Must be the clouds in my eyes (Napa)

Something about starting with a song in the title seems to help the words flow through my fingers.  In fact many of my posts have begun in such a way.  I'll reveal the song later (even though some of you might already know it) as I believe it will carry a little more meaning as this story unfolds. 

I've just returned from an epic excursion touring through Napa Valley, followed by a few days in San Francisco.  The main focus was tasting wines and eating fine foods.  I'm not sure a secondary focus existed besides having a good time, something that was as natural as breathing.  The weather in Napa was about as good as it gets, with sunshine and temperatures reaching 80 degrees each day, it was hard to imagine a more perfect setting for touring the hillsides.

Napa, day one
We flew into Napa on Saturday morning on a private jet.  It was a Learjet 45 and the crew consisted of Wirt and Linda Yerger, Andrew Kriss (Cafe Kandahar's Sommelier), and myself.  It was a short flight, approximately 1 and 1/2 hours from Kalispell, and thoroughly enjoyable.  There is something about being on a private jet that lends a feeling of joy.  I'm quite certain the destination and the company played a major role as well.  We picked up our rental car at the airport and headed towards our first wine tasting of the day at David Arthur Vineyards.  A delightful setting tucked up in the hills above Rutherford, this was a wonderful way to start our tasting.  We still managed to get a little lost and show up late, an event that set the tone for our experience throughout the weekend.

Tyson, our host, knew plenty about the history of the winery, as well as, my background as a chef.  It was impressive to say the least to be welcomed by someone who knows all about me, before having to say anything.  We sampled four wines, a sauvignon blanc, a meritaggio, a cabernet sauvignon, and finally the elevation 1147 cabernet.  The latter wine retails at about $150 a bottle, the others are not shy with price either.  That said, as often is the case with small boutique wineries, you pay for what you get, and quality is usually not sacrificed within this realm.  We were even able to enjoy several barrel samples from future vintages, something that is by far my favorite part of tasting wines.  The youthful expression of the wine, while still in its aging process, is a way to fully experience the oak within the barrels and taste the transformation in progress.

Next up was Kuleto, a winery now owned by Bill Foley and partner Pat Kuleto.  Pat Kuleto is an icon in San Francisco due to his multiple Restaurants he owns.  His winery looks like something one might find in Italy, complete with impressive Gardens, rows of Vineyards, Olive trees, Culinary facilities, and one of the most beautiful views that exists in all of Napa.  The wines match the spectacular setting as well, a taste of elegance and craftsmanship are apparent throughout the five wines we tasted.  We began with a Rosato, followed by a tour of the facility, then a Sauv Blanc, a Syrah, a Pinot, and two different Cabernets (one vineyard designate).

The next stop was Oakville Grocery to enjoy some much needed lunch!  It was about 2:30 in the afternoon and we still had two more wineries to visit.  We enjoyed some delightful sandwiches made on Artisan bread with quality fillings.  We then headed south to the Oak Knoll district to enjoy Boyd Family wines.  This is a small private winery who only ships to those on their mailing list or those lucky enough to visit the winery.  Its basically a very small high quality word-of-mouth place.  We arrived and were welcomed by three very friendly dogs and invited to tour a magnificent home.  We then proceeded to sit on the porch with Stan and his wife Joan.  We tasted a Rose, a Big Ranch red (a blend of cab, merlot, syrah, and malbec), a Syrah, and a Cabernet Franc.  The Syrah was easily one of the best Syrah I have ever tasted from the United States, rivaling Cote Rotie in France in terms of beauty.  The Cab Franc was equally impressive, as was the friendly and welcoming hospitality of Stan and Joan.

We still had one more winery to visit at the north end of the valley, Merus.  It was after 5pm when we arrived at this tranquil setting in Howell Mountain.  Another winery owned by Bill Foley, this facility was a modern representation of what money, property, and fine wines can create in Napa.  We toured through the underground caves that stretched into the mountain, housing the many barrels of wine in the halls.  Merus's wines were the highlight of the day, specifically their Cabernet Sauvignon, as we all agreed (except Linda) it was the wine of the day.  After a full day of tasting at wineries that do not allow the public to visit, except by appointment, we were enamored by our experience of tasting so many fine wines.

We took the Yerger's to the Calistoga Ranch, a resort beyond luxurious, tucked away in a canyon in the lush hillside of Calistoga.  Andy Kriss and I headed south for dinner at Morimoto Restaurant.  Most of you may know Morimoto as one of the original Iron Chefs.  We arrived at this Restaurant ready to indulge in a night of food tasting.  We opted for a glass of bubbly to begin, while waiting for a table at the bar, as wine held little appeal at that moment.  The Restaurant was huge, bustling, and vibrant.  We sat down and prepared for our feast.  For the next few hours we went to town on their menu, sampling dishes like we were food critics who did not have to pay for the bill.  We held zero discretion at what we ordered like the excited foodies we were.  Carrying a steady buzz into the dining experience assisted with our "no fear" approach.  The menu was as enormous as the dining room itself, so navigating through the offerings took some time.  We gladly sipped our bubbly, as well as the complimentary sake that was offered (we guessed it was from having to wait for our table and us being in the business).  Our menu selections went something like this:

Sashimi:
*(Toro) Fatty Tuna
*(Ikura) Salmon Roe
*(Uni) Sea Urchin Roe
Cold Plates:
*Raw Oysters (Kumumotos)
*Toro Tartare (Wasabi, nori paste, sour cream)
*Oyster Foie Gras (oyster, foie gras, uni, teriyaki)
*Lamb Carpaccio (wasabi leaf, scallion-ginger dressing)
Hot Plates:
*Foie Gras Chawan Mushi (duck breast, wasabi, sweet soy)
*Morimoto Bone Marrow (teriyaki, five spices)
*Foie Gras Takoyaki (pickled ginger, sauce perigord)
*Beef Tartare (asparagus flan, egg yolk, teriyaki)
*Kakuni-Pork Belly (rice congee, soy-scallion jus)

This menu we selected reads like a masterpiece.  In fact, I enjoyed just typing the ingredients as some of my favorite foods are listed above.  The dishes themselves, however, were not a masterpiece.  Its not that it was disappointing necessarily, although it would be easy to fall into that realm, its just that it wasn't inspiring in the sense we expected.  Don't get me wrong, though, most would fail to recognize the subtle details that kept this symphony of ingredients becoming a worthy masterpiece.

We opted for wine pairings with each course, so we had probably five different pairings throughout the meal, consisting of three different sakes, a pinot noir, and a zinfandel.  All in all it was quite an experience.  Needless to say, towards the end of the meal, we were buzzing like a couple of bumble bees in a busy hive.  We chose to share our experience with our favorite personnel of the evening, the manager Eduardo.  We were adamant in saying that we enjoyed our experience before diving into what we thought would be valuable feedback for their establishment.  The conversation went something like this, with my voice in quotes: "Look what you have here is a platform, albeit a wonderful platform, yet there are subtle underlying details that are preventing you from becoming a springboard for the next level.  I mean platforms are great, and all, but a springboard will catapult you to the theme you are portraying the Restaurant to be."  The details consisted of a lack of seasoning on the Lamb Carpaccio, the same scenario with the Pork Belly, and a few other minor nuances that, in the end, can make all of the difference.  Eduardo was extremely receptive to our feedback.  So much so, that when the bill came, after the chartreuse and fernet-branco we enjoyed, none of the wine pairings were on the bill!!  I couldn't believe it, but they comped all of our wine pairings.  Still we managed to rack up a $275 tab between the two of us.  We decided we would need a cab to escort our critic minded intoxicated selves back to the hotel.  We arrived back at the hotel around 1:30am.

Napa, day two:
The next morning we were up and at it, bright and early (8:30am), with a hazy dense fog across our heads.  Thankfully we had a breakfast buffet to quickly grab some fruit, guzzle some juice, and make our way back to the north end of the valley (a 45 minute drive) to pick up the Yerger's for yet another day of wine tasting. We arrived at Kelly Fleming winery at 10:30am.  Ever heard of Fleming steakhouse?  How about P.F. Changs?  P.F. stands for Paul Fleming.  And due to the success of those two ventures, Kelly Fleming (Paul's wife) created Kelly Fleming's wines.  This villa outside of Calistoga was an absolute gem.  One of the more beautiful facilities we visited, as well as a newer facility, for a small winery the building itself was absolutely incredible.  Kelly sat with us and gave us a tour of the winery, complete with temperature controlled underground caves, a gorgeous setting, and a professional kitchen.  Once we immersed in another wonderful setting such as this, the haze from the night before faded away as if the beauty of the property was the sun and it burned off the fog of our minds as clarity reigned.

Kelly's wine were definitely unique, as she practices organic farming with all of her grapes.  We tasted a Sauv Blanc and her Cabernet, both outstanding representations of those particular varietals.  Her Cabernet carried a superb balance and a elongated finish.  We spoke about her sister (who is an amazing photographer), and her daughter (whom I hope to meet someday), we certainly were welcomed warmly and felt like family before the end.  Come to find out Kelly enjoys going to Jazzfest in NOLA, something I am very fond of enjoying each year.  She also invited me back to cook in her kitchen sometime!  I was honored at the invite and will most certainly take her up on that offer in the near future!

We then went to Joseph Phelps, a well known producer down in St. Helena.  This was probably how most people picture and experience Napa.  We check in and we were handed a glass.  We then proceeded to a station.  There were many other people around.  Immediately the connection with the wine was lost, as the winemaker/owner was not talking to us nor were they providing us with a tour.  Instead we had random employees pouring from bottles with people sprawled about.  The view was equally spectacular, as was the facility, but the thumbprint was not there.  As a result the wines were somewhat unimpressive, despite the fact that many would recognize this producer as a stand out amongst the Napa Valley.  We even tasted Insignia and Backus, both expensive bottles of wine ($150-$200, respectively) and were far from moved.  In fact it tasted like mass produced, high quality juice, but not the hand crafted, artistic representation we were used to sampling.  We got out of there as quick as we could.

We then went to Taylor's refresher (now called Gott's roadside), for a delicious burger and the quintessential lunch experience in St. Helena.  It was really fun sitting outside and eating good food, preparing for our next tasting at the Napa Valley Reserve.  The Napa Valley Reserve is a private facility located next to the Resort at Meadowood.  Its practically a country club for wine folks, membership is a paltry $175,000, in a gorgeous setting.  The membership buys you a couple of rows of grapes, where you can actually participate in the wine making process.  The winemaker who oversees the production is none other than Bill Harlan of Harlan Estate.  Harlan's wines routinely sell for $800 or more a bottle, and the past vintage wines will go for as much as $4000 or more.  This is the big leagues, without a doubt.  The library at the Napa Valley Reserve houses one of Thomas Jefferson's original notebooks.  The facility at the Reserve was something out of a movie.  The wine caves that exist (still under construction) are gigantic 60,000 square feet of underground tunnels.  Its incredible what exists underground there.  It is all temperature controlled with heated floors (for fermentation) and a cooling system above to keep the temperature absolutely perfect.  If there is a more impressive facility on the planet, I wouldn't believe it till I saw it considering the unbelievable setting.  There are several kitchens on site, that frequently showcase the likes of Thomas Keller, Gary Danko, and other notable west coast masters.  When the owner, who provided the tour for us, offered an invitation to come and cook there, I about stopped breathing.  How exciting!  The Cabernet was as good a wine as one will ever taste.  It was flawless in its approach, sublime in the finish, and perfect in a way that only a brilliant and impeccable wine can be.  This was the pinnacle of our tasting in Napa.  In the end, Carol (the owner) provided us with a bottle of 2004 Reserve.  We decided to bring this with us to dinner at French Laundry.

Before dinner, however, Andy Kriss and I decided to go and visit my good friend Ryan Hill of Hill Family Vineyards in Yountville.  I met Ryan in 2007 during the Whitefish Food and Wine Festival.  He has since participated in several wine dinners Cafe Kandahar has done.  We toured his property and his family's organic farm, which regularly provides produce for the French Laundry.  There were over 150 different fruit trees on the property, with tons of different herbs, vegetables, blossoms, etc..  It was a culinary treat to tour such amazing delicacies.  We sampled six different varieties of figs, as well as handful of other wonderful items.  We had to stop sampling because of what came next, the most anticipated dinner of the year!  Before we left the property, however, we toasted a glass of bubbly and prepared for the big feast.

The French Laundry:
We arrived on time for the highly anticipated dinner at 7:30pm.  Honestly, there was a hint of nervousness as we walked inside.  We did not know what to expect.  I mean if ever there was hype surrounding a particular restaurant, this is it.  We were greeted by several staff members upon entering and waited for the Yerger's to arrive.  I introduced myself to the Maitre D, as he is good friends of someone who assisted with the Reservation, and we asked for the "Perkins experience."  Randy Perkins is the person who helped with the whole process.  We were sat in a quiet room with low ceilings.  At first, we were not really sure if we were able to talk or not as the tables next to us seemed very serious.  Of course, we broke the silence rather quickly.  Champange was immediately offered upon seating; naturally we obliged, and toasted to our wonderful weekend in Napa and the moment.  It was surreal to be sitting in French Laundry and getting special attention from the Maitre D.  Up to this point the service was carefully and methodically particular, each movement was done with grace, every step with conscious precision.  The captain inquired if we were all okay with foie gras.  All of us smiled widely and responded with yes, with the exception of Wirt.  The captain said no problem and that Wirt would have something else.  The captain returned and said he spoke with the chef, and the chef insisted that he would be eating foie gras.  We then mentioned to Wirt that if he didn't eat it, we most certainly would.

The dinner began, shortly thereafter, we never actually saw a menu.  Normally when dining at French Laundry, you choose between two nine course tasting menus, one vegetarian and one regular for $250.  Once again, we never saw a menu, the dinner just happened.  And it happened like this (taken from my notes, at dinner):

*Pate a Choux, Gruyere, Bechamel
*Canape: Scottish Salmon Tartare, Chive Creme Fraiche, Savory Cone
*Chilled Melon Soup, Lemon Verbena Foam, Hass Avocado, Cilantro
*Island Creek Oysters, Tapioca Pearl Sabayon, White Sturgeon Caviar
*Santa Barbara Uni, Sake Granita
*White Truffle Custard, Sauce Perigordine (served in an egg shell)
*Cherry Tomatoes, Eggplant Puree, Basil, Pinenut Tuille, Nicoise Paint
*Foie Gras Mousse, Genoise Cake, Fennel Bulb Marmalade, Strawberries, Pistachios
*Lubina, Horseradish Creme Fraiche, Marble Potatoes, Baby Beets, Golden Peas
*Butter Poached Lobster Tail, Berigole (Artichoke) Emulsion, Chantrelles, Baby Carrots
*Whole Roasted Squab Carving, Grape Consomme, Cippolini Onions, Hog Bacon
*Chicken Breast, Golden Corn, Sweet Pepper, Bacon Vinaigrette
*Veal Scallop, Burgundy Truffles, Chestnut Foam, Swiss Chard, Veal Chest w/ Veal Mousseline
*Cavatina, Brioche, Cinnamon, White Honey Pudding, Raisins
*Filo Orchard Apples, Soda, Shaved Apples, Prune Fritters
*Coffee/Doughnuts: Cappucino Semi-Freddo, Cinnamon Brioche, Whipped Milk
*Peanut Butter Semi-Freddo, Nut coating, Banana Sorbet, Chocolate Ganache
*Peach Tart, Peach Whip Cream, Mocha
*Truffle Tasting:  Coffee, Thai, Cherry, Banana, Passion Fruit, Peanut Butter, Hazlenut, Ganache
*Strawberry Cookies (to take with us)

19 courses.  The first six courses were served cold.  Then there was a vegetarian, then foie, then seafood, then poultry, then meat, and of course the continuous revolving dessert action.  It was a truly a fantastic experience.  Each dish was served in a different vessel, some dishes containing a stack of three of four plates, each so very unique in its composition.  The construction of each plate was carefully thought out, the execution of the menu was an absolute masterpiece.  The service was impeccably thorough.  There are so many details about this affair that a book could be written about it.  Let me just say that of all the dining experiences I've enjoyed, this ranked up there with the best of them.

We drank the bottle of champagne to begin, followed by a Phillipe Colin, 1er Cru, Chassagne-Montrachet, 2005, and then a Patz and Hall, Jenkins Ranch, Pinot Noir, 2007, and finally the Napa Valley Reserve 2004.  The wine was a delicate touch to the full spectrum of flavors we were experiencing.  The meal lasted five hours from start to finish.  The expectations were extremely high and each one was met, without a doubt.  There were two minor faux paus, yet even those could not take away from a memorable experience.  When I got up to use the bathroom, my napkin was not replaced and I had to ask for one.  Again a minor flaw and one that happened when the service staff was at its busiest moment.  The only other mistake was I asked one of our food runners where the black salt was from, he never returned with the answer.  All that being said, every other detail was met with professional and unmatched courtesy.  When food was place on the table, it was done by a minimum of two people, when it was picked up, it was the same.  The presentation of the food, both on the plate and by the service personnel was carefully constructed and delivered.

One funny note to mention before delivery of the final course, I decided to play a joke on the staff.  I asked the table to take their spoon and place it underneath the table.  When the staff came to the table to deliver the food, they immediately did a 180 degree turn as fast as their feet would allow.  The look on their faces was priceless.  We then put the spoons back on the table, so when the next person came to set, they noticed we were already set for the course.  They actually got a pretty good kick out of it and shook our hands.  The captain explained to us that someone could get fired for something like that happening, and laughed at the situation because it genuinely confused everyone there initially.  Now I would never do this at the crunch time, but at the end of a nineteen course meal it seemed appropriate.

We toured the kitchen and met the chef de cuisine (Keller is rarely there nowadays), as well as we toured the wine cellar.  It was a magical night, one I will never forget.  I also now have an in at the French Laundry, as the Maitre D thoroughly enjoyed the glass of Napa Valley Reserve we offered him, so reservations will never longer be a problem.  Paying the bill, however, will be the hardest part!  Even still, the bill between the four of us totaled $1600.  Thankfully, we were treated for the evening.

And so to sum it up, the song in the title, is an Elton John tune named Daniel.  Leaving on a plane seemed like a fitting beginning.  And even though I didn't go to Spain, I might as well have..  Napa is as magical as Spain, and I feel like a star in the face of the sky....

May the good lord, shine a light on you

A fitting title, taken from a Rolling Stone song, to this long overdue post.  There certainly is a lot of light right now, and it is shining brightly, coming from above.  How wonderful it is to be open enough to receive this light!  The lyrics of the song, at least the chorus part, are as follows:  "May the good lord, shine a light on you, make every song you sing, your favorite tune, may the good lord, shine a light on you, whoa like the evening sun..."

Indeed.  So for all of you out there, I offer these fitting words for you and all of those present in your life.  I can't believe how much life has offered to me lately.  I'll start with the yogic realm.  I have been steadily attending the three hour Anusara practice in Polson recently.  How amazing it is to practice yoga for three hours.  It feels like drenching the body with a healing tonic of grace and power.  As refreshing as the cool water on a hot summer's day, this amount of yoga speaks to the spirit and cools the tempest of the mind.  The changes that evolve from this practice are barely recognizable from a short term standpoint, as they are as subtle as the wind gently moving across a still pond.  Yet these same changes, when viewed from a longer period of time, are evident like that of a smile on the face of a loved one, with happiness abundant.  Yoga seems to be just a practice, an ancient way of aligning with the divine, a way of positioning the body, mind, and heart, to receive what is already present in this amazing universe.  There is no judgment, no goal, no competition, the idea is only to get on the mat and tune in to the frequencies of shakti and bhakti.  A quick and easy translation would be that shakti is energy and bhakti is love.  Who out there is not interested in tuning into energy and love?  As part of being alive and recognizing our true existence and nature, energy and love have a way of defining not only a sense of purpose, but a sense of health and wealth, respectively.  And that, dear readers, is one reason I enjoy the ancient practice of yoga.  I hope to share this wonderful energy and love with all of you, through words, actions, and presence in the near future.

The beauty of all of this, to me, lies within the fact that I have made time for yoga.  In other words it has become a priority to connect to this source.  The benefits are immeasurable.  Despite having a busy schedule, I have been able to manage that aspect of my life with relative ease and efficiency.  I have a wonderful staff to thank for a large portion of assistance with this challenging task.  The restaurant business can be a large multi-headed monster that so many often fall prey to, mainly employees, via drug and alcohol addictions, uncontrollable emotions, and unhealthy lifestyles.  I too once felt the allure of escaping the stress and negativity with addictions of my own, only to find that any form of escaping what is, inevitably, exacerbated the stress.   A vicious cycle of sorts.  Now I am able to confront these same challenges with focus and determination.  And like a climber of a mountain, I will not stop until I reach the top.

The report from the Restaurant front is fairly uneventful, nothing to crazy or out of the ordinary has taken place over the last month or so.  We finally began to slow down, which is typical for this time of year, although business still is better than expected.  This season is going to break records from previous seasons, so there is much to be happy about!  July was a record month, August was a fantastic month, and now September is holding its own although far from the rocking action we experienced during the height of summer.  There have been quite a few amazing dishes produced recently, and the feedback from guests is still, better than ever! 

The taste of Whitefish took place last week and we won the People's Choice Award.  It was fun to be there, except for the fact that I was sure the event started at 6pm.  That certainty quickly faded when the place filled up at 5:30 and we were scrambling to get our stuff served!  What a mess!  Yet we pulled it together, like we always do, and blew the roof off the sucka!

I'll post the wine dinner from the other night as well, entitled James Beard goes to Europe, an 8 course delightful extravaganza:

*Poached Blue Shrimp, Cayenne Aioli, Preserved Lemon, Sorrel
*Cured Lardo, Frisee, Guanciale, White Balsamic, Tomato Oil
*Foie Gras Two Ways, Torchon with Flathead Cherries, Foie Cappuccino with Candied Pear-Whipped Duck Emulsion
*Duck Confit Ravioli, Fava Beans, Parmigiano-Reggiano, Heirloom Tomatoes, Black Truffles
*Dry Cured Mangalitsa Pork, Aged Sherry Vinegar, Endive
*Quail, Quail Egg, Fennel Pollen, Poultry Jus, Crisp Potatoes
*Braised Lamb Chops, House Cured Prosciutto, Matsutake Mushrooms, Fingerlings, String Beans
*Double Chocolate Bread Pudding, Plums, Ginger, Warm Spices

It was a fantastic dinner, something I was very proud of serving.  If I were dining, I would have been in hog heaven (literally!).  Between the Lardo, Guanciale, Prosciutto, and Mangalitsa Pork, it was phenomenal pork production.  Not to mention the foie, lamb, quail, and duck.  A lovely dinner!

Lastly I will finish on this note.  I will be flying on a private jet to Napa Valley on Oct 2nd to taste wine for a couple of days!  Then I'll be having dinner at French Laundry on the night of Oct 3rd.  The 4th and 5th I will be in San Fran for a couple of days, probably doing more dining and experiencing what the city has to offer!  What a treat!  Yes, indeed, I am basking in the light!  So make every song you sing, your favorite tune.  And sing it loud!

I feel the Earth move under my feet

Sweet blog.  It almost feels like an entire era has passed since my last post.  I guess that may become a re-occurring theme with the tales of Andouille.  So much to tell, where to begin?  Ahh, yes, the title, an appropriate introduction to this post.  Because I do feel the Earth move under my feet.  Any of you who know me should appreciate my palpable affection towards love songs (especially the cheesy ones). 

I seem to have established a more grounded connection with the Earth, hence the notion of recognizing the movement underneath my feet.  My trip to Telluride, first time in seven years I was able to escape the Restaurant during the summer, to see Phish, helped my feet find their rightful position of gripping the Earth.  I had previously been to Telluride on one other occasion, my first trip to the Rockies, for Bluegrass Fest in 1998.  I remember how wonderful I thought Telluride was then, and I was quickly reminded how spectacular it still is.  The experience itself was absolutely magical.  By far the best vibe I've been a part of at any concert I've ever attended.  A profound statement indeed, one that is certainly worthy of some serious recognition.  Where else can one soak their feet in a glacier cold river sipping a cold microbrew a mere minutes from walking into a venue to see Phish?  I'm still glowing from this delightful experience in Telluride.

As for yoga, I've decided that any pose having to do with water is my work from now on.  Sometimes I feel as if I'm about as limber as a whale.  In fact, I think it would be great to name a posture the whale.  I can't quite picture the pose yet, but I'm sure it would be a fun one.  Anyway dolphin and fish are two poses that come to mind that I struggle with greatly.  Aside from that I'm an arm balance maestro, easily my favorite poses.  As soon as my body (or my mind) decides to become a touch more flexible, I'll be busting some crazy pretzel like arm balance action.  My yoga practice has been consistent; however, and I am so happy about it!  I am beginning to open more and more and the practice shows!  Yet still it's as if I am prying my body open and ever so slowly are things happening.  The key here, howver, is I have made yoga a priority. 

And now for the Restaurant talk.  The fact that I was able to sneak away for a four day excursion to see Phish suggests that I have a competent and capable staff.  I'm actually in disbelief typing those very words.  It might be the first time in a loooong time this has been the case.  Not to mention we wrapped a record breaking month in July!  So business is good and the staff is even better.  We still have enormous challenges to endure, on a nightly basis, because even though we are experiencing record breaking revenue we are not experiencing any kind of increase in staff.  This has done two things that I can see:  Made us all stronger, and made us really appreciate our days off!  Either way I honestly feel like things are better than they have ever been in Kandyland (Cafe Kandahar land).  Last Friday night we had one of those seamless nights that we always strive for.  Where everything just happens with such ease and grace while all the diners want to talk with me and thank me for such a fantastic experience.  Those are the nights we dream of, when all cylinders are firing equally, all systems are in tact and efficient, and the well greased machine is just pumping away.  Despite all of our efforts on a continual basis, these nights are few and far between.  Tonight was not one of those nights.  I burned myself fairly intensely, streaks of blisters now accompany my index finger, thumb, and middle finger of my right hand.  I don't need any sympathy though, I'll be fine again tomorrow.  My hands have been burnt so much that any pain that exists usually only sticks around for a few hours since the majority of my nerve endings have been crisped like a chia pet in a house fire.  August is also on par to work into the record breaking revenue category.  It feels like it should be cause for celebration, but then again I'm just too tired to celebrate.  I'll post some recent menus instead.  First up, a wine dinner from our annual Taste of the Flathead dinner:  All ingredients featured were local! (except Truffles and Chocolate)

*Squash Blossoms, Sweet Peas, Goat Cheese, Roast Garlic, Sorrel
*Summer Squash & Walla Walla Onion Soup, Basil Pistou, Black Pepper Brioche
*Pork Belly, Candied Heirlooms, Braised Cabbage, Radishes
*"Highmont" Beef Carpaccio, Cherry Tomatoes, Artichokes, Fennel, Cauliflower
*Elk Tenderloin, Flathead Cherries, Kohlrabi, Kale, Baby Beets
*Buffalo Tenderloin, Fava Beans, Black Truffles, Celeraic, Baby Carrots, Swiss Chard
*Huckleberry Mousse, White & Dark Chocolate

Being in this business has some perks without a doubt.  One of my favorites is being able to hang with certain celebs and what not.  Actors, sports figures, politicians, CEO's, and just rich folks in general are the kind of people that if not for my position and my Restaurant it would be doubtful any relationship would exist.  But since I am who I am, and I do what I do, I have befriended various folks of social esteem.  One of those fine individuals is my good buddy Drew Bledsoe, former NFL quarterback and all around stand out guy.  He and his wife Maura dine at least once a season and the usual protocol is they sit down and I begin throwing out dishes.  Last night was one of those nights, and the menu is as follows:

*Dungeness Crab Saute, Black Trumpets, Asparagus, Black Truffles, Arugula
*Poached Yellowfin Tuna, Mache, Lemongrass, Capers, Champagne-Truffle Vinaigrette, Saffron
*Squash Blossoms, Lobster, Sweet Peas, Golden Tomatoes, Basil, Microgreens, Summer Squash
*Scallops, Fennel, Salt Pork, Preserved Lemon, Fennel Pollen, Parsnips, Mache, Truffle Oil
*Braised Cabbage, Duck Confit, Frisee, Parma Prosciutto, Duck Cracklins, Tomato Oil
*Pork Belly, Watermelon, Radish, Watercress
*Elk Tenderloin, Cherry Glace, Sweet Potatoes, Kale
*Huckleberry Mousse

I always love the challenge of when somebody comes into the Restaurant and says "Just send us out something good."  Not that Drew necessarily says that, its just part of our relationship.  The nice thing is he always brings in some wine for me to taste from his cellar, last night it was the 99 Archery Summit Pinot and 04 Sangiovese from Leonetti.  Some tasty juice!

I suppose that can be all for now.  Oh, one more thing, the running part of this blog.  Well, I still haven't ran since the Restaurant opened.  But I did do a 13 mile hike last week, in less than 6 hours, I was definitely moving!  Talk about pure bliss, I was dazzled by the colorful display of wildflowers the Jewel Basin was offering.  The flowers were not the only thing blooming either, consciousness was blooming like crazy on the trail.  I am reminded of why I moved to Montana in the first place.  I think I'll go for another hike soon.  Jumping in a alpine lake, with no one around, while hiking in the most beautiful setting imaginable is kinda fun.  

Better than Sleep

Welcome August!  Hard to believe that July has come and gone.  And to quote none other than Ferris Bueller, "Life moves pretty fast. You don't stop and look around once in a while, you could miss it."  So here I am taking a look around, assimilating the tales of what has already happened, remembering my experience of my life as it is.

How easy it is to look back at times.  Hindsight is whatever we make it and how ironic that looking back seems easier than deciding what we make of each and every moment.  Either way both of these events help shape our life and continue to define our existence.  The last night I posted we had just finished one of our seven course wine dinners, entitled "All Things Pork".  We featured the worlds greatest pork, Mangalitsa Pig.  Mangalitsa, or "Wooly Pig" as it is known here in the U.S., is by far the best pork on the planet.  This same Pig is the type of breed used to make the famous Iberico Ham, as well as all of the world's best dry cured sausages.  It is a lard type breed that translates to an unbelievable amount of marbling.  The pig was so amazing, I fell in love with it.  Yes, that's right, I have fallen in love with a pig.  I mean the fat alone is so pure, so luscious, so clean, you can actually whip it like cream or butter and it will stabilize.  How brilliant is that?  Here is the menu, utilizing all Mangalitsa Pork, from Tuesday, July 20th:

*Cured Pork Tenderloin, Ice Wine, Stone Ground Mustard, Whipped Lardo, Frisee
*Pork Belly, Candied Ginger, Root Beer, Fennel, Microgreens
*Smoked Ham Hocks, Sweet Peas, Sage, Tuscan Kale, Black Truffles
*Seared Rib Loin, Apple, Cardamom, Calvados, Turnips
*Roast Sirloin, Grape Tomatoes, Polenta, Black Truffles, Swiss Chard
*Pork Shoulder, Brandy, Pork Jus, Parnsips, String Beans
*Pickled Watermelon Granita, Spiced Tuiles, Sabayon

Needless to say this pork dinner was a mouthwatering affair, literally, with the juiciness of this tremendously flavorful meat drenched everyone's palate to the point of ooooo's and ahhhhh's.  The Pork Belly dish was especially phenomenal, so good it would be illegal if the authorities got a hold of it.  Luckily it was a one time deal, at least for now, so we can continue to be renegades exploring the sinful combination.

The rest of the week included a very busy period, pretty much non-stop action for the rest of July, including a seven course Chef's table on Sunday for 4 people (28 plates).  I was feeling a little more festive than usual and with some friends in town I opted to join several folks on Thursday, Friday, Saturday, and Sunday.  By the time a day off rolled around on Monday, I needed a day off from both work and play!  So naturally when I jumped in Whitefish Lake it felt absolutely amazing.  How wonderful it is to be able to swim in such clean and refreshing water.  I felt as if I were a frog returning to the water after a long hard journey on dry land, leaping into the cool depths of tranquility.

The next week of work was also very busy.  In fact, we set a new record for sales this July!  We are elated with this newfound sense of growth.  Even better is that we are doing it all without a record increase of staff.  So the challenge has increased, yet at the same time, so has our productivity.  I had another chefs table on Wednesday night, this time for 8 people, 5 courses.  That would mean 40 plates coming from me, in front of the guests, not too shabby!

Thursday, July 29th, was the introduction of yet another wine dinner, this time a five course affair.  Before I get into the details of this particular dinner, allow me to address the title of this blog.  I opted to travel to Polson to experience Debra's wonderful Anusara Yoga practice, a three hour vigorous practice from 8-11am.  This meant I woke up at 6am, after going to bed at 1:30am, and drove 1 and 1/2 hours to Polson for the yoga class.  The yoga worked out to be monumental for my mental health, I realized that if I just prioritize my yoga practice, it is actually better than sleep!  Shortly after the class I drove back to Kalispell and picked up our locally grown tomatoes from the farm, then to Produce Depot in Whitefish for more locally grown produce, and finally out to Terrapin Farm for the rest of the locally cultivated products.  Catching onto a theme here yet?  We featured an all local dinner, five courses, every ingredient coming from the Flathead Valley.  Most of the items were picked that day and served later that night, basically as fresh as it gets.  I was in a vibrant mood for most of the afternoon until I hit a wall of exhaustion and was forced to indulge in a 30 minute power nap before continuing the marathon schedule of prepping for the dinner.  The menu was:

*Squash Blossoms, Tomatoes, Broccoli, Summer Squash, Lemon Basil
*Smoked Ham Hocks, Salt Pork, Sweet Peas, Sage, Kale
*Elk Loin Carpaccio, Baby Beets, Mustard Greens, Beet Greens, Arugula, Huckleberries
*Leg of Lamb, Garlic Scapes, Lavender, Lamb Jus, Carrots, Fava Beans, Snap Peas
*Flathead Cherries, Puff Pastry, Burnt Sugar

The menu was executed well despite being slightly behind regarding the setup.  We managed to pull it together, as we always do, pulling it off without a hitch.  The next night was then our busiest night of the summer so far.  And it was one of those nights where we were painfully busy, specifically in the kitchen, absolutely struggling to maintain pace.  We fell behind early and were never quite able to fully recover.  Towards the end of the night we were doing far too many things to order, like butchering meats, chopping garlic, making caramel, shrimp stock, and various other projects that I could bore you to death with listing them all.  In short we were totally screwed!  It was near the end when I ordered two shots of Patron from our Maitre D, something I never do, for myself and the other line cook, as we danced between four stations trying to put out the many fires that were blazing all over our kitchen.  Firefighting is a good way to describe the craziness that ensued from about 7:00pm on.  The bigger the blaze the higher the priority.  From 30 minute dessert tickets, to 1 hour bar tickets, to 25 minute appetizer tickets, to "oh my god we are so screwed", to "jesus f**king christ, not again", to "well this is clearly not the position we ever hope for", to much worse things that I don't feel comfortable typing.  Thankfully after the Patron took effect, we yielded to what was and proceeded to finish the job of pumping out dishes with tactful humility.  We accepted that it was going to be a wait to produce food and we just accomplished what we could, without trying to cut off anyone's head in the process. 

The next night I had a chef's table, the third one this week, relieving me from the chaos of the line for a night.  And with only two people doing a five course menu, 10 plates sounded a whole lot better than 28 or 40.  It went off without a hitch.  Remarkably, I was able to take the last two nights off of work, including a full day off today!  I have a friend in town visiting from New Orleans.  How wonderful it is to be frolicking in the mountains, eating Sushi at Wasabi, breakfast at Rising Sun, dinner at Three Forks Grille, and soaking in the time that was all of a sudden available.  Thank god for Sous Chefs!!  And a good, solid, crew!  I'm back at work tomorrow, surprise, but not without a grand smile on my face!

Power to the People

Its hard to believe so much time has passed since the last post.  Once again there is so much that has happened.  Honestly, it seems like yesterday, when I was punching these keys to post about the occurrences that have shaped my life as of late.  The last time I wrote it was late Tuesday evening and I was heading into a day off, with family in town, looking forward to a world cup semi-final game and some time with my two brothers.  I headed into work with an idea to accomplish tasks quickly and efficiently to ensure time would be on my side.  I arrived at work, on my day off, after 2pm, planning on not staying very long.  10 hours later I left the Restaurant, thinking about how easily this theme seems to re-occur.  Its merely par-for-the-course now, being a chef/owner, duty calls and there are always things to be done.

Since there was no dishwasher, and we got extremely busy, I decided to jump in the dish pit and hammer out some dishes.  Still one of my favorite places to be in the kitchen, the dish pit, without a doubt, brings back a sense of youth and reminds me of my first days in the business of working with food and dining.  The whole time I could not stop thinking about Wasabi (a really good sushi Restaurant in Whitefish) and how I would be enjoying some delightful seafood very soon.  Somehow, though, the dish pit required a good session to keep the Restaurant on track and time slipped away, until a quick look at the clock and 7:30 turned into 10:30pm.  For a nice consolation prize I treated myself to an entree of our Rack of Lamb with Sauce Dalise (our signature plate) and a nice Caesar Salad.  I guess that is about as good as it gets for a 30 day plus stretch, give or take a day, of consistently working 8 hours or more, generally the day averages 10 hours, all spent at the Restaurant.

And there exists the life and times of Andouille.  This impact on me is all too obvious even as I begin to relax and share the tales of recent happenings, as there is a sense of urgency keeping me from fully immersing, now I am enthralled in moments of movement and accomplishment of tasks.  My whole goal and focus has become to find more time away from this challenging cycle by actually doing things related to life outside of work.  So much easier said than done.  Those yoga and running aspirations from the last post dissolved into liquid like a pack of emergenc-y, fizzing into a cup of water, dazzling at first, then merely coloring the liquid and losing the pizazz.  I'd love to be drinking those cups where the fizzing creates a tingling sensation on the upper lip and the flavor is literally dancing; yet often by the time one gets to finishing the cup, the excitement has faded away.  In no way am I suggesting that I am any less enamored by yoga, as the fizzing sensation is as apparent as ever with regards to practice.  What I am saying is that I prefer to drink emergen-c- packets when they are vibrant and fizzing, as opposed to leaving a mixture for any length of time and having the consumption become flat.

I am confident I will be running and practicing yoga soon.  At this point, however, I will not attempt to establish any kind of time-line on when that might be.  Seems better to write about it after the fact as opposed to talking about how much I look forward to it.  Alright back to the stories at hand as there is much to tell especially regarding the Restaurant world.  A five course wine dinner on Thursday, July 8th, featuring a World Cup celebration was quite fun.  A low key, comfort food style dinner with South African, Spanish, and Dutch dishes.  Here is the menu:

*Scallops, Squid Ink, Saffron, Tomatoes, Red Pepper Oil
*Bunny Chow (Lamb Curry, Sweet Peas, Carrots, Chilies, Onion Salad)
*Kobe Beef, Tomato Chutney, Pap
*Frikkadel (Meatballs w/Onions, Bread, Eggs, Vinegar), Potatoes, Carrots
*Cheese Course w/Edam, Layden, Toasted Rye Bread, Chocolate

Overall a fun and super simple menu.  Course 1 was Spain while the dessert course was Holland.  So it was Spain vs. Holland, with South African dishes sandwiched in between the two. 

The weekend continued with a busy period, nothing to crazy to report other than the Sunday night Chef's table with Bill Foley and his family.  We have been trying to get Bill to come and eat with us for sometime now, so it was great to finally have him in our establishment.  For those of you who do not know Mr. Foley, he is the CEO of Fidelity Title and Insurance company.  He also owns Whitefish Mountain Resort, several Restaurants in town, about 50 different wineries, and the list goes on and on.  He was ecstatic about the food and wine and very complimentary at the same time.  Here is Foley's menu:

*Amuse- Pork Belly, Watermelon, Radish, mache
*Blue Prawns, Roast Pecan Meuniere, Parsnips, Arugula
*Black Bass, Heirloom Tomatoes, Sweet Pea, Basil, Microgreens
*Truffle Risotto, Morels, Porcinis, Parmigiano-Reggiano, Balsamic, Watercress
*Quail, Andouille, Duxelle, Fennel Pollen, Poultry Jus, Quail Egg
*Caribou, Huckleberries, Ice Wine Vinegar, Sweet Potato, Tuscan Kale
*Chocolate Souffle, Blueberry-Brandy Sauce, Candied Orange Dust

I stayed at the Restaurant until 3:30am that night, had so much work to accomplish, prepping for an  enormous dinner the next night- a five course dinner for 84 people.  This dinner was for the WASDA (Western Association of States Department of Agriculture) group, containing lots of important people such as the Lt. Governor John Bollinger and several heads of Agriculture for Western States.  The crazy part about this dinner, besides having to plan for 420 plates (84 times 5 cs.), was the power going out shortly after the first course went out.  Power going out tends to happen on occasion in this industry, and more often than not- the show must go on!  We were actually doing this dinner at Loula's, a Restaurant located in downtown Whitefish, a place with lots of windows in the dining room.  So despite the fact the time was around 7:15pm when the power went out, the sun kept everything illuminated until around 9:30pm due to the large windows.  Everything except for the incredibly dark kitchen, dimly lit with candles and the steady stream of flashlights coming in from various helpers.  We still had four plus courses to serve.  And we would serve those courses in the dark, with the help of flashlights and candles.  The guests were mesmerized by our ability to produce such wonderful food with no electricity.  If anything the power shutting off made me look really good, still executing the dinner without a beat.  In fact, I was able to incorporate several jokes as I was actually presenting each course of food and it went out.  There were only three of us plating each course for 84 people, a lot of work but still a lot of fun.  It was most certainly challenging, but not quite as challenging as losing a dishwasher on a busy night.  At any rate the power stayed off until about 12:30am.  So when I arrived back at my Restaurant, they were also without power for the entire evening, yet still managed to pull it together and make it happen for the evening.  This whole experience called for celebration.  Here is the menu for the WASDA event, basically a re-creation of the Endless Feast dinner:

*Ratatouille Montana:  Stuffed Squash Blossoms, Eggplant Custard, Poached Tomatoes, Zucchini-Squash Mousse
*Organic Greens, Highmont Beef Carpaccio, Fennel, Raspberry Vinaigrette, Snap Peas
*Pork Belly, Braised Cabbage, Cherries, Savory
*Buffalo Tenderloin, Morel Mushrooms, Montana Chevre, Sage, Potato-Broccoli Flan, Swiss Chard
*Huckleberry Pie, White Chocolate Ice Cream

The rest of the week encompassed a brutal and grueling stretch of business as I pulled a double on Wednesday cooking both Breakfast and Dinner, smack dab in the middle of a 100 hour work week, still on a long stretch of working daily.  Friday was an interesting night, once again full of really important and wealthy people, serving a two-term former Governor of Kansas named Bill Graves.  The best part about that dinner, another five course extravaganza, was the Governor wanting to take pictures with me, as well as, several other executives in the room.  It was quite a compliment for everyone in the room to want to shake my hand and thank me for the wonderful dinner (this happened at the WASDA dinner also), telling me about how amazing the dining experience, particularly the food, was for the evening. 

I finally was able to attend a yoga class on Saturday morning!  I even went to the Green Tea House afterwards for lunch with a friend, it almost felt like a day off.  And then Saturday night came along and the kitchen got pummeled like that pop-up game at Chuck-E-Cheeses.  We had a 15 top come in and order ten, five course tastings, amidst lots of other regular diners, enough to put us well into the depths of far too much to do in a reasonable amount of time.  We did what we had to do, as we always do, to maintain the best quality we are capable of producing while making it all happen.  It was an incredible challenge and a test of our meddle to that point.

Sunday brought more surprises, this time in the form of one of my cooks deciding to put in his two weeks notice, a mere four weeks into the summer season, to pursue some other interests unrelated to Cafe Kandahar.  Funny thing is part of what he wants to pursue is a pad thai business.  Not sure why this could not happen after the season, or during a period in the offseason when we are closed for 5 months out of the year, but people are people and generally do what is best for themselves.  This is a situation where I think this particular individual is doing what he think might be best; however, it seems like an awfully foolish move.  Not to mention unprofessional, immature, and selfish.  Sometimes people have to pave their own way, on the school of hard knocks, learning for themselves how it all is.  Its a shame and tremendous disappointment that this individual did not fulfill his commitment, although it about sums up his character and attitude surrounding working with us. 

And so the beat goes on, as is life everything is dynamic, always changing.  Monday was my first official day off from work all summer long (I even had work to do on the 4th).  How wonderful it was to be away from work for a day!  I remembered how joyous life is, connecting with my darling niece and nephew, hiking in the gorgeous woods of Montana and enjoying conversation with my brother and his wife.  Its amazing what a day off can do for the spirit.  We had a wine dinner tonight, but I think I will save those details for next time.

For now, I say Power to the People!  We always look forward to what is to come, not what used to be, or what we once were, in regards to being powerful people in our lifetimes.  

Grease, trapped

This is going to be an entertaining post, more so for the reader, as the stories I am about to share are better told than actually experiencing.  So much can happen over a few days in the Restaurant business, especially when its busy, this weekend reminded me of how much can occur that very few will ever know.

Shall we begin?  Since my last post in this world of blogging (late Thursday night, early Friday morning) failed to address any of the happenings of Thursday night, I'll start there.  So we had a large party come in for a 5 course tasting menu paired with wines, for Skye and her crew of L.A. and NY folks, which made for a challenging evening.  We pulled it off smoothly; however, there were no shortage of challenges when it came to executing this dinner for 19 people in addition to all the regular diners that same night.  Skye's crew was full of very attractive people, a modern and classy bunch, many of them around my age.  This is their second year in a row of joining us for dinner and the second year they have invited me to their exciting party in Hungry Horse.  Both times I was invited to this party, happening on July 2nd, I have been single.  And low and behold both times I have been unable to attend.  I had fully intended on being there this year, even feeling giddy about the opportunity.  But sometimes grease gets trapped, and drains become clogged preventing the water from flowing through.  More on that later.

It was a busy Friday night, one of those nights when the early tables show up late, the mid tables show up on time, and the late tables show up early.  It was also a night when the kitchen was short staffed so no matter what happened with how many diners showed up we would still feel a strong push.  We were unable to get ourselves set up in time for service so we faced the inevitable prospect of getting our assess kicked.  It was about as difficult as night as we experience at the Kandahar.  Whenever we begin the night behind, in other words not having everything in its place, we not only play catch up, we suffer with tasks piling on top of tasks.  And just like a stack of color copies at a Xerox testing facility, the piles begin to accumulate quickly, as if we are just paper in the machine made to spit out continuous designs of whatever our customers order- only the ink is in need of toner and the printer is in need of service.  A challenging night of this caliber requires more than pace, strength, knowledge, and experience, as those elements are merely the standard methods of performing at the level we operate at, a base starting point if you will.  A night such as this, requires: dedication to staying the course even when there is no path, a willingness to accept things as they are even if you are in total disbelief at how screwed you might be, and an ability to maintain a tolerance for dealing with any mistake even when these intense moments happen to create a numerous amount of mistakes both big and small.  These are the moments when my mouth begins to utter language often heard in jail cells and street corners, usually directed at the situation.  The problem with this language is staff often interprets these words as communication towards them.  This generally creates even more problems because staff is now upset, the pile keeps growing, and frustration intensifies.

So after finally surviving the 12 round heavyweight battle and winning by decision, perhaps with the help of some biased referees, I got dressed and prepared to make my way towards the party I was looking forward to attending.  That is until I was informed that my jail cell language had severely upset one of our great employees.  I spent the next hour-and-a half conversing with various members of staff to smooth over a situation that needed some serious attention.  Ironically, though, I was not too bummed about missing this party for the second year in a row as I knew it was not meant to be.  I accepted the fact about the importance of how my staff actually felt about the evening, as opposed to how much fun I might be having if I went to the party.  Instead I bought the staff some beers and we enjoyed some laughter and reflection of a night that reminds us why we work harder than just about any other profession out there.  And yes we can boast about it to, because our job is harder than yours, we work longer hours than you, and we get paid less than you do.  But we do what we do to make you happy and offer a reflection of who we are.  Sometimes this makes us happy also, but Friday night was not one of those nights.

And then Saturday comes.  Funny thing about this business is that you get to do it all over again each night, despite whatever happens the night before or what may come the next day.  Thankfully I was able to enjoy the World Cup games that day, two exciting contests, setting up mouthwatering semi-finals.  At any rate I had a six person, seven course chef's table to execute on Saturday night.  That is 42 plates, all from my station, while entertaining the guests.  Not to mention it would be my sous chef's third night working in our kitchen (it has been over a year and a half since he last worked with us), handling the daunting station of Saute.  My sous had worked with me for three seasons; however, we have evolved since then and there is still so much to take in.  And we were heading into a busy Saturday night.  Yikes!  Well we were able to prepare ourselves in a much better manner than the night before and things were looking fairly good until around 4:30 (one hour before opening, scheduled time for the disher) and the sinking intuitive feeling encompassed my being.  This feeling has to do with the awareness of missing the one position that every Restaurant can not do without out, the dishwasher.  You see Friday was payday and apparently Saturday was play-day for our hydro technician.  By 4:40 I knew we were in trouble so I decided to place the call to see if maybe there was a mistake or an emergency.  When his mom apologized to me with no explanation other than a distinct sound of disappointment, I did what I could to take in deep breaths of oxygen and remember that it was not the end of the world.  Considering that I would probably prefer the end of the world to beginning a night this way, the air I breathed did little to prevent jail cell language being sung at disproportionate levels.  I dove in the dish pit and handled the pile until we were at least caught up in that department, just before the doors opened.  Its not doing the dishes that is the problem, in fact I love doing dishes- its still probably one of my favorite things to do in the kitchen.  Its doing the dishes on top of everything else that needs to happen.  I still had a lot of setup to prepare myself for the chefs table.  And then, just when the intensity and challenges felt like they were maxed out, the drains clogged due to the grease trap not draining properly.  So now we had water to deal with anytime we wanted to run our dishwasher since each cycle dumps water down the drain, that same drain that no longer drains.  Water accumulated quickly and we were forced to roll up our pant legs and deal with the new grease-mixed-moat covering our kitchen floor.

Thankfully the chefs table was an enthusiastic bunch and welcomed the entertainment of knowing how incredibly difficult the situation was for us that night.  This table sat at 7pm.  They left at 12:30am.  A five-and-a half hour chefs table.  Part of this was due to the fact that anytime a dish was ordered, any of the six dishes on the menu that I had yet to train my sous chef on how to prepare, I was forced to run around to the front kitchen and prepare these dishes.  To give some perspective- the chefs table is located in our back kitchen where the diners literally sit in a private area and I prepare food for them before their eyes.  It is a very exclusive and intimate way to dine.  At one point I left the table for forty-five minutes to essentially cook food for all the guests in the dining room.  Once again the chefs table were absolutely wonderful people and they enjoyed every moment of the experience.  Somehow Saturday night paled in comparison to the night before in terms of an ass kicking in your face kind of night.  The kitchen staff was completely on point and handled adversity in a championship style manner.  I was very proud of the staff and shared these feelings with them afterward.  The staff enjoyed a drink together and once again laughed off the insanity that decided to return for an encore appearance after an unprecedented show from the night before.  I stayed out fairly late that night and celebrate the fact that on Sunday, July 4th, the Restaurant would be closed!!

I enjoyed a family brunch at Loula's that morning with my: grandma, mom, dad, two brothers and sisters in law, two nieces, nephew, and three aunts.  Good stuff!  So much fun to be around my nieces and nephew, what a treat to be able to spend time with such carefree children.  That night I attended a truly epic event at the DeBartolo home, a Star Wars themed party, roughly a $250,000 July 4th party.  Boys to Men was the band who played the party, there was lobster tails, steaks, and cornish game hens for a sample food menu, with a full bar, beer, wine selection, and a fireworks display that was the most impressive I'd ever seen.  It made Whitefish's firework show look like a backyard sparkler show.  I had loads of fun on this night, a great way to celebrate our independence.

Fast forward to Monday and a very tired crew showed up for work that day, including myself.  I was able to get some folks to come up and clean out our grease trap in order to fix our drain issue.  Unfortunately they were not able to fix the issue and we had to spend yet another night in the trenches of "soaking wet floorville".  This night turned out to be worse than Saturday because there was easily three inches of water on the floor.  And once again I had to perform a chefs table, this time a four person five course meal, although 20 plates are much easier to execute than 42 plates.  The chefs table was far more subdued than the festiveness of Saturday night's crowd which made for a more manageable evening.  Did I mention our dishwasher is not coming back?  That means we had no disher on Monday night either.  And tonight we had no disher again; on the other hand, tonight was a lot more fun as we were closed to the public for my Mom's 60th Birthday celebration.  It was a surprise birthday party and all who attended had a blast.  We did 10 different passed Hor D'Ouevres and attempted to get caught up with the majority of projects that were left behind after a crazy weekend.  So now we have a little bit of steam moving forward as we towards another crazy stretch.

Its 3am now and this post of grease, trapped, has surpassed all previous posts in length.  Congratulations if you have read all of this.  Now go and do something special for yourself as you deserve to be rewarded for such discipline!  I do have a pseudo day off tomorrow.  What is a pseudo day off?  It is a day off when one still works but doesn't really have to cook online.  Nah, I just have to make a wine dinner menu for Thursday night, a menu for the WASDA (Western Association of States Departement of Agriculture) event off-site on Monday for 85 people, and the usual ordering of products, scheduling, organizing, emailing, etc..  That being said, a pseudo day off might entail some yoga!  And it also may include some running!  Laundry, grocery shopping, and various errands too!  I am gasping at the possibilities!  Perhaps I might even get a good night's sleep tomorrow and wake up early for Debra's three hour yoga class in Polson!  Imagine the possibilities!  So despite having grease, trapped, in my brain, I still realize that life is happening as it may, as I choose, as it were.  Who, though, has the recipe for clearing drains?

P-P-P-Possibility, Possibiliteeeeey

Silly title, I know, matching my grinning face and uplifted mood.  And there is lots to be happy about, as possibility has returned to my life in a wholly refreshing manner.  How does one come to realize the essence of possibility?  Well I'd like to share a moment I experienced today on my yoga mat in a wonderful class taught by the beaming yogini, Miss Jodi Petlin.  Today's class was a fundraiser for the Garden of a 1,000 Buddhas and their incredible project in Arlee, Montana.  The Dalai Lama has promised to make a special trip to Arlee, Montana to bless the gardens when all 1,000 Buddha statues have been erected.  The whole story is truly mind-blowing and a once-in-a-lifetime event.  More information can be found at http://www.ewam.org.  I also donated a cooking class for 4-6 people in their home for this fundraiser today. 

Anyway the yoga practice was a two hour class with an amazing cellist Lee Zimmerman.  This was my first class with live music being played and the connection between Lee and Jodi was spectacular.  Lee had an uncanny ability to tap into the energy of the room while his music drenched our mats and minds with soothing harmonies.  As I type these thoughts I see how much possibility plays a role in our daily lives and how easily we forget that each breath is truly a new moment to introduce possibility into our being.  I certainly would not have thought it possible that the Dalai Lama would travel to Arlee, Montana to bless a peace garden, his first ever visit to Montana.  Not to mention this garden is being built solely by donations from individuals, both monetarily and energetically, offering whatever each person has to give for this wonderful cause.  I am baffled and humbled by this project and the potential of seeing the Dalai Lama in person in the Jocko Valley.

Somehow, during the yoga practice, I remembered how brilliant possibility can be to our lives.  For the first time today I was able to do Ardha Chandrasana (half moon pose) with a steady breath, balance, and expression!  Woohoo!  I guess my little yoga hiatus was good for my body because this pose always challenged me and I was unable to hold this pose until today!  And I could feel how much my body was opening throughout the practice and the possibilities of what is to come.  I sense that possibility can be an afterthought when routine, schedules, and commitments dominate our daily lives.  How grateful I am to recognize that each and every moment, of each and every day, is full of possibility.  It is up to us to rekindle our sensational appetite for possibility with enthusiasm and vigor.  The spirit loves to feed on our willingness to be open to the realm of possibility as we create a fulfilling way to experience our daily lives.  Possibility is everywhere, any time, any place, and dwells within any body.  Could it be possible the cellist, Lee Zimmerman, assisted with this realization today?
Anything is possible!  Just like the old saying goes, now more than ever, it seems to ring true.  I am open once again to the possibility of fulfilling my goals on any and all levels.

I was in tears at the end of the class today, as it was that moving.  Jodi told a story that literally had me crying, about how it is not how much give to somebody but how you give what you have to offer.  We all have something to offer each other and the importance lies in the consciousness in what we offer as a measurement of what we have to give.  Amounts, money, and numbers take a back seat when it comes to giving from a place of love and devotion.  Of course this also applies to the yoga practice, its the state of mind and the quality of the practice- not the quantity of practice or the ability to perfect certain poses.   Stepping on my mat felt like a magic carpet as I imagined the possibility of my mat floating along the waves of the universe reminding me that there are always waves to surf if I choose to paddle (breathe) and catch the feeling.  It is clear to me now that no ocean is needed to recognize the changing tides and the movement of the water.  This process is just life, for those of us who are alive; possibility moves like the wind breezing through tall grass, gently swaying with subtle sounds, ever so slight and soothing, calming the mind and connecting the heart to what is to come.

I intended on making this class today and I am thankful for the opportunity to attend it.  It was not easy to do, yet I was able to trust that everything would work out and it certainly did.  I intend on running tomorrow!  First time in a long time.  Cooking has been constant, fun, creative, and challenging.  We have a very busy weekend ahead of us, so running tomorrow will be epic to enjoy again.  A short run, without a doubt, as I can not afford to be injured during this busy time!  Still though, any run is better than no run, as I just learned that any yoga at all is better than none at all.  It doesn't have to be all or nothing, as possibility does not work that way.  Possibility knows how to compromise, how to be flexible, and how to accept things not according to plan.  People seem to struggle, at times, with these items, hence the forgotten essence of possibility.

Lastly, so far, we have raised over $3,500 for the St. Bernard Project!!  Talk about possibilities.  The seeds of hope, love, and support have been planted and we are beginning to grow a positive impact that can truly make a difference.  Check out the recent article in the local newspaper here:  http://www.flatheadbeacon.com/articles/article/helping_to_preserve_gulf_seafood_and_a_way_of_life/18408/

Enjoy!  And ask yourself, what possibilities are you connecting to lately?

Believe it or not, I'm walking on air

So much is happening now its almost hard to keep up.  Sleep is at a premium it seems.  I suppose if I ever have children to parent, aside from certain employees of course, these days will be preparing me for the challenges ahead.  I'm fully enveloped in a life of work, work, and more work.  Its like I went from one extreme to the other, from yoga and running to work, something that is all too familiar with me.  This swinging pendulum reminds me of an amusement park ride where the boat goes from one side to the other, suspended in air, gaining height with each swing until it feels like the ride will flip upside down.  Slowly the boat finds its way back to the middle.  And that dear friends, is what I am hoping will happen fairly soon, the middle part of course :)

The strange part about this is that I am seriously enjoying this ride.  I also recognize the temporary nature of my efforts right now, knowing that soon enough I will be able to go running again and develop a steady practice of yoga.  Since the Restaurant opened its doors I have run a total of zero miles and spent less than two hours on my mat.  Duty is most certainly calling right now regarding my life as a Chef/Owner.  Most of this has to do with being short staffed (surprise, surprise) despite the valley having one of the highest rates of unemployment in some time.  It was like we had our positions filled and then inevitably people fell through and now we find ourselves in another similar predicament.  Experience has helped me to remember the important thing to do during this time is to stay the course and maintain the level we strive so hard to achieve.  I've learned over the years how to do this for myself personally and how to translate this objective into motivation for the staff.  Both myself and the staff are interdependent on each other to not only be capable of consistency with our program but also to remain focused on offering the best of our abilities in any given moment.  I realize now the motivation of my staff directly relates to the success of the restaurant, my own personal health, and the ability to perform as a team.  One cannot exist without the other, and it takes constant reinforcement to remember how to fulfill our roles in the operation.

So it is through all of this I am walking on air.  Despite all of the hours working (and I'm not kidding when I say I am pulling 80 plus hours a week) and the challenges we are facing, I am just floating through it all.  Its not that its easy, or simple, its just that its predictable in the sense that I've seen these pitches time and time again and I just keep blasting the ball out of the park like the big league slugger I've become. 

Meanwhile, part of the reason for not running or doing yoga right now comes down to two simple words that captivates the entire planet- World Cup.  The beautiful game is in full swing and the pendulum loves to power back and forth within this realm also.  On Wednesday when the U.S. team scored the last minute goal to send them through to the next round, I experienced a moment I'll never forget- as long as I live.  Seems so long ago to think of that memory now, especially after yesterday's loss to Ghana knocked the U.S. out of the cup, although I will cherish the wondergoal for some time to come.  If you watched the entire game, and understood what this meant for U.S. soccer, then you can perhaps identify with what I am speaking about.  If you didn't, well, it probably doesn't mean much.  But to the millions who witnessed it live, to Wall Street slowing down by 30% after the 70th minute, to Capitol Hill and the roar, to the bars, homes, locations all over the world where a group of people gathered to connect around a simple game and a communal sport, it will live on forever as an epic moment that was timeless in its entirety both then and now. 

I've been catching at least a game a day, which means I usually sleep for 6 hours, watch the 8am game, nap for an hour, and head to work.  Noon to midnight seems to be my current schedule, seven days a week, sometimes arriving earlier in the day and departing later in the night .  Occasionally I'll get to work at 11am, work for an hour and a half, catch the second game from 12:30 to 2:15, and dive back into the grind for a while.  And I'm dishing out new menu items like a volunteer worker at a homeless shelter, steady making plates and handing them out, feeling really good about the work I am doing.  Not to mention the fundraising work we are doing, as the current total has now reached over $3,000 dollars for the St. Bernard Project, talk about walking on air!!

I did manage to go out for a full moon kayak adventure on the lake the other night.  I can't even begin to describe how incredible it was.  Since I love analogies, I will of course give a stab at describing the exprience.  The night was full of mystique as the water invited me to experience its calmness by motioning me to embark on a journey into the cool, dark air.  How did water motion me?  Well in a very round about way, it basically was just sitting there with this look that spoke to me.  The water is always there, but it doesn't always look at me the way it did, like a stranger who surely thinks they have met you before and is intrigued by your presence.  Curiosity took over and soon the water and I were best buddies.  The moon looked like a smoothly polished pearl while emanating light that danced fluidly on the surface of the water, as if the universe was illuminating my dreams in a waking state, a spectacular setting of dazzling delight.  A miraculous feeling engulfed my body and mind as a smile as big as the lake itself and my teeth began to reflect the moonlight back at the goddesses.  Each stroke of the paddle propelled me further into the void of true amazement as the only words that I could mutter at the time were "oh my god!"  It was as stunning as anything I'd ever seen before. 

Naturally there was nobody else on the lake, so I figured it was a grand time to deliver a concert to my good friend the water.  I sang loud and I sang soulfully, meanwhile the water continued to gently rock me, keeping me in tune and harmony, I was the baby and the lullaby.  How comforting it was to be in the middle of the lake, in the middle of the night, in the middle of my life, in the midst of a dream and waking life, somewhere in between the lines of safe and adventure, life and death, glory and resoluteness.  I got to keep on walking, to continue floating, moving forward..

And the Funds they are a raisin'

Tonight's fundraising dinner for the St. Bernard Project was a huge success!  I am so excited!  I love doing this type of work.  It makes me feel so good inside.  There is a warm feeling deep within my core that is fulfilled with love and compassion.  Contributing time, energy, and knowledge to such a cause helps me feel alive and connected with the spirit of life.  Tonight we served 28 dinners as part of our fundraising event which brings the grand total, including tonight's dinner and previous donations, to over $2400.  All of that money will be contributed to the wonderful work the St. Bernard Project is doing, assisting the residents of St. Bernard with rebuilding homes, mental health and wellness, as well as offering jobs as part of their "good pay, good work" program. 

The dinner consisted of six courses of Louisiana dishes, mainly New Orleans action, with cocktails, beer, and wine for the pairings.  The menu was as follows:
*Crawfish Beignets, Ravigote (Sazerac)
*Seafood Gumbo with Shrimp, Crabmeat, Crawfish (Patricia Green, Croft, Pinot Noir)
*Crawfish Etoufee (Abita Amber)
*Louisiana Shrimp, Andouille Grits, Red-Eye Gravy (Valamar, Rose)
*Slow Roasted Duck, Pepper Jelly, Cornbread Pudding, String Beans (Small Gully, Shiraz)
*White Chocolate Bread Pudding (Chicory Coffee, Bourbon Cream)

Cost was $115 per person with $40 of the ticket price going towards St. Bernard Project.

All of the seafood came from St. Bernard Parish and the dinner was fabulous.  Best Gumbo and Etoufee I have yet to make.  How thrilling!  There is a definite connection with spirit when cooking Louisiana food.  If I am a tree then my roots are deeply embedded in the culture of New Orleans, specifically with food and cooking techniques, my branches bloom flowers of beauty here in the mountains while my foundation is anchored to the music, food, and heritage of Louisiana.  I am here in NW Montana to show this part of the world what I have cultivated over the years and sharing the wonderful culture of New Orleans cuisine.  I feel this spirit of New Orleans as much a part of me as anything in my life.  I am honored to be able to share this fantastic feeling with all involved.  I am lucky to have been blessed to spend so much time in the crescent city.  I am more than happy to give back anything and everything I am able to, to assist those in need, caressing my own soul in the process.  All of this adds up to contributing to the preservation of something I hold dear.

I realized yesterday that the progress of yoga parallels the growth I've experienced with cooking.  In other words I can stand on my feet and cook all day long, under pressure, with loads of stress, multi-tasking at its finest, and twelve hours later feel like I could do it all over again if necessary.  So when I hear of these yogis who can do handstands for 5 minutes, or 50 handstands in a row at a minute a piece, etc..  I can now identify how they are able to achieve such feats with enough practice and continuous devotion.  If others are to analyze what I can do with food and my position at work, they would no doubt be amazed with what I am capable of producing each and every day.  I take comfort in knowing that if I put my mind to continuing to practice yoga, I'll be doing 5 minute handstands and all kinds of other things I never thought was possible, soon enough with beauty and smiles..  And these distance runners who run for over 100 miles at altitude with hills is no different, they have merely perfected a practice they have been doing over and over for years and years.  All good things in all good time. 

The U.S. plays Algeria with a chance to advance in the World Cup tomorrow morning.  I'll be up early cheering on the boys, hoping for a victory.  After that I will be interviewed by the Flathead Beacon Newspaper for a story regarding the fundraising work I am doing.  I really enjoy talking to the press.  A taste of fame is like a spoonful of sugar, too much and it can be to sweet and not good for you- but just a little and it helps to bring out the sweetness in life, so that we can all enjoy what we are doing with our lives.  Recognition is one of the greatest forms of success, in my humble opinion, both personally and socially. 

The Beauty of Enough

How much is enough?  Such a fascinating way to measure things, especially with regards to food, using a broad word that is subject to interpretation of any who choose to measure the amount.  What is enough for me might be too much for others and not enough for some, or vice versa with a twist.  In cooking this question is imperative to address when creating new dishes, menus, or multi-course dinners.  This also extends to working as a chef, such as:  ordering the product, scheduling staff, providing discipline, commending employees,  accountability with purveyors, communicating with guests, and maintaining healthy relationships with other chefs in a community.  This requires a tremendous sense of balance to determine how much is enough for all of the above situations.  Even as an operator/owner of a business the question constantly arises, worthy only of a few moments to consider, decisions constantly being made that will ultimately affect and define the measure of enough and how much is applied.  I feel like I could just keep going and going with this one; however, would that be enough or too much?

Will there ever be enough?  I seem to be full of questions tonight.  Another great way to ponder how much is enough, based on what supply exists.  How applicable this question is also relating to food, cooking, operating, etc..  Honestly, though, will there ever be enough time to complete everything in balance?  I certainly do not have the answers, nor am I seeking them.  I'm merely working on balancing what I feel is most important regarding the amounts I currently use to create my masterpiece of a dish.  This definitely applies to life also and it seems to be the situations in work that remind me of how to measure my own personal growth.

This brings me to the title of this thread.  While practicing yoga tonight for the first time since my last post and since the Restaurant has opened, which was last Thursday (so much for yoga everyday in June) , I became aware of the the beauty of enough.  In reflection, though, I feel like I am practicing enough.  The number of hours I have been working are dwarfing the number of hours spent doing anything else outside of work.  But getting on my mat tonight reminded me of a few things.  And the lesson learned was the beauty of enough.  Not too much, or not too little, just enough.  The word in Sanskrit for this is alankara.  Something is beautiful when it is just enough.  Kara is doing and alan is enough.  Combine these two and you have aesthetically pleasing beauty to fulfill any measure of what enough may constitute.  So I am presently happy with my energy being contributed to the challenge of work, since that takes precedence after a long hiatus of operating the Restaurant, while serving guests with dedication and passion.  And we have had a fantastic beginning to the season, a positive sign of things to come.  This has been the busiest June we have seen, by far, in as long as I can remember.  It has actually caught us all by surprise.  Still the yoga practice is as refreshing as indulging in a cinnamon flavored soda on hot day, cooling and heating my core at the same time, a spicy delight to ultimately satisfy my spirit- somewhere in between the space of body and mind, a fulfillment of balance to provide just enough sweetness and delight.  What?  You don't drink cinnamon soda?  Well why not?  Its fairly easy to make your own.  (I don't actually drink it either, but it sounds delicious and the analogy fits!)

Running is also on the back burner for now.  A more consistent and steady practice of both yoga and running is the recipe of balance I am working towards.  I am convinced all of my work in these areas throughout the off season will greatly assist with developing a routine of incorporating these two magnificent activities with regularity once again.  But its late tonight and our fund raising dinner for the St. Bernard Project is tomorrow.  So my work is cut out for me again to contribute another 12 plus hour day on my feet.  I imagine I will surpass 80 hours this week.  That is a long time to be at work, probably too much for most, yet just enough for what the Restaurant requires at this stage.  Of course, its beautiful right now, if this continues, it will be too much, but for right now, its just enough..

We are open!

Yes.  That is correct.  The Restaurant is open!  So come one, come all, just don't all come at the same time.  I'm not sure I've ever been this excited about opening for a new season.  Could it be all of this taking care of myself action that has enhanced how I feel about my roles and responsibilities?  Could it be? 

I'll let the spectators decide, since I've already made up my mind.  Remembering to take deep breaths and ground my feet below me, thoughts that surfaced throughout the opening night, is all I need to know when I think about the possibility of all this work I've been doing on myself impacting how I feel about a new season.  I can't describe how fulfilling it is to be back in the kitchen, my realm of productivity, this time with a renewed sense of passion.  I usually return from the off season feeling refreshed like a newly bathed plant after a rain storm, yet this time is different.  Its as if I've been bathed, massaged, consciously taken care of.  And now I feel my duty is to share this wonderful feeling of how I experience this new found elevated state of being with those people who are in my life (even employees!).

I've got a new pork belly dish that quite possibly is the best thing I've put in my mouth.  Picture the most magnificent fireworks display delighting the eyes, while laying in soft sand, the sounds of the ocean caressing the ears, and a lover held tightly in arms enjoying the moment.  I guess I've never had the pleasure of such an occasion (still waiting), even though it seems like it would be a fitting way to describe what happens when the pork belly explodes in the mouth.  Its love at first bite.  So, what makes it so special?  3 day brine, followed by 7 hour slow cooking process, Berkshire pigs, bed of sweet onions, cooked in pork fat, yummy!  But wait, there's so much more.  How about fresh watermelon, pureed until its just juice, reduced till syrupy, with a touch of rice wine vinegar, demi-glace, and honey.  Succulent at this stage, sweet as well, so add in some thinly sliced radishes tossed in a light vinaigrette, over Mache (greens), and black pepper grilled watermelon.  So basically what happens is the salty delight of the melt in your mouth pork belly combines with the texture of mache, gripped by the crispiness of shaved radishes and a compliment of the natural spicy finish of a radish, sweetened with the watermelon reduction, peppered by the black pepper grilled watermelon, and a combination of all this that will leave your mouth singing and dancing like a little child.  Its like zydeco meets hip-hop with a touch of classical genius.

Last night we did an appetizer party for 42 people at a spectacular home in Iron Horse (wealthy subdivision).  The home is probably worth a cool 5 million.  The people in attendance, combined, would be worth billions, considering the heavy-hitting display of wealth that was on hand.  It was actually an honor to be the showcase of the event, a sense of accomplishment for what I have been able to create while living here in Montana.  In fact, the number one comment from guests (besides the food was magnificent, everything is great, yadda, yadda) was "We are so lucky to have someone like you living here."  I've heard many, many compliments in my day.  That one seems to take the cake.  Honestly, I couldn't believe how many people actually said things like:  "The Valley is so lucky to have someone of your caliber and talent", or "We feel like we are dining in Europe when we eat your food."  I'm not trying to boast here as I certainly have nothing to prove- I'm sharing a glorious feeling of pursuing ones passions while being recognized for the accomplished balance of hard work and dedication.

On a far more humbling note, I went for a run the other morning.  This was the first time I'd done a morning run in a long while.  In hindsight, I certainly learned my lesson well.  The lesson was to eat, drink, and be energized prior to running!  I decided on a four mile loop.  I didn't feel the usual light sense of being that I have achieved with chi running.  I couldn't get my legs to relax.  My breath was a little out of whack, as was my ability to enjoy the run.  Lo and behold at mile 3 my left calf cramped up, like an alligator had cinched its teeth into my calf and would not let go.  I tried to stretch it out to no avail, I even had trouble walking the rest of the way.  It was such a beautiful morning also, the kind of day you dream about out here in beautiful Montana.  I made the most of the nice walk, yet I limped all the way home.  For the rest of the day I could barely walk, once again, with devastated calves (or calf).  I'm hoping to run again tomorrow, this time fully hydrated and energized.  I guess nutrition is important with all of this exercise I am doing!

Yoga has been consistent and I've been enjoying seeing the subtle progress my body is making.  The practice every day in June was going well until I got extremely busy.  Now I have missed four days, although I've made up for two of those days with double practices, I feel like six days a week is impressive enough.  Especially since I'm back on a 70 hour work week schedule.  Tonight I did a pranayama class and felt the divine nature of breathing life into my cells and celebrating the gift of life.  I love being breathed, I love controlling breath, and I love breathing in such a way that allows awareness to lead the way. 

So once again, we are open!  Let us all open our doors to embrace the grace that is always there and waiting to come inside, sit down, and enjoy what you have to offer.  Bon Appetit!