Fantastic!!!!!!!!
congrats!
congrats!
Im getting my own place!
- Thread starter schutd
- Start date
OP
OP
schutd
ASFN Addict
So, today is my last day at my current consulting gig, and then on Monday my life is over. I have my first investor tasting a week from today, I havent ordered any product, I dont have access to my kitchen, I havent finished my recipes. I have to have a goodbye meeting with my current client. I have to write couple recipes for a company that has donated ovens to our group for testimonials from my chef. I have to stop the linen deliveries for the restaurant until we reopen. I have to literally SCRUB the living poop out of my kitchen on Monday and Tuesday, its currently a tempura bar, so the kitchen is literally dripping with fryer oil. So that gives me three days to test and prepare the menu for this tasting. Im not really sure how I'm getting paid yet. DId I mention I have to hire 4 cooks, two prep cooks, and 4 porters? Did I mention that the money needed to open this place hasnt been raised yet???? But hey, I saw the logo last night and its coming along swimmingly!
My sous chef is busting ass, but Im not quite sure what hes accomplished exactly, so IM not sure what I need to focus on...
You guys even have that pannicky feeling when yorue staring down the barrel at a monster list of shizza that has to been done, and you kind of melt down and spin in circles and get nothing done until you magically snap out of it and start kicking ass? IM waiting desperately for the ass kicking to start. Right now Im dizzy...
My sous chef is busting ass, but Im not quite sure what hes accomplished exactly, so IM not sure what I need to focus on...
You guys even have that pannicky feeling when yorue staring down the barrel at a monster list of shizza that has to been done, and you kind of melt down and spin in circles and get nothing done until you magically snap out of it and start kicking ass? IM waiting desperately for the ass kicking to start. Right now Im dizzy...
Poor Dave. I have that panicky feeling for you, and this has nothing to do with me. It will come together. You'll be fine. Good luck, man. sidenote: When I started reading "I have to have a goodbye meeting" I thought for sure you were going to say "with my wife".
Kiss her & the baby...
OP
OP
schutd
ASFN Addict
The wife and I had that meeting a couple weeks ago, when I first found out about this place...
Im totally excited, and I'm confident that i can handle it, its just that feeling. Like sitting at the starting line of a drag strip and I've burnt my tires a couple times, IM staring at the christmas tree, waiting for the lights to start making their way down to green, and IM all over the gas pedal, and I know when the light turns green, IM going to tear ass down the pavement and it'll all be over in a few seconds.
But for now, I'm crapping my pants. TURN GREEN DAMNIT!!!!!
Im totally excited, and I'm confident that i can handle it, its just that feeling. Like sitting at the starting line of a drag strip and I've burnt my tires a couple times, IM staring at the christmas tree, waiting for the lights to start making their way down to green, and IM all over the gas pedal, and I know when the light turns green, IM going to tear ass down the pavement and it'll all be over in a few seconds.
But for now, I'm crapping my pants. TURN GREEN DAMNIT!!!!!
AZZenny
Registered User
Congratulations! I recognize at least some of the terms from Diana Kennedy cookbooks (that my ex took when he left, as if he ever cooked that kind of stuff!) -- I never knew the Caesar salad was Mexican before that! I tried growing epazote, and one year tried cooking some corn smut I found in the garden... blechhh. I don't see that on your menu, though.
I have to say, it has the menu-feel of a very upscale place, well out of my range.
I have to say, it has the menu-feel of a very upscale place, well out of my range.
OP
OP
schutd
ASFN Addict
Its not upscale at all. In fact, quite the contrary. Its down and dirty street food and home style cooking. Diana Kennedy is a TOTAL source of inspiration for me. The Cuisines of Mexico has been my bible for weeks now.
Corn Smut: its on there. Its proper term is Huitlacoche. And its delicious.
Corn Smut: its on there. Its proper term is Huitlacoche. And its delicious.
AZZenny
Registered User
Wow, call MY bluff!! And where are you bulk-ordering your corn smut?!
OP
OP
schutd
ASFN Addict
I found a guy (1 of 2 in the whole U.S.) in PA who grows it and sells it fresh during the season (Aug - Oct, corn season, not coincidentally), and freezes for sale when its not in season. I'm so excited! Ive never had it fresh before. Only the gnarly canned stuff.
Now I got to get that farm in Hatch on line for my chilies!
Now I got to get that farm in Hatch on line for my chilies!
Tell me where it is and I will check it out.
But first thing on the menu is:
Seared Hamachi w/ Caper sauce
Hamachi? Is that the ancient Aztec word or something?
And please don't go to all Rick Bayless Topolobampo $150 a meal for mexican food. Please.
But first thing on the menu is:
Seared Hamachi w/ Caper sauce
Hamachi? Is that the ancient Aztec word or something?
And please don't go to all Rick Bayless Topolobampo $150 a meal for mexican food. Please.
Rivercard
Too much good stuff
Glory be!! My fave.
OP
OP
schutd
ASFN Addict
Tell me where it is and I will check it out.
But first thing on the menu is:
Seared Hamachi w/ Caper sauce
Hamachi? Is that the ancient Aztec word or something?
And please don't go to all Rick Bayless Topolobampo $150 a meal for mexican food. Please.
Terrible. I would never take down and dirty food and pretty it up like that. Well I would if the price were right, but since this is my bag, it'll be served the way its supposed to be. With a bottle of pepto and an adult diaper on the side!
Ew. I need to be careful for fear of scaring off potential customers...
And hey. The caper sauce is completely inspired by a Diana Kennedy recipe I was reading, and then tweaked to make it my own. The hamachi is just cause hamachi is delicious. Ill change it to Pompano if itll make you happy...
Havent been to chicago, and it most likely aint happening now.
Well, lemme know when and where and the wifey and I will come to your restaurant.
Please make good refried beans. Please.
P.S. The food at Bayless' Frontera Grill is amazing. Expensive as well, but not crazy "fine dining rip off" expensive.
OP
OP
schutd
ASFN Addict
Its that brown awning, right in the center.
Where is it in terms on NYC?
Unlikely that he'll see your edit, so I quoted for you.
OP
OP
schutd
ASFN Addict
Thanks mama. I PMed him as well. My PR lady ripped me. WHoops.
Mulli, West Village.
Talk soon, guys.
D
Can you elaborate? Why exactly would it be bad PR to let people know where your future restaraunt is going to be?
OP
OP
schutd
ASFN Addict
The PR push starts this week. The NY press is ALL ABOUT finding the scoop first. This space is a failed space that was run by a very well respected chef, so people will be trying to find out whats going in the space next. We are just trying to control the flow of information, thats all..
arthurracoon
The Cardinal Smiles
Congrats on the restaraunt schutd!
If I'm ever in NY, I'll definately stop by
If I'm ever in NY, I'll definately stop by
OP
OP
schutd
ASFN Addict
Here we go:
http://nymag.com/daily/food/tags/cabrito
http://dinersjournal.blogs.nytimes.com/2008/04/30/bar-frys-goat/
Its gettin close!
http://nymag.com/daily/food/tags/cabrito
http://dinersjournal.blogs.nytimes.com/2008/04/30/bar-frys-goat/
Its gettin close!
Iron Chef has a "goat" battle last night. Schutd the trend setter.
Didnt Mike Vick go to prison for that?
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