Its been a while since i've last post. A million and one things have been going on in the last two weeks. I finished up my stay at my previous restaurant and although i have 4 weeks off before my new restaurant opens, it has been nothing close to a "vacation". I've been running around buying up things, sourcing things, creating, harvesting, cleaning and pricing things (lots of things in my life right now). As the days count down to opening night my heart beats faster. I have a huge stock of both meats and preserves but i dont think it will ever be enough that i will be content with. I guess its not knowing how quickly i will be going through all this product that stresses me out the most. My girlfriend took a job in New York last week. 5 days notice and she was outa here. I guess it works out good, as i will have my hands full for the next year. I took a trip to Montreal to source out some good Charcuterie, although i was extremely disappointed with the end result i did find one artisanal producer and bought a bunch of there stock. I also met some nice people in the industry who were very helpful. Ive been preserving a lot still and brought back some great produce from Montreal. I wont spoil it, more posting to follow.
Daylight Savings Time
1 month ago