Happy first anniversary---first month, that is!

Has it been a month already?  Hard to believe after 3 years of planning and searching for just the right location and 87 days of sweat, blood and tears as we scraped, washed, installed and cooked, that we have just completed our first 30 days.

For a chef owner of a restaurant, the second most important milestone (first is, of course, to open) is when a customer walks through the door for the second time.  In the second week, we crossed that milestone easily as customers returned with happy smiles and appetites for more of the same.

That leads us to the third milestone.  The third milestone is what a chef considers the most important.  Why?  Because, consistency is key to customer retention, and although you may be able to get a customer to come back to try you out one more time, it is the customer who returns every week, on or about the same day, the regular, who validates your consistency .  (Pause for a deep breath…)  Yes, we have regulars!  Thank you to Ed, Christian, Kevin, Sandra, Wanda, and James for being the first regulars of Beyond the Bull. 

Because we listen to our regulars, we have added some new items to our menu.  The very popular turkey dinner (a roulade stuffed with butternut squash and goat cheese) has led to the creation of two new turkey dishes, a turkey cake and dirty turkey, a loaf of butter roasted turkey and spicy dirty rice. 

Menu for week of May 6, 2013 follows:

Buon Appetito e Buona Salute, Chef Angela Bell 

Beyond the Bulll (an "eat smart" kitchen)

233 W. Main St., Central, SC 29630
http://antiaginggastronomy.blogspot.com/
https://www.facebook.com/ChefAngelaB

https://www.facebook.com/BeyondtheBull