Winter Menu

Is finished. At least the first go round. We usually do the major change then tweak it in the succeeding weeks. I don't knw why I put myself under such pressure, it's only food. But I read a quote from Alison Barshak talking about new dishes and she said "I want things to sell really well". I guess I do too. I hate to have dogs on the menu.

Since I've been working on the menu I excused myself from the dish a day requirement. Back to it today. Even though I have 5 other event menus to do.

I'm a little worried about going to San Francisco in a few days. New menu, low on staff, one of the few restaurants open here this time of year. Hmmm. I think we'll be alright but this only brings up my fundamental skepticism about our staff. May the heavens send me a qualified, likeable, easy-going culinary partner to work with. Soon.