Selling Out

Well as Jennifer predicted, no one offered me any money for the recipe. I got a nice email saying the client was declining to pursue the offer. Now I'm going to have to sell these things the old fashioned way, one at a time.

Speaking of selling I counseled one of our cooks yesterday. We were talking about new menu items and he thought of something then followed up with, "Nah, that wouldn't sell." I told him what is so hard to tell myself. Not to worry (too much) about what sells. To come up with a riot of ideas before pruning. We talked about the middle ground. About being too fancy/pricey/weird for the bargain hunters and unadventurous and being too down-home/affordable/accessible for the trendy types. And our need ultimately to be who we are.

Our place has been moderately successful because of the tension created by the complaint above, not in spite of it. And in recognizing that I hereby give myself the freedom to be more truly who I am. The more I can realize myself through cooking, the more successful we will be.

So we'll try a few new things out this weekend like Grilled Quail with Collard Ravioli, a Roasted Pineapple Parfait and a Slow Cooked Top Round with Hickory Smoked Salt and Sweet Potato/Harissa Puree.

They won't sell.

Comments

[Joe Fish]

Freeze any collard ravioli that don't sell and ship them to the address below...

[cookiecrumb]

I wish you weren't so far away.
Ah, well. I understand the Best Western accepts pets, so maybe we'll spend the night with Bean Sprout.