On the 8th of December we did a little cooking show for Logan from Make-A-Wish Utah at 350 Main Brasserie. First he got his hair cut by our friend Jenna at Barbarian Barbering Company, and afterwards his family stayed in town in one of Park City Rental Properties units. I had a great time. We made fresh egg yolk angel hair with butter, parmesan, and nutmeg.
This is where I am supposed to put an excerpt, but the way I figure it, the excerpt has never actually drawn me into a story. The headline/title does, and my headlines have not a whole lot in general to do with the content so why start here.Read More
I have been working on getting on the Amazon Marketplace, which has it’s own set of issues, but honestly is not moving as slowly as the co-label situation and the Rocky Mountain region of a national chain’s acceptance. It moves the way it moves, and while moving at a snails pace for me, I understand it is normal as I am technically out of my regular area of food service.
I have been continuing to work on recipe development for the next few sauces. I keep thinking I have them where I want them, and then have a thought and have to give it a test before I head into the lab. I probably would be pushing myself harder to get solidified recipes, but don’t want to commit to the outlay of money while I am sitting my first batch of cocktail sauce. They are more sauces based on vegetables and not ketchup/tomato paste with lots of spices and fun(!).
I have my first two trademarks approved and have until January 15th to finish the paperwork and pay the final fees which I am stoked about. I don’t really think that anyone was going to jump on any of my “creative work” so soon, but need to have them in place for hopeful eventual buyout, but then again, when things do take off who knows what sort of copycats will show up to the game.
I have started running again and have my eyes on the Triple Trail Challenge for next summer. A trail half marathon in June, the Jupiter Peak Steeplechase in July. and the Mid-Mountain Marathon in August. I am toying with the idea of Running the Dopey Challenge at Walt Disney World in January of 2020, and while feasible, it is wedged between Christmas Break and Sundance Film Festival, so that is what the real challenge is for me, getting away and being able to race and still have enough fun in the parks to really justify a trip to Orlando.
Give Kids The World Village was started in 1986 by Henri Landwirth who had been hosting children with life-threatening illnesses at his hotel in Orlando. The impetus of creating the charity was the loss of one of the children, Amy, to leukemia before all arrangements could be made to fly her down to visit Walt Disney World. He wanted to make sure that no child would be failed again.Read More
Continuing with our core values blog post motif we bring you the next installment in the 11 part trilogy now showing in IMAX 3D.
5) Earnestness- We believe in an earnest approach to our marketing. Webster's Dictionary defines "Earnest" as "Hey Vern!" Wait, what? (heavy sigh) Nevermind.
6) Humility- We certainly do not believe we have all the answers. We are just a group of people working for a shadow organization who love good food, and telling you what you should be eating and how you should conduct your life.
3) Integrity- Integrity is a word that gets bandied about by corporations these days and we are no different... except we mean structural integrity. We guarantee that our products will remain molecularly stable and not spontaneously collapse in on themselves turning into a singularity ensuring the end of existence as we know it. We will show our commitment to the structural integrity of our product by backing it with this financial pledge: "Salsalluminatti guarantees all it's products against causing the end of the universe or double your money back."
4) Uniqueness- While being unique does not make something important, our goal is not to go head to head with major manufacturers. Our goal is not to destroy them or overtake them. Our market is people who are pressed for time and tired of the same old condiments, and aren't excited about having a spicy version condiment X to light a fire under their taste buds. Flavors and textures must be unique. If people want the same old ketchup, mustard, hot sauce, and barbecue sauce they have enough options already. We must strive to come at them obliquely, and maintain some reference point without aping them.
I've been thinking about them a lot recently and figured I might as well get something down on digital paper. I'm going to work on these the next few weeks and come up with what defines our corporate culture, or some such babble. Obviously first and foremost is...
1) Whole Vegetables- We do not manufacture condiments using tomato paste. Tomato paste is a crutch in the condiment world and while it makes for an affordable sauce, it stifles creativity when there are so many other vegetables out there to base condiments on. What we strive for is uniqueness, and we would rather approach common condiments obliquely and develop something with interest to it, as opposed to going head to head with powerhouses like Heinz and hope that one minor tweak is all it takes to differentiate ourselves.
2) Humor- In addition to our focus on unique flavors we feel that an irreverent, nonsensical sense of humor is key to setting ourselves apart and not coming off as a bunch of self-rightous, arrogant gatekeepers. While we present different approach to our condiments, selling them from an elitist perspective will hinder our growth and we do not wish to be only associated with those "in the know."
I don't know. These are just a start and these are going to need some revising, but I do feel that this base is what has been a part of our culture thus far, and what is driving our other product development.
Well, I got to see the completed bottles, finally. They look great, and I am ready to get this batch sold. I am continually learning new things about the process, not so much the production, but the business end. And the excitement remains.
I am still waiting to hear about the co-label situation, but am fairly optimistic that it will go through. The other chain I am waiting on is also a slow process, but I am pretty sure that is me as a Chef who is used to a fast pace on projects, not me as a manufacturer where things move slowly.
We made a donation to Give Kids the World Village as it was the end of our first year of being in operations and did more than we had to, just to make it meaningful. We will do it again at year end, to get on schedule with the fiscal year.
D̻̾̃õ̮͓̫̬̦͖̦ͧ͐n̗̱̤̗͐͑̈ͭͣ'̸͋͆͆̂ť̻̠̀ͭ̔̔̚͘ ͊̉҉̟̰͙p̷̘͚̋̆ͯu̷̜̗̻͇̤͂̋t͎̰ ̫̣̜̪ͧ̓ͅk̹̈́̑ͣͣḛ͕̻̜̯ͫ̋̊ť̋͐ͫͫ҉͔c̘͖̖͕͚h̵̗̞̗̲̄̎u͇͔̳̩̪͇ͣ͋̽̈̌ͅp̓ͨͪ̓̿ͤ̏҉̯̻̘̻̗̺̙ ̹̫̱̓͐̍ͤ̉̑ͮo͝n̳̹̩͇̝͘ͅ ͚̹ͭy̨̝̲͋o͍̅ű̻̜̄̿̆́ͩ͞ͅr͓̆͆̏̄ͪ̋̚ ̱͎̞̀ͅs̮͕̰͒̾̅̽̐̅̚ͅẽ͕̆̒̐̈aͩͦ҉̬͇̫̻̹f̮̜̠̹̝o̪̥̥ͦ͠o̸̮ͨ̾̂d̼͓͙̾͌̊.̱͈̟̬̲̳ͨ̎̅̆ ̺͓͙̺ͭ ͚͠C̉̈́̒͑̂̆͏͔̹̤o͜n̹̻̦̩̣͙̜̏͂͑͒ͬs̷͔̰͙̪ͯ̓̋̒ͦ͗̚u͖̭̣̗͙̾m̦͉̱̈́ͥͮ̓̀ē̷̾̏̽ ̦̪͕͓͚̦̩̓̓̆ͤ̋͛̿S̯̰̬͉̟̃a̡̫͗͗̅̽ḷ̬͍͎́ͧ͛͋̈s̖͉̭̝̐̊ͪͦͥaͥͮl̠̪͒ḻ̪̬̰̤ͦ̎ͧ̎̋̀ͅȗ̶̞͖̼̘͙̲̔̓̓m̸̱̫̜̏̐̏̚ì͈͈̦̥ͨ̌̔̓̆̈n̶͖̗̺̗̦͌̎å̛̜̯̩̥͕͍̑̐̚t̑̿ͬ̕ț̛̩̦̼͓͇͓̾͋͒͋̔͐̇i'͉͉̗s̟͐͊̇́ͦ ̗̙̹̻̋͊ͤ̃̑̅͆͘G̡͔͑̈͛ͣ̂ŗͧͦ͛ͧǎ͇͓͗̋̂̈́̌͌͠n̘̥d͋ͣ͊҉̥̖̤̳͚͚͈m̳̘̞̔̐ͨ̚͝a̞͉̣͎̙̭̺ͥͥ͟ ͎̄͟F͕̋̿̕i̼̻̲͂t̶̓ͨ̄̾͋͆c͎̲̤ͧ̎́̄͟h̩̻̣̖ͩ͌͠'̲̰͉̅s̸̹̻͙͉͙ͅ ͓̜̌ͫͫ͑ͨ ̙̩͆̓͆̅ͣ͒̅̕
͓̭͍̟ ̿̆͢ ͔̞̦͒̕ ͓̮͓͛ͤ ̼͚̱̭ ̘̥̫̪̏͘ ̷͍̙̠̜͑͗̈́̆̾̅ ̢̎ͨ̈ ̶̫ ̭̙ͭ̊̒̄͜ ̘͚̗̽͘ ̰͓͕͓͎̪̪ͥ ̱͍̙͈ͪͫ̓̓́̄ͨ͠ ̟̮̪̱͔͕̦̈̃̿͂ ̘͙͈ͧ̆̊ͨ͞ ͈̦̫̒ͪ̎͞ ̺͙̼̟̽̐̽ͯͦ̉͐͘ ̴͎̻̩̫͉͍̱̂̇ͬ̂̉ ̝̹͚̪̞̈ͧͅ ̤͕͚̯̱͙̐ͤ̍ͭ͢ ͔͙̃ͬ ̥̔ ̰̝̲̲̗̪ͩ͐ ̹̦͇͉̟̙̪ ̪̜͕̣̦̹̤́ ̮̯̟̫͕̮ͤͮ̽ͪ̉́̃ ̉ͯ̎̇ͧ͒ ͕̝̻̭͉̒͊̅̍̌ͅ ͚̀̈ͭ͛ͯ̀ ̰̠̰͔̳͍͐ͨ́ ̧̾͑́̇͐͗͆ ̶̫̯̫ͮͯ͑ ͈͖̙͑͛̅ͅ ̧̩͔̱͎̄͐ ̘̝̃ͬͧͮ̓ͣ́ ̴̺̯ͣ̑̆ͨ̎̓̅ͅ ̜̮ͫ̇ͬ̌͐̾̍ ̩̮̫̯̣̞̎͋͋ͤͥ ͔̜̖̳͇̟͠ ͈̰̬͕͖͓̻̆̂ͯ̂̔ ̗̱͔̩̥̆ͮ̿̓̉͝ ̷̝̙ͤ͐ͯ̿͂ ̀ͯ̅̃ ̬̩ ̣̫̹̩ͥ̈́ ̮̼̙͓̻͎̪̃̾ͭ̊̊͒̽Ğ̪̳̳ͭͤͪ͌ȯ͙̟̺̪̹͕̕ǘ̯̮̒̀̐̈̕r͔͈̘̈́͌̓ͪͧ͐͜m̬̜̘ͯͬͯ̽̍͌͋e͉̱̹̖̻͐̿͛̑̇̿t͞ ̙̬͚ͪͮ̍̀͊̍Ć͚̲̹̹̟o̗ͨ̀c̴̟͓̻͓̪̙̎͐ͣ͐͋́k̈͐̀ͥ̏̃̎t̙̲͉̩a̠̣͚̘ͬ͊̌ͩ̿i҉̼̙l ̻̾̅͑̋̏̉Ṡ̀ͨͣͥ̎͝a̭̺̘̘̠̺͗͗̄̚͢u̜̞̙̯̭ͫç̜̦e̻ͯ͟.͉͚ͤ͌̃̒ ̙̬̖̯̼̥̯ͯ ̣̗̮ͫ̊͒̈̂ͤ̅̀ͅW̭͛̇̉̋ͭ̇̈́e̫͈͉̓̽̅̆̃ͩ̐͞ ͤ́ͯk͔̱̋̏͂ǹ̠ͩ́ͯ̒̚oͧ̈̍̄ͥ̾͏̯̖͙̘̗w͓̙͙̲̣̚ ̝̞͖͊̽̽ͣ̋ͪ͡y̤̝͓͍̼̩̌̌ͥͤ̏̄o̝̺̯͕̝̿̅͗͞u͙̺͉̹͖͇̐̈̔ͬ͌ ̶̲̤̾ͮ̋ͧa͓̋̾r͖̤̩̫̤̾͋͊̿͐̓̿̀ě̔̊̎̆҉̥̳͖̹͈͕ͅ ̮͉̻͂͐͊̃͋͒̀w͚̥̬̖̩ͧ͒̌̉ͪ̓̃͜ǒ̓ͭ̍̉ͣr̵̳͈̹̘̯͉ͫͤ̊ͨ̊͂̌ẗ́́h͙̼͚̥̠̭̣̾̌̾͘ ͮį̳̇ͫ̌̋̅̋ͥt̫̃̃̍ͧ̒͛̈
Sgt. Pepper's Lonely Hearts Club Accountants
Whew! I finally have found what I am looking for in a business book. No, not "The Introvert Entrepreneur," which, yes, I am still enjoying, but in The Ten Day MBA, by Steven Silbiger. Finally, a business book that talks about the exciting world of accounting! I am serious. I am really serious. While my post-high school training did include recipe costing, inventory, and menu pricing, it did not cover the world of Cash and Accrual Accounting, Cash Flow Statements, and Income Statements.
Granted, my understanding after having read the chapter is still pretty fuzzy overall and I have a lot of questions that need answers, but thankfully I have a few friends with MBA's and know an accountant or two that I can bounce questions off of, and I after I finish this book I am going to pick up a book strictly on accounting and hopefully focus my understanding.
Negasonic Teenage Salsas
Tomorrow it will have been two weeks since I cooked up batches of three different test sauces. The sauces have to sit for two weeks, so that all the flavors fully meld. Even if we allowed them to cook longer the sitting around would continue to draw flavors out of the spices, so it has to be tasted after a couple of weeks to check that what it tastes like after it has gone through shipping and sat on the shelves for a little bit is what we actually want it to taste like.
We tasted one of them Sunday with some chicken, and I am pretty excited as to where it is at. Thursday is my day off from my day job and we are going to test all three. The best news about the sauce we tasted Sunday is that the probably name for it references a color and it is actually that color now, unlike the last batch that due to a minor ingredient difference turned a different color.
Once I am sure these are ready to go, I will set up a minor production test.
Make it Clap Back
As a chef, you have to develop a thick skin. Sometimes people get vicious about work we do, even when we do it properly. I have had a review here and there that have been soul crushing, including a long ago phone call to my boss that I should be fired, which was especially disappointing because the dish that they had that they hated so vehemently was one that I was not able to take off the menu at that restaurant because the locals/regulars would have lost their damn minds.
So, it comes to me as a great surprise, that when i received my first rejection letter for my sauce that I pretty much laughed and shrugged it off. I'm guessing it's because they hadn't even gotten to trying it yet, so it was not as if they were rejecting my work personally, and at any rate they were the chain of stores that wants to do the co-brand anyway. It also felt good to get the first one out of the way. I am working on other routes and it looks the whale will not be of the white kind. But, nothing is certain.
Well, I mocked up the label for the co-brand and it will be presented this Wednesday to the chain. I am stoked with the way it turned out, but won't be heartbroken it the want it modified a bit, if it means they'll stock the sauce. They just have a current look to the product they are carrying and want consistent branding, which if they sell it, is no worry of mine.
I finished the Disney business book and enjoyed it overall because there were a few little Disney tidbits in it that I did not know and a few I know to be false from all the other reading on Disney I have done. I powered through another business book last night which I could tell I would hate within the first 10 pages or so. It took 200 pages to say what it could have in a short blog post. It felt like it was mostly anecdotes and sales pitches for the authors other books and seminars. Barf.
Later in the evening last night I started a book called The Introvert Entrepreneur. So far, I am into it, since it seems to have a bit more applicable information for me.
Apropos of nothing, watch the series GLOW on Netflix, binge watching the second season was a very enjoyable way to spend the later part of my night with my ladyfriend and our daughter.
Swing by our online store and buy some stuff and all shipping is on the house! 1% of all sales goes to Give Kids The World Village in Kissimmee, Florida, benefiting children with life threatening illnesses and their families!
We are now one year old and we just had our first full production run. We, well, I, are pretty excited about that and will be meeting with some local grocery stores soon. Production day went pretty uneventfully, which is great. I haven't heard that the label machine is eating my labels like it did on the big batch test date, so I'll take that as a good sign.
This coming Sunday I am going to get back to home tests of future sauces, mostly just to double check the recipes to see that they will produce again properly, and then hopefully back into the lab to get these off the ground. They are more sauces based on vegetables, and totally tomato paste free. Keep that ketchup out of here. It's great for burgers and fries, but keep it away from your steaks and seafood.
As always our sauce is for sale online so feel free to drop by and pick up a case or two and buy a couple of shirts while you're at it.
It's been a big week so far, and will be getting more exciting as it progresses. The construction work at the restaurant is coming to an end and we have our first event on the 9th. The work being done looks great and will steer 350 Main for the next 20 years.
Our daughter was finally discharged from the hospital and is now at home. She has really been packing on the weight, and is almost triple her birth weight of 2# 13oz. Her first night at home was a fussy one, but we are going to her first appointment with her new pediatrician, and it's just wonderful to not have to drive an hour each way just to see her. Edit-we just got back from the doctor and her hearing is normal. She failed her hearing test on Friday, so that 's a relief.
The new production day is being scheduled for the end of the month, and I have the private party on the 9th, restaurant opening to the public on the 13th, and then Savor The Summit on the 16th. It will be a really intense couple of weeks leading up to the full day production but will be worth it. Ostensibly we will never close down for the spring time again, which will be nice because doing a full open every year is pretty stressful.
We are doing two big things this year in the kitchen at 350 that I am very proud of. We are going to start making our own bread and making our own french fries. It has been something I have wanted to do for years, but working out the logistics has been the problem, and now with encouragement for Rob at Alpine Distilling we are pressing forward. I have done it in restaurants before, but now that the iron is hot, the pump is primed, and the dangle is angled, it is time to refocus corporate personnel and empower their time resources to make hay and shift our paradigm to one of scalable efficiency and bleeding edge culinary prowess.
I have two more sauce recipes solidified, and one more I need to tinker with. The tinkering sauce is just like Grandma Fitch's, in that it was not originally developed for mass production, and needs some tweeks to make sure I am pulling maximum flavor out of the aromatics while not having to cook batches for hours on end. It's a delicate balance, but once it goes into production it will all be worth it.
Short update today. We are slowly ramping back up. We had to cancel our production day due to an emergency, but are in the process of scheduling a new one. In the mean time enjoy this picture of the garlic-Parmesan fries from my day job at 350 Main Brasserie.
We are all set up with our volunteer times for Give Kids The World when we go on vacation to Florida. They organize their shifts into smaller 3-5 hour segments and we are doing two short ones back to back. The first looks to be assisting in some capacity for a Disney character meet and greet and the other is in one of their many food service outlets.
Give Kids The World not only hosts American families but also families from around the world, so if you are multi-lingual and are looking for a way to give back while on vacation there are opportunities to use those skills. Over the years they have hosted over 160, 000 families from all 50 states and 76 countries.
Give Kids the World was founded by Henri Landwirth, an amazing inspirational human and a five year survivor of concentration camps during World War II. Knowing how hard a traumatic childhood event can be, Henri opened the Village with help from friends inside the Hotel and Tourism industries in 1986 on 31 acres in central Florida and it has grown over the years to 84 acres.
Henri had owned the Starlight Motel in Cocoa Beach where he hosted the Mercury 7 astronauts including future GKTW board member John Glenn. Later he would own a hotel in Orlando where he would occasionally host children with life threatening illnesses and their families. Unfortunately, one child, who Henri had secured a place to stay for, succumbed to her illness before all the other arrangements could be sorted out for her to come down.
This loss spurred Henri into developing GKTW and a child and their family can be hosted with 24 hours notice, free of charge. The families are provided with tickets and trasportation to area attractions and there are many places to play on property, since the grounds are a mini theme park. There are several places to eat including an ice cream parlor that opens at 7:30 in the morning, because if the ill child wants to have ice cream for breakfast, they should have ice cream for breakfast. The child can also elect to just relax in their room if they are not feeling up to going out and their family can get distractions that they also could use.
Other onsite things for the kids include spa days with make overs into princesses and pirates, talent shows, and just watching a movie in their theater.