I know I said it was official before, but everything with the new apartment is coming along quite smoothly! I stopped by today and the living room is being painted, then the cleaners are coming in, and in 10 days I get to call it my own!!! I even got my new phone number today, how exciting! I haven't had a landline in forever....
Things with work are still going strong. I have a new account in Saratoga Springs, NY that's only open for 6 weeks in the summer and it's really exciting to know I'm a part of this place. I've become really good friends with the chef running the kitchen there this year and I'm so excited for him. He has such great talent and this will really put him on the map in the culinary world. He called me the other night to tell me a few of the people in his reservation books, and well Bill Gates just happens to be one of them! And so he's using a lot of my products and it's just very exciting for him and me. I'm hoping to get up there at some point over the next few weeks to check out this place and maybe catch a race.
Speaking of outdoor sports...I'm mad at golf this week. Well, actually it's my own fault. I didn't practice at all since last Wednesday so I had a rough night last night. Funny thing was I tee'd off on the first hole and out-drove all the guys in my group! It was really funny because even Tim, the best golfer in our whole league landed about 2 feet in front of mine. I guess I got a little cocky because after that I wasn't as chipper! My teammate for this week Brian, and I had a word of the night...you know, the one that rhymes with "cluck."
My first event for the American Institute of Wine and Food is coming up on Thursday, July 31st. Planning for that took some time from my schedule but I think it's going to be a nice one. I'm friends with the owners of Island Creek Oysters in Duxbury, so we're getting a nice tour from them to start the evening...supposedly even getting on the boat! And then heading to a Duxbury restaurant for a meal featuring the oysters. That was the hard part...working with the chef and the owner to get the menu all squared away. But we have 3 courses of oysters starting with the raw bar, then pan-fried, and then poached in a tomato-basil broth. There is a dessert course with fresh berries and some cream, no oysters. If anyone happens to be intersted in attending this fabulous event just let me know and I'll pass along the info! Oh, and don't worry if you miss this one...I'm in charge of our August event too! Yikes.
Other exciting things going on in my life....has anyone seen the new shopping baskets they have at Shaw's???? Oh my! I walked into my old Shaw's in Watertown the other day and had a choice between the baskets I normally carry, or these bright new green ones! So I took the new green ones. They're a little deeper so I can fit more in them. And the best part??? When it gets too heavy, you put it on the ground, lift up the other handle and drag it along like a wagon, cuz it has wheels! Genious! Who ever thought that one up...I'd love to shake their hand!
So then I was in the nut aisle. I haven't been buying the nuts from my company that I usually get because they come in a 4lb. can and portion control is really hard with that many nuts. Plus, I've become really fond of pecans lately. As I was perusing through the nut selection I was thinking how great it would be if there was a mix of just pecans, almonds, and cashews. And well, sh*t...there was a can of pecans, almonds, and cashews staring back at me! My three favorite nuts all in one can! So I put that in my nice, little green basket and rolled along...without straining my back!
One last thing before I go. I finally had dinner at one of my accounts I still hadn't been to yet. I had to go this week because the chef is leaving and I've also become pretty good friends with him and his girlfriend...her name is Karen too. She was the pastry chef at one of my other restaurants (she makes a mean s'more), and has a degree in Aeronautical Engineering! We have a great time together. So her and I sat at the bar and were treated to a roasted fig with blue cheese and homemade tasso ham, taste of tuna tartare (you know, one of my favorites!), hand rolled ricotta gnocchi with bayley hazen blue cheese, figs and basil, then fried calamari, and Nick's signature dish....Watermelon Carpaccio. Just like beef carpaccio, the watermelon is sliced super thin but then he tops it with goat cheese, pink peppercorns, and mint. Yummmm...it was delicious and I can't wait to see what kitchen he's off to now!
Ok, that was another long update. Tomorrow there's a huge event at one of my restaurants and supposedly there's even a red carpet. So I better rest up for that...can you walk up to a red carpet??? Guess I'll find out tomorrow! Have a great weeekend and stay cool!
Chow,
Karen
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