tag:blogger.com,1999:blog-5156377197470887112024-02-22T11:53:19.201-08:00on the chopping blockAnonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-515637719747088711.post-29871470424529596112017-02-03T11:58:00.000-08:002017-02-03T12:04:17.776-08:00Follow the Leader?<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SG8mKARC-BWa7G8E94GuBQHnLs4PEfgkdl_bpuuA4bVp0BS6p9FrqhH7oijEfXsUqvV01EJ31J9Fj_y-iK4SNMAtBXPAoQhCy7yMT_pceC2uZWsIL9Z_aRMmqY0x92CTT6FNrGzi5_za/s1600/follow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SG8mKARC-BWa7G8E94GuBQHnLs4PEfgkdl_bpuuA4bVp0BS6p9FrqhH7oijEfXsUqvV01EJ31J9Fj_y-iK4SNMAtBXPAoQhCy7yMT_pceC2uZWsIL9Z_aRMmqY0x92CTT6FNrGzi5_za/s1600/follow.jpg" /></a></div>
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So this morning I awoke to a facebook post of a fellow friend posting a comment of amusement per say of the restaurant dining experience being one of "follow the leader." Like this was something new. Trends, period. This industry is completely fueled by what the general public is trending and "hot" on at that moment. This business is one with so much Risk. I have said this before, One day You are "In" and the next you are "Out". There are those long standing restaurants that don't change with the times and make it. Personally I have no clue how they do it. I think there is something in constancy and people knowing what they can count on, and good food and good service go a long way. But in some ways you must evolve and change with what is going on around you. Yes, I have been here for almost ten years. But everyday is a constant struggle. Are people gonna come in the door tonight? Are they gonna be happy with service and food? Am I staying up with what's hot right now? Am I doing as good of a job as the one down the street? People tell me all the time "coping is the best form of flattery" Honestly I hate that saying. But I guess it is true. </div>
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So follow the leader, why yes it is! When I started this business I lent my cafe to start on the wagon of Farm to Table, back then not many were on that wagon. Now it is overloaded and the wheels are about to go flat. I say that because of every Tom, Dick, and Harry has climbed aboard. Claiming there piece of the Farm to Table fame. I struggle with this every day. It was hot but know it has become trivial. Now mind you I wont ever stop doing it because I do truly believe in it. But I have realized in the last few months that maybe I have to find a new model to trend after, or to use as a marketing ploy for the public. Because honestly farm to table no longer has the meaning it once did. Sadly everyone is saying they are but truly so many are not. </div>
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Funny I recently had a conversation with a good farmer friend that I buy things from for Cafe. We were talking about where they go out to eat as a family. He said to me I want to go somewhere where they know my name, know what I drink, I can get really full on next to nothing. I don't want to break the bank going out to eat. I asked him where he likes to go. I was totally shocked with his responses. It was not at all what I expected. In fact couldn't have been more opposite than what I thought he would say. Since then My husband and I have had long conversations about what the average household wants out of there dining experience. I'll tell you something makes me think a lot of where to take the cafe next.</div>
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People are leaning back to the old supper club atmosphere these days, they want that comfort, that know your name experience. You watch the big cities, Mad Men and Tikki themed dinners are all the rage. Burgers are back! Asian food still trending for the moment, Brewpubs popping up everywhere! Yes it's follow the leader, of course. If you want to stay hot, keep the lights, and pay the bills, you must find your tiny niche in this ever changing industry. </div>
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We, as humans are fincky beings. But hey I'm ok with that. Change is good. Coping is the best form of flattery, and well hey you cant keep doing the same thing and expect different results, now can you? So kuddos to those entrepreneurs and chefs just trying to make there mark and stay afloat. I get it and my thinking cap is always on. I'm always trying to stay up with who is the leader! </div>
<br />Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-52232881474610545152017-01-19T12:06:00.000-08:002017-01-19T12:06:39.829-08:00Goat Cheese! Goat Meat??<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87VkuIl9wQI4I3wlVfu5peJezCu6LqkIDlMBu0jT6Vbf6gZFv_JOM1CUxLAl7t51In5IYl8NULkqAV52GSOJnqvr5YJIsrXMgjNkOBJYrHyCrg0z7K9ov7VfcDCAu8F7ebqvkBbKcPZM3/s1600/goat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87VkuIl9wQI4I3wlVfu5peJezCu6LqkIDlMBu0jT6Vbf6gZFv_JOM1CUxLAl7t51In5IYl8NULkqAV52GSOJnqvr5YJIsrXMgjNkOBJYrHyCrg0z7K9ov7VfcDCAu8F7ebqvkBbKcPZM3/s1600/goat.jpg" /></a></div>
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We are all so familiar with that oh so creamy Chevre right? Or a wonderfully aged goat cheddar cheese!</div>
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What happens to all those goats after they are done producing milk for us to indulge in that tangy cheese. Male Goats?? Do they have a purpose other than helping to produce more female goats for milk production. </div>
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I have to say cooking with goat is something that intrigued me, but like most of the public I was nervous and a little put off about it. Why? I have no clue. I love eating like a carnivore! Lamb is one of my all time favorites. Little sweet, little gamey. In fact I love that wild flavor of different hooved beasts. Why in the world have I not cooked with goat yet? What is stopping me? I'll be honest is our small town open to this? Is there enough people here to go out on a limb and try this? Why was I nervous about this? I have made people love beets, brussel sprouts, mushrooms, and all kinds of other things they thought they disliked. Once prepared under the hands at Cafe Soeurette they changed there flavor profiles all together. </div>
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I guess really now it took my new Sous Chef Kyle to push me along on this culinary experiment! He has worked with it numerous times in the past. He told me it's like lamb! I said "what I love lamb!"</div>
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In researching this further it is sweet like lamb, very mild game flavor, high in protein, high in iron. Very versatile to any cooking techniques. Goat is the most widely consumed red meat in the world but doesn't often make it on to the tables in the U.S. Well Cafe lovers, next weekend we bring you goat on our menu!! This goat will be coming to us from La Clare Farms. Chef Kyle and I have been working on menu ideas. We are so excited! If you love goat cheese, love goat meat too!</div>
<br />Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-85517358140204889962016-05-19T14:54:00.000-07:002016-05-19T14:54:26.593-07:00Spring on into New Things<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8aKJarCdLirfLeR4E18baa5Qqo74muGAaqoanONiFgJMj86wwO0en9ROPu1r-YQptFvKyOWOR3-Ih4kEIaIgedfZC59qo7o_tCjVW8TOiye6bpzR90zAV9WCsMsvOh_odlB2b7rjnF7r/s1600/green+tomato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8aKJarCdLirfLeR4E18baa5Qqo74muGAaqoanONiFgJMj86wwO0en9ROPu1r-YQptFvKyOWOR3-Ih4kEIaIgedfZC59qo7o_tCjVW8TOiye6bpzR90zAV9WCsMsvOh_odlB2b7rjnF7r/s1600/green+tomato.jpg" /></a></div>
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Well I finally think spring is upon us here in Wisconsin, although I shouldn't speak so soon I might jinx this gorgeous weather. </div>
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Spring often makes us think new beginnings & the start of something fresh! It definitely has been that way here for the last few weeks. We have had so many new changes. We integrated to a point of sale system for our servers and myself. Huge on saving time & helping to make us more efficient. </div>
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It was a lot of work and we still have some bugs worked out but we are loving it! We have new staff that joined us!! I couldn't be happier! I have a great new Sous Chef, Jesse in the kitchen with me. We have a few new other young people in our kitchen and some additions to the serving staff as well, gearing up for lots of business this summer. </div>
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We have been planning new events for the Summer and waiting for permit approvals and we got them! Thanks City of West Bend for supporting a fun new event we are bringing to the public!! We are so excited to bring you all "Dish Downtown"!! Check out our facebook page for more details!</div>
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Also stay tuned for new menu items coming your way next week. With my new staff & farmers market starting this weekend we are rocking out some awesome new flavor combinations!!</div>
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Jesse, has a lot of experience with homemade pastas and being 75% Sicilian well that says it all right there! So coming up real quick we will be blending his talent with pasta, with my eclectic farm fresh style to offer you some fun and tasty combinations! </div>
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We also cant wait to be bringing you a charcutiere board featuring salumi from Underground Meats in Madison. I have absolutely fell in love with these! I'm hoping to find some green Tomatoes this Saturday at market and make a green tomato chutney to accompany these salumi's.</div>
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Lemon brined Fried Chicken to make an appearance on our small plates menu paired with House pickles, honey biscuit, and buttermilk herb dressing!</div>
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Well I'm not gonna tell you everything coming up next week, you'll have to come in and see what else we have in the works!</div>
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As always thanks for supporting the café & local farms! We are so excited for this coming season! </div>
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Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-42250028000248342362016-04-21T12:40:00.003-07:002016-04-21T12:51:35.588-07:00looking back to 1999!!<div class="separator" style="clear: both; text-align: center;">
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They say that music sparks your memory. My husband and my lead server literally text me at about the same time today to tell me the Legend died. It's hard to believe. I just don't think there is a lot of talented artist like him out there these days, and despite his own success always helping to further someone else to make there mark in life. I always have been a huge fan of Prince. I don't know why my parents allowed this, but I remember being like 6-7 years old and having a poster of Prince in a bathtub in my play room. So I guess my love for the icon began a long time ago. I have so many memories associated with prince songs. I honestly have been sitting here for the last hour trying to think which song is my favorite, I cant decide I love them all.<br />
Back to 1999, this is the year I decided to make a career out of the only thing I knew how to do. In 1999 I left for Culinary school in Minnesota. I starter school in November, I think, and came back to the WB to do help cook New Years dinner at the restaurant I cooked at before leaving for college. The millennium was upon us and everyone thought the shit was gonna hit the fan. I was 20 years old, hanging with my still best friend Linda, enjoying cocktails, and "1999" blaring through the restaurant! Good times. <br />
Living in Minnesota, Prince was just a natural part of being there. Every kitchen I worked in you would here Prince, Dylan, Phish, and Disney soundtracks. What a combo! We kitchen folk are an eclectic bunch! I worked for some pretty amazing folks up there in the twin cities. At one restaurant I was treated to a Prince concert with one of the owners wives, sitting club level in the excel center. All I have to say is it was "Amazing". I remember getting to drive past Paisley Park and told that's where Prince Lives!! I had a good friend tell me Prince would occasionally open his home up and let fans come in and do small concerts. How awesome! He got to have that expierence once, So jealous.<br />
My year of school in Minnesota, and the years after that I lived and worked there definitely molded me to what I am today. I was lucky to have worked alongside some pretty talented people and have awesome instructors in school. I will never forget those years and people!<br />
Prince "If I was Your Girlfriend", I would be "Delirious", "Kiss" you, wear "Diamonds & Pearls" & "Die For You", but for now "Lets get Crazy", Party like it is "1999" in the "Purple Rain", cause we are all gathered here today, to get through this thing called Life! Thanks for all the good memories your music sparks and will continue too throughout your fans lives! Thanks Minnesota for all that you had and have to offer a young chef! "Nothing Compares to You"!!Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-52976301528108792762016-04-12T12:42:00.001-07:002016-04-12T12:42:23.779-07:00Sneakin a Peak!<div class="separator" style="clear: both; text-align: center;">
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Most restaurants, the kitchen is a mysterious place. You wonder, how are they putting all this food out with a packed dining room and in a timely manner? Do you want to pier in and watch closely as the chef and staff puts the finishing touches on your plate. Many restaurants these days have went to open kitchen concepts, which is super cool! I worked in one when I was a culinary student I hated it though. But let me explain myself. We were expected to stand there cook and prep while customers sat at a bar/counter in front of us and we were told not to speak to them even if we were spoken to. Well first off I like to talk, & second I found that totally disrespectful to what my parents taught me, if I'm spoken to, I'm to respond. Needless to say I didn't stay there long it was very akward. </div>
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So many customers have always wanted to come in and watch for a night and see what we do in there I always thought it was weird, not that they wanted to see, I just was personally was weired out that someone wanted to sit and watch my every move. I wasn't use to being on display. Well until a few years back I decided to put in a window into the world that was always behind the scene. At first it was so strange, the staff and I were so nervous. I had a new appreciation for animals at the zoo! But like the animals, now years later I don't even think about it being there. Unless the occasional customer knocks on the window and waves, or a child, here and there is held up by their parents with there face pressed upon the glass I remember then it's presences. </div>
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I was recently out for dinner this past sunday at one of my favorite restaurants and had the best seat in the house with my son and husband at the end of the bar, but mind you the kitchen is at the opposite end of the bar. One of my culinary idols who is chef and owner of the establishment was cooking that night and like that child with it's nose pressed upon the glass I stared and watched her every move feeling inspired by every toss of the pan she made and remembering I still have so much to learn in this world and so excited to get back into my kitchen! So on your next visit to the café please don't be afraid to come give the window a knock and a wave and let me know you are out there watching and enjoying your evening! I sure did this past Sunday!</div>
Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-67126152741129194502016-03-17T15:06:00.001-07:002016-03-17T15:06:43.322-07:00A motley Crüe<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_8xjH9j3hSnk2DnVjEPsq4sxDHHI1PimDN7wN5a5DBWUPpU_P3L6NgsVjIohEJzgo3h5YpH0XGO1-M2v8UVRJ1XJ7ed9chffQ1u21fIo07S3vtZeMlez_tObdQQzUolqhpxGBnEJNRlY/s640/blogger-image-26348493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_8xjH9j3hSnk2DnVjEPsq4sxDHHI1PimDN7wN5a5DBWUPpU_P3L6NgsVjIohEJzgo3h5YpH0XGO1-M2v8UVRJ1XJ7ed9chffQ1u21fIo07S3vtZeMlez_tObdQQzUolqhpxGBnEJNRlY/s640/blogger-image-26348493.jpg" /></a></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">My crew, well yes we are a Motley Crew!</span></div>
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I say this because they are all so different and diverse but yet we all blend and work together. <br />
Last Saturday I had a couple that dined with us and the woman stated she was "just" a waitress as well. Complimented on our staff despite a few hiccups. The woman in further conversation said she always wanted to be a waitress. I said awesome! She said people think I'm crazy when I say that. I told her I didn't think that was one bit Crazy. There is a ton of money to be made, waiting on strangers. She then said she had done it all, been in the military and a laundry list of jobs. But she loves serving. Those are the kind of people we value in this industry. Those who love what they do. It takes a special person day in and day out to oblige a persons every wish and need in a manner of 2 hours!! <br />
What still bothers me is that she classified herself as "just" a waitress. You can make a great living waitressing, in fact make a career of it. I find nothing shameful in that what so ever. I couldn't waitress. It takes a special person to be able to do wait on people. I value my servers so much, they are incredible at what they do! They are salesman and entertainers!! They have to ensure a memorable experience!<br />
Every person that works at the café is an integral part of the daily workings of the café. I don't care if you are washing dishes, cleaning bathrooms, slinging cocktails, cooking, or waiting on tables. We all need each other to make it all work like a well oiled machine. <br />
My crew besides those that have made a career of working here are all so different and diverse backgrounds. So many different things have brought them to this industry. Or this worked with current life situations, or it is or has been a stepping stone to get them where they want to be. Some are here cause it works with opposite schedules with spouses and raising a family, some are here part time for extra money for school. Some have degrees in accounting, women's studies, engineering, finance, some are professional "poker players"! I've had it all people in landscaping, nursing, beauticians, massage therapists, musicians, graphic designers and farmers. I love that it has brought together people from such different backgrounds and it all works! I love my Motley Crew!!Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com1tag:blogger.com,1999:blog-515637719747088711.post-45374119515910849132016-02-25T16:28:00.002-08:002016-02-25T16:28:25.401-08:00Is Dessert an after thought???<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJZsMB7CSQ6pE9GrpZWJRRRB6ExElvDGFa500leqdfKdKWx6NQ4Ux-JXB35s8g-v11G1kgIMuIcb0_H087bAzu4S67_aO4rpuJYjwpgt1BJPG92u5VNhKC4h5FORThn88QWQ6fxbLKh4G/s1600/_I1A2227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJZsMB7CSQ6pE9GrpZWJRRRB6ExElvDGFa500leqdfKdKWx6NQ4Ux-JXB35s8g-v11G1kgIMuIcb0_H087bAzu4S67_aO4rpuJYjwpgt1BJPG92u5VNhKC4h5FORThn88QWQ6fxbLKh4G/s320/_I1A2227.jpg" width="213" /></a></div>
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So I ask you, "Is Dessert and after thought for you?" Or are you one that always plans on indulging your sweet tooth?</div>
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Well you can bet I'm a planner, I always "plan" on dessert! I was a pastry chef for a period of time in my career. I don't necessarily enjoy making desserts but I can when I need to and I definitely enjoy eating them! I have also passed on this art to one of my employees and taught her the ways. I think we have a solid core dessert menu. Pictured above is our Chocolate Carmel Tart! It is what it is!!! I myself can only handle 2-3 bites. But I have customers that order whole tarts to take home with them! Thick chocolate crust, thick house made caramel, and rich chocolate ganache finishes it off. You know love was put into this on the first bite! </div>
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That being said, My husband I were discussing our recent "date night out" meal last night. Everything was great at this establishment, But I asked my husband what he thought of dessert? He said ok, and then asked me. I said we only get out once a month for dinner else ware and I look forward to going all out cause it is our night to be served, enjoy, and be baby free! But dessert at a few of the most recent places have been a little disappointing. Not that they are bad, just that there was so much effort put into the amazing savory food and then we get the final course of our experience and it has been a little bit of a let down, like dessert was just an after thought. Like these places know they have to offer it but it isn't executed to the extent of the savory dishes. My husband commented that dessert is the last thing to leave a taste in our mouth about the experience, I was like exactly!! It's like when I tell my bartenders to make sure to say goodbye to our guests, as the diners pass by to exit. The customer service and food presentation and taste shouldn't be over till those guest exit the building!! </div>
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With this all being said it has inspired me to add a feature dessert weekly just to step it up another notch! Get your sweet tooth ready folks!!</div>
<br />Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com1tag:blogger.com,1999:blog-515637719747088711.post-37927261908459457752016-02-11T11:57:00.001-08:002016-02-11T11:59:34.249-08:00The Next Generation & the "Teach" leading them in the Right Direction!!<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHz9D-IZpgrVdxoaImqUlo0y-2CSDBeZ-mgDBqgqobrIH9MQtR-o28ZbfQhyphenhyphenMsXE_quHKC3XTZOUqytKefyLFGACDbk7VhfUkTMjXqs_M3v8i0a2USWOhLTdyKC-lRUNUSWt0P89_VsRW6/s640/blogger-image-1295998796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHz9D-IZpgrVdxoaImqUlo0y-2CSDBeZ-mgDBqgqobrIH9MQtR-o28ZbfQhyphenhyphenMsXE_quHKC3XTZOUqytKefyLFGACDbk7VhfUkTMjXqs_M3v8i0a2USWOhLTdyKC-lRUNUSWt0P89_VsRW6/s640/blogger-image-1295998796.jpg"></a></div>
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I had the pleasure of talking to this class at our local High school this past Monday!!</div>
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Go West Bend West!! Sorry East students, but West is my alma mater almost 20 years ago! </div>
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Yeek, so many moons ago.</div>
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So, I never took any of the "foods" classes, that's what they were called back then, when I graced the halls of WBW. Maybe I should have, would have been an easy A since I had been working in restaurants since I was 14. That just shows I wasn't the sharpest tool in the shed back then! Well I didn't really care about much in high school like most teenagers then, and today. Well, I thought, until this crew on Monday. My thoughts were a bit renewed after I spent all but an hour with these 14 students and their teacher. I went in to this "culinary class" to speak to them about sustainability. I always digress when speaking. My dad told me to make sure I had an outline before I went. I didn't. That's like telling me to use a recipe for something other than baking, Ha, doesn't happen. I don't follow directions well!</div>
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These kids on the other hand listened to what I had to say. Asked great questions. Interacted with each other with mutual respect for everyone in the room. I have to say it couldn't have been a better group of kids!! (sorry guys I call anyone younger than me kids. Some of my employees that have grown up at the café and are now in their 20's are still called "my Kids") </div>
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The teacher for this class I have grown a friendship with over the last 8 years. She taught some of the "kids" that still work for me today, and my nephew. She does an amazing job. It surely shined through on Monday to me!</div>
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During the Q&A of the hour she asked me what was the hardest thing I had to overcome in running the restaurant. It was crazy I didn't even have to think about it. Years ago I would have said dealing with horrible landlords and my restaurant flooding every time it rained, or the electricity being shut off cause the landlords didn't pay the bill. (I got that on my own meter after that) Or I could have said hoping enough people came in the door everyday just to pay the bills. But I didn't say any of that. I said, "myself". I have spent the last 2 years retraining my brain to think totally different. I will make this place profitable and successful. I hope that message carried over to these 14 students. I never thought that this hour long chat would end with me hoping I got the message across that, </div>
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You create what you believe you can do & Think Bigger than you think is possible! </div>
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(See dad I did pretty well without an outline!)</div>
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Thanks to Sally Heuer and the students of 5th period Culinary Arts.</div>
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P.S. I scored a new employee from the class too!! Bonus!! </div>
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Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-65614092840981997952016-01-28T18:10:00.000-08:002016-01-28T18:10:53.614-08:00Do you Have a Mug yet??<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBMHnfSeGnjoeA7JOfg6QkZKxHa3t6VKK1Nr1JtY-ULLf3kXYIJnF5-_vl3tcTmJ6kkCbZjh3rjn3-MNsQ__DDCaI_-v_qhgg8s0DJkNBPpLzhc2vZixKsaBEPY7j7_yTP83k7uXkZfI8V/s1600/micro+society.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBMHnfSeGnjoeA7JOfg6QkZKxHa3t6VKK1Nr1JtY-ULLf3kXYIJnF5-_vl3tcTmJ6kkCbZjh3rjn3-MNsQ__DDCaI_-v_qhgg8s0DJkNBPpLzhc2vZixKsaBEPY7j7_yTP83k7uXkZfI8V/s320/micro+society.jpg" width="320"></a></div>
Do you have one of these fab mugs?? <br>
Did you drink yourself to needing a sober ride home cause you thought you could do it in one night? (which we do not promote here at the café) Did you causally meander your way through our handpicked brews to obtain your prestigue? Did you finally get to the finish line after misplacing your card 2 or 3 times? Did you try and talk your way out of not drinking the brews you thought you didn't like? Did you drink your way through the list twice just to get yourself 2 mugs so one could always be chilled for you? If you did any of the above you are a part of our Society!<br>
Our Mug Club/Microbrew Society was born, if I remember correctly about a year after the Café opened. Our bartender, Mikey suggested the idea. Others in the area had done similar things. I said sure lets try it out, and so it began.<br>
I have so many fond memories of the characters that match to these mugs. People finishing and trying to figure out what name to embellish there trophy with. Some down right ridiculous I think to make the barkeeps embarrassed when having to retrieve the mug. Only the joke was well played on these bold guests as they have to ask for their mug by what they enscripted it with! Like "Meat Sweats", "Stu Pidaso", & "The Fuzz"!!<br>
Want to join the wall of fame?<br>
A few simple guidelines, drink your way through 22 of our brews (we have more than 22 brews on our list folks), Dub your mug, and then all your brews anytime are half off!!! (some restrictions apply on limited or specialty brews)<br>
So its easy folks to secure your spot in our society!<br>
Honestly Folks where can you get a better deal on tasting an ever changing list of microbrews?<br>
We used to stick to only the Midwest suds as it fit with our local theme, but after a bit of arm twisting from Mikey once again, we have branched out further to have a larger brew portfolio to span our great brewers all over the country!<br>
We try to keep some of the house favorites on our list and rotate the rest! Tappers are changing almost weekly. Bottled selection every few weeks. <br>
We try to feature limited releases when we can get them. Café/Underground is keeping it fun and interesting! Isnt that what drinking is about?<br>
We have over 150 members now!<br>
Are you one??<br>
Share this on facebook in the next 48hours with your Mug Club Name if you read this post and receive 1 brew on me the next time you are in!<br>
Cheers All!Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-16648945295396136942016-01-14T15:46:00.002-08:002016-01-14T15:46:44.446-08:00This is the Year, 2016!!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBN4cxcmq-6Il-tiqbUuOzsw01xSGqnzyLWjlDTa5rK5U2eT1LZFUUgNcFhFgHQtbs3nxfTWSksy5WZAl2U7cEvUSAS9LFAOQTMnhD_hVgWmGGxqNtzrWPGfgoM0DuzaPUcpEIqpfjhPzw/s1600/2016.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBN4cxcmq-6Il-tiqbUuOzsw01xSGqnzyLWjlDTa5rK5U2eT1LZFUUgNcFhFgHQtbs3nxfTWSksy5WZAl2U7cEvUSAS9LFAOQTMnhD_hVgWmGGxqNtzrWPGfgoM0DuzaPUcpEIqpfjhPzw/s1600/2016.png" /></a></div>
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Well 2016 is already off at a galloping pace for us here at the café!!<br />
This is it this is my year!!! I feel it, all good and great things coming our way! I read a recent post from a friend that went, "To be happy , it's important to be excited about the future!!" This came from the mouth of a dear friend, mentor, and successful business owner! This man has taught me so much about how to change my train of thought in the last few years, and thank god our paths crossed. I often wonder if he really knows the impact he has had on me?? <br />
Well I'm excited about mine and the cafe's future. <br />
I think a lot of restaurateurs/chefs think in the moment. That was totally me for years. I have learned I have to plan out further in advance to make what I want to happen, happen. I also have to believe I'm gonna make it happen. This shit isn't just gonna fall in my lap, and of course I have to be excited about it!!<br />
Well I want to stay in this game and be a success and that's what we are doing.<br />
Never before in 8 years of running this joint have I had my year planned out in the second week of the year. Events planned, details done, and working on game plans for future marketing and gaining revenue!! <br />
I'm excited about the food we are gonna put out! I have hunger right now for breaking animals down and getting creative. I just came up with a killer, and I mean Killer Chorizo recipe!! Holy balls it is spot on, sorry I'm tooting my own horn but I have to on this one!! Myself and a fellow farmer have been having deep conversations on butchery, charcuteire, sausage making, and more. This is something 2 years ago I wanted to get elbows deep in, well having a child put my creativity on a small hiatus. But I'm back and ready to get funky!!<br />
I will always have a sweet love for my veggies and fruits, those will always be well played in menu planning. <br />
We have some cool publicity things coming up, we filmed with Around the Corner this summer and will be featured on pbs this coming February!! That filming was so super fun! The host, John is hilarious and made it so easy to be on camera. So Tune in February 11th, we will also have an airing party if you want to come down and watch with us.<br />
Lori, from OnMilwaukee.com did a beautiful article on the café at the close of 2015, and just included the cafe in another small article coming out this weekend I believe. Even the smallest mention in an article written by someone like her is such an honor and helps to boost business and get the word out. <br />
We are going to start bringing some live music back occasionally as well. Stay tuned in for details on that. First live music night coming your way January 29th.<br />
We will of course have all of our favorite Café events like always, and are planning a canning class in July this year. So many people have been saying they are so scared to can. Not Scary at all.<br />
Well that's all for now folks. More blog posts should be on a regular basis again. Just didn't have time as the Holidays were crazy around here. <br />
Much love to you all and see you soonAnonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-60216376688899408332015-11-19T12:19:00.003-08:002015-11-19T12:19:45.017-08:00Teasers!!<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpy5JDBpnSTehOMmZ8wjmd7JJ1lNXUvqtB2NsLuGa1JMKJOWJNqgC8m1mMeotYC0_3k0PhnUiIqRbS5-URD523uCvH4sC4Us7WRApXBiu1zBmfCLUeLGAhnggClq9eU5TwPIE3wT2RYw8O/s640/blogger-image--931802092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpy5JDBpnSTehOMmZ8wjmd7JJ1lNXUvqtB2NsLuGa1JMKJOWJNqgC8m1mMeotYC0_3k0PhnUiIqRbS5-URD523uCvH4sC4Us7WRApXBiu1zBmfCLUeLGAhnggClq9eU5TwPIE3wT2RYw8O/s640/blogger-image--931802092.jpg" /></a></div>
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Trends change all the time in this industry as in most businesses. The key is staying one step ahead of the trend I guess. But I also feel like getting too roped up into a trend can be a bit treacherous as well. As a Trend is a trend. That's it plain and simple. They come and they go. As quick as they came, it's yesterdays news. I am thinking constantly about what is gonna keep my business going strong? How can I continue to stay in the game? What do I have to offer the public to please their palate and their wallet? How do I get my guests to become regulars? How do I get them to come weekly? We do the small plate/large plate concept so people can eat big or on the lighter side. We have done nightly specials, but for us the menu changes so often every night is special!! lol </div>
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What about a Teaser of sorts??!!</div>
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Giving our guests that full fun of flavors, but in a smaller portion and less cash out of your stash!! </div>
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Maybe you are just coming to have a cocktail with friends and want to try a little something while gabbing with the girls or you are heading home but stop for a beer after work with the guys and need a little something to nosh on! Above is our blackened shrimp (hints of curry & cumin) served with jasmine rice, and brandy jalapeno apricot butter, and buttermilk dressing. Priced at $6 for 2 large shrimp can you beat that!! Still made with many local ingredients!! We still will always hold true to our farm to table concept. We have another small plate teaser which is a house made honey biscuit with Dominion Valley seared ham, and local honey. Simple right?? But so good to eat, and nice on the wallet again at only $6!! </div>
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I love this idea. I'm one that when I go out I want to order like half the menu. My husband is always like really Jodi. Yup!! I want to try lots of different things, I love Food!! It's a perfect trend for those that can't decide. I could care less about the cost, but I know I'm not the norm on that end of things. So come on out and try out our Teasers this weekend and let us know what you think!! Feedback is great! Let us know if you want us to keep Teasing You!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNtqbwA5tcP_rufMGZaMucBFhRz96bejfofIOSIijEs15uQo0W52vrJMSVXAFRalDsoW4z4LEVKDpjzQ2ybswpsQvkAiMeetHp-84hWeZfBasGChadfBLFtwDOwgu5Tn98qd36z21Dgea/s640/blogger-image-1953629493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNtqbwA5tcP_rufMGZaMucBFhRz96bejfofIOSIijEs15uQo0W52vrJMSVXAFRalDsoW4z4LEVKDpjzQ2ybswpsQvkAiMeetHp-84hWeZfBasGChadfBLFtwDOwgu5Tn98qd36z21Dgea/s640/blogger-image-1953629493.jpg" /></a></div>
Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-20993646091687327902015-11-10T19:28:00.000-08:002015-11-10T19:28:01.632-08:00A look back.... Celebrating 8 great years!!<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLSz-criQe3_2AHHWuOWKut5ciOt-xzItG6iZxY3ZrhHtT1FqwlyG4ta2sitrt-eu0IEn1Fqrqsr1N0bSAPZ_k6bnz8GIpyS_sKraoTtJb43bTR7ka_jSIy3CJW5QegeObXBdyZs3NgSL/s640/blogger-image--1774579882.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLSz-criQe3_2AHHWuOWKut5ciOt-xzItG6iZxY3ZrhHtT1FqwlyG4ta2sitrt-eu0IEn1Fqrqsr1N0bSAPZ_k6bnz8GIpyS_sKraoTtJb43bTR7ka_jSIy3CJW5QegeObXBdyZs3NgSL/s640/blogger-image--1774579882.jpg" /></a></div>
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Wow this is opening night 8 years ago 11/21/07!! Man my kitchen looks pretty much the same. I still occasionally sport the braids. Have ditched the white chef coat(per request of my staff) & the hat (per request of my husband) and have moved on to a more suiting bandana and vintage apron!! A bit more me!</div>
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A big thanks to my mother for scrapbooking this night cause back then I never took pictures, heck I didn't even text. (my kitchen kids had to teach me how to do that! lol)</div>
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As I look back this week as we are on the cusp of our celebration party (really it should be next weekend for the actual date but I hate competing with hunting) I think about all the wonderful people that have been here over the years, staff and customers, all the changes we have made, all the awesome food and service we have put out, and all the goodtimes. It has been a crazy 8 years!! The stories I have to tell.....</div>
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But really I thank each and every person that has ever worked at the café and been part of its success!! Each person was a piece of the puzzle to the success of this restaurant! Whether big or small and good or bad. It all made it what it is today.</div>
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I have a crew now that I think is gonna help make 2016 be an amazing year!! Some are new, some have been here for years and some have come back and made a second run. Some just patronize and enjoy!! (like a few of the faces here below)</div>
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HaHa this picture brings back memories that I can laugh at now. Moments after this picture was taken the coat rack filled with coats broke free from the wall and a restaurant full of guest coats were laying in a heap on the floor. I was mortified. I walked out of the bar and into the kitchen, I had no clue how to deal with this on opening night. I believe my brothers and staff started hanging all the guests coats on the iron gate at the bottom of the stairs. My brothers came the next day and rehung the coat rack with anchors. Mind you the coat rack was existing I never did anything with it when we came into the space. My husbands response was apparently no other restaurant was ever that busy to have that many coats hanging on it!! This was an amazing response from my husband who is a glass half empty kinda guy. He surprises me sometimes. After 8 years of this old building and just the restaurant business in general I can handle just about anything I get thrown at me. <br />
Customers you have made this journey happen. I don't know what else to say other than Thank You!<br />
On the eve of this night I just hoped people would come through the door and continue to. I really was scared I wouldn't make it a year. It was a giant gamble. This business isn't easy. I was the new kid in town and now Im the oldest exsisting restaurant downtown. Sure don't want my time to be up. I fought kicking and screaming to keep this going and I'm gonna continue to bring you all creative fun food! I want to keep you all guessing what's up my sleeve and wanting you salivating for more!!Come Celebrate and Share Memories and Make More this Saturday Night!!!!!<br />
Thank you to you all!!<br />
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Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com2tag:blogger.com,1999:blog-515637719747088711.post-32487463874397749912015-11-07T15:38:00.000-08:002015-11-07T15:38:20.023-08:00Wow Factor!!So I have been recently reading a book about customer service. It is actually about the Ritz Carlton. After Reading this book, it so much helped me to realize I needed to change some of the ways I handle and think about things with my customer service. Another restaurateur gave me the book. I'm so glad he gave me the book. I felt that even my employees could benefit from this. So I bought a bunch of copies and have asked them all to read it. I think there is only a small handful of them that have actually started to read it. But those that have are already having a new mindset!!<br />
So last night I sit down and have a glass of wine with one of my servers. We are chatting about the evening. The goods and the bads. She didn't want to tell me the bad but we talked and tried to learn from it and she handled the situation as best she could. Then she told me she also had a "Wow" moment!! I said "Really"??!!<br />
A "Wow" moment is a reference in the book. First off I was elated that she is reading the book, and then that she is really doing things from the book.<br />
Ok so I'm sure you are wondering what is a "Wow" moment??<br />
Well basically it is doing even the smallest thing to make a difference in a customers experience. Going that extra inch or mile, doesn't really matter how big or small. Just that little something extra to make a guests experience that much more special or memorable.<br />
So I guess we had a couple in our bar for cocktails, people that have been here before. Last night they just had cocktails and had told the bartender that the wife wanted Mexican so they were heading down the street for dinner. Well they finished up and left. A little later while the bartender realized they forgot their credit card. The bartender told this server they forgot there card and said where they were headed. This server took it upon herself to grab the card tell the other servers to watch her tables and literally ran down the street to the other restaurant, find them and return there card. She didn't want them to have a nice evening out and then go to pay for their meal and not have their card to pay for dinner. They were so appreciative. <br />
She truly did have a Wow Moment! <br />
Funny thing I knew nothing of this as I was out talking to guests in the dining room and never even knew she was sprinting Main St!!!Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-28279111661652079262015-11-05T16:01:00.003-08:002015-11-05T16:01:44.456-08:00A night out on the town!!Last night was the husband and I's first evening out without our little guy since he arrived!! <br />
I got a recommendation from a few people of a place to go checkout in Milwaukee. So we did! We went down to Walker's Point to Morel!! It was a gonna be a great evening regardless because it was our first date night! On facebook today I posted that we went out, someone commented where does a chef go eat??? Well this chef does have her favorite places to dine, but I wanted something new because last night was a big deal for us! I asked some people I trusted with an upper hand in the Milwaukee scene! Both responded with Morel was a great place and it was!! <br />
We had a reservation, but upon arrival I asked if we could sit and have a cocktail first. After sitting there a bit I said to the hubby, "lets eat here". When is the last time we got to sit at the bar together!!<br />
So our evening began, we sampled small plates, had entrees, and finished with desserts and craft cocktails, microwbrews, and great wine throughout! Everything was top notch! I couldn't have been more pleased with our whole evening. Funny thing happened at the end of the evening, I payed the bill, tipped my bartender and also gave him a cash tip to divide between the kitchen staff. Yes the kitchen staff. Please don't think I'm asking you to frequent my café and tip me. I'm not at all. Even when I bartend behind my bar I give all the tips to whoever I'm working with. I'm the owner you choosing to dine/drink with us is all I need! Back to tipping the kitchen, so this place has an open kitchen. I have worked in these types of kitchens before I hated it. It is not easy for me to keep my mouth shut, not swear, and not be able to listen to my own music preference while cooking. Oh and hoping I don't do anything to make myself look stupid. These 4 guys last night had to cook for a dining room full of people, execute everything perfectly (no where to hide from the public), and entertain. Not my cup of tea. But like I have said in previous posts that Hollywood has changed this industry. These 4 chefs did a great job, so yes I threw them a tip too. It was great the bartender walks over gives the sous the tip I over hear him tell him they got tipped the sous says, "whatever?" bartender says "i'm serious" Sous says "you're <a href="mailto:f#@$%">f#</a><a href="https://www.blogger.com/null">@$%</a>&* Serious?" they talk a bit more I over hear again "nobody has ever tipped us" he then comes over thanks us, shakes our hand, tells us that was awesome asks if we want to do a shot together! We declined explained we had a 45 min drive and tell him everything was great and buy himself something other than a Miller high life (we saw them grab out of the cooler a bit earlier for the kitchen staff). All in all we had a great evening and everyone there was part of it! We in the industry work nights, weekends, holidays, long shifts, don't eat dinner till midnight or later cause we are helping strangers have enjoyable evenings and making memorable meals. I just wanted these guys to know I appreciated it! Sometimes the smallest gesture makes the biggest impression!Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-3597962405004577172015-08-22T22:50:00.001-07:002015-10-06T13:22:47.294-07:00Good Times & Good Eats<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UTxLfz0N1D7UHCalcpJjjeTRMxHp28Fk9YHU8llnO0LeJF42rI0yTxU4fEdtQdKaxwe1Q4HAif3vKsVqtT5rPJO4yccJczeOEHgzTAlr0CmhpJiI7vKHgqCAHAREB6VMg4cTbucdbv9P/s640/blogger-image--1091534977.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UTxLfz0N1D7UHCalcpJjjeTRMxHp28Fk9YHU8llnO0LeJF42rI0yTxU4fEdtQdKaxwe1Q4HAif3vKsVqtT5rPJO4yccJczeOEHgzTAlr0CmhpJiI7vKHgqCAHAREB6VMg4cTbucdbv9P/s640/blogger-image--1091534977.jpg"></a></div><div class="separator" style="clear: both;">So people ask me all the time, "where do you get inspiration for your cooking?" </div><div class="separator" style="clear: both;">I also here a lot that my food is kind of weird for West Bend, WI. </div><div class="separator" style="clear: both;">I guess I'll give you that, it is a bit different. But not that different I think I just put a bit of a different spin on a lot of traditional dishes. It isn't mainstream cooking I'll give you that. I toy with all the time do I change what I like cooking? Would that make my restaurant more profitable? Probably. It is a battle I deal with daily. I love different flavors and different ethnic cuisine. I am on the cusp of celebrating 8 years of business. Man it has been a long road I tell you. Trying so many things to try and stay afloat. Well the last couple months have been a whirlwind in really soul searching my future of the cafe. I want to focus so much on putting out items that hit the mark every time and with every bite you want to come back again for it. I want our service to be the best in town. I want you the customer to fall in love with Cafe/Underground. With all that said where does my culinary inspiration come from? Sometimes it's purely just what I have on hand, what's in season, and sometimes it's life and memories. It's weird I associate food with memories of my life. I thank my father for having me travel with him as a kid on business trips. I was pretty lucky to be exposed to what I got to expirence and eat. I can tell you exactly where I was the first time I had caviar, 12 years old in Asheville, NC. I didn't like it but I tried it. I remember being on bourbon street at maybe 8 or 9 years old and having pralines! Later in life I recall having a walleye cake that was to die for in MN at a jazz restaurant. Eating on a ranch in the middle of nowhere with a crew of pedorthist enjoying great steaks and BBQ. Eating along the riverwalk in San Antonio and being in Philly eating at top of the line restaurants with an old Jewish couple (friends of my fathers). </div><div class="separator" style="clear: both;">College saving up to eat at Aquavit! </div><div class="separator" style="clear: both;">Usually a $200 venture! But totally worth it! Ethiopian food mixed with Swedish and French! Most recently falling in love with real Mexican food. Not Americanized shit. My husband builds low rider cars, summer time is filled with car shows and good eats! Our fellow club members (good times car club) have exposed us to some pretty amazing hole in the wall places with out of this world food! One in particular was a place that served tongue tacos. Omg, I know you are saying to yourself tongue?? Really Chef Jodi? Yes it is like the best beef taco ever. So on the menu right know I'm featuring my version of tongue taco, it isn't what you would get at a taco truck, I of course had to make it my own and make it so hopefully you might step out of the box and try something new! Don't worry it doesn't look like the tongue anymore, no tastebuds are on it, it won't taste you back😀 but honestly if you try it I think you'll be hooked! Life is what you make of it and if you don't go out on a limb once and a while, what's the point?! </div><div class="separator" style="clear: both;">Goodtimes & Good Eats!!</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRv-fmBTGHnXAmm-hWYZWKT-I7XZGEAbVPHFSHR5Uhj2Wdws8bB06zj4aKynZJQ5wEjQtXYaEW0hR2y1ZgIDboFx8DF_ii3_XQBfM3EU2d47ZCR3PyX8_opPMHLFizt0O1bvCFtXcxNvNK/s640/blogger-image--771707726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRv-fmBTGHnXAmm-hWYZWKT-I7XZGEAbVPHFSHR5Uhj2Wdws8bB06zj4aKynZJQ5wEjQtXYaEW0hR2y1ZgIDboFx8DF_ii3_XQBfM3EU2d47ZCR3PyX8_opPMHLFizt0O1bvCFtXcxNvNK/s640/blogger-image--771707726.jpg"></a></div><br></div>Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-425057110908818572015-08-13T12:42:00.000-07:002015-08-13T12:42:55.651-07:00I know who grows my food!<div align="left">
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I originally started this post on Saturday but got a bit busy to work on it and as it is I'm glad I didn't have time to write, that means we have been busy!! Also it made my thought topic develop even more. </div>
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Today was one of those days that puts a big smile on my face. While shopping at market on Saturday, I set up a delivery order of produce to be delivered today from Witte's farm. So I'm sitting here paying bills this afternoon like I do every Tuesday afternoon, not my favorite thing to do. If you know me at all sitting at a computer for hours is not my kinda fun. Well like 2pm Gus Witte with his helpers deliver my order, one of the things I ordered was 2 bushels of sweet corn. Which is the second week in a row I have ordered that much. Gus says to me, "Jodi what are you doing with all this corn?" I said "Freezing it for winter!" He looked back at me and said "Ok, hmm.." Yup folks besides all the canning we do, we freeze things in the peak of the season to use later on in the year. My poor dishwasher/prep cook tonight says to me "I'm so glad you didn't make me peel, and cut corn tonight!" (he had that task last week). I said "na, Wednesday night kid can do it this week, lol!"</div>
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So what put a big smile on my face tonight was, I was cleaning up butter spilt by a server on the floor in dining room that I heard the metal cup hit the floor, and as I'm cleaning it up someone says to me, "don't you have people for that?" I look over and it is Gus Witte with a young lady having dinner!</div>
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I absolutely love that the farmers I buy from dine at the café! I love that I know them, their families, and I get invited often to come see their farms!! It just means so much to me. There is so much love, dedication, and care taken in what they provide us every week, besides the fact that it just tastes so much better than produce purchased from a big purveyor that was picked not ripe and trucked in from other states, even countries. It's funny today I just peeled the last of the apples I bought last October from farmers market to make some apple butter, they were just now getting a little soft. So that was the last 1/2 crate of the 8 crates from last year. Once again does that tell you how old your apples are from the store. We store those apples in a walk in cooler, nothing special. The pictures in this post are of some of the other farmers I buy from hard at work last Saturday morning! Well hope to see you all at market on Saturday!</div>
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Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-28712685932402673292015-08-11T20:32:00.000-07:002015-08-20T06:21:21.781-07:00Comment Cards, tell me how you really feel!I'll keep this one nice and short. I like to look at our comment cards for constructive criticism and to see what people liked to make sure we keep that level of service and food I want to be known for. Well sometimes you get some really odd things. Like we forever get people that tell us the food was excellent, service excellent, overall experience excellent, but menu variety we will get like so so. It puzzles me time and again. If everything is great than what more do you want to see on the menu? Recently I had our graphic designer change the comment card to include a line under menu variety for suggestions, so I guess we will see what people suggest from now on. It makes me giggle when our regulars write sassy things on them just to get a rise out of me! (Every week, John Pankau!)<br>
I think the funniest one we got was this last weekend, I don't think it was meant to be funny. I think this table was totally serious. But I didn't even know what to say to this one. I'll let you read it for yourself. I couldn't even make this shit up if I tried. I told my husband about it and he said you gotta be kidding me? What? Cmon? This will stay stored away in my brain for some time, I'm sure my sarcastic ass will whip this out periodically when my staff is getting stressed on a busy night and I need them to remember to have fun!<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUn5Wk7Knh_MZ-3dYbofbtpSEINzevlDvJVYdwS64XZ04dMyfAws79PHO8FdpBQdGDIDtAGhBZHRKqb9gEVeEzjbDFj7TVXNgA9fPLWRJ42DUXkm9LNYRpCSvUBn5n1yXWMPVlOYN2G0c/s640/blogger-image--1278935007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUn5Wk7Knh_MZ-3dYbofbtpSEINzevlDvJVYdwS64XZ04dMyfAws79PHO8FdpBQdGDIDtAGhBZHRKqb9gEVeEzjbDFj7TVXNgA9fPLWRJ42DUXkm9LNYRpCSvUBn5n1yXWMPVlOYN2G0c/s640/blogger-image--1278935007.jpg"></a></div> Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-25164986280235284632015-08-06T15:37:00.000-07:002015-08-06T15:39:34.432-07:00Apricots & Shrimp!!<div class="separator" style="clear: both;">
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Apricots!!! Lots of fresh apricots!! So we have a signature dish on the menu called spicy garlic shrimp served with an apricot butter. No it is not an apricot purée with cow's milk butter whisked in, if that's what you are thinking. We buy fresh apricots from our downtown farmers market, and cook them down to make a sweet sauce from a fruit you should only be able to get a few weeks out of the year here in the good old Midwest! </div>
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That is a giant pot of our apricot butter in the making! We then can our apricot butter during these weeks in the peak of the season to lock in the flavor!</div>
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We are then able to offer this dish through out the whole year! Yes it is a lot of work but sooooo worth it! If you haven't tried this dish yet it is a must. One of my personal favs! Spicy garlic shrimp paired with this sweet apricot butter, house vanilla pickled fennel, mashed yukons, and pea shoots! <br />
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Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-17985505327033184192015-08-05T14:07:00.001-07:002015-08-05T14:11:29.251-07:00A chef's job is not just cooking anymore.<div class="separator" style="clear: both; text-align: center;">
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So this is my assistant, Tia and I. Café would not be where it is right now without her and all the other employees! Tia being my assistant allows me to deal with all the things I need to do behind the scenes and in front of the camera!! </div>
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Back in the day a chef was a chef because we created amazing culinary masterpieces. We were confined a lot, (by our choice I think) by the 4 walls of our kitchens. Our creative side lends us to be social when need be but most, back when I started were very satisified by perfecting a dish, seeing it plated and having the server tell us the customer was so pleased with it! Now in the last 8 years of having my place times have changed. I partially blame the food network. Nothing against them at all but they have "hollywoodized" and "romantized this industry. Any Tom, Dick, and Harry is now a chef and will open a restaurant! I still find it weird when people call me "Chef". I feel like you really need to put your time into this industry to have that Title. It's strange to me cause I refer to the chefs I trained under as "Chef" and I'm not quite sure if I'm really at there level yet. I have so much respect for them and there talents. I still have more to learn I feel.</div>
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I digress once again, back to how Hollywood and technology have changed this industry. Instead of just creating you also need to be in the public eye. It's just so different now. </div>
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Recently we had a tv crew here filming. It was totally different than anything I have ever done before. I was so nervous but I think it went well! It is crazy to invite a film crew and then viewers on top of it, into my safe place , "my kitchen"! </div>
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Such are the times and guess I just have to roll with it and hope to not only entertain your palate but your minds and sense of humor as well!</div>
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Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-38765431041243003312015-05-28T11:15:00.001-07:002015-05-28T11:15:39.547-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdMKXdF3hnmCXjltOlmFGCjkTwnlCCCawe6t5NrOFhG0pCA9e75QqcepagB3m7_AK_a77oGG1vTNIwazrfB6RjPaMFrvWRVTE1SIIYBcZzEt03kYJ_2F9_GN63G-aNauNnCieEDGk4kYb/s1600/ramp+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdMKXdF3hnmCXjltOlmFGCjkTwnlCCCawe6t5NrOFhG0pCA9e75QqcepagB3m7_AK_a77oGG1vTNIwazrfB6RjPaMFrvWRVTE1SIIYBcZzEt03kYJ_2F9_GN63G-aNauNnCieEDGk4kYb/s320/ramp+salad.jpg" width="240" /></a></div>
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Signs of Spring!!</div>
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This is a picture of our New Salad featured on the menu this week, </div>
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Pickled Ramp & Sweet Rhubarb Salad.</div>
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What are ramps you ask? Rhubarb not in a Dessert?</div>
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Well Ramps are a Wild spring onion/leek. They have a pretty mild flavor and are wild forged. We like to get a whole bunch and refrigerator pickle them with hints of mustard seed and thyme as to be able to offer them longer to our guests. Here I paired them with fresh rhubarb that was tossed in sugar and oven roasted. This is a perfect play on tart/tangy & sweet with these two simple sure signs that mother nature is ready to let us enjoy some sunshine and green grass. </div>
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This time of year is just amazing to me. When I get calls from farmers that asparagus is popping up and ready to be cut. Literally it is cut and within hours is in my cooler!! Featured all over our menu right now! It didn't come from thousands of miles away like Peru or something. (that's how far it travels when eating asparagus not in spring time) Another spring favorite is Morels, I happen to be married to a great Morel hunter although hunting was limited to one day this year due to our little guy. But my hunter found a few for a special on the menu. In my garden at home garlic planted last fall is growing by leaps and bounds so a few weeks and garlic scapes will be on the menu.</div>
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Here in downtown West Bend last Saturday was our first farmers market, it was like a homecoming. I was overjoyed to take Drake to market to meet all the great farmers. After not seeing some of these folks since last October it was hugs and smiles all around, seeing old friends!</div>
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I'm praying for just the right temperatures, sunshine, rain, and pests to stay away for all these hard working farmers this season. Thanks to all the farmers for all you do to put good eats on the table!! </div>
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Spring has Sprung and Summer is close behind!</div>
Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-87347278078624103672015-03-18T09:42:00.001-07:002015-03-18T09:48:23.271-07:00What's "my style" you ask??<div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3w4ZW4dwl9glL1xYPPw04qG4mpguSCp1DuS54edBZUD4k2Ft2RImYxnHYus4VenZDAPrSYn1BxnI338hkLkI7kRMC3fBCmsZWO_Hc7ED6U5S2Ou1fMRpZGc1180oRUeJxA0xMNRU0u4TX/s640/blogger-image--164661919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3w4ZW4dwl9glL1xYPPw04qG4mpguSCp1DuS54edBZUD4k2Ft2RImYxnHYus4VenZDAPrSYn1BxnI338hkLkI7kRMC3fBCmsZWO_Hc7ED6U5S2Ou1fMRpZGc1180oRUeJxA0xMNRU0u4TX/s640/blogger-image--164661919.jpg"></a></div>So I was approached yesterday by a customer/foodie on the street, he said Jodi have you been to Wolf Peach? I said not recently but love the place!! He said well I crave this certain dish from there. I said awesome! He said yes so and so place in west bend is doing the same dish! I respond with ok cool. He says you should do this same dish and I would be down by you all the time.</div><div class="separator" style="clear: both;">Well as you can imagine this was hard for me to respond without sounding rude. I responded with well it's cool you like that keep going there for it. Try something new and different by us. He says I know your menu changes all the time and I like that. But he seemed a bit disappointed by my response. </div><div class="separator" style="clear: both;">I have strived over the years to be my own and unique chef. I don't want to copy what someone else is doing. My menu is reflective of what flavors I like together, what's in season, taking something old school and putting a new twist on it, or simply cause I just want to experiment!! I'm not gonna say I don't see what is trending out there cause you have to in this industry. But I sure wouldn't copy something someone is doing a block away from me. So hopefully this customer continues to go there for that and by us for whatever I happened to be in the mood to cook that day!!</div><div class="separator" style="clear: both;"> Let me jump back for a moment. One of my styles in cooking is sweet and savory balanced together. I never realized that was "my thing" till a Chef friend said to me " why do you always have to put something sweet with you meat? I mean I like it but why all the time Jodi" I laughed and said "I do not" he responded with " bullshit you do it with everything!" </div><div class="separator" style="clear: both;">Well I guess I do, I giggle to myself now when I realize I'm doing it! Yes Chef Greg, I guess that is "my thing". </div><div class="separator" style="clear: both;">Well this weeks menu has a few of those perfectly paired sweet and savory dishes. The picture posted is a seared scallop with a smokey butternut black bean ragout and finished with a drizzle of carmely maple syrup!! Yup smokey spicy wintered butternut and beans with delicate sweet scallops and mother natures nectar of the first sign of spring!! A perfect balance of sweet and savory and of the transitional time we are currently in, between the last cold days of winter and the budding of spring waiting to bloom! Enjoy all, and hope to see you soon.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5O3ZsOp_FeTD8Usi3Y5wdHeponKjaYP9g4V4peOb2oqQmO0rSQE5fZjH6bB00_6l13RiKZByRdnLxMlovHd9ZBU2DL8kUGF0owtOeoPD76nTYULE1wXpSNV0iZ1x-gROBX_Q-v3OeVfO/s640/blogger-image--762724431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><font color="#000000" style="margin-left: 1em; margin-right: 1em;"><br></font><br></a></div>Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-76546051043575997942015-02-19T17:21:00.002-08:002015-02-19T17:21:56.271-08:00Paying it forward!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWPrQbRTUnlI3z_Hq8y-N9h1bU0ReIT39Nps_keyYgiY7I4Izc_OkwNJKU13FGgFcXzXnPsP4wt8DZ5-c0MqMg2xrEWlAGYja7-OpJa2D65HWZ0kG5iw8wIl7SPiprZ_h3yoBQ_FbIaES/s1600/IMG_0174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWPrQbRTUnlI3z_Hq8y-N9h1bU0ReIT39Nps_keyYgiY7I4Izc_OkwNJKU13FGgFcXzXnPsP4wt8DZ5-c0MqMg2xrEWlAGYja7-OpJa2D65HWZ0kG5iw8wIl7SPiprZ_h3yoBQ_FbIaES/s1600/IMG_0174.JPG" height="320" width="239" /></a></div>
Here I am with my little guy again! <br />
A year ago about this time I contacted a local successful business man that was a good customer of mine about possibly helping me to get my business stuck from the financial plateau it had been stuck at. Six years for a restaurant was great I was still keeping my head above water but that was it. We made it each month to go on but weren't really increasing. Oddly enough the day before our first initial meeting I found out that my husband and I were pregnant. So I go into this meeting and this gentleman starts to read an inspirational excerpt from a book and I lose it, start bawling. Mind you I was never a crier before pregnancy and baby, now I cry at everything! lol! He had no clue why I was crying, and I told him I was pregnant. He then asked " is this a good or bad thing?". I replied with "good, we were trying, just overwhelmed". He then responded with "everything happens for a reason". True that! This restaurant was no longer just about making enough money for me to survive I was now going to have a family. He said another thing to me that day that has stuck in my head for the last year, You create what you believe. I always said "If I could pay the bills then I was happy" well that is exactly what I created and nothing more. That was when my mindset changed. Of course my passion and culinary creativity is always number one, but I needed to get this business to be financially successful for myself and my loyal employees.<br />
So 2014 came with a lot of changes to the business and meeting a lot of other really great people to help me down this new road. At another one of our meetings this gentleman introduced me to another restaurateur. I was just floored that these two guys would take time out of their busy schedules to help me with my business. I asked that meeting what they would like in return and they said "pay it forward someday, that's all we ask". <br />
Over the last year in addition to these two special people, I have so many people that are willing to help with keeping my passion/business going and moving forward. The Café has so many customers that want to see us continue doing what we do here, with the food and supporting our local farms. I have one customer that continually helps me with my computer issues, I'm learning but I shouldn't quit my day job! Another recently that is helping with our marketing out of the kindness of his heart, says it's what he does for a living and helping me is fun! I have musician customers that call and just ask to play & I have to force them to take compensation, silly starving artists. Not really they always leave with full bellies. I'm blessed to have such a great staff that continues to believe and support in the changes we make and continue to give 100%. Recently we had a farmer from a farm we get product from ask to work at the café, hell yes can you get any more farm to table! But honestly she believes in what we are doing here. I have another gentleman friend that helps do maintenance work at the café and continually refuses pay. Valentines day morning he comes in for an emergency maintenance issue and we were talking, while he was working on stuff and I hadn't seen him in a while, which is good means nothing had broke for a while, but he wanted an update on how things were going. I'm going on and on about all these awesome things we have in the works and telling how blessed I feel to have all these amazing people around helping out, and that it just blows my mind that everyone so believes in the café. He said to me " Jodi, you shouldn't be surprised you're a good person, you attract other good people that want to help. It's that simple. That's why I'm here right now"<br />
I have been so lucky to have met all these people. My customers, friends, family,and employees are all such wonderfully supportive people, thanks to you all.<br />
This hasn't been an instant success story as far as the business, but a long and carefully paved path to get where the business needs to be. We are still carefully laying each brick day by day and I'm believing we can make it happen and that I can Pay it Forward as well!Anonymoushttp://www.blogger.com/profile/03020817670100913395noreply@blogger.com0tag:blogger.com,1999:blog-515637719747088711.post-67138449063371117162015-02-04T14:50:00.001-08:002015-02-04T14:50:36.329-08:00On the Chopping Block: Keeping it Real!<div class="separator" style="clear: both; text-align: center;">
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This little guy has changed my world! Here we are at work paying the bills for the week. I have the luxury of owning my own business so I can bring my little guy to work which is great but has it's drawbacks as well. What used to take me 2 hours now takes twice as long. We are making it work but man is life different. </div>
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I've owned my Café for 7 years now, and it has been a crazy journey filled with great stories and people. I've always said if I would just write this shit down people might get a kick out of the stuff my staff, friends, and I deal with everyday in this service industry. We are constantly laughing and bitching in the kitchen about stuff that happens out on the floor. I'm a chef because I'm not good at faking it like servers and bartenders. Anyone that knows me at all knows that. May be a downfall for being in this industry but at least I'm honest. Funny quote from one of my kitchen kids recently I said "I need to learn to stop swearing" (we kitchen folk use the "f" word about every other word, not cause we are angry all the time either, please don't get that impression) response from my kitchen kid was "it is a proven fact that people that swear a lot are smarter and more honest!"</div>
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My response "well I must be a f-ing genius!!" Just kidding! I own a restaurant I'm far from a genius. This then takes me to a conversation I had last night with a dear chef friend he said to me " Jodi I have enough money saved do I travel for 2 years or buy the place I'm working at?" I said "you travel man, you are 50 years old and owned places before. Go see the world! Do for you for once!" </div>
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Now don't get me wrong you're probably thinking to yourself, Jodi it was always your dream to own a place why would you discourage someone from the same thing you are doing. Well this particular chef has done what i'm doing has been married, raised his kids, and spent 30 plus years of his life at the mercy of the public. We work weekends, holidays, late nights (mind you I'm not complaining about that at all I enjoy what I do) I guess where i'm going with this is we are under the chopping block 24/7 in our industry. In our conversation last night this chef said to my assistant, "You know nothing is a guaranty in this industry right? It could all be over tomorrow."</div>
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That is the reality that drives us to constantly be better than we were the day before but it is also what takes a toll on our creative souls. One day you are on a top, and the next, the next new up and comer has stolen your place. Or you can have a night of everyone raving about what you created and are savoring every bite and one person in your dining room wants to pick apart a dish you just spent 6 hours preparing before dinner service. Chefs are said to have big egos, I guess but maybe we are much more fragile than people think because we are "On the Chopping Block" every night of the week!</div>
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