gfron1

any and all. I think the brand has more value than the rest, but it is a turnkey operation at this point.

oh hell no! I don't know what knives you're getting but mine are so razor sharp that I will never get them that sharp again...even with my EdgePro.

We've always wanted it disconnected from the restaurant and tied more to my name so it'll list the Quat just as it would any previous places. I do think we'll be established before we go to print however. I've been shocked how many people have contacted me about my building in less than 24 hours.

HERE's the take from our local paper. There's some context to all this. Keep in mind that Silver City is 3 hours to an airport and 5 to a major city. We are not on the way to anything...you have to go out of your way by 2 hours to get to us. That said, its a very cool little town and is constantly being listed on Top 10 cities for outdoor adventure, to retire on a dime, authentic old west town, etc. When I moved there 12 years ago there was one fancy restaurant, 2 nicer places and then all the locals joints. Between then and when I opened one of the nicer places upgraded to a fancy and we added a new nice place. Then we opened and added modern cuisine which shook the whole scene. Everyone upped their game. As of 6 months ago we had 3 fancy places, 5 nice places and a bunch of those locals joints that could hold their own in a bigger city. A little James Beard nom sure pushed things even further as my cooking was tested by travelers which made me up my game even more. And so it went. But in the past 6 months we've lost a 3 fancies and a gelato shop. But the quality has already been upped. I'll be interested in watching what happens to the scene after I leave, because certainly someone will step in and see what has been done and build on it. New blood. New outcomes and you really can't go back!

My realtor almost slapped me when I told her we weren't thinking of selling the business. And as I thought about it - of course, with such amazing press over the past 7 years, if nothing else, we have value in our reputation. But I don't know that I've seen where folks advertise to sell restaurants. What do you all know about magazines or websites that have that info?

This is nothing but good news on the restaurant side of things. I love my little town, but I've honed my craft and want to have a packed house and show more people what I can do.

Thanks guys. Let's face it - I need to be a in a bigger market. That's not the impetus for the closure/move, but its a byproduct. I don't expect our building to sell quickly so I'm telling locals that its realistic that I'll be here through the end of the year and most likely much more. I will not be here one year from now, however. I already know exactly what I want to do, who I want to do it with. Just need to know where...and we think we know that too.

and remember, powdered sugar and confectioners sugar contains cornstarch.

My bonbons were disasterous. Just popped them out and clearly my coloring cocoa butter was off temper, my room was off temperature...everything was just off. I guess I'll crank out some paté de fruit very quickly for tonight's fundraiser. Damn. I'll be patient and try out the EZtemper when my environment is more cooperative.

If you're talking about the shelling - no, well, at least not last night because my room was getting closer to 20º. Right now I've got them filled and in my wine cellar 50ºF (sorry I think celcius only with chocolates), so I can get the skin so I can cap this afternoon. I'll pop in the freezer tonight to encourage them to come out.

well I had two issues that complicate things. My weather isn't cooperating. I couldn't get my room below 22º, and I warmed the EZTemper for only 13 hours, not 24 and my cocoa butter was lumpy. I should have just waiting til this morning when the room was cooler and butter was fully softened. I do have bloom and stick. I've got to get these out for tonight, which is why I rushed.

We'll see how it went in the morning. My really stupid question is - how do you all measure your butter? I had 2k couveture at temp and when I went to get the butter I was concerned that I would change the temp in the time it took to weight it and get it in. Is it not that sensitive? I ploughed ahead but need to get home so I'll see how they turn out in the morning.

OK, its finally my turn. I got mine in May or June but its been too hot. Today its finally dropping down to a high of 70º (before it heats up again), and luckily its right when I have a big special order for tomorrow. Heading back to read from the beginning. My understanding is simply melt my chocolate to working temp, add 1% cocoa butter cream in and go. If it really is that simple then swinging the lid is the toughest part of learning how to use this machine. Results to come.

Since I've never seen the Chew, IDK. I'm not interested in goofy food entertainment like the competition shows. I was at one time, but I have too much to do now.

2 thoughts for today. First, the parallel with TV shows, movies and musicians is so blatantly obvious now. I had just never thought about it. Which artist ends up where and how they then are presented to the consumer. Second, the first request from the publisher is a one line summary of the book for promotion...

I'll hold off til the check comes And in the category of 'bad timing,' I lost my morning prep person so I"m working 6am-11pm these days. I'll celebrate later!

We have a deal! Within a week the publisher will announce the deal on Publisher's Marketplace, and at that time I will do the same. Apparently that's what publishers do. Now this topic transitions into - what happens once a deal has been signed? I'm anxious to see if my title stands; I'm looking forward to a good copy edit; How many pics will they allow? Tentative deadlines - all content to editor by first of the year; finished manuscript designed and ready for the printer by March; out in September of 2016.

Blotting out facts will make this less exciting, but this is why you have an agent: I don't know about this whole NYT list thing but its fun to see! So as I was told, my agent has already made me more than her % with this one letter.

I've been having my agent ask about marketing stuff and today's response is exciting to me, realizing that promises do not always translate into action. As always, censored to protect the innocent. This is all great because they see the potential for something that could generate buzz or awards, but I'll really have to do my work to get things moving. And that's where all of my food writer friends will come in.

Here's my go to. Its a bit boozy: 2 oranges 2 limes 2 lemons 2 apples 2 pears 2 cup flavored vodka (Svedka Mandarin is an affordable option) Squeeze oranges into a big bowl, drop spent rinds into juice. Thinly slice other fruits and add to bowl. Add vodka. Let sit 4 hours, overnight if possible. to this mixture, add the following: 1 cup simple syrup (1cup water mixed with 1 cup sugar) 1 cup orange juice (the more tree hugger, the better) 5 btls of wine (either red or white or rose, or any mixture of the aforementioned - i always use a mixture of riesling, sauvignon blanc, and chardonnay for whites) Feel free to add any other seasonal fruit or juice (esp. peach for white, pomegranate and cherry for reds) When ready to serve, add 1 liter lemon lime soda, 1 liter soda water, and more simple syrup to taste. garnish with fresh fruit.

I guess I'll find out once the contract comes back to me. I love these questions - gives me specific things to look for that I hadn't considered.

I'll hold off on that answer until I know I can talk about it. I did talk to my agent this morning with a few more questions and asked her to move forward with the contract negotiations. We'll see how long this takes.

If I accept (which I think is going to happen in a few minutes here when I call my agent) then we have those types of discussions. They will be supporting with PR including booking events. I just don't know if there's a budget or how much.

Just me and one other. The other is a Top Chef competitor and you all know the name, but not JBF or other such awards.

I'd have to do most of the work but it would be the headliner of their catalog and they would get it placed into B&N and such.