this n that

trade's definitely slowed as expected, post holidays. we did around half the covers that we did the week before. but we did at least as well as we'd expected.

we've decided not to try and put on a valentine's day dinner, even though we had tentative bookings. we're simply not geared up to try anything 'fine dining' at this point, and to do an event like v-day, you've really got to do it right.

we're still having a few issues with our kitchen gear, it's adequate for the lunch menu we have but I'm not 100% sure about doing a full dinner. then, we don't have enough matching crockery for a proper three course, let alone all the ancillary items like tablecloths et al. borrowing or renting isn't an option, as all the other pubs, guesthouses and function centers are all doing their own v-day dinners. then, there's staffing. our gals work nights at other places, so we'd be stuck for a regular crew. so, into the 'too hard' basket for 2009.

speaking of, well typing of staff, our gal karin only made it thru the first audition round for masterchef australia before being given the 'thanks for playing' news. she must be doing something right, as she's been asked to come on board a diner down the highway that's just changed owners.

the heatwave continues unabated, keeping our breakfast trade at bay but bringing in a late afternoon rush. the kitchen temp nudged 51c/124f a few days ago:

perhaps it was the heat, but our salads finally started selling. on the specials board we had a grilled chorizo salad with a house ranch dressing. I used local green beans and snow peas from a friend's garden. I'd love to source some more local produce, but it's finding the time to make the contacts that's always a challenge.

interesting quote on ruhlman's blog:

“It was clear that we had this incredible bounty around us, but we weren’t known for creating great stuff to eat. At the beginning of the 20th century, Iowa fed people. And here we are in the 21st century, and we’re feeding machines. It’s just a priori wrong. One of the things in the U.S. is we don’t have the thousands of years of tradition of making prosciutto — or of making anything. You see that the quality of the meat comes from the quality of life of the animal and the quality of the feed”

you'll get no argument from me.