mollybloom1109

Just an FYI, In Anchorage, AK the Hogg Brothers Cafe (formerly 7 tables located in the back of a bar but now moved into a much more upscale bankrupt former Western Sizzlin' Building) serves a dish called the Trough--Hash browns, sausage, biscuits, bacon and eggs smothered in gravy---served in a metal loaf pan.

The last restaurant I worked in was an Italian Family Place, a little upscale for the area (it is Tennessee, ya'll). Every week, like clockwork we had a family that came in and let their 4 yr old eat all the shredded Parmesan cheese out of the little container on the table...eating it with the little serving fork provided...I once did a little manager visit to that table and the mother said that her daughter looked forward to visiting our restaurant just for that reason....bad behavior just starts early I guess....

Okra, cornmeal fried in bacon fat!!!!!

An aged Manchego (6-12 months) is always a sure winner. Paired with fresh figs (very winter like fruit) and a smear of honey or quince paste. Most people don't realize how good cheese is until given the opportunity to savor as a course unto its self. Good Luck. I am a Catering Director and this cheese never fails to get raves. I will now return to what we in catering know as hell on a stick but is more commonly called December...

Winter is perfect for a small cheese course...roaring 40's blue, robiola perhaps or brillat savarin and a nice English cheddar...easy to plate and transport, a lot of perceived value and sure to impress.

About a month ago I took a catering director position, the pay is great, working conditions pretty good, all things considered...here is the caveat... I have inherited a staff, my two banquet captains being mother and daughter. They seem to try and undermine even the littlest thing I do, even to the point of removing garnishes I have placed, ect. They LOVE their former boss, who was promoted and is now my boss and they run to her over EVERY LITTLE THING...it drives me crazy. I was told as captains that they write the server schedule...and they we happy to do so, giving themselves hours and overtime while letting other people eek by on 20 hrs a week. The dictate from on high came (from even higher management than their former boss) that there was to be no overtime. I emailed back asking how to curb their OT if they write their own schedule....well this was news to the powers that be and I was assigned the schedule. No problem, but when I informed one of the banquet captains, she practically threw a pencil at me. One of them is a hard worker and well organized and deserves her title. On the flip side, she is rude to me, to the point of not even replying when I say "good morning". The other is LAZY, not as rude but comes to work looking like hell, and probably smokes a pack of cigarettes during an 8 hr shift (I smoke but she is out of control). So should I sit them down and have the proverbial "Come to Jesus" and lay down the law? I am tasked with writing job descriptions for them here in the next week or so. Have I just been blessed in the past with wonderful staffs? Anyone have any ideas? HELP!

Munchos abound here in Nashville and since FG's original post and much to my thighs dismay I have lost my battle against them many a time. One of my favorites is to get a little Mo burger from Fat Mo's and stuff it full of Munchos....pure heaven, country style.

Hi, Don't know if you are still on a tight food budget. I read about this in our local paper but hear that the program is nation wide and even in Canada. There are no income restrictions. You can view the site at http://www.angelfoodministries.com From their site: Angel Food Ministries is a non-profit, non-denominational organization dedicated to providing grocery relief and financial support to communities throughout the United States. The program began in 1994 with 34 families in Monroe, Georgia (between Atlanta and Athens), and has grown to serve hundreds of thousands of families every month across 32 states. Angel Food Ministries crosses denominational lines and has spread the good news of the gospel of Christ through salvation tracts that are placed in each food order. Blessings by the box Angel Food is available in a quantity that can fit into a medium-sized box at $25 per unit ($30 in California and New Mexico, due to transportation costs). Each month's menu is different than the previous month and consists of both fresh and frozen items with an average retail value of approximately $50. Comparison shopping has been done across the country in various communities using a wide range of retail grocery stores and has resulted in the same food items costing from between $42 and $78. Generally, one unit of food assists in feeding a family of four for about one week or a single senior citizen for almost a month. The food is all the same high quality one would purchase at a grocery store. There are no second-hand items, no damaged or out-dated goods, no dented cans without labels, no day-old breads and no produce that is almost too ripe. Also offered are specialty boxes such as steaks, chicken and pork. Many participants in this bonus program appreciate the expanded choices. Additionally, there is no limit to the number of units or bonus foods an individual can purchase, and there are no applications to complete or qualifications to which participants must adhere. Angel Food Ministries, like most all other retail grocery stores, also participates in the U.S. Food Stamp program, using the Off-Line Food Stamp Voucher system. How the Program works Food sales and distribution are handled by church host sites. Orders and payments are collected by the host sites during the first part of each month. These orders are then turned in to the Angel Food main office in Monroe, Georgia, on a predetermined date. Several days later, in the same month, the host site either picks up the food from Angel Food's 160,000 square feet warehouse to fill the orders on Distribution Day or, because this ministry is growing nationwide, food is delivered to the host site by a pre-arranged delivery mode. In most cases, as long as there is a truck headed in the direction of a community who wants this program and sees its ministry influence, there are no extra transportation costs.

As a FOH & BOH Person, the one thing I can recommend is Z Coil shoes but you MUST have them fitted at a store to get the right coil strength. Not exactly pretty but worth it. http://www.zcoil.com They take the impact off your heel and in turn your lower back. Cost is between $175 and $250. I have heard the enclosed heel ones (where you can't see the spring) don't work as well, but a kitchen is not a fashion show anyway. Learned about these from some nurses who work hellish shifts on hard floors. I was almost crippled after 14-16 hr shifts till I tried these. All the best... Mol

Hi, I grew up in Arkansas, left in '88 and spent a little time back in 2004. Culinarily it is between 15-20 yrs behind the west coast, IMHO. The restaurant business anywhere is not for the faint of heart. My grandparents opened the FIRST mexican restaurant in Hot Springs in 1969 and had to educate the public back then as to what Tex-Mex was. The restaurant is still open and owned by my family (37 yrs in the restaurant business is an AMAZING run I think---plus some of the original employees are even still there...Stop into Taco Pronto In Hot Springs if you get a chance). One plus...you will have some of the worlds best produce to work with. I have some land there and would love to do herbs/heirloom produce eventually. I guess my point is to educate people gently, most Arkansans are not idiots, are very friendly and receptive and like most of the human race, hate being talked down to. I wish you all the best. That being said, I toyed with the idea of opening up a catering biz there and people are really interested in expanding their horizons food wise. To the poster moving to Mountain Home...it is a ways from LR. Not much happening up there. You can (literally) hear the grass grow. Fabulous garage sales there though and don't miss the Farmers Market in the summer at city hall/town square. Amazing produce.

A friend of mine used to make some to DIE for MC...her secret was to cook the pasta in milk that had been infused with crushed garlic overnight. As for Asian/ chinese versions--well in my mind those are regions that do not have a very strong tie to a dairy in their foods. In my mind I just see this as an area where fusion cuisine could go horribly wrong, some sort of frankenmac. That being said, as a person who sells cheese for a living I have had the opportunity to run some interesting mac & cheese experiments. If I can afford it I start with the milk/garlic cooking method. NOTE: These are best recommended for adults. Watching kids stuff down M&C made with $24 lb cheese when they would have been just as happy with Kraft or a basic home made version seems like a waste. Mac & Cheese Made with: Red Leicheister--tangy with a hint of sharpness, gorgeous color! Cotswald---yummy, creamy and chive-y Regular Gruyere -- gets lost flavor wise Cave aged Gruyere---now you're talkin! Papillion Blue---interesting but strange Parm Reg--wonderful but watch salting this....easy for the salt to get out of hand Great mix ins: Drained Italian plum tomtoes, sliced tomatoes on top with extra cheese and home made bread crumbs, duck sausage, ham, black olives

I have scored all kinds of LeCreuset through the years---kept some, sold some...but the best was a rooster shaped 1928 cocktail shaker Wallace Brothers Silver. Bought for $20, sold on Ebay for $1,400. Bought it just 3 doors down from my house...

OK, I was first hired on at a hourly/salary of approx. 30K as the assistant mgr of a small cafe/bakery. A new Operations guy started for the whole company and eliminated my position in may (I started in March). In the meantime the general manager quit and I stepped into her shoes--schedules, ordering, etc. Then the Catering manager quit and I filled in there.... Friday I am called into a meeting and told that my position is now commission only--and only on cheese, gourmet groceries and bagged coffee sales. I went back to the numbers for Dec 06. (Dec. being the highest sales wise in these areas). My commission for that month would have been $1,200. Overall sales in these depts currently is approx $200 per day. That is $20 A DAY...and I drive 30 miles ONE WAY to this place. To even get close to a wage I could live on I would have to do $20,000 per month in sales. Not to mention that we have been unable to get in some product I have ordered due to non payment of past invoices. Any ideas????

Valdez Alaska, summer of 1989 (a town of 1,500 went to 12,00 people overnight, exxon and such are all on meal tickets, the restaurant is a ZOO) waiting tables, guy comes in and I inform him that the choices for starch are red potatoes or rice pilaf--he says he'll have a baked potato--and reiterate his choices and he informs me that "NO! I'll have a F-ING BAKED potato". I head to the kitchen, inform our speed addicted lead cook (chef he was not) where by he fishes a baker out of the trash and nukes it. Problem solved. When Mr. Personality was finished--and he dined alone, wonder why--I was with another table where as he snaps his fingers and whistles (PLEASE NO ONE EVER DO THIS--IT IS NOT EVEN ACCEPTABLE AT TRUCK STOP RESTAURANTS!!!!!) and holds up a $1000 bill. I walk over, snap it out of his hand, grab the bill and head to the cashier. All the sudden he is like"Wait--can you make change for that?" and I say "sure" where as he gets up and jerks it out of my hands. He proceeds to pay, leave a lousy tip and is on his way....and I still remember that b*stard to this day.......

I think Amazon has it...or just google duck fat.

Just toss in a basic scone recipe or in red cabbage with vinegar...Yum!

Where i am blessed to work I have the joy of doing the ordering for all the gourmet groceries and cheeses (yes! and they PAY me to do it! ) so I have seen duck fat all over in various periodicals, etc so I had to order it. And now I have to sell it....I have done some amazing potatoes in it my self and also chicken and roasted a whole turkey after liberally lubing said bird up with obscene amounts of duck fat. I will try confit soon but I need other uses for it for home cooks to try....Anyone have any suggestions? I need to move this and justify keeping it in stock. Also, please keep in mind, Nashville is not a real culinary mecca...keeping stuff simple really works here. Ciao! Mol

"Shock the monkey" used for microwave ("Shock the monkey on the Spag Al" = nuke the Spaghetti Alfredo). Cheese= any attractive member of the opposite sex "Cheese on table 27" = Hot girl (usually) on 27 where as the kitchen staff would all strain for a peek. Good Sams for campers on a table ( "my section is full of Good Sams). Or I have heard whole dining rooms called a Wal Mart Parking Lot (just like the people in RVS who park there and don't pay.) Feather & Leather for a chicken and beef buffet. The ever popular "Meeze" for mise enplace (Hey man, don't f' with my Meeze!) My favorite though is not a word but a parody of Bon Jovis "Dead or Alive" and the chorus went: I'm a bus boy, on a steel cart I ride and I'm wanted (wanted) on table 5 Mol

Hi Treve, I hope this gets to you before you make the trip! Frist off, Tayste IS wonderful, do not miss it! Me and the BF have been twice. Also Monell's for a bit of dining "Southerstyle"--food is served at a big table that seats either 8 or 10--great fried chicken and fruit tea. If I can toot my own horn here for a minute I work as a manager at Provence Breads & Cafe in Hillsboro Village (1705 21st Ave) and we are part of the Nashvilleoriginals-check it out at Nashville Originals.com). Just this Tuesday got a shipment of French Cheeses air freighted to me ( I do all the buying). I have some wonderful Crottin Champignou, Brebicet, ect and I am expecting more in today as some were on backorder. We also have a number of other cheeses, my favorites at the moment being the King's Island Raring 40's Blue (it is something like blue cheese butter!) and a P'tit Basque. Also Red Leister on a burger is something not to be missed! And sample is our middle name--come in a try a bit! The cheese case aside, we bake all of our own bread and pastries---the pastries are to DIE for, made with real french butter, all the good stuff. I also have a tapenade in from Provence that is exceptional. Enjoy your visit and if you do make it in to Provence, please say hi. My name is LeShane and I am usually there 6-2 or so. Email me and let me know if you are coming in! Happy trails!

Of Course it is one of the busiest weekends of the year where I work: Mothers Day, Graduation, various festivals all about town...let me set the stage. We are a small cafe, we sell our own artisan breads, lovely french pastries, homemade soups, espresso, ect. Our sandwiches are not made to order. Due to a high number of the lunch crowd and our limited seating, all of them are made in the morning .....the phone rings around 9AM. It is a woman complaining that her ham sandwich yesterday was "soggy" and (I am NOT making this up!) it "ruined her day". Of course I appologize, offer a refund or replacement. She says that she wants a refund for said soggy sandwich ($5.95), her beverage ($2.25), 2 cookies (@ $1.50 ea) and a fruit tart she bough ($4.50). Not only this (and yes, I know it isn't worth nit picking over such as small amout), she wants a check MAILED to her and our accountant to call her when she mails the check. BTW, I have no receipt from this woman--this is all predicated on her word on the PHONE. I told her that accounting would contact her (and sucked it up once again and appologized the THIRD time). She let's me know again how her day was ruined.....BECAUSE OF A STINKING< FRE#%^KING HAM SANDWICH. I am sorry but I have lost all my worldly belongings in a hurricane, totaled my car and almost myself, seen someone killed half a block away from me....these things "ruined" my day....JEEZ! But never the dreaded soggy ham sandwich....I don't think I would have the mental fortitude to handle that! Is it just me burning out after a long weekend or is this woman out of line?

How about a small roasted beet salad with citrus vinagerette?

Hi all, After a couple of years of moving around (after being in Anchorage for 16 yrs) , I have finally settled down in Nashville. I spent almost 1 yr in New Orleans, taking a year off, just eating and writing but I digress....In the town you now call your hometown, what is the best restaurant experience...the whole picture, if you know what I mean. It dosen't have to be all fois gras and white linen....some places a diner or a great BBQ place can be the one place that has it all. I haven't been in Nashville long enough to really comment but as for New Orleans, I would say Liuzza's by the Track was about as good as it got, and if there is a better oyster Po boy on planet earth, I have not found it. In Anchorage, it would be Jen's, Sahir my waiter was always perfect, the calamari piccata dreamy and the rack of cervena deer near heaven! Being back in the lower 48, I do plan on traveling about a bit....what is out there that is not to be missed and why? Thanks! Mol

One thing that is great in a crockpot is Irish Oatmeal, cooked on low, substitute 1/4 of the liquid with cream or 1/2 and 1/2. Cook on low 8-10 hours. Trow in raisins, dried cranberries or even sliced drained peaches when cooking is done. I have adapted gumbo(Vegetarian, seafood or meat) to a crockpot with good results, email me if interested. MOL

Hi Just a few more thoughts on this....Contact your local food wholesaler (Food Service of America or Sysco perhaps) and see if they have large bag green iced tea. You will save time and $$$ this way. Costco or Sams is your friend when it comes to large block cream cheese--let it soften a bit then add mix ins and beat with a hand blender or your stand mixer. Unwrap and slice the wraps PRE SERVING or your buffet is going to be painfully slow--Anything more than 50 people needs to be a double sided buffet or else it will be slower than Christmas on Qualuudes. Put your salad(s) before your proteins....the eye is bigger than the stomach but fortunatly plate size is limited. Put all desserts, beverages and utensils at the end of the buffet/serving line. Allrecipes.com is a fabulous site that lets you scale to the number of servings needed. Most salads scale quite well. Rice salad is another cheap option and would give you some variety. LABEL EVERYTHING on the buffet ie "Sliced breast of Turkey wraps with Chipolte cream cheese and crisp romaine lettuce"--adjectives are your friend here---let your creative writer out! Plus you will avoid having your volunteers explain this to at least every other person in line. If your tortillas are a little dry sandwich a few between damp paper towels and nuke for 10-15 secs. IDENTIFY any food allergies or special dietary needs before hand. The day of the event is not the time to find out little Billy is allergic to the color green and his religion prohibits him from eating any food that starts with vowel. Have one chocolate and one non chocolate desert option available in a 2/3 choc to 1/3 not ratio. (As hard as I find it to believe there are people who do not like chocolate.) This is one recipe I dug out of my archives (ie something that actually survived Hurrican Katrina) that is a good basic pasta salad. You can vary the amount of mixed in items and also make your own basalmic vinagrette if you like. It works for 150. Please NOTE, I know this is not haute cusine but it is fairly economical and you can add/delete items as you see fit---I used to add chopped green onions, use frozen tri colored beppers, omit the tomatoes as I or my food budget saw fit. 16 (16 ounce) packages uncooked spiral pasta 3 bags thinly sliced carrots 4 bunches celery, chopped, leaves also chopped and included 8 cups chopped green bell pepper (or buy the frozen tri color pepper mix--4 bags) 5 cans sliced olives or 1 #10 large can drained 6 cups cherry tomatoes sliced 4 large onions, diced 11 bottles Italian-style salad dressing (or get the large gallons at Costo/Sams--2 gallons. should do it) 4 cups grated Parmesan cheese. Dried Parsley for color and garnish Boil Pasta, drain, rinse in cold water to cool, mix in all ingrediensts, add salt pepper and italian seasoning to taste. I always added a little extra oil & basalmic vinager...just to taste... Hope this helps and Keep me posted! Molly Bloom Edited because I can cook, not type.

Hi When I was in catering I used to do wraps all the time. We used cream cheese not may mixed with something else (cranberry cream cheese for turkey wraps, plain for veggie wraps and honey dijon for ham wraps). It didn't slime out like mayo. Chiffonade your lettuce--I like using romaine or baby spinach. Canned roasted red peppers are great for color. The most important thing was making the wraps the night before and wrapping them in foil so they stayed together---take them out of the foil, slice and serve. Also, wen cooking for HS students I always estimated 1.5 wraps per kid and was usually dead on. Good luck. Also a peach green tea is a great drink...healthy and yummy.