Well the place is getting closer.
We have all but finished the paining in the entire restaurant. All that remains is to start getting out any old crap, finish cleaning the kitchen, hire staff...........Oh wait, I have a ton of stuff left to do. My mantra has been, 'every day the list gets smaller'.
Having not actually cooked anything substantial in about a month; yesterday I, along with Cam, decided to do a little recipe development. What we came up with were really quite tasty.
First, Cam made a really nice:
roast chicken breast, spinach, sun-dried tomato, caper and meyer lemon
Truly it was a good dish.
I came up with:
slow paoched Va egg, bacon, pea tendrils, Va gouda and caper/bacon vin
double-cut pork chop, shitaki, spring onion and herb/ham hock jus
Both were good but need some fine tuning.
Luckily I have time.
Im really looking forward to cook for other people.