Peeve

Recently I've dined out at two steak houses in Milwaukee. One was a chain and the other was a local favorite.
I hate to say it but I'd return to the chain and not the locally owned one.
Both had similarities and some big differences. One issue that both shared were large portions. Too much food, too much money. When I dine out I want a meal that is in proper proportion to a normal appetite. I don't see the value in eating leftovers. Why pay top dollar (over priced)for food prepared at a restaurant to have at home. I know why the restaurants do it. They want to drive up the check average by selling more food to the customer. They trust that the custom will perceive it as a good value. I disagree. A good value is a properly portioned and priced entree.

Also when I'm paying mid $30s for an entree (prices at one place easily reached into the $40s)I would like a cloth table covering and something other than the cheapest flatware and glassware you can buy. I also think a nice wine list would be appropriate.
I have scratched the local place off my list and will not recommend it in the future. The chain out performed the local place in every category except one. The steak was better at mom and pop's but not enough to convince me to go back.

Bottom line is both were severely over-priced and if I'm going to get screwed I prefer to do it in style.

More Organic

Patrice and I visited an organic farm today. Great day for a walk in the fields and get to know the grower. We've been looking for an organic farmer to supplement Patrice's garden. Tim was happy to show us around his fields. We walked through the asparagus block and snapped off a couple fat asparagus and ate them raw. Wow, tender as can be.

One thing (Among many things)Tim will be supplying is lettuce. We have a difficult time growing it in our garden. The rabbits are veracious. (and clever) We'll be able to concentrate on herbs and more exotic garden vegetables while Tim supplies vegetables that are higher in demand and more efficient for him to grow.

One thing we hope to start doing soon is an organic special using solely organic produce, dairy and meat products. Some people may think we're jumping on the "green" bandwagon but this is something we've done for years and something Patrice has been passionate about. I've been buying from farmer's markets since the 80's and around this rural part of the county we are surrounded by farms. So "local source" is a fancy phrase for something we've been doing since day one, buying from the local farmers at their stands or at the farmers markets. You really can taste the difference. It's also nice to keep the dollars in the local economy. These days that may be more important than anything. It's definitely a win, win for everyone.

The Garden Cometh

I'm planning on adding brains and beauty to this blog by having my wonderful wife blog about the garden.

P.S. "Wonderful" may sound a little canned or sarcastic but I didn't want to say gorgeous, she would have thought I was exagerating. ( I'm not) Smart would have been redundant so I went with wonderful. It fits.

When it Rains it Pours

Busy day today. Along with our usual Saturday business we have four private parties. Three during regular service hours and a 120 person funeral luncheon.

Good thing, it's been kinda slow in these parts. That does not go for the funeral luncheon. I wish it wasn't necessary. Our prayers are with the family.

Unfortunately I've been dealing with spring cleaning at the abode and haven't had much inspiration to write. I hope to get back in the swing of things soon. It's a great time of year to be cooking!

Upcoming Favorites

Some new product I have coming in:

Soft shell crabs. The season has just started.

I currently have wild ramps. (Green onion looking thing with a spicy-garlicky flavor.

14oz bone-in filet and New York strip loin. I'm trying a new line of beef that is top of the line "choice".

I just got Monchong (lemon snapper) overnighted from Hawaii.

Continue with Halibut including cheeks.

So, two weeks ago some guy from an exclusive food purveyor calls me and asks if I could take some fresh hedge hog mushrooms of his hands. It seems the private club down the road ordered them but they showed up late. (Ouch, I hope his asshole hurts.) So the chef rightfully refused them. He was nice enough to give the guy my number.
They were really nice, I gained a new connection for exotics and I think my customers appreciated it.

Now, yesterday, a guy calls me out of the blue an says he's so and so and knows me. He has some wild ramps he just picked and wanted to know if I could use them. Beautiful fresh, early spring ramps. Hours out of the Wisconsin soil. Absolutely world class stuff.

"Can I trade for gift certificates?" He asks.

Thanks Joe, call me me any time.

I've been pre-occupied with putting out fires lately. I haven't had time to hunt product. Then these two great connections fall in my lap.

I am constantly reminded how lucky or blessed I am.