10 Minutes to Close
Last night, as I was shutting everything down for the night, the ticket spitter kicked out a multi-course meal for two. Yay. As a younger cook, I would have probably freaked out on the server. As an older cook, I just keep my annoyance contained. And get some pasta water on, because I had succumbed to the dishwashers desire to take the pasta pot a half-hour ago.
After I put all the food out, I finished closing and changed into my civilian clothes. I grab a beer from the bartender, and head out to the patio where everyone is sitting. I see four or five tables full of people enjoying themselves. I even notice the table of the final order I pushed out, just finishing up. The very happy looking couple was sitting side-by-side, holding hands, idly watching the people and the traffic go by. These are the moments when I feel good about the work I do.
Maybe all kitchens be open. Open kitchens definitely mitigate ticket rage. It is really nice to be able to see the customers eating what you just made, and smiling. Sometimes they give you a thumbs up or something, or stop by and say “thanks!” We definitely like that!
The Sample Room @ Art-A-Whirl
Though my currently insane 60 hour work schedule prevented my from enjoying much of Art-A-Whirl, I did happen to have Friday night off. The missus really wanted to check out what the Sample Room had going on. I have never really had a chance to walk down to the riverfront behind the restaurant, so this was a perfect opportunity.
Upon arrivaval, I awe a Fulton truck, and basically plowed through the croud like Percy Harvin in an effort to get a pint, post haste. Love the Fulton. I really do.
After checking out the band Bella Koshka, we checked out the pretty sweet riverboat exibit down on the water itself. There were also a few fires on the beach, and a man selling PBR tall boys. Pass on the PBR.
After wandering around for a absorbing culture and art, we decided it was time for some chow. The Sample Room set us up with the following two dishes :
Fresh Fettuccine with wild mushrooms and asparagus and crème fraîche for $9 and the Classic Reuben $10.25. We also went ahead and ordered a few pints of the Fulton Sweet Child of Vine at $5.25. Was totally awesome, especially that Fulton!
I say yes to late night small dinner and drinks and The Sample Room.
Donut Things
Some kid tonight just waltzed back into the kitchen and asked if we had “those donut things.” I had to say no… Wish I could have helped the little guy out!
Busy Monday
Another night of gettin our asses kicked… but we still won in the end. Perhaps only by a field goal, but a W is a W. We are short a cook this week, and also happen to be extremely busy… people just love that patio. And God bless em! That is how the mortgage gets paid! Both my mortgage, and the mortgage of the restaurant. In no way is any of this a complaint. Just observations. Please, for the love of good, keep coming in.
What happens, being short a day cook, is that we fight a running battle all night long. Actions that would appear to be maniacal suddenly make sense. For example, we managed to succeed at the laughably foolhardy tasks like attempting to blanch fries during dinner rush. We are pros though, we can get it done. Kind of like storming the beach at Normandy while strip cleaning your rifle. Not ideal.
The food going out is never compromised. It can’t. The side orders of fries, in the above scenario, might take a few more minutes, but they will be crispy. We have to change the temp on the fry-o-lator constantly for a little while while we blanch them in between orders, but we make sure they still rock. No one wants lousy fries.
100 Degrees
Tonight it was about 100 degrees in the kitchen. I am pretty sure a lost a few pounds in sweat. I am not actually sure if it is technically possible to lose weight that way, but it sure feels like it. I suppose that the complete lack of desire to actually eat anything even vaguely heavy probably helps in that regard.
When the weather is super humid like this, people don’t like to sit on the patio as much. Hardcore AC is the order of the day. No one here in the north has developed a tolerance for this kind of climactic brutality yet.
What this means for a restaurant like mine is that you get REAL busy after the sun goes down, and a time when I am accustomed to doing prep and cleaning up. This also tends to happen after the swing cook is cut, so I get to deal with this solo. And I did. It was a fight, but I came out on top, if only by a field goal. All the food went out looking good. Even the crazy person who wanted her ratatouille served over a bed of pasta got her wish.
Saturday night, 22 May 2010 – a missive on labeling things.
Yes, I date everything in the British style. You can call me a wanker if you want, and yes, i can be a complete wanker sometimes. However, I do this for a reason.
In a pro kitchen, the day of the month is far more important then that actual month. Not a whole lot sits around for more then a week. Indeed, in the eyes of the law, NOTHING sits around for more then a week! So, by default, the most important date is the actual day of the month. I always lable things thusly as I did in the title of this post- 23 may 10. Truth be told, I almost never write the year at the end, but I do always write the 23 may. Yes, I write the first three letters of the month. That way, I can mitigate any confusion about my reversed style in a way that makes sense in English and Spanish. Just how I do it.
Kind of a slow news day at work tonight. Unlike last Saturday, when we had our asses handed to us, we worked well together tonight. Our plates looked great, and we had a good plan of attack.
Sometimes you feel good about that shift drink, because you earned it. It tastes a lot better then when you are drinking it because you need to numb the pain.
Sapor Cafe and Bar – Killer budget night out at the bar.
Had a very tasty and economical meal at Sapor a couple weeks ago! Sat at the bar and ordered a few things to share. Turned out to be an excellent plan.
Navajo Fry Bread with Black Beans, Grilled Lamb and Roasted Tomato-Mint Salsa was super awesome. Nice bright flavors. I love that kind of stuff. Anything with mint and/or cilantro makes ole Mateo happy.
Ordered the half size nice Mac n’ Cheese with bacon as well. Good, like a blanket on a rainly, cold, day. At $7, sorta felt like I was stealing from them.
Threw in some potato tacos as well. These little buddies were rolled up and fried, and had a nice crunchy – soft texture juxtaposition going on that I really like. $6
Dishes with multiple textures always impress me, and all of these had that. Well, maybe not the Mac and Cheese quite as much, but hey, it is Mac and Cheese.
Add two rounds of Gösser Beer each and we walked out full for $52.41 with tip. Beat that price!
Sapor kicks ass!
Surly Abraisive Firkin!
Our collective friends at Surly and Grumpy’s NE decided to give us some Surly Abrasive Ale at the insane price of $5 a pint. Yea, you haerd me… $5 a PINT.
For those of you keeping track, this delicacy is typically more like $7 for a lambic glass. Deal of the century, I tell you what. I may or may not have consumed three of them.
Ramsay’s Kitchen Nightmares (BBC Version)
I love the BBC version of Ramsay’s Kitchen Nightmares. He doesn’t play the cartoon character seem on Hell’s Kitchen. This is a good thing.
http://deadlinescotland.wordpress.com/2007/11/13/gordon-ramsay-discovers-india/
Victory 44
The missus and I stopped into Victory 44 today, and learned that some of the key chefs are moving to a new place in Robbinsdale. How bout that, eh? Hopefully the new Chefs keep out the insanely high quality Victory 44 has been known for.
Apparently the place is going to be named Trevail, and is going to be right next door to Thistles in Robbinsdale. They plan to have an open kitchen and sell market goods. Presumably, they will continue to offer the awesome charcuterie they have become known for.