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.

On the Horizon

These next few months are great for seafood.

Halibut season is in full swing.
Soft shell crabs are starting to come in but still pricey.
Lobster prices are on the decline as well.

I'll be using all of the above and more.

Menu tweak coming at #1. Hopefully Wednesday.

Ack!

You know when you're having a bad week when all you can write about is bitching about shit. Believe me I'd rather be writing about the beautiful hedgehog mushrooms that almost magically appeared on my door step or the beautiful halibut that's coming in, or the bone-in strips and filets I've been experimenting with, or the first time watching Top Chef . (That's a chapter's worth) Nah, right now I just feel like bitching!

Sorry.

Meat Guy Gets a Phone Call

Here's an example of unacceptable product. The kernal fat (that big chunk of fat between meat sections.) is too large. You want a certain amount of fat there but this is excessive. I found five rib eyes that weren't acceptable on Saturday. They all came from the same meat cutter. Personally I'd chose this steak if I were to eat it but most customers wouldn't appreciate it. We also use a char-grill, these steaks play havoc on it when it gets busy.

I usually keep a small camera on me at work. I photographed each sub par steak and e-mailed them to my rep.

A good portion of my time is devoted to not getting screwed. Not just by the meat guy but the fish guy, the plumber, the linen guy, the produce guy, etc.