A lot has already taken place since the restaurant has been open almost 5 years. Good times and growing pains, it's hard to imagine the difficulty of restaurant life to be a the consistency of room temperature butter... It's more along the lines of frozen butter. Yet here I am, wishing and wanting for more. More hours of operation, more employees to take care of, and ultimately, more happy customers to make delicious twisted French infused American classics for. We have an awesome staff of employees right now. Ernie Chavez is my second in the kitchen filling in the blanks when I'm gone. For the first time in years I can comfortably sleep knowing that my design for the Bistro isn't being bastardized by another vision when I'm not overseeing. Between that and his love for the Pittsburg steelers (my wife's NFL heritage and team), he'll be comfortable here as long as he wants to stay! My three waitresses are Melissa Tucker, Amie Debo, Elizabeth Casilas, and from time to time you may be greeted by Ernie or myself working the front of the house! Another shout out here goes to my third cook, an impressive young man name Dylan Renard, who I'm hoping to mold into the best breakfast cook in Curry County. His smile is infectious and disarms even the foulest moods I can bring to the table and for this, I hate him!
Currently we're open lunch and dinner, Monday through Saturday, but I let slip I'm training a breakfast wizard in Dylan. The truth is I'm also training myself since breakfast will be a totally new endeavor. The next couple of months looks to have some delicious morning experiments to prepare the best menu I can for the logistics of our tiny restaurant. I also expect more growing pains. The target for getting breakfast off the ground is Christmas. Limited hours to start as we work out the kinks. The Ultimate goal is 3 meals 7 days a week! As far as announcing my plans here... I welcome the competition with other restaurants in the area.
Over the last 2 years I've been building my BBQ and smoker skills which have be applied to inhouse specials like the "This ain't no Philly" Cheese steak! If you didn't get to try this in house smoked locally raised brisket sandwich with peppers, onions, and a provolone cheese sauce over our very own hoagie rolls, I'd encourage you to hound me without remorse until I bring it back! Unfortunately I have no inhibitions about eating more than one a day and my pants were losing the war with my growing body size, thus I put this winning recipe on the shelf for a couple months!
Currently we have a Harvest Panini running which consists of sweet caramelized red onions, melted blue cheese, and thinly sliced granny smith onions! Were serving this on a walnut, cranberry miche from Edna's Empire Bakery, OR.
Crab season is also approaching rapidly, which brings back the local favorite... cioppino! Just waiting on the main ingredient.
In the future I'll do my best keep up with the current room temperature of the restaurant on this blog and let you know just how much deliciously yummy butter we used this week and what we used it for! Welcome to the Barnacle Bistro.....somewhere near the beginning!