Love That Brand New Sauce Smell!

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.

"It's like salsa and cocktail sauce had a baby!"

The first few orders have shipped and I am pretty stoked on that, I have finally picked up the remaining bottles from the copacker and have them all stored away properly.  They are currently available for sale at the restaurant, too.

I really wanted to say how fun it was on the production day working with the crew there, I helped with cutting the vegetables, stirring the sauce as it cooked and also helped with the bottling.  I did not feel like I was in the way at all, either, thanks to my professional cooking background.  I want to help out every time we bottle if that is a possibility.  It's just fun being in there and seeing a different side of food production. 

I dropped off a couple of bottles with my local grocery store.  I have somewhat of a friendship with their cheesemonger, from back when we used to have a cheeseboard on our dessert menu at 350 Main Brasserie, and hopefully I will find my way onto their shelves in the near future.  She gave me some advice as to other-things I should prep in the way of presentation materials for sales pitches, which in all honesty are not my strong suit, but at least for now are something that I will have to handle and develop proficincy at.