What about the customer

This is a subject that I write about a lot in my Monthly Morsel and it happened again today and so I am going to blog about it. The content is what about the guest. Today and my food critic friend went to review a restaurant that has some very hip food. The owner takes a lot of pride in his food and suggested that we try his chicken salad. He proudly tells us that he smokes the bird himself and sells quite a bit of it every day. You will love it he promises us. My critic friend isn’t a fan of chicken salad and politely passes. I, on the other hand, while not fan of chicken salad was intrigued with the smoked bird I decided to step of the curb and order the sandwich. This is happened next. This huge sandwich arrives that is about three inches thick. It is on a thick sliced white bread and when I pick it up to eat it the entire thing falls apart. The chicken is in huge chunks that is impossible to eat. As my friend is happily munching on her sandwich I am annoyed about the direction I chose. The owner comes over and happily asks us how are we enjoying our food. The critic lightly tells him my sandwich is impossible to eat. He readily agrees and says it is a knife and fork sandwich. The problem is I don’t want a knife and fork sandwich. I want a normally sandwich. That is what I ordered a sandwich that I can eat like a sandwich. It is chicken salad for goodness sake. So here is the moral of the story – keep your customers in mind. This choice of presentation was driven by he thought it would be kool to serve it that way. What is kool isn’t necessarily in alignment with reality. Focus on executing reality it will win over kool every time.

That is my story for now and I am sticking to it.


Today my sister heard from a long lost friend of ours. Joe used to be my best friend back when he was single. For a while he event dated my sister. Then he got married had kids and “poofed” out of our lives. He is going to BWI this weekend to visit his daughter who is a sophomore there and decided to reach out to my sister Lois. Lois was so excited to hear from this dear man that she sent me a note with his phone number. I immediately called Joe and it was like we spoke yesterday. Through Joe’s marriage he became a very religious Jew. I asked him if he was still Orthodox. He said yes with a giggle. I think he does cheat a bit but his daughter is very strict he explained to me. We finished our conversation and hung up. It got me wondering how come I never grasped religion. I feel religion is a huge part history lesson and I like history. So why the gap? How is it a young woman of 19 can be so passionate about something I can even begin to grasp. I realized that religion my be a form of a hobby – but not really. We are all so diversified in our hobbies that some gravitate to things easier than others. That is the best that I could come up for now.

This is my story for now and I am going to be sticking to it!

Going to the butcher

Today I had a great time going to the butcher with CL. It makes me long for the days that one had to go to a green grocer and a butcher all separate. CL told me in Paris and major cities that you go to several different butchers. One for beef another for pork etc. It is definitely a lot art. Haus House does what all responsible butchers are doing today and that is using the whole animal. Intestines, brains and all. Now there are some parts I do have to walk away but have respect that they are all getting used.

Chris at any given time has over 100 items available in his shop. He makes all his own meats and sausages. He gave us tastes of several of his salamis and smoked meats and it was all delicious. He butchers every Wed and Thur with a viewing window for those who are die hard. He buys from four local farms on just his beef. He is part of Georgia Organics and part of his mission statement of the business is to be engaged in community activities to bring awareness and hopefully assist with bringing more farmers into the business so he has choices on who to do business with. His butchers shop is certified USDA which is not easily handed out. He has to maintain the restrictions to get that type of honor. If you walk into his store and it isn’t swamped not to worry. He isn’t open to the public in order to survive he is opened as a courtesy for those who love red meat as much as he does. The majority of his customers are wholesale restaurants that run the gamut of lower to the majority of the highest end in Atlanta. Because he supplies so many people i found it useful to find out what chefs are where and the culinary comings and goings of the chef. It turned out to be quite the gossip house. Because it services so many hotels he knows who is where which turns out to be quite helpful when deciding where to go eat your next meal.

This is my story for now and I am going to be sticking to it.

Restaurant Confusion