Great news! McDonalds has announced that all of their fish will be sustainable (MSC certified). Kudos to them.
Meanwhile Subway has had a problem reaching length, always sad for both parties I’m sure, though I have no first hand experience with that. Perhaps if they rub their sandwiches with a little blue pill they can perform as promised.
Finally Burger King has stopped using the meat processor that had horse mixed in. I love horses, both the riding and the eating of, the old ones of course, that no one wants to ride any more…
New menu at Bh last night, tweaks. Jes is working it hard, and it is showing. Heidi has been running the FOH show over there and things are coming together very nicely. She’s built a team and we are finally getting the resto to where we want it.
Opening Birdhouse was a rough ride out of the gate boy. I’ve been in the biz for nearly 30 years now, you’d think it gets easier, but every location, every resto is a living breathing thing, getting it to grow and fostering that growth is exhilarating, and at times exasperating. I’ve been thinking about the executive over at NBC that said something like this, “we’re going to have a great fall season, it’s easy, you just have to make every show a hit.” Ha! I had a conversation with a dude from Parasole years ago, who said to me, “You’re on the cutting edge man, which also happens to be the bleeding edge.” Tru dat.
On the other hand I look at it and think of where it is going, G-d willing after five, ten years, the way it did with Heidi’s, by constantly challenging ourselves and each other to do better work. I had a couple of drinks with a long time Heidi’s server the other night, assessing our first two years-and my work, she laid some stuff out that was hard to hear, but gotta be heard from time to time.
Heidi’s new menu this Tuesday, bringing back mussel soup, and tweaking a few of the other dishes. Also going to add an exciting hors d’oeuvre that we have been running on the CT-lobster sous with popcorn foam-very sexy.
Monday night we are over at Kitchen in the Market, but if you don’t have tickets you can’t go cause it’s sold out. It’s a deal where the folks break into teams and cook each course, it sounds like a great time, but we shall see. I’ve chosen some challenging dishes, I’ll try not to loose my shit. Meanwhile Birdhouse chef Jes is at Byerly’s Saturday at noon in St Louise Park. She’ll be making “Seasonal Eats”, that class is full as well. But if you are around they sometimes have an extra seat or two. Jes is a bad ass cook, so this should be fun.
Finally, it turns out that we didn’t make the top 15 when it comes to, “Best Restaurant Cities: 15 U.S. Metro Areas With The Most Eateries Per Capital“.