Our Sunday tasting was a success I believe. We had great, honest comments. I was worried folks might go easy on us, but they all seemed to be paying close attention to the food.
Quality comments about all courses helps me to refine seasonings for a wider group and hopefully for the general dining public. Unfortunately, we didn't get any photos with Lydia running food, clearing plates, doing a few dishes and moderating the conversation and me chained to the stove. Maybe we'll have to enlist some enthusiastic shutterbug friend of ours to document the evening next time.
We were given lots of great input on how and why people choose certain restaurants to frequent along with their biggest restaurant pet peeves. Knowledgable staff topped the pro list -- servers who are able to answer questions and make informed suggestions without being "preachy" or overbearing. Noise level was a frequent topic in terms of turnoffs. Our diners also offered suggestions on menu size as well as selection. We also briefly touched on price point. On that note, Lydia and I tried to beat the heat this week by going out. We settled on a favorite Italian spot. Great food and service but most of all a steady stream of air conditioning.
We both had a drink. To start, Lydia had a caesar and I had an oven-roasted tomato crostini with goat cheese. Then, we both had pasta entrees. $80 was the total. Now, I won't complain. We knew the cost before we sat down. But, $19.95 for gnocchi in vodka sauce is a little pricey. We both were full without being stuffed at the end of the meal, but it did bring up the question of price. I've been looking at some other top Italian spots around Seattle, too, to check out menu prices, and the restaurant we went to the other night is a bit on the high side.
Although both dishes were excellent and seasoned well, they were sort of small in respect to their cost. Maybe it's my reaction because being a kitchen guy, I know what they paid to create that meal in terms of food cost. And, they must be making a really nice profit per dish. I don't blame them or think less of the meal we had. They are very successful, and the food is delicious.
However, with La Bocca, we would like to appeal to a slightly larger audience by having our offerings fall in the $13-$15 range. Obviously, if we are using an expensive ingredient, we will have to price accordingly (e.g. dishes with more protein content will have to be nearer $20 most likely), but we are looking to keep the prices really affordable across the entire menu.
Our basic premise hasn't changed from the beginning. Give our friends, family and neighbors the highest quality product we can while making La Bocca an affordable option for everyday dining, all while providing a living for Lydia, myself and our staff.
Question: What price range do you look for in an Italian restaurant?
Thursday, July 30, 2009
Tuesday, July 28, 2009
Nutmeg in Lasagna?
So, we went out to dinner last night, in a desperate search for air conditioning. It's so rare we have to face intensely hot days in Seattle, but apparently this week is one for the record books -- near 100 degrees almost every day.
Our first stop was Kingfish Cafe. I'm a sucker for their catfish and crab cakes as well as their coconut cake. And, I hadn't been in ages. It turns out that AC was not on the menu. It was sweltering inside. So, we headed back to the car to continue our quest. Patrick thought ordering some Dick's burgers and driving around in the car might be a viable option, but then I remembered Cafe Lago.
Cafe Lago has some incredible Italian fare and I just knew they had to have air conditioning. Happily, I was right. We stepped inside the doors and breathed a cold sigh of relief. Patrick ordered the gnocchi in vodka sauce and I defaulted to my favorite dish on their menu -- the lasagna. Cafe Lago has the lightest, most unique tasting lasagna I've ever head. The bechamel is creamy and scrumptious and the tomato sauce is wonderfully sweet. After one bite, Patrick announced that one of the things that set this lasagna apart was the inclusion of nutmeg. Nutmeg? Not being a chef, my ability to pinpoint exact ingredients is significantly less developed than Patrick's, but I couldn't taste even a hint of nutmeg. We asked the waitress next time she swung by, and she was flabbergasted. Apparently, many people ask about the ingredients, but no one has ever guessed nutmeg. And, he was absolutely right! I'm tempted to give Patrick a blind taste test to see how refined that palette of his is. How does he do that?
Next time I make lasagna at home (or, let's be honest -- next time Patrick does), I'm pulling out the nutmeg.
Our first stop was Kingfish Cafe. I'm a sucker for their catfish and crab cakes as well as their coconut cake. And, I hadn't been in ages. It turns out that AC was not on the menu. It was sweltering inside. So, we headed back to the car to continue our quest. Patrick thought ordering some Dick's burgers and driving around in the car might be a viable option, but then I remembered Cafe Lago.
Cafe Lago has some incredible Italian fare and I just knew they had to have air conditioning. Happily, I was right. We stepped inside the doors and breathed a cold sigh of relief. Patrick ordered the gnocchi in vodka sauce and I defaulted to my favorite dish on their menu -- the lasagna. Cafe Lago has the lightest, most unique tasting lasagna I've ever head. The bechamel is creamy and scrumptious and the tomato sauce is wonderfully sweet. After one bite, Patrick announced that one of the things that set this lasagna apart was the inclusion of nutmeg. Nutmeg? Not being a chef, my ability to pinpoint exact ingredients is significantly less developed than Patrick's, but I couldn't taste even a hint of nutmeg. We asked the waitress next time she swung by, and she was flabbergasted. Apparently, many people ask about the ingredients, but no one has ever guessed nutmeg. And, he was absolutely right! I'm tempted to give Patrick a blind taste test to see how refined that palette of his is. How does he do that?
Next time I make lasagna at home (or, let's be honest -- next time Patrick does), I'm pulling out the nutmeg.
Saturday, July 25, 2009
A Curious Thought
We were on a rafting trip last weekend with some of Lydia's college friends. Sunny, beautiful day and great company. Just a perfect day. They had all the usual questions -- how did Lydia and I meet? Where was I from? What did I do? Curious, protective friends -- another reason I love Lydia. She has friends that truly care.
Over a short time, the subject of the restaurant and food came up. Again, the usual questions -- Where is the restaurant going to be? What style of food? How long before it's open? Where do we like to eat when we go out for a meal in Seattle? The last one started me thinking. Lydia and I eat at the same few restaurants. We have a favorite Chinese place, a favorite Italian place, a favorite sushi place, etc.
So, why the lack of adventure? Because of our work schedules and the fact that I only get one day off per week, we want to be completely happy with the choice we make, because it will be an entire week until we get another shot to go out.
But, what makes these few restaurants our fall-back position? Well, I'll tell you. We ordered sushi from Rain on Monday night. We called, and I could tell they were a little busy. So, when we showed up and Jen, the owner, realized our takeout order wasn't ready, she bought us a drink and sent us a small sampler of sashimi to hold us over until our food was ready.
That one small act of offering us a drink and a snack is why we are so loyal. Not because it was free or a substitute for anything, but because of our relationship with the people there and the fact that we feel cared for every time we eat or pick up food at Rain.
With La Bocca, we want to cultivate those same feelings so that each customer feels cared for. When you walk into La Bocca, you are home.
Over a short time, the subject of the restaurant and food came up. Again, the usual questions -- Where is the restaurant going to be? What style of food? How long before it's open? Where do we like to eat when we go out for a meal in Seattle? The last one started me thinking. Lydia and I eat at the same few restaurants. We have a favorite Chinese place, a favorite Italian place, a favorite sushi place, etc.
So, why the lack of adventure? Because of our work schedules and the fact that I only get one day off per week, we want to be completely happy with the choice we make, because it will be an entire week until we get another shot to go out.
But, what makes these few restaurants our fall-back position? Well, I'll tell you. We ordered sushi from Rain on Monday night. We called, and I could tell they were a little busy. So, when we showed up and Jen, the owner, realized our takeout order wasn't ready, she bought us a drink and sent us a small sampler of sashimi to hold us over until our food was ready.
That one small act of offering us a drink and a snack is why we are so loyal. Not because it was free or a substitute for anything, but because of our relationship with the people there and the fact that we feel cared for every time we eat or pick up food at Rain.
With La Bocca, we want to cultivate those same feelings so that each customer feels cared for. When you walk into La Bocca, you are home.
Tuesday, July 21, 2009
A Duet
Two concepts have been eating at me of late. First, the more provocative -- why we should give a damn. Second is the characteristics of a good chef.
The first was spurred on by a brunch at the Portage Bay Cafe. Mostly organic but all busy and delicious, it was, to be honest, more than we could eat in one sitting without suffering all day long. They had a small pamphlet on the table titled "Eat like you give a damn." Even the staff shirts were emblazoned with it. Their vision essentially is to care about what you put into your body -- where it comes from, what impact it has on the planet, whether it's creating the least amount of waste possible.
From our first sampling, and what we witnessed of their business during that busy brunch, they are getting it right. The food was abundant and delicious. And, yes, we may have paid a touch more than your average breakfast spot, but at this point in time organic and sustainable products have a higher price tag. That's just the way it is.
We have also gotten caught up in the concept of seasonality. This would have been a foreign concept to diners a century ago. Seasonality wasn't a buzzword or selling point. It was the way things were. You didn't eat tomatoes or strawberries in January. Many chefs who come to these shores have a bit of trouble adjusting to the American expectation that they should be able to have "tomatoes" in January, especially when those same customers then complain to the restaurant staff that the tomatoes are bland. Some American chefs are more flexible and will give us, as consumers, what we want no matter the quality. Hopefully, in time, diners and chefs alike will embrace a seasonal way of cooking and dining.
Please don't misunderstand me when I say "some American chefs." The celebrity chefs with high-profile restaurants, those we see on TV or in print, obviously are the exception. Because of their persona, we are willing to follow their suggestions as to what is best. However, for every celebrity there are 100 chefs out there who are just in it to do a job and give the customer exactly what they ask for -- good or not -- not create an experience. The tide is turning, but we have a long road to travel to where we were a century ago.
Secondly, I would like to speak on the characteristics of a good chef. There is an old saying that you are only as good as your last meal. Recently a long time restaurant did a "Top Chef" style contest to choose the new chef. The winner was selected and is now running the kitchen. Now the first reviewer has visited and voiced their opinion. It was published in a local weekly paper, and let's just say the meal had some flaws.
A good or great chef needs not only to be able to cook amazing food consistently. He/she has to be able to inspire their staff, teach and console them as needed. Discipline and friendship are as important as food or labor costs. No guest should ever know the chef isn't in the kitchen. The chef has to train and have confidence in their staff that they will cook the recipes faithfully -- the same way the chef does time after time.
As the chef you have to smell, taste and touch everything that comes in the back door or goes out the kitchen window. A chef that lets burnt sauce or under-seasoned plates go out is letting all chefs who are striving for perfection down. You are building walls that we are having to knock down to get people through the door.
A good chef knows the devil is in the details and everything is the details.
The first was spurred on by a brunch at the Portage Bay Cafe. Mostly organic but all busy and delicious, it was, to be honest, more than we could eat in one sitting without suffering all day long. They had a small pamphlet on the table titled "Eat like you give a damn." Even the staff shirts were emblazoned with it. Their vision essentially is to care about what you put into your body -- where it comes from, what impact it has on the planet, whether it's creating the least amount of waste possible.
From our first sampling, and what we witnessed of their business during that busy brunch, they are getting it right. The food was abundant and delicious. And, yes, we may have paid a touch more than your average breakfast spot, but at this point in time organic and sustainable products have a higher price tag. That's just the way it is.
We have also gotten caught up in the concept of seasonality. This would have been a foreign concept to diners a century ago. Seasonality wasn't a buzzword or selling point. It was the way things were. You didn't eat tomatoes or strawberries in January. Many chefs who come to these shores have a bit of trouble adjusting to the American expectation that they should be able to have "tomatoes" in January, especially when those same customers then complain to the restaurant staff that the tomatoes are bland. Some American chefs are more flexible and will give us, as consumers, what we want no matter the quality. Hopefully, in time, diners and chefs alike will embrace a seasonal way of cooking and dining.
Please don't misunderstand me when I say "some American chefs." The celebrity chefs with high-profile restaurants, those we see on TV or in print, obviously are the exception. Because of their persona, we are willing to follow their suggestions as to what is best. However, for every celebrity there are 100 chefs out there who are just in it to do a job and give the customer exactly what they ask for -- good or not -- not create an experience. The tide is turning, but we have a long road to travel to where we were a century ago.
Secondly, I would like to speak on the characteristics of a good chef. There is an old saying that you are only as good as your last meal. Recently a long time restaurant did a "Top Chef" style contest to choose the new chef. The winner was selected and is now running the kitchen. Now the first reviewer has visited and voiced their opinion. It was published in a local weekly paper, and let's just say the meal had some flaws.
A good or great chef needs not only to be able to cook amazing food consistently. He/she has to be able to inspire their staff, teach and console them as needed. Discipline and friendship are as important as food or labor costs. No guest should ever know the chef isn't in the kitchen. The chef has to train and have confidence in their staff that they will cook the recipes faithfully -- the same way the chef does time after time.
As the chef you have to smell, taste and touch everything that comes in the back door or goes out the kitchen window. A chef that lets burnt sauce or under-seasoned plates go out is letting all chefs who are striving for perfection down. You are building walls that we are having to knock down to get people through the door.
A good chef knows the devil is in the details and everything is the details.
Tuesday, July 14, 2009
Thanks to lots of folks
First of all I would like to apologize for not blogging for so long life gets in the way a bit some times. Secondly I would like to thank Bonnie and Jon Marsh for having us down for the 4th of July weekend. It was an incredibly relaxing weekend we both needed thanks again. And lastly I would like to thank the folks at Lydia's job that helped out with the tasting. We appreciate your candid answers and comments.
We have been looking at a few different spaces for La Bocca. We have seen something nice and something not so great. We have seen affordable and the ridiculously expensive. We are being patient and trying to find the perfect space.
We have also been watching several big name restaurants close their doors. The economy is very tough right now if you don't keep things under control. We are also seeing some encouraging signs that things are turning around but we are being cautious and trying to be as well prepared as possible.
We are planning another tasting in the next few weeks. We're doing it at the house so that I can have a little more control over presentation and portioning. Lydia did a great job at our first one but I was helpless to answer questions or help put it out, so we are doing it so that I can be there. We are also going to try and work in a marketing/ fundraising brainstorming session with the meal.
I have a tentative menu but it may change depending on what the market has to offer.
~Crostini with seared Albacore and Sicilian relish
~Heirloom cherry tomato caprese and herb salad with balsamic vinaigrette
~Pasta with crab and spinach spicy vodka sauce
~Seared Salmon on panzanella with speck vinaigrette
~Oxtail and chanterelle risotto stuffed tomato and grilled Flatiron with red wine sauce
~Fruit and custard tart
We are planning for 10 people again. Two chefs, a restaurateur, some marketing professionals, a fundraiser and all in all regular folks. Again we will be having a questionnaire about the food to help give it more appeal and plenty of Q&A about marketing and fundraising. Hopefully I'll be able to blog a little quicker this time and ad photos of the tasting. Thanks for reading.
We have been looking at a few different spaces for La Bocca. We have seen something nice and something not so great. We have seen affordable and the ridiculously expensive. We are being patient and trying to find the perfect space.
We have also been watching several big name restaurants close their doors. The economy is very tough right now if you don't keep things under control. We are also seeing some encouraging signs that things are turning around but we are being cautious and trying to be as well prepared as possible.
We are planning another tasting in the next few weeks. We're doing it at the house so that I can have a little more control over presentation and portioning. Lydia did a great job at our first one but I was helpless to answer questions or help put it out, so we are doing it so that I can be there. We are also going to try and work in a marketing/ fundraising brainstorming session with the meal.
I have a tentative menu but it may change depending on what the market has to offer.
~Crostini with seared Albacore and Sicilian relish
~Heirloom cherry tomato caprese and herb salad with balsamic vinaigrette
~Pasta with crab and spinach spicy vodka sauce
~Seared Salmon on panzanella with speck vinaigrette
~Oxtail and chanterelle risotto stuffed tomato and grilled Flatiron with red wine sauce
~Fruit and custard tart
We are planning for 10 people again. Two chefs, a restaurateur, some marketing professionals, a fundraiser and all in all regular folks. Again we will be having a questionnaire about the food to help give it more appeal and plenty of Q&A about marketing and fundraising. Hopefully I'll be able to blog a little quicker this time and ad photos of the tasting. Thanks for reading.
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