CharlotteLuck

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!!

http://www.heraldonline.com/2012/06/22/4066594/rock-hill-diner-balances-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.

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!!

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.

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!!

Since I am the guy from the restaurant adventures post, I'll elaborate as much as I will serve. We will do scrambled from soft to hard. Over easy to hard e.I. fried; poached soft to hard boiled, soft and hard, sheered, basted. I also will do a poached scrambled(a la Daniel Patterson from COI). We are using farm fresh eggs for our scrams and omelettes. We will crack them individually and blend them with a touch of buttermilk. I love soft scrambled and we are technically a diner. Working breakfast at a five star resort taught me the best way to make a scrambled egg is by low heat and lots of whipping. If you guys are ever in Rock Hill, SC come by the YOLK and we will give you the best scrambled eggs you ever had. Or will duty try.

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 well

TN fries are Yukon gold potatoes cut in large dice. Cooked in an Herbed sugar/salt brine until cook tender. Then fried crispy and tossed with a herb and spice mix. I agree, I think we should sell the funguy with fruit and sliced tomatoes when they are in season. I want to do a smoked salmon bagel Benedict and I might call it the two if by sea!!

We are done with the painting and cleaning for the most part. We went with different colors than planned but they look great. The metallic gold sets off the room. Here is the menu, we think its a good start. LOL The Yolk menu 1. Double Up | two farm fresh eggs, meat,TN fries, & toast 2. 2 if by land | two farm eggs, meat, & cheese over grits 3. Wisconsin|three egg cheese omelette w/ TN fries a. Add ham, bacon, or sausage/1.00 each b. Add mushroom, spinach, tomato, onion, pepper /.50 each 4. Fun-Guy| three egg white omelete w roasted local mushrooms,fresh herbs, and parmesean w TN fries 5. Yolk & Waffle|... buttermilk pecan waffle w maple bacon butter, two farm fresh eggs, meat, and toast 6. Buttermilk Jack | two buttermilk pancakes w two farm fresh eggs, TN fries, bacon or chicken sausage, & toast 7. Valley of the Sun |two sunny up eggs over crispy tortilla and chorizo chili w salsa verde 8. Washington Oats| Steel cut oats with apple raisin marmalade 9. Hambone Grits| Stone ground grits cooked in ham jus

With fresh french press and your heuvos rancheros, I'm ready to come help! It sounds great. Best of luck -- keep us posted on progress. Photos as you go! Sure we except stages of all professional experience!! LOL

Yeah I will definitely do those things. But I will do those as specials. I have to find some great local livermush. ANd when the growing season comes back I'm gonna make some seasonal perserves. Home made biscuits, country ham and red eye gravy from the left over coffee at the end of the week sounds great.

Probably shouldn't do orange with the blue - those are UVA colors and might keep the Carolina folks away ! Seriously, though, I really like the idea of Carolina blue and white stripes - very fresh and modern, but still homey. Good luck! Will this be just weekdays, or weekends too? we are gonna do 5am-2pm(per you guys suggestions;great ones by the by) Monday-Saturday

Maybe I should get you to come interior design I like you ideas. Of course we are doing fresh brewed coffee. I'm gonna buy a coffee grinder and put french presses on the table for coffee. I have a few specials that I will run I'm gonna make a huevos rancheros with a chorizo black bean chili and cilantro sour cream.

I thought about that...I think we are gonna start off closing at 1pm but if we get enough request to be open later, we are gonna have to hire more people. Thats a problem I would love to have. LOL Or at least I think I would.

We are gonna stay open from 5am-1pm. The majority of the breakfast places in the area open at 7 so we should get a nice push from 5 -7. Especially since we are gonna run an early bird special. The Menu is fairly simple with Chalkboard specials whenever we need to use up a product or I feel like having fun. Pricing hasn't been decided as we haven't decided on purveyors. Here is the menu currently: The YOLK 1. Double Up | 2 eggs any style, bacon or sausage, TN fries 2. Wisconsin | Cheddar or Swiss 3 egg omelet w/ TN fries a. Add ham, bacon, or sausage b. Add mushroom, spinach, tomato, onion, pepper 3. Rocky Mountain | 3 egg omelet w onions, peppers, & ham w TN fries 4. Perdu Combo | French toast w bacon or sausage & 2 eggs 5. Jack Combo | 2 pancakes w bacon or sausage & 2 eggs 6. Jack Stack | 3 pancakes w bacon or sausage 7. Biscuit a. W | egg b. W | cheese & egg c. W | meat, cheese, egg 8. Steel Cut Oats | Plain or Washington 9. Country Grits a. W| Diced Bacon 1 10. TN Fries | Fried Yukon potatoes with PerfectTN Seasoning 11. Bacon | 4 Applewood smoked pieces 12. Sausage| 3 little Piggies 13. Single Egg 14. Fresh Fruit 15. Toast 16. Juice 17. Milk 18. Soda Early Bird Special(5-6:30) Double Up and Juice 5 Egg & Cheese Biscuit 1.25

We are gonna keep the aesthitic it has. I worked in open kitchens in Scottsdale,AZ dining and I really love the interaction with guests. I also think it is cool for guest to watch me prepare their food. We are going to refloor with light cedar wood floors and wood bar as well as accents and paint the walls carolina blue with some accents. We want to see how busy its gonna be before we do much restructuring. I love the chrome, black, and white diner too. But I think I want it almost to feel like a contemporary country kitchen. If there is such a thing!

We are gonna do it old school. Forty seats breakfast only. My wife serving me cooking and my sis server assisting. I wanna really have fun with my first restaurant and make some money of course. We're gonna clean it out top to bottom do some painting and rearranging.

Hola Gulleteers, My wife and I are opening a breakfast restaurant in Rock Hill, SC in a few weeks. The place has been closed since August and looks like it. We have a lot of clean up to do before we open and wanted to share the hard work in photo. I would love to hear ya'lls suggestions fro decor, food, etc. My background is high end though I have worke breakfast as well. I love eggs and feel like they don't get much attention so.....Ladies and Gentlemen The Yolk Cafe "A Love Affair with eggs"!!!!!!

I went online and did some research on Tetsuyas kitchen and elecrolux and couldn't find any specifics. I want to see if I can see his restaurant kitchen layout. He does a lot of home kitchen design with some pretty high end stuff. I really think they will be worth the money invested if they are durable. I could always use gas and induction on the line as well.

Hello culinarians, I was reading the David Kinch article on eater and he said some pretty interesting things. Beside from the Asian influence on western haute cuisine he seems to suggest things like foraging and sous vide are going out of style or at least being overused. I believe that as a professional culinarian the only way to improve is to study and understand your predecessors. From Escoffier to Point to Keller to Ferran to Redzepi we must know our past to create or future. I think Kinch is doing wonderful things at Manresa with Love Apple Farms, but is he being the pot and calling the kettle avant-garde? I think sous vide, modernist technique, local food, etc. are more than fads but tools to for perpetual change in our industry. What do you think about Chef Kinch's stance?

Hello All, I am new to the society and have been reading different posts for months. I can't wait to join in the very informative dialogues. I want to use induction burners in a restaurant I'm am planning to open and I'm curious about the usability of induction burners. I have a couple of questions: 1. How feasible is it to use home induction ranges in a restaurant? The Best Buy guy seems to think so. LOL 2. Has anybody worked on an full induction range during service? They seem to be a better option for keeping the kitchen cool, consistent heat, and overall safety. But I'm not sure if induction would be good during an intense service.