "ass end". Always a blast but can be downright harry when in a hurry. Navigating narrow city streets lined with cars trying to keep up with the driver. God forbid we have to back down a street. Some drivers haul ass going backwards.

Midwest Sharpening Class

A Japanese knife sharpening seminar will be held at our restaurant on Sunday Oct. 4th. This will b e an all day event featuring instructor Dave Martel, a professional knife sharpener who's considered one of the best in the world. Contact me for details.

Rain Anyone?

The employee picnic was a good time. Thanks to everyone who organized it. A little rain (and wind) forced us inside to the bar. Once there we had to drink the good stuff.

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.