July Struggles

I am having serious problems with this month's menu.  We are currently serving July's menu, but tomorrow it will undergo another major change.   Take into account the issues at hand from yesterday's post, the farms having a rough time with the beginning of this season, and my personal OCD and perfectionism and you have a sub-par menu...at least by my standards.  I think the new July menu will reflect our restaurants "personality" a little more.  While a menu like this bears an unsettling stress, it is what makes working in our kitchen fun.  We are constantly problem solving and looking to enhance a dish until it feels and tastes just right.  Here's to tomorrow...

Listening to the customer

Lately we have been getting more and more requests to keep menu items on just a hair longer. There have been enough to warrant our attention. We are contemplating changes dishes when product runs out versus the monthly changing menu. We have been conducting some surveys and hopefully this will give us a clear answer to the problem. This is one time I can agree with both sides and will be fine with whatever decision we come to...

Back to Business

Today we made it back from New York just in time to pick up our dogs, eat some lunch (we gluttonously brought back pizza, banh mis and bagels) and head in to work.  While its always nice to be back the restaurant, I found myself working with a sluggish, despondent attitude.  I missed New York.  No, I miss New York. 

When we lived in New York we were at a time in our lives when we were trying to get our careers of the ground.  I was managing for a large restaurant group to pay the bills and "moonlighting" at Daniel to absorb culinary knowledge for the new route my profession was taking.  My wife was working as a project director at the Waldorf Astoria, fresh out of Cornell's hospitality management program.  Plain and simply we burnt ourselves out.  I was working more hours than I do now.  In the beginning of the week I would be up at 8:00am and off to the kitchen of Daniel to slave away and soak in everything culinary.  I usually made it home around midnight, only to kiss my Beth goodnight and to quietly eat my dinner while she slept.  During the latter part of the week I would be bouncing around from restaurant to restaurant for NYCRG, making sure this and that was bring done properly.  I usually went in around 4:00 pm and would tip toe back into the apartment around 5:00 am, almost in time to kiss my Beth goodbye as she left to work.  I was mentally stressed, physically stressed, emotionally stressed.  We both were and so was our relationship.  The only logical thing to do at the time was leave New York.

Now Beth and I are at a very different point in our lives and I think we both feel the same way about New York.  Thankfully we are close enough to drive and we occasionally get a break to head down.  I could see myself living down there again, but for now it's back to business as usual...

Still on Vacation...

Happy Fourth of July...Happy birthday to our nation and my brother.   I had a wonderful day that started with handmade bagels, then we relaxed in the sun (and shade) on the Hudson,  a slice of my favorite pizza, lunch at the pig (more touristy than it used to be), FIFA and a nap, drinks on the deck at the Grand, tapas and sangria at our favorite tapas bar, outdoor showing of Easy Rider at Bryant Park, sushi at one of our favorites, crabs and shrimp at Blue Ribbon, a short walk around the block and not a thought about work...ok, I lied about the 'thought about work' comment but everything else was right as the rain...

Sunday recap

Today I am going to recap the day:

-Woke up early, left Northampton.

-car almost overheats on highway. It was fresh out of the shop and apparently they did not refill coolant.

-Purchase coolant from gas station off highway while engine cools, open it in parking lot and notice seal is broken. Make an attempt to return/exchange it and employee refuses to do so. We end up having to call the owner to do so (who was extremely polite) only to be told off by the attendant for doing so.

-Roll onto NYC, find a shaded parking spot right next to the hotel.

-Enjoy a much needed and perfect lunch at a nice little Italian restaurant.

-Return to hotel to find we have been upgraded to a suite because the cable wasn't working...thanks Soho Grand.

-Work out.

-Dinner at Dos Caminos, not as good as we remembered but still an great time.

-Cigar

-Ice cream cone from Emack & Bolios...miss that place.

-Back to the suite for a movie and some sleep.

Perfect? Maybe not for everyone. For me, yes...

Vacation

I am officially on vacation. Everytime I burn out I end up in NYC and this time is no different. I can't wait to be "home"...

Pot de Creme

I am not a sweet lover, but I will never turn away a good dessert. Tonight I had our pot de creme made with dark chocolate and caramel topped with sea salt. Wow is it good, small but very decadent and extremely satisfying. Here is a simplified chocolate pdc recipe:

1/2 C whole milk
1/2 C heavy cream
6 oz dark chocolate
3 egg yolks
1 T sugar
1 t vanilla

-in heavy bottomed saucepan, gently heat milk, cream, sugar and chocolate. Be sure to stir frequently so the chocolate doesn't burn.
-while mixture is heating, mix yolks and vanilla
-once chocolate is melted, temper yolks and gently stir back into saucepan
-stir constantly until mixture thickens and coats the back of a spoon. Pour into coffee cups and let cool

Enjoy...