We’re transitioning from construction to opening. And I might be a touch obsessed with the kitchen. At first I thought these were cutting boards and pastry knives:
^^ Too much time spent shopping for smallwares! ^^
When kitting out a restaurant kitchen, it really depends on what’s cooking but here are some essentials:
Fryer (yeah baby!)
Ice machine (insert my traumatic memory of trugging bags of ice into a bar nightly)
Prep tables (can’t stop, won’t stop hoarding these)
Dishwasher (the person or the machine, doesn’t matter just get it clean!)
So guys, let me know what else do you need in the kitchen? And they might just let me out for a second to run and get it…
^^ locked in till we open! ^^
So much progress and evolution at EatsPace and for me personally…
^^ this old building was in a bad way but we knew it could be perfect ^^
^^ with a little vision and TLC, it soon started strutting ^^
^^ counting stacks of doors like pancakes ^^
^^ good wood underneath the paint — green construction can be so colorless ^^
^^ my spaghetti squash avatar fresh from the garden ^^
^^ and after a little tan in the oven ^^
How was your weekend? Ours was filled with work but the deeply satisfying and meaningful kind. We passed inspections and now onto finishing the build out. As we close up the walls, it’s fun to take a look around for some last peeks of EatsPlace as a construction site.
Most things in construction are rectilinear (including my sweater!). So here’s a reminder that we’re organically building a very special food incubator and pop-uppery: Chinese long beans loops from the garden.
** Just a couple of weeks to enter the Good Foods Awards! I won this past January for my Lala Sauce and was able to share the EatsPlace story at the awards ceremony. The GFA has so much integrity and camaraderie, and I hope you apply! **
Part of running an efficient food incubator is making sure things are multitaskers. Work tables are on casters. Storage space is maximized by using every available spot, including built-in wall units. Depending on its intensity, a sconce is a spotlight for a food demonstration or diffuses romantic mood lighting for the dining room.
Everyone pulls double duty at EatsPlace too. The chef is also the restaurant owner. The bartender also makes a line of award-winning bitters.
^^ playground signs are also friendly faces ^^
^^ walls and floors are also sketch pads ^^
^^ crispy fish skin is also bacon ^^
^^ the dog is also a table ^^
We’re in the midst of doing one of the most fun parts of the job: tasting interviews. Tasting interviews happen after a prospective chef-in-residence or food producer applies to EatsPlace. We review the applcation, and if we’re ready for the next step, we do a tasting interview. Everything that pops up at EatsPlace must be tasty, so we have the heavy burden of trying all of this good food first. Le sigh, so rough! All of the interviews are different. Sometimes they happen at fancy restaurants. Sometimes they’re in lovely homes. Sometimes we roll up to a food cart.
^^ exploring magical culinary landscapes ^^
There is a portrait of me at a banquet. I’m seated in a cushy settee with many plates of food on the table. What if I could eat whatever I want, and only the portrait got more ashen and puffy. Pursuits of pleasure without worrying about waistlines and heart attacks. My gustatory sins (and salvation) would be recorded as paint streaks instead of stretch marks. My likeness in the painting will happily reflect gluttony because “even the cardinal virtues cannot atone for half-cold entrées.”
^^ slow selfie rendered in oil paint ^^