Posts from 2009
Posted on Sat, 01/08/2009
Michael Ruhlmans blog is one I refer to regularly, feeling that he has his finger on the pulse in terms of food and industry trends in America. He's a journalist, not a chef or restaurant owner, but one who decided that before...>>>
Posted on Sun, 02/08/2009
I have just recieved an email from a lady in Argentina, who is heading to NZ in October and is looking for work, and wondered if we had anything to offer her. The email came in via the website so I assume she's done a google...>>>
Posted on Wed, 05/08/2009
It can be strange - the things we get excited about in life...
We are slowly but surely bringing together all the multiple strands required to get the "Somerset at Home' concept of the ground.
A big step in that direction...>>>
Posted on Thu, 06/08/2009
I have pretty much given up on eating apples over the last few years. Almost invariably they would be disapointingly floury textured when I bit in. Nothing like the ones I remember we used to get from an apple farm in Carterton,...>>>
Girls can do anything!
Posted on Thu, 06/08/2009
We probably have the best kitchen team that we have ever had in all our 23 years here. They're a group of great people, who combine really well, all with different skills and strengths, but all of whom give us real depth....>>>
Clevedon Farmers Market
Posted on Mon, 10/08/2009
It has been a busy few days! Mondays, technically, are our day off, becos the restaurant is closed.
Rick and I normally head over to the Mount, do our exercise thing, have breakfast at Slowfish, watch the world...>>>
New chiller - operational
Posted on Wed, 12/08/2009
The new chiller went operational today. During the cookschool this morning the compressor got installed, and everything fired up and worked.
It is not an exageration to say - it is truly stunning! The kitchen staff cleared...>>>
Progress with Somerset at Home
Posted on Sat, 15/08/2009
Sometimes I do truly feel that I have a guardian angel, cos when things get a bit frenetic in one aspect of my life, there always seem to magically evolve a balancing somewhere else.
This week has been a bit like that...>>>
Alinea and a different way of plating food
Posted on Sun, 16/08/2009
I'm currently catching up on some internet reading - its gray and miserable outside, and I'm not feeling very disposed to do anything really - so flitting around various posts is working for me right now.
Thought this little...>>>
Posted on Sat, 22/08/2009
We are at the tail end of a Saturday nite - all mains are out and most tables are on coffee, so I've beaten a retreat to the house becos I've become redundant. Its been an early nite, cos the All Blacks are playing in Australia,...>>>
Posted on Mon, 24/08/2009
The annual blitzkeig of media pronouncements on the Significance and Importance of Cuisine Magazines annual Restaurant of the Year competition, is currently doing the rounds. I'm picking up on it thru a number of different...>>>
Posted on Fri, 28/08/2009
Many years ago, a customer sold us 2 bottles from about 9 consequetive vintages of Stony Ridge Larosse, and we did a evening in the restaurant, tasting the wines. Steve Bird led the discussions as I recall.
Posted on Sat, 29/08/2009
This wasn't technically a complaint, but I interpreted it as such becos I didn't have something the customer wanted, and I think it was a valid request. Tried to talk him into some locally produced artisanal eau de...>>>
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