Or alternate title of "Damn, you haven't blogged in ages and something at work spurred you to write this". Which is true. For those who don't know, I've opened a restaurant in Bremerton WA called Orion (Yeah it's a fb 'fan' page -but at the moment it's getting the job done) there's also the obligatory Yelp and Urban Spoon pages as well. But that's not why I'm here.
I need to get back into this form of expression and be able to write down all the jumbled things that are going around in my head. Tonight though, I was personally challenged. First the gentlemans wife had food restrictions pretty much no dairy and nothing from the allum family. No problem - I can work around that - and did.
Then he pipes up with "make me something" (mind you, it's a open kitchen and I'm all but sitting in the dining room - 800sq - 9 tables.) it a second but I put together a tempura with beer (cliche I know - but it was a local beer from Vahlholl brewing).
Batter some shitakes I had bought yesterday - fried them up - tossed with truffle sailt that I got at Pikes Place Market the last time I was there and served it with a quick sweet chile sauce (though the wife had to forego the sauce..). I couldn't go too wild, because of the wife - and I didn't have much to play around with as I'm pretty well portioned out to the point - I didn't want to throw things off. He was pleased, his wife was as happy as a clam and I was able to give them a personal experience.
I love my job, and I love what I'm doing. Radio was fun, but I'm starting to feel like this was what I was ment to do - I'm just a bit slow on the up take. I'll admit, (WARNING: Cliche Ahead) I'm still finding myself and that groove.
If you're curious as to what the place looks like, take a look at this.
Now I will admit some of the plating has changed as the menu has progressed - though it's pretty dialed in at this point. But first menu change is coming up in April - while some dishes will carry over - I'm excited for the new additions.
This is also the first time ever that I've put together a wine list, and it's growing each and every week. It's exciting to be the one directly involved with the process (though doesn't the saying go: Chef's have control issues?). So now it's time to start working writing back into my schedule of things to do. Though being crazy busy, took a bit to adjust to - I think I'm at a point where I can find the time to do so, it maybe breif at times but this here blog ain't going nowhere.
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