I sometimes think that I’d like to start a restaurant. My life revolves around food. A lot of what I eat is crap, but I crave the good stuff. Here are a few food-related thoughts:
One Kris and Craig have been e-mailing each other, planning their tomato crops for next year. They’re also planning to take a knife class together. (With all this discussion about grow lights and knives, I’m sure the FBI is closing the noose around these two.)
Two The other night, Paul Carlile and I had a longish chat via instant messaging. (Paul is the only person with whom I ever use IM. Strange, huh?) During our conversation, I mentioned that if I ever opened a restaurant — which is this dream that I have in the back of my mind — then I’d love to have Paul working with me. He has a lot of experience working many aspects of restaurant life.
Three I keep saying that I need to have a Gourmet Potluck. I’d invite the Foodies that we know (meaning: Paul/AmyJo, Craig/Lisa, Jeremy/Jennifer), and ask that each person prepare one stellar dish that they love. It sounds like heaven.
Four Though I never mention it here, I spent six years working in various food service jobs. Much of the time I did grunt work. I loved it. Someday I’ll jot down first my memories of working fast food, and then my recollections of working in the coffee shop at Holiday Inn.
If I were to open a restaurant, it’d be fun to assemble a dream crew of co-workers from among my friends. My talents don’t really lie in the kitchen; in situations like this, I’m excellent at planning and organization. I’d be the behind-the-scenes manager type. Who would I like to join me?
I’d definitely want Jeremy as the “face” of the establishment, the person who interacted with customers, made wine recommendations, answered questions, talked about the food. Jeremy’s passionate and knowledgeable about food, and he could sell ice to an Eskimo.
I’d want Paul Carlile to be in charge of banquets and large groups. I’d have a trio of kitchen divas: Kris, Jenn, and Amy Jo. These three would be responsible for baked goods, and especially for menu planning. My head chef? My head chef would be Craig, who would quietly and skillfully chop and grind and cook, serving up strange but wonderful dishes.
Yessir, with a lineup like this, we could have the finest restaurant in all of Portland!