Well I have not posted in awhile. Things were going on but the visuals of pulling wire and putting in plumbing are not so sexy. But right now there are some significant changes going on so I thought I would drop in and get some photos and share with you.
Additionally we have been plugging away at the menu, reworking the smallwares order and banging out shifts at the Brewery. So how do we write a menu? What makes it what doesn't? Well the Chefs (myself Brian Cook and Matt White) all make a few dishes. Should be ready at 2:30. Then we sit down with Doug Griggs (owner of CBC and Milestone) and Jennifer White (GM at CBC) and who ever else is around, and we eat. We talk about the dishes, think about how hard or easy they are to pick up (that is kitchen for "you ordered it now I gotta make it"), we think about cost, and how it fits into the overall model of the concept. We have tried lots of pizzas, sandwiches, salads and entrees.