We thought we’d dash off this little note so that you knew that there were suddenly salmon cakes to be had this week, as well as- yes- the crispy duck salad, the fried oyster BLT, Bouillabaisse, and a tempura fig over saffron ice cream with honey drizzled over it.
If you’re not on vacation right now, and you’re not packing right now, I congratulate you on being part of the brave minority who’s here sticking it out while everyone else seizes the moment and turns a Wednesday Independence Day into a five-day-or-possibly-longer vacation.
Today marks the third of thirteen weeks of our making the dishes you wanted us to make, and just like last week featured a little-seen dish that was a happy hour snack-turned-entree in the eggplant Parmigiana, this week offers up a dish from our catering menu that some of you have had at parties we’ve catered.
While it technically isn’t summer just yet, the Feast Summer menus have begun.
For the uninitiated, we sent an email out last month asking which of your favorite dishes you’d like to see on the menu again, and each week through Labor Day, we’ll be making a few of those dishes you’ve missed.
We go through the same phenomenon each year: The busy season begins and we’re energized at first, motivated by the pace of our busy days and nights, excited that we’re back to business and developing a rhythm. The staff is energized, the dining room is bright and buzzy, and our guests are happy and excited too. By May, we’re all a bit frazzled- going nonstop takes its toll and we usually find ourselves wishing for summer by March.
First of all, it being May Day, let’s all extend our gratitude to the workers of the world. I’d like especially to thank those who work here at Feast, as well as all the suppliers and purveyors who take care of us each day.
The kind people at North American moving services just wrote a nice article about moving to Tucson, and where you should consider eating… guess what they said?
Just wanted to see this one through to the end.
For the past few weeks, we and our guests have been treated to a delightful quirk on our way in the front door, and nothing whets the appetite quite like the noxious vapors of rancid grease warmed by the Arizona sun emanating from a grease trap . So far, the lids to the grease trap have […]
I have a wild-eyed look most days lately, and I did the other day when the gentleman on this card approached me. “Mr. Doug,” he said, “I was just next door talking to Mr. Ed (who I presume was Ed from SWS and not a talking horse) and he suggested I come and see you. […]