Stuff about food and food-related stuff
My little garden experiment yielded mixed results. Although the fava beans were lost to aphids (and neglect), I produced beautiful two wonderful varieties of carrots: Dragon Purple and Belgian White. My Bull’s Blood beets are equally lovely and will be a nice addition to our Thanksgiving dinner.
I think the hardest part about owning a restaurant, or business in general, is finding competent people to fill the not-so-glamourous roles. This post can be so tricky to fill, that sometimes the job goes to the only person who is willing, The Career Fuck Up. This person usually gets the job from a sympathetic friend who feels the Career Fuck Up needs another chance. The Career Fuck up will pay back the favor by always showing up hung-over, perhaps drunk, then ditching work, and/or stealing.
To illustrate, here is a recent text conversation with The Career Fuck Up. Career Fuck Up is trying to get out of a shift he has offered to cover for a co-worker. This is 45 minutes before the shift. Names have been changed unless the fuck up misspelled them so badly that they are unrecognizable.
CFU:Hey man it’s C.D.F. I was supposed to work brunch today but now I can’t cuz it’s Beargens bday so he wants the night off, but here’s the thing it’s (my sister) bday today and (my other sister) flew home last night so were supposed to celebrate it tonight but I have to work I don’t know what to do but text you for s solution now I just wanted a weekend with my family, really needed that brunch shift today..
Me:Talk to your manager about switching the shift. If that doesn’t work, maybe you can leave work early
CFU:Man this sucks cuz now I look like the bad guy
Me:Kinda
CFU:This wasn’t the way it was supposed to be, it’s like now I feel worse for shit
I don’t reply but,
CFU: I’m fucked man
I don’t reply but,
CFU: I texted my manager but still think im fucked for it
I don’t reply but,
CFU:See how bad this looks on me, dang!
Me: Just work the shift and ask to leave early.
CFU:Early is like 9 though man, is that cool?
Me: I don’t know. Probably not, we close at 1. I’m not really your boss though. You should be talking to Chef L, Manager A, Manager A, Chef K, or Chef M. Don’t you live with Chef L?
CFU:Oh well. I hope something out cuz this looks super bad on me and it fuckin sucks.
Earlier in the year we had another Career Fuck Up work for us. She was full of hilarious bullshit, but this is the only text I have left to remind me.
C.F.U:Hey C.F.U here can I get Dec 15th off for the lmafo show
Me: No problem, Dishwasher K can cover it.
CFU: Ok thank you I’d like to put my 2 weeks notice in.
Classic
Complete hyperbole in the title. Ferran Adria is the world’s most renowned chef and inventor of molecular gastronomy, while Duck Duck Goose is the most renowned tapas bar on 10th Street. Despite our vast chasm of accomplishment and ambition, there is one connection between our respective restaurants. We now carry Ferran Adria’s signature brew by Spain’s Estrella brewery, Inedit. Crafted as a blend of both wheat beer and lager style, and with orange peel notes, (beer has notes now? hmm) Inedit is brewed to pair with foods like grilled asparagus, arugula salads, and soft cheeses. All represented on our delicious tapas menu. Served in a cool 750 mL champagne style bottle, these will disappear fast! duckduckgoosetapas.com
Hostess, the innovators of synthetic bread science who brought the world Wonder Bread and Twinkies, is preparing to file for bankruptcy protection in the United States. Interesting.
The third installment in the “Made by Hand” series featuring knife maker Joel Bukiewicz of Cut Brooklyn. I recommend watching this sucker in HD full screen mode.
My place of work is nestled along the river and landscaped with a wide variety of native trees. I often see people collecting grape leaves and berries and was inspired to make use of the scads of rosehips just outside my window.
My little garden experiment yielded mixed results. Although the fava beans were lost to aphids (and neglect), I produced beautiful two wonderful varieties of carrots: Dragon Purple and Belgian White. My Bull’s Blood beets are equally lovely and will be a nice addition to our Thanksgiving dinner.
Wednesday, September the 14th we are asking for your participation in our(becoming) legendary Japadog Charity Night. Megan and I have been so busy launching our new restaurant, and we have been looking forward to a charity party to support Oxfam and their work with the east African food crisis. Contribute by purchasing a Japadog and a delicious Moosehead brew, 100% of your money will be donated to Oxfam. See you then!-Todd
Things are coming together in Todd and Megan’s new venture, Duck Duck Goose. Follow their construction blog for the latest news, possible menu items and pics of the new place in progress!
Sweet, tender and delicious!
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