Tis the season...

I've realized this week that the reason I used to be so busy in my old job during January and February is a result of how busy I am now! So many parties and events that require so much food! It's really cool to see how menus come together and how chefs work with event planners and sommeliers to get everything all set. We also have so many specialty items in stock for this season. Cedar wood paper, pine cone syrup, and some cool produce too.

I had someone from New York up working with me for a few days this week so we were running all over the place talking with chefs and trying to open some new accounts. He taught me so much and gave me a little more confidence for going into places. No more going through the front door at places...just bust in the back door! And I have a better idea of what to say and how to say things. I'm really excited to put these techniques to use on my own...hopefully they work!

I also went to a party for one of my restaurants last Sunday. It's one of my favorite places to go and since they've been open for two years they had a birthday party! Lots of chefs were there and it was a great night. I brought my friend Jodie from volleyball with me and we had some dinner. The chefs brought us some specials they had like liquid olives! They take olive juice and use some chemicals to make a round olive out of it. Once you bit it, it just exploded with olive juice...it was really cool. And I also had my first oyster ever. Yeah, I've had lots of crazy things, but still never an oyster...it was pretty good. One of the cool things was that the next day I had this picture in my email. Proof that I'm a real VIP!


I've got to dig out my car now and head to Festivus for the Rest of Us! Hope everyone is staying dry, warm, and baking cookies!

Chow,

KK :-)