Nearly on Top of the World
It's been a rockin' summer. We've managed to serve more people with fewer waits both for tables and food than ever before. A very vexing tax problem I have been dealing with for nearly a year has reached a successful conclusion. The weakest links in my kitchen and floor staff are gone. My landlord is for the moment, sane. We've got a lease on the table for the next 10 years, that looks satisfactory to both us; he's also painting the building. The GM and The Sardine are thriving, the latter with new developments every day. New words, sounds, expressions, animal noises, dances, you name it.
Fall is in the air and as everyone knows, it's the best season for cooks. I'm looking forward to pork confit, short ribs, quail and game birds, pates, sausages, and hams, apples, quince, and pear, ginger creamed cabbage, caramelized cauliflower and Brussels sprouts, pumpkins, pumpkins, pumpkins (I have a feeling carving is going to be really fun this year), learning new things, learning how to serve the old things in new ways, new vintages, wood smoke in the air, and the incomparable light that autumn brings.
Why am I not jumping for joy? Why am I merely nearly on top of the world? I'm still feeling a little under the weather. Feeling like I'm moving out of whatever this has been, but I had that feeling a few weeks ago only to have the crud return, so I'm keeping fingers crossed. A day without aches would be really, really nice.
Really cool post....youre right...fall is great. The only thing that drives me nuts is this inbetween seasons time right now......
Posted by: Richie | September 20, 2007 at 12:08 AM