So I again I will start this blog with the usual apologies for staying away so long. Sorry! It has been a very demanding month. To say that recent events don't have me scared out of my mind would be a bold lie. My friends tell me that when you take risk you should be scared. But being scared is very uncomfortable for me and talking about it, puts me in a place of vulnerability that I have never been comfortable being in.
In 10 days we close escrow on a building that will be the home of our first restaurant. It's an amazing two story building that will house "Eight American Bistro" on the bottom floor and live/work lofts on the second. The later phase will be a penthouse on the third floor. The whole project will be a "green" project. Over 40% of the build will be with recycled products and the other 60% sustainable products. Everybody that is working on the project is soooo excited. It stands to be a catalyst for "green" urban infill in Sacramento. There is just one little problem. Though we have heavy investor interest to back the project once we own the building we still have not been able to rally all the funding towards the down payment to buy the building.
We had investors that were interested before we went into escrow to fund the entire project and entered into escrow based on initial meetings, but disagreements on the details of the deal led to a parting of ways.
So now here we are with the building of our dreams, and more than 165K short of making those dreams come to fruition. I'm trying to find a more poetic way of saying, "This fuckin' sucks!" But lack of sleep is depriving me of such eloquence at this time. The thing that scares me the most really is not that we may lose this building, it's everyone that is so excited about working on this project. From project contractors and consultants to future chefs and serving staff. This whole thing is bigger than Ian and I having the restaurant that we always wanted, it's the community that we have the opportunity to build. The new jobs that will be created, the shift in the way we construct buildings, how we responsibly tackle urban infill and how we take control of the food we eat and make, to ensure we live healthier longer lives....I'm scared to lose all that. It's bigger than just a fabulous location, though it is an amazing location, it's a year and a half of wanting something better for my community and fearing that it could all be gone because of 165 thousand stupid dollars. It keeps me up at night, it makes me cry in the shower so that no one can see, it has me praying to a God that I haven't had a relationship with in three years. It has me scared.
An advisor told me two months ago that I need to move forward with everything that I am doing to make this dream come true. That there will be times of uncertainty, but I had to trust in the Universe. That sometimes people hesitate to make moves because they feel they might not have all their ducks in a row. He said, "Make moves like you do have all your ducks in a row and the Universe will catch you."
And so far it has.
But I get more scared as we near this deadline and attempts to acquire the rest of the down payment just keep not working out. Maybe this is the part of the journey were I need to turn around, cross my arms over my chest, close my eyes and just fall.
Sunday, May 9, 2010
Friday, April 9, 2010
The Search for Authenticity
It's terrible that I have neglected the blog for so long. I treat it like a houseplant, hence the reason I don't have any live house plants...BUT I'm back and have so much to write about. This month has been the epitome of CRAZY. I went and saw this psychic in Folsom that said, "the next two months, you are going to be so busy it's going to feel like your life is falling apart." He was NOT joking! I'm so stressed out that for three days in a row I forgot to eat breakfast and lunch. That's busy!
So here is the scoop, we found a building that we want to open our restaurant in and are currently in a counter offer bidding war. We have potential investors, but they are from overseas and we don't know if they are legit, we are getting our backyard transformed into a organic vegetable garden for free and on national television, and this week alone I've been working on five caterings, been on the morning news and started working with my new partner for the launch of our online store at the end of this month! CRAZY!!!
And did I mention that 50% of my friends and family are born in the month of March, so it was like birthday party central up in this biotch for four weeks straight. Plus I had two weddings to attend, one in Sacramento and the other in New Orleans. And with that, it will be a wonderful segue into today's blog.
New Orleans, it's my birthplace, the home of amazing people and I was told even more amazing food. Well they lied! I went to New Orleans with my head in the clouds, expecting remarkable food on every corner. I thought that it would be dreamy and intoxicating, with heavy moss covered Live Oaks lining the streets and the smell of gumbo in the air. Southern hospitality at it's finest. I thought that someone would pass me by on the street and take one look into my hazel eyes and say, "Aww gurl, you is Creole fo' sho" and give me a spontaneous voodoo reading about my past lives in the South and my French ancestry. Jesus, what a wake up call I got.
The last time I was in New Orleans I was two years old. So it was my bad for imagining such a fantasy. The first couple of days were disappointing to say the least. It was no different from the super touristy jook joints that you would find in any city. My search for authentic southern food went unanswered for the entire time that we were there; we took local recommendations, magazines reviews, hotel concierge suggestions. All the restaurants, just one disappointing meal after another. I was heartbroken and hungry.
The best meal that we ended up having, was at a small diner called Clover's in the gay district of the French Quarter. We had just left a bar and we were starving. Through the rain, we ran four blocks down a filthy puddle filled street. Left our Bud Lights at the front door and stepped into gay nirvana. Drenched, we sat at the counter and after 10 minutes, were greeted by a soft bodied, overly pale, mid 40's order taker. After scribbling down our order, he posted the tag behind him on the cooks spindle. Our cook was long, lean and had the straightest hot comb pressed hair I have ever seen on a Black man. He had at least 20 different orders going the entire time. He moved from the fryer to the grill to the cold station with the grace of an ice skater. Lip syncing to "Single Ladies" while perfectly assembling my greasy spoon cheeseburger and talking shit to the slow, soft bodied order taker. "Girl, you better move a little faster! I ain't got time fo' yo' shit tonight!"
I, for the 30 minutes that we were there, was in heaven. Then Beyonce's coworker came around the corner. Eyeliner, size 0 Dereon jeans, and mad jewelry on his wrist. He danced around the diner which was no bigger than my living room, bussing tables and also talking shit to the soft bodied order taker. "If you was sick then WHY did you come to work?!" I told him that it wasn't fair that he, a man, could fit into size 0 Dereon jeans and I, a woman, could not. He snapped his hips back and forth and retorted, "It ain't my fault baby, lose some weight and I'll give you these jeans!" My reply, "Ewwww bitch!" It was all in fun and I tell ya it made the burgers and milkshakes taste even better.
On the plane ride home, my husband and I discussed how disheartening it was that we didn't get that Southern meal that we wanted of New Orleans. In our conversation, we realized that we had had an absolutely wonderful meal. It was at my Aunt Fran's house near Biloxi. We had stopped into Biloxi for two days to visit family and she had hosted a party while we were there. She made her traditional Southern favorites and it was authentic, memorable and satisfying. We had been so stuck on finding real food in a restaurant, that we neglected to realized that "real" Southern food is not available in restaurants, but in the recipes that family pass down from generation to generation. Thank you Aunt Fran, you gave me what I was looking for and now I know that real Southern fare is no further than my own family's cookbook.
So here is the scoop, we found a building that we want to open our restaurant in and are currently in a counter offer bidding war. We have potential investors, but they are from overseas and we don't know if they are legit, we are getting our backyard transformed into a organic vegetable garden for free and on national television, and this week alone I've been working on five caterings, been on the morning news and started working with my new partner for the launch of our online store at the end of this month! CRAZY!!!
And did I mention that 50% of my friends and family are born in the month of March, so it was like birthday party central up in this biotch for four weeks straight. Plus I had two weddings to attend, one in Sacramento and the other in New Orleans. And with that, it will be a wonderful segue into today's blog.
New Orleans, it's my birthplace, the home of amazing people and I was told even more amazing food. Well they lied! I went to New Orleans with my head in the clouds, expecting remarkable food on every corner. I thought that it would be dreamy and intoxicating, with heavy moss covered Live Oaks lining the streets and the smell of gumbo in the air. Southern hospitality at it's finest. I thought that someone would pass me by on the street and take one look into my hazel eyes and say, "Aww gurl, you is Creole fo' sho" and give me a spontaneous voodoo reading about my past lives in the South and my French ancestry. Jesus, what a wake up call I got.
The last time I was in New Orleans I was two years old. So it was my bad for imagining such a fantasy. The first couple of days were disappointing to say the least. It was no different from the super touristy jook joints that you would find in any city. My search for authentic southern food went unanswered for the entire time that we were there; we took local recommendations, magazines reviews, hotel concierge suggestions. All the restaurants, just one disappointing meal after another. I was heartbroken and hungry.
The best meal that we ended up having, was at a small diner called Clover's in the gay district of the French Quarter. We had just left a bar and we were starving. Through the rain, we ran four blocks down a filthy puddle filled street. Left our Bud Lights at the front door and stepped into gay nirvana. Drenched, we sat at the counter and after 10 minutes, were greeted by a soft bodied, overly pale, mid 40's order taker. After scribbling down our order, he posted the tag behind him on the cooks spindle. Our cook was long, lean and had the straightest hot comb pressed hair I have ever seen on a Black man. He had at least 20 different orders going the entire time. He moved from the fryer to the grill to the cold station with the grace of an ice skater. Lip syncing to "Single Ladies" while perfectly assembling my greasy spoon cheeseburger and talking shit to the slow, soft bodied order taker. "Girl, you better move a little faster! I ain't got time fo' yo' shit tonight!"
I, for the 30 minutes that we were there, was in heaven. Then Beyonce's coworker came around the corner. Eyeliner, size 0 Dereon jeans, and mad jewelry on his wrist. He danced around the diner which was no bigger than my living room, bussing tables and also talking shit to the soft bodied order taker. "If you was sick then WHY did you come to work?!" I told him that it wasn't fair that he, a man, could fit into size 0 Dereon jeans and I, a woman, could not. He snapped his hips back and forth and retorted, "It ain't my fault baby, lose some weight and I'll give you these jeans!" My reply, "Ewwww bitch!" It was all in fun and I tell ya it made the burgers and milkshakes taste even better.
On the plane ride home, my husband and I discussed how disheartening it was that we didn't get that Southern meal that we wanted of New Orleans. In our conversation, we realized that we had had an absolutely wonderful meal. It was at my Aunt Fran's house near Biloxi. We had stopped into Biloxi for two days to visit family and she had hosted a party while we were there. She made her traditional Southern favorites and it was authentic, memorable and satisfying. We had been so stuck on finding real food in a restaurant, that we neglected to realized that "real" Southern food is not available in restaurants, but in the recipes that family pass down from generation to generation. Thank you Aunt Fran, you gave me what I was looking for and now I know that real Southern fare is no further than my own family's cookbook.
Sunday, March 7, 2010
And The Winner Is ...
The winner of the Spring Basket from "Mouth Full of Food" is Connie Thompson! Congratulations Connie. Three runners up will recieve mini baskets for their efforts, so congratulations to Abi Robinson, Rachel Wallace and Stacey Ball. Thank you to all that entered, we will have more contests in the future with oppotunities to win excellent culinary prizes.
Friday, March 5, 2010
As I Said, "Above Average, Potential Classic"
Check out this blog write up on a very deserving young, female talent here in Sacramento. I have worked with her before,( post Oct.23 "It WAS Finger Lickin' Good") and she is an amazing chef. http://www.girlsonthegrid.com/?p=2670#more-2670.
Thursday, February 18, 2010
You Wanna Gnocchi, You Got It
By request I am posting the gnocchi recipe. As I said it's four ingredients. Super simple but, make sure you have a large work surface to prepare the gnocchi on.
Gnocchi
On a floured surface, take the gnocchi dough ball and cut into quarters. Working with a quarter at a time, roll the dough into a ball and lay it on the floured work surface. Lightly roll the ball into a long cylindrical shape, like the shape of a snake. Make sure that you have a very even cord. Once you have a cord of dough with even thickness throughout, cut the dough into about 1 inch portions. Set aside on a floured surface. Continue to roll the remaining dough into cords, cutting the dough into the 1 inch dumplings.
After you have finished, take each dumpling and roll them over the back of a fork. This will create little wells that help to hold onto the sauce that you may dress them with after cooking. If you have a gnocchi roller, then go ahead and use it, if not the back of a fork will do. You can also skip this step all together. Often when I am lazy I don't do this last step. They taste the same, rolled or not.
Bring a pot of water to a gentle boil, I like to add a little olive oil to my water. I lightly flour my gnocchi one last time before I add them to the water. Place the gnocchi in the water and cook for about 2-3 minutes. Or until the gnocchi float to the top. Don't crowd your pot with lots of gnocchi, as they will stick together and not cook evenly. Instead work in small batches. Take your cooked gnocchi and dress with whatever your favorite sauce may be. The options are endless, from browned butter to spicy tomato basil. Eat and Enjoy.
Gnocchi
- 2 large potatoes
- 2 cups all purpose flour
- 1 egg
- pinch of kosher salt
On a floured surface, take the gnocchi dough ball and cut into quarters. Working with a quarter at a time, roll the dough into a ball and lay it on the floured work surface. Lightly roll the ball into a long cylindrical shape, like the shape of a snake. Make sure that you have a very even cord. Once you have a cord of dough with even thickness throughout, cut the dough into about 1 inch portions. Set aside on a floured surface. Continue to roll the remaining dough into cords, cutting the dough into the 1 inch dumplings.
After you have finished, take each dumpling and roll them over the back of a fork. This will create little wells that help to hold onto the sauce that you may dress them with after cooking. If you have a gnocchi roller, then go ahead and use it, if not the back of a fork will do. You can also skip this step all together. Often when I am lazy I don't do this last step. They taste the same, rolled or not.
Bring a pot of water to a gentle boil, I like to add a little olive oil to my water. I lightly flour my gnocchi one last time before I add them to the water. Place the gnocchi in the water and cook for about 2-3 minutes. Or until the gnocchi float to the top. Don't crowd your pot with lots of gnocchi, as they will stick together and not cook evenly. Instead work in small batches. Take your cooked gnocchi and dress with whatever your favorite sauce may be. The options are endless, from browned butter to spicy tomato basil. Eat and Enjoy.
Thursday, February 11, 2010
Non e Facile Guadagnarsi Il Pane
So this post is dedicated to my husband. Lately he has been working really hard so that I can have the time to run our catering business and try to open our restaurant. For about a year, he has let me have the freedom of getting our restaurateur future together and just recently he picked a second job.
Like a Jamaican, he's gone most of the day at work and as the title of his post reads, "It ain't easy bringing home the bacon." So the other night I made a dish that we have not had since before Isaac was born. Gnocchi! I forgot how simple gnocchi is too make. It's 4 ingredients and whammo you have these beautiful little dumplings. Ian assisted me in the kitchen, which again, has been rare since the birth of our son. We used to cook every night together in our tiny apartment that we had on I St. in downtown Sacramento. The apartment was so small that we had no dining room. We used to put the food in one big serving dish and sit on the bed and eat
Like a Jamaican, he's gone most of the day at work and as the title of his post reads, "It ain't easy bringing home the bacon." So the other night I made a dish that we have not had since before Isaac was born. Gnocchi! I forgot how simple gnocchi is too make. It's 4 ingredients and whammo you have these beautiful little dumplings. Ian assisted me in the kitchen, which again, has been rare since the birth of our son. We used to cook every night together in our tiny apartment that we had on I St. in downtown Sacramento. The apartment was so small that we had no dining room. We used to put the food in one big serving dish and sit on the bed and eat
it out of the bowl together. At the time I felt like we were a couple of poor asses, with no extra room or furniture, but when I think of it, that was romantic dammit! It's so Lady and the Tramp. I miss subtle romance like that. Ian made the pesto for the gnocchi and he went old school too. Instead of just placing all the ingredients in the food processor, he ground everything together with a mortar and pestle. Hats off to you babe! It was really good. The flavors, as he explained, would be more intense and they were. As th
e dish came together and I got ready to plate the gnocchi I asked him, "Hey, do yo want to eat this old school?" He replied, "Hell ya, let's do it." I took the big bowl of gnocchi and plopped down next to Ian on the couch, and as we tried to watch TV through our son's afro, we enjoyed our dinner. (Side note: It may time to cut that boy's hair.)
With Valentine's Day on the horizon, sometimes the big flashy displays of love aren't the most genuine or satisfying. Regardless of what Zales and The Diamond Store may try to say, sometimes I just need subtle romance and sitting on the couch next to the love of my life, sharing a bowl of gnocchi and watching our son do "The Stanky Leg" dance while blocking the TV is enough for me.
Thursday, February 4, 2010
Winner Winner Chicken Dinner!
I am hosting my first contest! Yeaaaa. The prize is a handmade "Happy Spring" Basket from me. (I'd call it an Easter Basket, but it's for adults) The basket will include some handmade chocolates and candies, various culinary gifts ranging from cooking tools to pantry items and a small piece of artwork from me. (Didn't know I could draw did ya?) So here is how it works: First you must register as a follower of "Mouth Full of Food" if you are not one already. Next, answer the trivia question below.What did Smirnoff Vodka promise Americans of alleviating in 1948?
Email your answer to ngina@eightamericanbistro.com. Remember to include your contact info so that I can send your gift basket to you. Those with the correct answer will be entered into a drawing for the culinary gift basket. The winner will be announced on March 6, 2010. Good Luck to all that enter!
Contest Guidelines:
Contest begins Febuary 5, 2010 at 12:00 am PST and ends March 5, 2010 at 11:59 PST, when all entries must be recieved. One entry per person/email address. Contestants must be 21 years of age at time of entry and be legal residents of the 50 United States and the District of Columbia. No substitutions of prize except from the Sponser, in which a prize of equal or greater value will be substituted.
Subscribe to:
Posts (Atom)