I found Hulu a few weeks back. Sad how far behind the times the wife and I are. We haven't had television for something like five years. Netflix was our entertainment choice for quite a while until we found Hulu. First we devoured Kitchen Nightmares (which really is a crash course in how to run a restaurant properly, good food and attention to food,customers, and employees, work hard, try, care, try some more, work harder, keep working, work some more, and if you are good and lucky... things may just go your way. (Gordon Ramsey is a god, he is one of my personal heros, that silly show has taught us so much), then we tackled as many Chopped episodes available, and finally we are stuck waiting for new episodes of America's Next Great Restaurant. (For which my answer to their question is... Hello... successful and reproduceable fast casual restaurant business model patiently waiting for you right here in Walla Walla.))
This was our last week of relative calm for the catering business. Starting this weekend, the next 15 weeks are busy. Like crazy busy. But we are ready and willing. So we spent the little downtime we had wisely, Brian went on vacation, Tracy and I went to meetings, and I messed around in the home kitchen with the kids.
Braciole test cook version number one for Entwine Dinner.
Mirepoix, garlic, pancetta for red wine marinara to braise the braciole.
The extra red wine that could not be allowed to go to waste.
A homestyle roast chicken headed to our ancient oven.
Two big parties coming up we are super excited to be responsible for. The Entwine Grand Dinner and Auction which will be a four course plated dinner for 300 to 400 guests. And the opening gala dinner for the preview of the new Shakespeare Theatre being retrofitted in the old power building, it will be family style multi course for 200+ guests. Those along with lots of dinners, weddings, luncheons, and appetizer events.
We look forward to serving you soon. Cheers.
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