Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Breakfast Adventures

Breakfast

  • Please log in to reply
50 replies to this topic

#31 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,626 posts
  • Location:Rhode Island

Posted 12 March 2012 - 06:47 AM

What Holly said.

This weekend, my wife and I walked into and out of a diner because of their handling of home fries. A heap of them were sitting in a pool of butter-flavored oil at low temp at the back of the flattop, soaking it all up. Easiest system for the cook, of course, but not very appealing to those who sit at the counter and know anything about food -- the sorts you seem to be targeting. Made me want to ask you what your tater-handling system was going to be....
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#32 CharlotteLuck

CharlotteLuck
  • participating member
  • 22 posts

Posted 13 March 2012 - 04:49 AM

IMAG0142.jpg

What Holly said.

This weekend, my wife and I walked into and out of a diner because of their handling of home fries. A heap of them were sitting in a pool of butter-flavored oil at low temp at the back of the flattop, soaking it all up. Easiest system for the cook, of course, but not very appealing to those who sit at the counter and know anything about food -- the sorts you seem to be targeting. Made me want to ask you what your tater-handling system was going to be....


I'm gonna par boil them in a salt/sugar/herb brine. cool and freeze them and cook them to order during service. They should take about three minutes to cook crispy. Here are the pics as wellIMAG0130.jpg IMAG0134.jpg IMAG0137.jpg IMAG0138.jpg IMAG0143.jpg
A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting.[size="4"][/size]

#33 JAZ

JAZ
  • manager
  • 4,902 posts
  • Location:Atlanta

Posted 13 March 2012 - 08:08 AM

While your menu sounds great, all your choices are pretty big. It might make sense -- depending on your client base -- to have either a "small plate" section or "a la carte" options. I'm thinking of people like my parents -- they used to love to go out to breakfast, but never wanted anything quite that large. When given the option, they chose a couple of single items instead of a full breakfast, like one pancake and an order of bacon, or a single egg and toast.

#34 Emily_R

Emily_R
  • participating member
  • 881 posts

Posted 13 March 2012 - 08:39 AM

Looks like the place is really coming along (and the menu sounds delish)! One thought -- I can't tell for sure from the photos, but you might want to consider replacing the ceiling tiles? For me, one of the most depressing things is a restaurant with a dingy / stained ceiling... Even painting the black straps (holding the ceiling tiles up) white would help brighten it up...

Enjoying this thread and looking forward to hearing about your grand opening day!

#35 CharlotteLuck

CharlotteLuck
  • participating member
  • 22 posts

Posted 21 March 2012 - 02:57 PM

Today was our first day open and we did 10 covers. Everyone was very happy with everything. The first thing we sold was a 2 if by land. One guest loved the Chorizo chili. We should pick up towards the weekend!!
A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting.[size="4"][/size]

#36 janeer

janeer
  • participating member
  • 1,255 posts

Posted 21 March 2012 - 09:19 PM

Congrats. Nice soft start. I'm excited for you.

#37 SylviaLovegren

SylviaLovegren
  • participating member
  • 1,086 posts
  • Location:Toronto, ON

Posted 23 March 2012 - 06:22 PM

Today was our first day open and we did 10 covers. Everyone was very happy with everything. The first thing we sold was a 2 if by land. One guest loved the Chorizo chili. We should pick up towards the weekend!!


Mazel tov and break a leg and hope everything goes swimmingly!

#38 CharlotteLuck

CharlotteLuck
  • participating member
  • 22 posts

Posted 22 May 2012 - 06:54 PM

http://www.theyolkcafe.com/ Come check us out open weekends from 8-2pm!!! We have some great reviews on Urbanspoon and Yelp!!! It is really a blessing and very humbling as a Chef.
A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting.[size="4"][/size]

#39 Kerry Beal

Kerry Beal
  • participating member
  • 9,873 posts
  • Location:Ontario, Canada

Posted 22 May 2012 - 07:15 PM

http://www.theyolkcafe.com/ Come check us out open weekends from 8-2pm!!! We have some great reviews on Urbanspoon and Yelp!!! It is really a blessing and very humbling as a Chef.


Tell me more about this Short Rib Bread Pudding with Horseradish sauce (I'm assuming the horseradiah is a misspell) - sounds very intriguing.

#40 CharlotteLuck

CharlotteLuck
  • participating member
  • 22 posts

Posted 23 May 2012 - 08:33 AM


http://www.theyolkcafe.com/ Come check us out open weekends from 8-2pm!!! We have some great reviews on Urbanspoon and Yelp!!! It is really a blessing and very humbling as a Chef.


Tell me more about this Short Rib Bread Pudding with Horseradish sauce (I'm assuming the horseradiah is a misspell) - sounds very intriguing.


It is a misspell. Lol it will be a sourdough and wheat bread base. Just like a sweet bread pudding I'm adding rosemary and caramalized onions and leaving out the sugar. I'm gonna shred the short rib and mix it in and bake it. With the leftover meat I'm gonna make a ragout with a reduction of the braising liquid!!

Edited by CharlotteLuck, 23 May 2012 - 08:34 AM.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting.[size="4"][/size]

#41 Kim Shook

Kim Shook
  • participating member
  • 2,985 posts
  • Location:Richmond, VA

Posted 23 May 2012 - 09:04 AM

Everything looks and sounds wonderful! Wish we were closer to you! Like Kerry, I'm finding the idea of a short rib bread pudding really intriguing! Keep us up to date on your progress – this is so much fun to watch happen!

#42 percyn

percyn
  • society donor
  • 2,597 posts

Posted 22 June 2012 - 06:58 AM

Congratulations on your first month!

How are things going? While I wish you were closer, the menu makes me want to jump on the next plane over.

#43 CharlotteLuck

CharlotteLuck
  • participating member
  • 22 posts

Posted 28 June 2012 - 05:49 PM

http://www.heraldonl...ances-meat.html

This is nuts guys. It's our first 90 days and we have a great response in the community. Being a classically trained Chef seemed like a hindrance at first but people are really catching on and understanding what we are trying to do.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting.[size="4"][/size]

#44 SylviaLovegren

SylviaLovegren
  • participating member
  • 1,086 posts
  • Location:Toronto, ON

Posted 29 June 2012 - 05:45 AM

http://www.heraldonl...ances-meat.html

This is nuts guys. It's our first 90 days and we have a great response in the community. Being a classically trained Chef seemed like a hindrance at first but people are really catching on and understanding what we are trying to do.


Wow! Congratulations! That is just fantastic. Ya done good!

#45 Shelby

Shelby
  • society donor
  • 2,559 posts

Posted 29 June 2012 - 07:27 AM

I'm so glad you're having such great success!

I want your tiramisu pancakes!

#46 LaurieB

LaurieB
  • participating member
  • 324 posts
  • Location:Cleveland, Ohio

Posted 02 July 2012 - 06:16 PM

"I'm gonna make a huevos rancheros with a chorizo black bean chili and cilantro sour cream."

I'd be there in a heartbeat for that.

What are TN Fries?

#47 CharlotteLuck

CharlotteLuck
  • participating member
  • 22 posts

Posted 02 September 2012 - 03:39 PM

It's been great. The clientele have begun to trust me as a chef. Even though some may not know what a mushroom Sabayon is they still will give it a try. And people usually love the specials These specials are coffee rubbed steak hash with sweet potato, carm. Onions, and mushroom buerre blanc; strawberry cheesecake pancakes;and warm cous cous salad with basil vin, cherry tomatoes and arugula!!
A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting.[size="4"][/size]

#48 FoodyBorris

FoodyBorris
  • participating member
  • 5 posts
  • Location:Cambridge, UK

Posted 02 September 2012 - 04:16 PM

Hey dude - sounds great!

And if you're getting the covers, then doubly great!

Couple of comments:

1) Personally, I have always been a sucker for eggs benedict for breakfast. Looks like you've already got ham, poached eggs and hollandaise at various points on your menu... Maybe try the regulars and see what they say?

2) As a keen foody with a partner who is coeliac (celiac, gluten free, however you spell it!), I'm always keen to encourage calling out GF on menus where possible.

Neither are necessarily major revenue drivers, just my 4 cents worth
Recipe scribblings at http://foodyborris.wordpress.com/

#49 SylviaLovegren

SylviaLovegren
  • participating member
  • 1,086 posts
  • Location:Toronto, ON

Posted 02 September 2012 - 04:22 PM

You sure you don't wanna open a sister resto in Toronto?

#50 Shelby

Shelby
  • society donor
  • 2,559 posts

Posted 02 September 2012 - 04:30 PM

YUM. Can you mail me a breakfast?lol

#51 cmling

cmling
  • participating member
  • 175 posts

Posted 26 October 2012 - 03:19 PM

This looks great - wish I were a few thousand miles closer! It seems you are doing fine, and I think you really deserve to. But I have one little question (it may seem stupid to anyone who has worked in the restaurant industry): "To serve you better we charge a 18% gratuity for parties of 6 or more..." Before I start trying to find explanations, all surely wrong, I'll wait in suspense for the answer. Good luck!
Charles Milton Ling
Vienna, Austria





Also tagged with one or more of these keywords: Breakfast