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CharlotteLuck

Breakfast Adventures

51 posts in this topic

What, no 2 if by Sea with a nice crabcake or smoked salmon??


The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

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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!!


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.

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This thread is making me hungry for cheese grits. And some kind of breakfast casserole as a Saturday special.

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Grits! I miss me some grits, especially with some cheese in it. 2 if by land sounds really, really good! :wub:

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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

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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.jpgIMAG0134.jpgIMAG0137.jpgIMAG0138.jpgIMAG0143.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.

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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.


Janet A. Zimmerman, aka "JAZ"
Manager
jzimmerman@eGullet.org
eG Ethics signatory
Author, The Healthy Pressure Cooker Cookbook and All About Cooking for Two

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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!

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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.

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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!

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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.

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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.

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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 (log)

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.

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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!

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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.


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.

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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!

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"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?

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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 specialsIMAG0350.jpgphoto 2.JPG287246_514555275225938_1335205890_o.jpg 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.

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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/

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

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