Dear Feastlings,
In a year, there’s an ebb and flow. There’s an ebb and flow of guests, of staff, of patience and fear, of love and dread. I know summer is technically behind us, but around here, we’ve regarded the end of summer as the end of our slow period, which usually happens a bit after Halloween. But while the restaurant itself is still fairly quiet, October also brings us a certain amount of catering mayhem, in that April and October are the two months of the year that people host big events in this town. And with some ebbing in the kitchen, there was some consternation about how well we’d be able to manage with an absence without notice. Turns out: stellar. So today’s note is an ode to the crew here, who rose to the challenge absolutely beautifully last week, and are proving to do so again this week, and I’m here to extol their virtues. Thank you, kitchen people of Feast: the planners, the orders, the potscrubbers and the foodpreppers. Thank you, line cooks and bakers. Thank you, catering people of Feast: the superhuman catering director, the staff who load and unload and haul food across town or across the street. And thank you, people of Tucson who’ve chosen to have us cater your events- the happy, the sad and the bittersweet. I’m supremely grateful for each of you.
Here’s what’s on the immediate roster for Feast:
This Saturday’s wine tasting is a smattering of Spanish wines from Importer Jorge Ordonez:
We’re still offering lunch prix fixe deals daily,
as well as happy hour pricing on a few glasses of wine and their accompanying freebie snacks,
and a week from today, we still have a handful of seats left at our Eyrie Vineyards wine dinner with Amy McCandlish Esper:
On the less immediate roster, you’ll soon see the November menu, and a Thanksgiving carryout menu to pick up the day before, and if all our plans dovetail sufficiently, a revival of our Meet Your Maker event, where some combination of farmers, ranchers, winemakers, brewers and distillers will grace us with their presence and their goods, and we’ll cobble them into a food and drink experience.
In the meantime, if I didn’t call you out by name or metier, please know I’m grateful for you as well. Thanks a million.
Doug