Thursday, October 21, 2010
Testing Done - 1 week to go.
My cinnamon brioche bun with raisins, bacon and orange glaze.
So, a lot of you had questions about Edgar.
I am fully conscious that I did not answer.
I had a lot of thinking to do myself.
You see, I had a vision of a restaurant. Opening for dinner, maybe lunch, maybe brunch.
What I ended up buying is a really tiny place, tucked away in a quiet neighbourhood, near the water and cyclepaths. There are 11 seats, all high stools. Some facing the window outside, some, well, pretty much next to me in the kitchen!
I had to rethink.
I will be alone, so I need to be quite efficient. Take your order, make it, and manage the cash.
For a few weeks at least so that I have enough money to hire someone.
So food choices are key. I can't scramble. I can't make people wait.
So on top of all the craziness of starting a business, I had to think menu-logic.
Breakfast will be a lot of pastries, 2 hot sandwiches (apple, bacon, maple, cheddar and raisin bread + breakfast burrito omelet type thing), smoothies, granola and yoghurt.
Lunch. Lunch is where it is tricky. Big salads to go. Sandwiches. Stews. Curries. I have to be able, once again, to assemble the food and serve people. I wanted original items as well as crowd pleasers: what is around is a grade school, a university, passing traffic from the government and the hood folks.
The sandwich I am most looking forward to is the banh mi. So fresh, crunchy, comforting.
A mix of sweet and spicy pork, pickled carrot and daikon, cilantro, jalapeno, spicy mayo, cucumber - hold the paté.
I plan to open in a week. I am still debating on which day to open: a Saturday so that friends and family can come, or start an official work week and open on Tuesday... I don't like fancy openings, so one day a little open sign will appear.
The inside is almost all done. I had a few set backs yesterday... The chemicals from the hood vent cleaning 'melted' the paint on my floor, I will have to redo this weekend. It sucks. It was a long process, I had to have it dry between coats. Redo. And it seems that the cleaning was never really well done: it lifted years and years of paint colors from the vent - I had to scrape all of those away yesterday. It was so disgusting, in a way, I am happy this happened, now all is so clean.
Today I start cooking and filling the freezers. I have some visit that will make me smile and lift my worries. Don't get me wrong, I am really happy - but it seems like it is still not registering. I am still in a whirlwind of shopping, cleaning, thinking heavily, lining up my contacts for meat, milk, nuts, pantry... and it goes on and on.
I remember reading an article about Orangette, and how she was saying that the restaurant business is not for everyone, and how it was not for her... Cooking at home + food blogging is quite different. I can see how this could be overwhelming for someone who has never done it, how it all looks like fun and games from the outside.
But I like challenges. And I am not one to back down.
Like the brioche bun. How many times have I started over? I have my recipe now.
The picture on top is cinnamon, raisin, bacon. It will be transformed yet again though... Dates, maple, cinnamon, bacon. Deliciousness, I loved it.
...I even had a supreme taste-tester, and he preferred my apple-cranberry pie - I have to be confident and think that different people have different tastes and I will stand behind my bun, as I will stand behind all my food.