Starting a new restaurant from scratch is like jumping from a train going 40 mph. It is hard to keep your balance. Heavens there is a lot to do, and a million decisions to make.
How many tongs do we need?
Big tongs, medium tongs or small tongs?
If we buy big tongs and little tongs, do we need medium tongs?
I don’t know, let’s decide on tongs later.
What about meat forks?
It goes on and on. The outdoor fire table nestled under the octagon-shaped pergola should be all the signage we need (note to self: order the sign) … Read the rest »
We have decided to build a second restaurant less than four miles away at Timberland Town Center on 118th and Barnes Rd. Within this seemingly simple statement there are a thousand stories to tell. What an adventure!
For years we have been holding off on making some necessary improvements to the restaurant as we coveted the space next door, longing for enough space to cure our ambiance deficit and create a well-appointed kitchen. Last winter, with the County breathing down our necks about the non-compliant use of our space, the building shrouded in scaffolding and plastic netting, and having had … Read the rest »
It is fascinating how our Irish blood washes away the remnants of our remaining family tree on this day. There is sentimentality to this aspect of our heritage that swells with the imagery of shamrocks and leprechauns, Guinness and whiskey. And there is a yearning to warm oneself with the songs and landscape of this lush piece of Earth. Janet visited Ireland when she was unknowingly pregnant with Devon, her daughter and first child. On that visit she kissed the Blarney Stone, and Devon has not stopped talking since. Devon yielded to the beckoning and visited Ireland for the first … Read the rest »
Just how much Seasonal Affective Disorder (SAD) is out there? The numbers are a little hard to parse out. SAD is a form of major depressive disorder (MDD); in other words, patients with SAD can be just as depressed as patients with MDD and are often more so. The only distinction between these depressive disorders is the timing of the episodes, which occur during the short, dark days of winter in patients with SAD. Research consistently turns up 6% as the percentage of the US population that is affected by SAD in it’s most marked form. Another 14% of the … Read the rest »
You can’t make a lot of money on a 50-seat restaurant.
But you can live darn well!
To demonstrate this fact we leave soon for Italy and France where we plan to do some serious poolside contemplation between trips to historic wineries and inspiring restaurants. We have selected representative wines from each of the wineries we will be visiting. Janet has designed a menu consisting of small plates that pair showcase these fabulous wines.
One seldom gets the opportunity to taste wines of this caliber. And we have never heard of a restaurant providing sample pours of $100 wines. But … Read the rest »
Here at the Table, we in the kitchen often personify our freestyle identity. Amongst the crew we swap stations regularly… as chef-owner, Janet is the Energizer bunny with an eight-inch Shun knife, skipping from hot line to pantry to the office to the floor and back; Kyle mostly works the expediting (or expo) station, controlling the plating and timing of the kitchen as a unit, but he slides over to the hot line to handle the meats and pastas, and he even assists in the dreaded front of house from time to time. However, of everyone in the kitchen, the … Read the rest »
This month we are excited to host two wine dinners. Once upon a time we put on wine dinners twice each month. It was a cornerstone of our strategy to introduce ourselves to people by offering a fun-filled yet educational night out for a very attractive price. Then, because we became so busy, we had to move them from Friday night to Saturday night, and then to week nights, and from there they kind of fizzled. I don’t think that our customers lost interest, but it’s possible that I got a bit lazy. Janet has an opinion on that question.… Read the rest »
Some of you may remember the kitchen biographies posted many moons ago. Well, that was almost two years ago, and as is the nature of the industry there’s been some turnover since then; we’ve bid our farewells to a face or three, but we’ve added a few new names to the roster! Today, I want to focus on the woman who’s taken on a truly epic role in the kitchen, and the name you’ve probably noticed on the dessert menus: Stacy Foster. If you’re eating lunch at Bethany’s Table, you’re enjoying Stacy’s handiwork, and that fresh-baked focaccia is hers, too. … Read the rest »
FOUR-COURSE WINE DINNER – TUESDAY, FEBRUARY 5TH – 6 pm
Vito Candela manages North America sales and distribution for the respected Tuscan winery, Rocca Delle Macie. He is going to be in town on February 5TH so we decided to use the opportunity to drink some of his wine paired with great Tuscan cuisine.
In the US, celebrity-owned wineries are a fairly recent phenomenon. Ranging from Francis Ford Coppola to Joe Montana to Fess Parker, many have owned wineries or collaborated at various levels to become involved in the business of wine making. The late … Read the rest »
We had so many rich and wonderful experiences on our vacation in Europe this last September. The hospitality we were treated to in Switzerland and the beauty of the countryside around Lake Geneva were unsurpassed. The raucous time we had dodging scooters in Paris and the awe we felt touring that city and its museums was the stuff of deathbed recollections. The lazy comfort we enjoyed at the bed-and-breakfast in the hills of Valpolicella together with the dining adventures and comical exchanges with the locals in Verona created a lasting bond with this beautiful area … Read the rest »