gfron1

Wow - an easy one! Here ya go. Four years ago when Tyler and I decided we were never going to leave this town (and we still feel this way today), we knew that we had to ween ourselves from my non-profit work. And he, as an author, had sporadic income. So we went to the old adage to do what you know and love, and for us that was food, and specifically international food. As we did our "market research" aka asking people around town what they wish we had (remember, we are very isolated), a large number of folks wanted weekly delivery from Trader Joe's in Tucson (3 hours away). I wasn't about to drive my car that much, so we recognized that there was a market. So let me fast forward. We did a ton of homework - true market research, analyzing census data, national sales trends, product trends, etc. When it came time for a name, we needed it to play off of what we were doing. We started with Silver City Provisions - we're a mining town, so it made sense, but it wasn't really the right tone for us. I was out walking the dogs one afternoon in one of our mining areas, and I called Tyler and said, "What about the screaming tomato? (which btw I still think is a great name for something)" Tyler's first seminary degree was at Earlham Quaker seminary so he said, "It's a bit too violent or angry, but I like the personification of fruit." I walked a little further, and being a fan of alliteration, I called again, "What about the Curious Kumquat?" He responded, "What's a kumquat?" I had never had one at that point but knew basically what it was. We then researched kumquats and learned that they are symbolic of wealth and riches and beginnings in some Asian cultures. When we opened the store we had two kumquat miniature trees - we've killed them both So that's the story! Since then we've focused heavily on branding ourselves, hence The Curious Blogquat, Cafe at the Kumquat, (and a bit of a stretch through alliteration) The Home Cooks Academy.

That does it! I need to plant a kumquat tree, use the fresh ones and preserve heading into off season! I'll look into that (in my free time). Speaking of free time. Tomorrow is my last day at work and I'm getting the typical going away sentiments. My staff is kind of freaking out since they're about to lose a very vocal advocate and buffer to admin. And I'm finding myself a bit perturbed by asinine and unprofessional things building up by those above me related to my leaving, and I oh so badly want to say kiss my fanny! But, then I remember that whole small town thing. My agency is the third largest employer in the region and they cater a lot of lunches. And they go out to lunch a lot. So I just bite my tongue and look forward to my farewell brunch tomorrow. Chef and I are going to run through on Saturday and do a complete inventory of everything to make sure we're both happy. That will be a very good thing.

Yep - have it - love it.

She may not tout herself, but check out eG's own SugarSeattle. She does very nice work.

HERE is a topic on summer wedding cakes that has some good frosting tips.

I guess my anticipation is getting the better of me. I finished all of my paying job work yesterday even though I have two days left to go (I'll skip out early on Friday). Last night I got way ahead of my baking production schedule including pulling out my first batch of NYT/Paul Raphael cookies (I don't know how to break it to the NYT, but this hybrid is far superior). AND I did everything I would normally do to get ready for a Friday like taking out the trash. I woke up thinking it was Friday! Hijola! Ah well, I'm ahead of the game. I also woke up going through the Farmers Market stalls in my mind thinking about who would have items that I can buy that are needed on the menu, but will last through the weekend. That train of thought also came because I was thinking more about my lunch plating. I need to re-read all of your suggestions again and just pick something. I was leaning toward pickled whatever, but doesn't that take too long (at least for next week)? I also had a thought about how we've strongly branded our store and Mel's cafe. The store is the Curious Kumquat. The cafe - Cafe at the Kumquat. Why not a kumquat side? They're not easily accessible so I might need to rely on extract or puree (or fake it with orange and tart lemon and some tinkering), but I could do a kumquat version of a lemon cooler (wedding cookie type thing dusted in powdered sugar) in the summer and a kumquat Fallish type bar. Or work on a kumquat macaron - that would be more my style. As far as the world is concerned, its Mel's cafe still, so I have time to work these things out before we do the media blitz.

Either we've weeded out all of the bad cooks, or this topic is due for a bump!

Coincidentally I just pulled my first batch of NYT cookies - actually a hybrid of NYT (aged) and Paul Raphael (browned butter and muscovado) cookies. Taste is improved. They baked oddly though. They formed a skin faster than before, and the edges browned faster. I assumed they were done since I saw the brown edges - normally a sign for me that they are done. But when I bit into one it was uncooked. I'll have to bake longer and see if the edges overbake.

Go check out the crazy kids at Ideas in Food. They just posted an interesting technique for CCCs (or any other dough for that matter).

It could be a cake mold, but I doubt it. I would think there would be too many issues with sticking/tearing when you opened it, but then again, maybe that's why they're not on the market any longer.

I just received a message from the mom of the bride. She had questions. Questions are good - that means they are still considering me. I wasn't sure since their quote jumped significantly. One of the perks I was bringing her was access to our local high school culinary program students to work the event - warm fuzzies and a bit of a price break. She went to great lengths to express her concerns about who would supervise these young hellions and ensure that they're not just standing around and getting in the way. Fair concern. I've worked with them for a few years so I know them and their teacher well. I talked about the teacher being there, but assured her that I would ultimately take responsibility for making sure they were working. Her other question was about clean-up. I had already factored that into my proposal, but I didn't define it. So I defined it as basically anything related to the food, food service, but NOT the cake. Those suckers can get messy, and I'm not providing the cake, so that's their mess. On other fronts, I've been trying to reach the Sysco rep for prices...he hasn't returned my calls. Our current rep, Zanios, also not returning calls. Out here in the dessert, I don't have any other options...someone please call me back so I can give you money!

Kerry Beal shared a copy of that mag with me last Jan and I really enjoyed it. Something about it felt less icky to me - I don't like the self-indulging of the other two (PA&D is the worst of the two).

And just to state the obvious...if you're asking what eGulleters find appealing on an eGullet menu, then go for challenging, unique, possibly even bizarre flavors. If you're targeting the general population, then stick to tried and true - albeit a bit playful versions of the classics.

We've had topics like this many times before here in eGullet, and they're always really difficult to respond to. Why don't you tell us more about the hypothetical restaurant - themes, etc., so we have a context to discuss from. The only area that I took the time to read - because there is so much was the desserts Without knowing the theme, some of these feel more seasonal than others, suggesting that maybe shouldn't be on a regular menu. I would never order the CCCs - too common in comparison. I wonder how much red velvet you would sell - we all know how much dye is in those things - maybe a play on red velvet. What if you made a raspberry cake using puree? The "poaching liquid syrup" is unnecessary as are few other ingredients - less is probably more when it comes to menus - this becomes overwhelming. I bet the waffles would never sell. Too scary for most although I like corn in my desserts. I hope this is helpful. Good luck.

Those came from Portos Bakery - it was very good traditional pastries with a Cuban flair.

Right now I feel like I'm running as fast as I can with a pack of ferile chihuahuas chasing behind me! I actually prefer it this way. I'm much more efficient when I have more going on. It's when it's slow that I have troubles. I really appreciate everyone who's following this topic. I'm a bit humbled by the reads, and I definitely get energy knowing folks are watching.

Well, here is is 4 am my time and I shouldn't be up. I'm stressing over something else (if its not one thing....) - money! We're doing this transition on the month following a quarter. At least here in the US, that means that I have all of my tax bills due by the end of this month. I'm already living day to day because of this economy, then I have the newly installed AC bill that I haven't been able to fully pay off, and now taxes. And I really need to start my holiday stock up or I won't have the inventory to have the sales to pull me out of this cycle. And on top of that, payroll is due today, but its Wednesday and my weekend credit card sales won't hit my account until tonight. These little financial things are what keep me up at night. My hope is that now that I've written them, I'll be able to go back to sleep for a couple more hours. Good night...again. <Not a laugh emoticon but a yawn emoticon

Jeanne - you anticipated my thoughts. Chef and I actually did that a week ago. I realized before going to sleep that I was building this up into something it didn't need to be. I have never had trust issues with her before - hell, I have her the keys to the store, so why now? When I realized that I went back to that inventory and sure enough, the items that were gone weren't on the inventory. We missed them. Try inventorying your kitchen...not an easy task. At the time I thought, I should take a picture for the inventory and have her circle the exclusions. That would have been a good idea.

Sorry - wasn't implying that it was missing, just that if it went missing, there would be a problem. The mixer won't walk out. The rolling pin I needed this afternoon, however, is a different matter altogether.

Absolutely - I didn't take your comment that way. With recent events I've just been thinking about the differences in small town relationships and how they're possibly even more sensitive than other communities/cities.

I feel like I should say a bit more about the small town thing. I often see it used as an excuse to not do things the "right way." Sometimes not doing things the right way is the right way. This was part of what was going on with me and the $350 cater job. It was a woman I knew. And I knew that I would see her regularly. And I knew that she was part of a church that wasn't the greatest supporter of our business, and this was a chance to "get in," or at least not get further out. So instead of a simple "no" I felt like I had to massage it quite a bit. I did call her this afternoon, and my line was about how she'll get more bang for her buck with this other caterer, and I left it that if they can't help her that she should come back and we'll re-look at the menu. I don't have the luxury of burning bridges whether I'm in the right or wrong. There are always strategies to keep things positive. The challenge is being mindful of those strategies and the situation. So with Chef, we have had a good relationship with her, and I'm going to do everything I can to make sure we do still on Monday. It's also part of our business mission statement to "bring joy," and that's hard to do when you're contacting lawyers and yelling at vendors... I'll have to work on that vendor thing

A couple of thoughts on that. I hear ya and agree with ya, but ultimately we're not talking about a lot. Just this afternoon I'm finding things that are not in the kitchen anymore. That's fine, I'm going to call her on it and get the things back. I"m sure they were just "misplaced" in cleaning. But the other thing is that we're in a small town and relationships and reputations mean a lot. I'll keep a mental tab on what's missing, and what doesn't come back, and if it becomes excessive, then we'll need to revisit the agreement. Really there are only two things that she has that I can't easily replace - a hotel pan warmer (you know the 3 pans that sit in water) and her mixer - which I just spent a bunch to fix. So, I'll play it cool for now and by Sunday at midnight its all over. But I do appreciate the suggestion.

For what its worth, there are quite a few PhDs, MDs, JDs that now work in the kitchen. We're smart enough to know that we should be doing what makes us happy and the money will follow (that is what they mean when they suggest your talents will be wasted). This is exactly how it was when I worked at a ski resort - lots of Docs. I also think the 4-year BA is the way to go because interests change and having a wide array of knowledge and skills will never let you down.

Two things coming up today. Chef and I are talking through the close out of her and start up of me - financials. I keep meticulous books - not perfect, but very organized on a spreadsheet, correlated with my register/POS. She keeps a paper booklet with chicken scratch. Her numbers have never matched mine, but they've always been close. Today we were talking about how the food inventory was not part of the buy-out. I missed that. Shit! So I need to be prepared for a couple hundred in food on Monday. On the other hand, her in-store account owes me about $350 and then we add on the credit card fees, utilities, and her contract payment. The good news is I think I will only owe her $100 or so to close out her account. That would be great. Then all monies stay with me and my vendors from here on out. The other issue is that her current distributor is getting less reliable with their quality. Today they delivered at 12:15...yeah, drop off boxes during lunch service, that's a good idea! The driver dropped a box of apples, delivered six cases of cucumbers when she only ordered one, prices on apples doubled, same with mozz. She's not happy with them obviously. I'm already exploring my options, but from previous comments here and other vendors in town, this is going to be a never ending issue. I think I know how to be mean if I need to be, I can definitely pull of professional and firm. We'll see which strategy sticks.

I add a few cacoa nibs, and I also bake straight from the freezer. The NYT update to the recipe that I'm doing now is the 3 day aging process in the cooler. So for me its: Make dough, chill, form into squashed balls, chill for 3 days, freeze overnight, bake. We'll see if the 3 days are worth the effort.