My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost.
From Tom Douglas
Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection?
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.
Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff.
I was driving around the country when I was 19 and happened to run out of cash in Seattle, so I settled here.
It's hard to legislate what people eat. People are getting fed up with being told what they can and can't do. It boils down to personal responsibility. People need to read labels, do their research and act accordingly.
There's natural mentoring that goes on in my life every day.
In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.
There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads.
Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon.
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