Dear Feastlings,
I imagine a great many of you will be spending the day tuned into whatever way you receive your news, it being the first Tuesday in November. I know we’re all feeling an anxiety-laden nervous energy around here, and planning to have very little to do- Election Day is traditionally an extremely quiet night in restaurants, though since people aren’t really dining out anyway, we have our fingers crossed that maybe you’ll want to grab a little something and not go to the trouble of cooking at home while you watch the returns.
Meanwhile, it does allow us to catch up on some of the things we’ve overcommitted ourselves to. First up is to try and estimate how many of you who are watching the Learning Curve lecture on Mary Shelley’s Frankenstein are going to order the Frankenstein-paired dinner of turducken, Mont Blanc, and cucumber granita and sorbet this week
Next is to try and figure out how many of you are ordering the one we’re doing for next week, and shoot the cooking demo and wine chat that accompany it.
We also have a staff meeting to prepare, discuss and taste the November menu,
which begins today, and to discuss our opening for dine-in (yes, that’s happening soon, though we have a lot of factors to consider, and they’re too numerous to mention here.)
Then we have to get ourselves ready for this Saturday’s wine tasting,
and the Thanksgiving menu
as well as getting food out on our next donation run (still waiting to hear back from them to make arrangements,)
We’ll also keep you posted on what we work out to help the Poetry Center celebrate their 60-year anniversary two weeks from today and the third Learning Curve event, but two weeks is quite simply beyond my scope right now. I just want to make it through today, and it would be swell if we could make you a little something or sell you a bottle- remember, today is the last day that we offer 10% off on both spirits and bubbly, so you can drown your sorrows or celebrate as the returns come in. Thank you all, for everything.
Your busy friend who hopes for a restaurant that’s half as busy as he is,
Doug