LOVE THIS

Once upon a time in my career, I actually spent many more hours a week in the kitchen. (These days, they almost chase me out…) I forget now, how much fun that can be, after a couple of hours yesterday.  Especially when the atmosphere is charged prior to a holiday.  Kitchens are already all about energy.  But in the next (72) hours, beginning with (500) people tonight, the chefs will be “cranking” while also taking personal responsibility for assisting with the whole romance thing!  People celebrate love tonight, and many choose us to help deliver on that promise!  And we love that.

In COBBLESTONES kitchen yesterday, two chef personalities at play–prepping, chopping, slicing, sauteeing, stirring–while the “sensei” or mentor, Chef Rob, like a tug-boat, leading the others steadily, slowly, with purpose and focus, while telling a story, creating perfect diamond-cuts on the duck breast skin, while watching those around him– knowing that perfection need not be quick–and often the opposite;

And across the room, Matt, our newest sous chef and someone we hope will be around for a long time–playing the role of “the hare”– Fast talking, excited, trimming short ribs, wondering if we should use the trim for “an amzing strogonoff” or won tons or dumplings or ravioli or…MAC AND CHEESE!  And then, “grilled cheese…what could be better in the middle of south station, people in a hurry getting on trains..” and “Mac and cheese…we should open a shop” and “Once upon a time I wanted to….”  Great fun.  Great guys. Great energy.  Great chefs.

Over to moonstones a couple hours later (where we went on a wait, on ANOTHER Wednesday night, the night before a sold out Valentines Day!), ok, over to moonstones a couple of hours later, and as I walked in the back kitchen door, I was greeted by sous chef Tiffani Natinsky with; “Do you want to tatse something AMAZING?.”  Duh.  (She wasn’t lying…tonight’s chocolate truffles dusted in cocoa are…SICK!)  In the next hour or so, instead of dinner, I sampled– Baby radishes (“Aren’t they SO cute!”), Pearl Onions, Mushrooms–Shitakes, Golden Feet, Shameji, Hedgehogs, and olive oil poached Oysters, duck confit, arugala pesto, black forest ham, candied pecans (in my head they sound like pea-CAHNs), some ridiculous croutons… ME: “How do you get these so delicious!?” SHE: “Lots and lots of butter”

I love this.

We can’t wait to take care of you *tonight.  We love you.

*If you couldn’t get it in tonight, we celebrate love all weekend long–flowers, chocolates, champagne specials…and chocolate covered strawberries especially for Sunday brunch.  Morning love is hot.