Valentine's Day menu
It was since last month, I have been trying to think what am I going to do with Valentine's Day? Oh yes, I wish I can have that day off, to be away and maybe on a beach just lay there, listen to the ocean and watch the sunset... Oh no, but what I meant is what will I be serving at the restaurant?
First question in mind, will I get any reservations? At first I thought I would do two seatings, one at 6:30pm and one at 8:30pm. And I would be serving a chef's tasting dinner... However I haven't got any reservations until last week of January. Since this is my first year, maybe I would take it easy and see how my customers response? So I decided I'll still offer my regular menu while I will have a chef classic and chef exotic menu, with sake or wine matching. I must admit this idea came from Jean Georges.
It was about 5 years ago, when I was still working as an engineer. I was sent to the New York office for a week to train a new guy, and to implement a back up system. The first night I was there, I met a chef, King Phojanakong at the Beekman's kitchen. He's such a friendly and nice guy. He stopped by to ask how was I doing and we started talking. Turned out he was working in Berkeley for Fatapple the whole year before. The next few nights and days on the weekend, he had taken me to so many good restaurants, which really opened my eyes to food that serves in the east coast. King now has opened his own restaurant, Kuma Inn; in the lower east side. If you're in NY, be sure to stop by and say hi to him. You won't be disappointed.
If I remember correctly, it was lunch on a saturday that we went to Jean Georges. We ordered the chef's tasting menu. When our food came then I found out they had prepared a classic tasting for me and an exotic tasting for King. I love that idea! So I actually can taste more! The service was classic French, and my experience was wonderful! Until today I'm still in the mission to find a restaurant in the bay area that offers that high level of service!
Alright back to the menu...I think I would like to play with sauces this time and using different ingredients to create that differences between classic and exotic. So now is Sunday almost 10AM, and I still don't have a concrete menu yet. I wonder if any chef would operate like me(so last minute)? Oh well... guess it'll all depend on what I can find at the market, but I can promise you I'll try my very best to make you feel darling after your meal!