David Mitchell
First,
Jack, I think you meant Mike M., refferrng to Pompeii.
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Second,
Mr. Shevlin's name stirs an uncomfortable memory in me. I think he was the the somewhat oddball guy in whose class we behaved terribly! He was certainly not a very strong authority figure and we pounced on that like little wolves. Why were we so insensitive? A bit of that Damon Frison guilt churns in my stomach.
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Third;
Watching the local restaurant busisinesses getting clobbered is all around us here, as it probably is for all of you. One of our many popular local high end dining rooms is making a hell of an effort. We went from 2 to 15 restaurants in this tiny little downtown - built over the last 8 years. Over time he accumulated a long list customer's emails. He is now sending notices out to all of us each week, reminding us that they will be selling tomales ($4.00 ea.) at the door every Saturday starting at 11:30 - with all the proceeds going to his employees. And he added a vegetable and fruit stand in the parking lot. It's been a hit!
Yesterday the lines were already forming in the parking lot at 11:30. Charlie runs a very high end little spot and normally cooks every dish himself. But this also keeps the staff busy. I love Charlie's concern for his employees and his inventiveness.
(* Mary Ann, you and Jeff should put May River Grill on you list when this is over. Kind'a small, kind'a plain, kind'a loud - - and kind'a terriffic!)
I am mindful of restaurant people struggling all over. We have at least two chefs in our children's ranks - Tim's son (Seattle), and John Schaeufele's son (Charleston) - maybe others. I know it isn't much, but why don't we all go buy a pickup meal this week from a local establishement.
(Cooking has been one of my joys in life. Had our three kids in the kitchen with us since they were tiny. They all love to cook now and I have two grandkids who love to help in the kitchen. I eat better when I visit my kids than I do for myself.)
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