I knew it wouldn’t be long before I came up with another hair brained scheme. It would take awhile to institute it and I have no idea how to make it happen but I do have a dream of a type of supper club. Whether it be at a restaurant after hours or in our home once a month I can’t be sure. It would include no more than three tables, very romantic, beautiful music, set five course meal for one price. Wine pairings would be included and the meal would end with one of my daughter, Shyanne’s amazing baked confections. All housemade specialties, local and seasonal produce and ingredients, nothing artificial, everything perfectly seasoned and paired.
I am not sure how so much complexity and personas can be in one person. How can I be just as fascinated with being a mountain mama hermit as I am a high profile sommelier? I am as comfortable in long dresses and old fashioned aprons as I am in stilettoes and a pencil skirt. I love the entertainment of the city as well as the old farm truck and chickens in the country life. I am a talented herbalist, have learned from shamans over the years, love food and wine and entertaining as well as gardening and chickens too. I have taught, modeled, danced, and owned a quaint little shop. I devour Country Living magazine and Food and Wine magazine each month with the same intensity. Surely these things can all culminate into one lifestyle and profession? Which persona to choose? The vagabond hippie? The chef that carries truffle oil around everywhere? The music pastor? The shaman/herbalist? The food critic? The housewife hermit? Wouldn’t it be nice sometimes if we were a smidge simpler in design?
I was walking past a restaurant that is locally owned by a man that I have done farmer’s markets with for years. We started the same time, sold similar products for a time, quit our jobs at the same time, moved to the country at the same time, now he still does lots of markets and runs a restaurant. As with all the roving vendors at the market we had a bit of a love/hate relationship and hearty competitive nature as well as a reverent respect for each other’s craft.
Mark walked out of the restaurant and directly towards me and asked if I would like to cook at the restaurant. I said no because I heard he yelled.
“Are you going to yell at me?” I asked. He replied that he could not promise that he wouldn’t. I told him that I cry if yelled at then throw sh#t. (Maybe I have been watching too much Hell’s Kitchen.) He said fine. I also told him I would be the worst employee because I never know my daughter’s schedule until the last minute and don’t know when I would be able to work.
“That’s fine,” he replied again.
I start Tuesday.
4 Comments Add yours
Where at??? Would love to be a “taster” of the food you make!! Every time I read your how to’s on how to make different stuff or what you paired with what, ect, ect. I can almost taste and smell whatever you are cooking through your amazing descriptions. So please tell us all where you will be the sous chef of the fine establishment :-). Even if it is biscuits and gravy I will be there!!
Wow! How did I miss this post? I have to say I’ve always wanted to do food somewhere, I would only cook one dish a day, for dinner, made from whatever was available locally, and fresh for the season we were in, people would just have to trust me and learn that it would be good but no choice, just good wholesome, hearty reasonably healthy fresh food! Good luck to you, you will excel I am sure!
Thanks! Funny though, after looking at my regular schedule (though none of it pays) I don’t have time to work there! I also don’ know where we are moving so I am turning down the job after all. I need to get my supper club off the ground!
Yes you do then I can join in! Long way to come but maybe! 😉