Chx Ballantine (Ballotine? Gallantine?)

As part of the "Eat Local" event this week I thought I'd break out the ole Ballantine. A deboned chicken that's stuffed, rolled and sliced. I picked up all the ingredients at local farms located between my house and the restaurant.

For ballantines 0r gallantines (Gallantines are served cold but the method is the same.)you have to debone the bird in a way that leaves it intact as possible. I roast the bones and make a chicken demi to serve with it. I had some fresh thyme in the garden so I infused the demi with that. The filling is made with ground chicken, organic eggs, local vegetables and seasoned with parsley and thyme from the garden. I posted a video of the process on youtube and it should be on my video bar. I'm a little out of practice so the video is a little long.

The way I prepared this dish is exactly how someone would make it in the country side of France today or two hundred years ago. It doesn't get much better. No nitrogen, no xanthan gum, no trapeze to present it on. Straight forward simple food made with fresh local ingredients. That is my definition of world class cuisine.

Call me old school, I don't mind.

(Editor's Note: I'm amazed how many people find this site by googleing "gallantine". For those of you who would like to see a video of de-boning the bird for a gallantine go to youtube saltydog55252)

Pasta!

With harvest season here I thought I'd make some fresh pasta to help highlight the fresh flavors of the season. I like a nice rustic egg pasta.

September

Two special weeks are happening in September. During the second week we are participating in the "Eat Local Challenge". We'll be featuring at least one dish consisting of local ingredients. It's harvest season so look for great produce, salads and free range "Chicken Ballotine". A ballotine is a whole bird that is boned and stuffed. The trick is to de-bone it in such a way that you leave as much of the bird intact as possible, stuff it and slice it like a loaf of bread. It's a great presentation and perfect for dinner parties. I'll try and video the de-boning method and post it in the video bar. I'll also be previewing the dish this Friday evening as part of our prixe fixe Friday menu.

During the week of the 21st we'll be participating in "Dine Out America". A portion of the week's sales will be donated to Share Our Strength to fight childhood hunger. I'll be running some interesting specials that week to try and reward our diners for doing their part to end childhood hunger.

I'm looking forward to both weeks. We hope to see you.

Lessons and Mistakes

Many people have asked me "what happened to The Yellow Rose?" Actually it's a question that comes up constantly in conversation. I try and give a brief dispassionate response but it's difficult. Many issues are involved, some pertaining to the restaurant business in general and many relating to this city specifically. Now that we are officially done I'd like to express some observations.

When the opportunity to purchase The Yellow Rose was presented it seemed like a no brain-er. It was a beautiful fully equipped restaurant with event facilities in the heart of downtown. Other than the country clubs they were also our biggest competitor and if we didn't buy it who would? I was all gung ho but my wife who is cautious and much wiser than I hesitated. Never the less we proceeded forward. After months of negotiations the deal was done and we opened on September 19th 2004. Along the way we learned alot about this town and ourselves. Me in particular.

Observations and lessons learned:

We attempted to attract the conservative old school customers that were frequenting long established "supper club" type restaurants:
*It didn't happen. Folks in this town tend to patronize the same place over and over. They go to "their bar", or "their restaurant" or "their fish fry". These same people don't seem so concerned with quality or service. I chalk it up to not knowing any better or simply not caring.

Pricing:
*We priced the menu less than our other restaurant and kept the quality high. As a result our bottom line wasn't as strong and profits relied more on volume. In hind sight I should have cut quality and prices. Customers here tend to dine by price not menu. When customer counts started dropping trouble started.

Menu:
As previously mentioned we went for the "classic American" menu relying heavily on center of the plate and classic preparations. The "new" customers didn't notice the difference in quality but did notice the small increase in the dollars they were spending. A classic example is the annoymous writer reponding to a story in the local paper about The Rose, "They charged for refills on soda!!!!" He was incredulous. Here you are in a beautiful linen draped restaurant that just screams class and he's bitching about free refills. Sheeesh.

Staff:
A lack of qualified employees remains a problem. We just couldn't staff it with enough reliable, skilled and trustworthy employees.

The Downtown factor:
Getting the locals downtown is and will be a problem for years to come. Lack of acceptable parking and a crime stigma exists among the locals. The biggest fans of downtown are the out of towners. A few crazies walking around doesn't help either. There is alot of low income housing in or near downtown.

Increased competition:
Several new restaurants opened downtown and enjoyed their "honeymoon" period resulting in fewer sales at The Rose. Pricing was also an issue. We had a beautiful restaurant with large overhead, full linen, nice plates, heavy flatware, etc. People didn't seem to care. They'd rather save a dollar and eat with paper napkins and boring surroundings.

Economy:
Four years ago we were all much better off than today. Enough said.

Weather:
It's a ghost town downtown in the winter. This year was an especially harsh winter.

Tourists and Boaters:
Dwindling numbers

Corporate:
The biggest hitter in town seemed to forget about us after it changed hands. The former owners ARE the biggest hitters in town. Other companies are cutting back. (see economy)

Management:
Due to dwindling numbers we couldn't afford solid management. Realizing where our bread was buttered we had to tend to the restaurant that was making money.

Menu Change:
We changed the concept to a more casual "Southwest American" menu and decreased prices. It helped but all the other factors were just too much. Plus some people didn't understand what "Southwest" was.

The City
City government is clueless. They are only concerned about the short term buck. They also make it very difficult to do business.

In the end all of the factors above contributed to us splitting our customers between the two restaurants. It was what we feared from the beginning.

At the time we made the decision to purchase The Yellow Rose we weren't familiar enough with the dynamics involved. We are a little cloistered in Caledonia and a little spoiled with the apparent ease of doing business there.

What would I have done differently? Not done it at all.

Sad Day

It's sad because it was a beautiful restaurant that on it's worst day was still the best restaurant in the "City" of Racine.

Mistakes made. Lessons learned.

Thought of the Moment.

I just stumbled across Bourdain's show. I used to get a kick out him. I think he's become a parody of himself. If he wasn't getting paid I think he'd be ashamed of himself. As far as the gig goes I'd take it but then I'd have to make snarky comments about myself.