Alright, so I’ve taken some time off. Not from work of course, just from communications. So here’s a brief summary and thought collection from the three weeks of crazy that have preceded this brain dump.
The big wedding that had been nibbling at the back of my brain since, say, oh, last yearish, went off without a hitch. Rain stopped, bride looked beautiful, pig on a spit was tasty. Special thanks to John, Axl and Rats – our ‘tongs for hire’ for the event. Let me be the first to suggest an annual anniversary party here at The Good Earth??? Last week of June, great way to kick off summer, I’m just sayin’….
Our first Oyster Night was a hit. It’s been a while since cheffer shucked 400 oysters in one session, and my hands let me know they were none too appreciative. However, the four dozen or so people who showed up for bivalves and Riesling (and our now released ‘panty removing Rosé’) had a ball. Perhaps there will be a baby boom in Beamsville in nine months or so.
This past week was a bit nuts. Nothing like 40 degrees and humid for the busiest week of the year. (Those who know me have seen me sweat outdoors in January, so to call last week challenging is a slight understatement). But I’m both pleased and proud of the work we did and the food we produced this week. The aNd Logistics team came to sweat with me for an outdoor class marking the first time I’ve seen ten grown up’s all running through a sprinkler between courses. We’re not in the Annex anymore are we Toto?
It was also an honour to bid a happy retirement to Mr. Rasmussen and a happy anniversary to both Kathy and Jerry, and Jen and John in the best way I know how – through food. Thanks all for trusting us with your special occasions.
It has been a challenge, but the beer at the end of a long day tastes better than the beer at the end of a short day. My friends, the beer tasted good last week.
Yesterday I had an unofficial ‘cheffer’s day off’. I’ve learned a few tricks over the years with regards to coming in on my day off. After showing up to check an e-mail and working a lunch service or coming in to greet a VIP and filling in for a no-show dishwasher for four hours, I’ve wised up. Kevin Maniaci of Inn on the Twenty taught me the open toes trick: Wear shorts and sandals when you pop in. It says ‘oh, sorry, can’t be behind the grill and help out – health and safety issue’. I’ve created my own method.
Yesterday I wanted to pick some peaches (which are GREAT this year by the way). Anyway, not only did I have my sandals on, but I came with a three year old and a four year old. Nothing says ‘ask me for nothing and ask nothing of me!’ quite like coming in with sandals and your kids. I don’t know if it works for offices and factories, but it sure works for kitchens.
Keep eating and drinking people! Chow.