Anti aging gastronomy

Installment # 8 (this really is the final installment) of Diary of a madwoman uh, I mean chef, in the throes of opening a restaurant…

We have now been in operation for 8 days and with minor adjustments to food preparation times and serving procedures, we have finally arrived at what I refer to as “kitchen rhythm”. I compare it to the musicality of a well choreographed dance performance, which when performed routinely with practiced participants, reaches a comfortable and repeatable rhythm each time it is performed.

Preparing menu items to be held in a steam table presented some obstacles that were unexpected, but zealously overcome, with one exception. Roasted split chicken breasts were not meant to be held for more than a few minutes because of the lack of fat content, so developing a method to prevent them from drying out is a challenge. I know what you are thinking. Who needs chicken when there is duck, rabbit, elk, and so on? People who think they don’t like “game”, that’s who. So, I must persist in finding a way to prolong the juiciness of these delectable little breasts. As a well trained and experienced chef, I have tried everything in my repertoire and failed 8 times so far (yes, every day that we have been open). Middle Sister’s Roasted Chicken MUST stay on the menu so any one of you who have a suggestion as to how to prepare and hold roasted split chicken breasts in a steam table, please send me your comments. I will not give up!

Here is the Beyond the Bull menu for week ending April 12. Notice the new hours and I no longer have specific days for specials. Sides and specials rotate and I reserve the right to cook whatever speaks to me on any given day! Someone asked if we deliver. No. Someone else asked if we take phone orders. No. Since I reserve the right to cook whatever speaks to me for specials and sides, why not just come in and see what there is. Cafeteria style means no waiting. Someone asked if we are gluten free. Yes, with two exceptions, the rest of the menu is gluten free, AND free of refined grains, added sugar and trans fats. No food comes out of a box, bag, bottle or can with the exception of olives, Dukes mayonnaise and crushed tomatoes! Imagine being able to eat out, and still stay on your diet whether it is weight watchers, low sugar, paleo, gluten free, low carb, anti-inflammatory or vegetarian. EAT SMART, FEEL GOOD!

Here are more pictures from our first service including my latest creation, a quinoa cake which turned out delectable with the combination of goat cheese and Thai basil. The house made Sangria has been popular with at least three returning customers so far. Not just a ladies’ drink! Duck cakes caramel and crab cakes are popular and the number one game dish---Dad’s Easter Rabbit with Nappa cabbage.