=D

I left work last night with a huge smile on my face.

It was that overall feeling of accomplishment, that feeling that what we did was great but boy was it a long, long day.

I started by coming in at 2 and starting to prep for the regular day what else I needed for my station. Then I had to jump in and finish up what else was needed for the menu tasting. At 3 we set up to line for our spring menu tasting and started to work. For us we had swapped out alot so we had about 15 to 18 new dishes to produce, send out all at the same time for our Food and Beverage Director. The food did come out great and everything was well seasoned and presented in a timely fashion. For the most part our Food and Beverage Director was pleased and happy. He pointed out a few minor changes that we needed to make but other than that it all was awesome.

Then Tim and I broke down the stuff from the tasting and set up our regular line for service. Where in fact alot of orders came off my station so Tim and I got together, broke off what was needed to be done, and we worked, banged it all out in a matter of minutes. Its always a great feeling when you can work really good with the other guy on the line and just bang it all out. We then cleaned up, scrubbed down and was set for the evening.

I had the chance to talk to Zack and the rest of the crew at the end of the night and we talked about the current spring menu, how today would work with our second menu tasting , and of course some stuff about future specials. I asked Zach once we got the spring menu off the ground and going I had an idea for a special and that was Osso Bucco. I guess the veal shanks are flipping expensive and I found out why. I guess Colorado is like the last stop on the shipping route (which quite honestly boggles my mind because though we are midland and in the mountains, anything from the west coast would take relatively shorter to get here than if it was from the east coast.). So I said then, why don't we figure out a dish to utilize ox tail. Its cheap and affordable but when cooked correctly its amazing! So thats a another weekly goal for me, find a way to use ox tail, come up with a recipe and present it. So there might be alittle segment soon called "Concepts with Ox Tail" or something like that.

I'm off to finish some things up this morning/afternoon before I head off to work so everyone have a great day/morning/evening what ever your time zone is!

-Garrett