things are really moving along now down at the space!  each day i go in there are drastic changes, and it actually looks like a restaurant.  finally!!

i walked up yesterday and there on the sidewalk was our beautiful new jade convection oven.  i have to give a shout out and thanks to jade for the beautiful equipment we are going to be cooking on.  back at scylla, we had used equipment that had about an inch of grease on it when i took over the space.  which was fine, you make it work, that is just how it goes.  but this kitchen is luxury.  it is like christmas came early and i can not wait to get the stoves fired up!  now we just have to get the big ass wood burning oven in there and we are ready to roll.

as for the front, the ‘rustic with a bit of bad ass’ finishes are all being added.  the refurbished fireboxes that will hold many bottles of rye and whiskey have been installed and look great.  of course they are pretty high up there so i will not be pulling down any bottles that’s for sure… wonder if they did that on purpose?  i gotta say the bathrooms downstairs are some of my favorite rooms in the place.  granted i have always been particular about restrooms in restaurants since my wine intake has me visiting multiple times during a meal.  but these will be fun to visit, with tile, burlap and wood finishes, and soon to be fun sayings on the mirrors.

now it is time to really get to work.  menu is almost set, though with our support of local produce and such i am sure many changes will be made once the doors are open.  i already change my mind about a couple of items each night while i am sleeping, or pretending to sleep.  i am always wishing for an off switch to my brain, but from time to time i do my best menu writing while the switch is broken, so it’s all good.  grilled lamb stuffed calamari will make it back from the scylla days as an old favorite, whitefish crisped asparagus from my demo at the NRA show yesterday will be a newbie, and ‘ham frites’ (smoked potato fries rolled in ham salt) will be my addiction.  and of course, lots of tasty goat from our friends at kilgus farm... smoked goat flatbread, goat sausage stuffed shrimp, and little goat porterhouses, as specials once a week… amazingly tender and delicious for goat.  and little t-bones are just too darn cute.

still working on how the meals will be finished.  cheese will be a big part of it with about 16 cheeses listed each day, all from domestic dairies, including our house cheese that we worked on at prarie fruits farm a few days ago.  a few desserts as well, all simple and rustic, with the crisp dough topped with salted dark chocolate served with fun fruit preserves on the side being my favorite.

tomorrow is one more trip down to the farms to check out some products, then we hit the kitchen next week!  i am thinking of putting a cot in the basement for the next couple weeks to save a little travel time… then when i dream of new dishes i can just pop up and give ‘em a try.

see you soon…at the goat!

photo via linda bergonia