Our bakery orders are going crazy right now. A lot of that is because of the fall, but I suspect most of you like what I like when I walk through the kitchen — the site of the ingredients being washed, cut, seasoned and arranged for baking. Potatoes getting peeled. Apples being cut. Carrots and peas coloring the pie tin orange and green. Three or four times a day, a new big batch of chicken is cooked and pulled by hand into that stringy, juicy stuff our pot pies are filled with. A lot of corporate restaurants have mastered the art of warming up frozen, pre-prepared dishes, but I can’t think of anything we serve that isn’t made fresh that day.
Fresh is intoxicating stuff. I don’t think it’s just the flavor either. It’s the feeling of watching, and appreciating, process, and craft. If you have ever hungered for an omelette at two in the morning, only to watch someone who loves you making it, you know what I mean. It’s not just the food. It’s the story.
Have I ever told you how much I love my wife?
This post was written by Jim Riley