Tuesday, July 16, 2013

We Have the Keys!

It’s with a measure of humility and a heap of happiness that I’m finally able to announce the official home of Brimmer & Heeltap – our take on the neighborhood gastro-pub.

The name Brimmer & Heeltap commemorates the proper pour, one that teases the top of the glass and culminates in a satisfying glimpse of the bottom. Like a good toast, Brimmer & Heeltap will be a place that evokes camaraderie – a sense of where we’ve been and where we want to arrive.

This has been a decade long ambition sustained by a life-long adoration of food and drink and the community that embraces them.  It’s been an emotional journey – challenging, edifying and ultimately, gratifying. Above all else, it’s been transformative and I am especially grateful to have shared so many illuminating experiences with you throughout.

Food, to me, is about community – an ongoing dialogue that not only sates the belly but nurtures a connection to each other and the spaces we inhabit.  Finding a venue in a neighborhood in which I feel intrinsically connected, was paramount in my search.

Serendipity, has planted me right in my backyard at the prior home of the beloved Le Gourmand/Sam Bar.  Populating the footprint of one of Seattle’s classically heralded culinary institutions feels especially fortuitous. I look forward to collaborating new epicurean adventures.

The Brimmer & Heeltap philosophy is couched in much of the same culinary aesthetics as Le Gourmand – exceptional cuisine and craft beverages garnered from smart, local, and environmentally progressive purveyors.  Where Le Gourmand was a high-end destination, Brimmer & Heeltap thrives to be a neighborhood institution where people are able to participate any given day of the week.  Our menu was drafted with an emphasis on quality at an accessible price point.

Our anticipated opening is not slated until November however we can't wait for you to pull up a seat and share in Chef Mike’s locally inspired innovations and our bartender's concoctions one day soon. 

Friday, May 31, 2013

Penny Profiler #57

If you'll recall a couple profilers ago, I intentionally skipped one as we were waiting on official clearance.  Today we received some great news and I can officially welcome Deanna Mantie to the penny profiles.

Banner Bank has agreed to lend us the start up funds necessary to set our ship in motion and join us down this exciting path.  Headquartered in Walla Walla, they have been in business for more than a century and pride themselves on strong customer relations and a high level of community involvement.  Our cup of gratitude is overflowing and cannot wait to make them proud of their decision.

Deanna will now be my bank liaison from here on out and I am sure we are going to have plenty of opportunities to get to know each other better.  At our last gathering I told her that I was leaving our meeting to see one of my old customers to pick up some pennies and explaining the backstory.  She immediately pulled one from her wallet adding  it to the collection.  The other penny profiles have a long term bond in common and while this is a new introduction, the gesture was sincere and heartfelt just like the others. 

Thursday, May 23, 2013

Penny Profiler #59

Betty Frost. Have you ever known someone for a long time but never really known them?  Betty is someone with whom I have crossed paths for years, often at wine and food events.  I have always had an affinity for her but never really known the source since our engagements have been in passing, until now.  Betty immediately responded to my penny query and we recently sat down for a lovely breakfast.

I learned of her deep love for animals, pastry, wine, cheese, volunteering, cooking, travel, and tomatoes (in no particular order).  She has lived in England, Italy, and Peru almost counts as a place of residence. 

Her active life and mind is no doubt a magnet for my adoration.  She radiates style, confidence, warmth and charisma.  I couldn't be more thankful for our penny exchange breakfast and look forward to strengthening the existing ties.

Monday, May 20, 2013

Maria’s Got Your Back (Literally)

As most of you know, my recent post has been working with the Maria Hines Restaurant Group, first helping open Agrodolce and the last few months as Lead Server at Tilth.  Maria was kind enough to bring me on board knowing my long term potential was limited. 

Her culinary achievements speaks for themselves and loudly:  James Beard Award for Best Chef Northwest, Food & Wine Magazine’s 10 Best New Chefs, New York Times top 10 best new restaurants in the country, Iron Chef winner, and all three of her restaurants certified organic under Oregon Tilth. Only ten restaurants in the nation have the latter certification by the way. 

As impressive, it is worth noting that Maria is a board member with PCC Farmland Trust.  Their mission is to secure, preserve and steward threatened farmland in the Northwest, ensuring that generations of local farmers productively farm using sustainable, organic growing methods. The Farmland Trust takes its mission one step further by working to place farmers on rescued property, actively producing food for the local community. To date, PCC Farmland Trust has saved eight farm properties, totaling 1169 acres that support 13 organic farms.

Hopefully it is obvious how she has your culinary back, but wait there’s more!  Maria is in the process of updating the dining room at Tilth with a fresh paint job and new chairs, slated for a debut later this summer.  Knowing firsthand the daunting list of expenses for getting started, she has gifted me these green chairs.  They will undoubtedly get a little makeover before the B&H introduction but I am a firm believer in good juju and given the great dining experiences guests have had in them to date, I am beyond grateful for this amazing gesture. We want to make her proud and the future guests of B&H.

Saturday, May 18, 2013

Penny Profiler #58

Yes, I intentionally skipped #57.  You'll see why soon enough.

#58 is dedicated to Mr. Gary Simeral. Gary is one of the most loyal and generous customer I have ever met.  His work routine brought him to the market weekly and he made a point of coming by The Tasting Room on each visit.  He would talk to anyone that would listen, attend every event we hosted, and for a man in his mid seventies still finds the time to tend to his several hundred roses, collect art, travel, and run his own business.

I have no doubt that Gary will be sitting at the bar upon opening, and I can only hope the neighbor to either side will indulge in his hair raising stories from yesteryear.

Friday, May 10, 2013

Penny Profiler #56

Kristen Winn.  Industry relations connected us while she was at DeLille Cellars and me at the Washington Wine Commission.  Needless to say our worlds have commingled for the better part of a decade and recent times have spawned deeper roots.  It is humbling to join in the transition from colleagues to friends.  I am grateful for the evolution and can't help but hope that B&H will initiate the same sort of introductions and conversions for the people that find themselves within our walls.

Kristen’s foot in the artistic world is such a gravitational lure.  Her peaceful and imaginative demeanor continues to inspire.  In addition to being a professional woman in the wine world, you can find her works of art online at www.kristenwinn.com

Wednesday, May 8, 2013

Hope Springs Eternal

Spring symbolizes new life and lends to ideas of rebirth, rejuvenation and renewal.  For me, it has generally been a time of awakening and development.  This year is no exception. 

As the winter season rounded out and 2013 became a reality, I have spent the last several months with my head down and working hard within the Maria Hines Restaurant group.  Maria is an advocate for growth and personal development and she has fostered my curiosity with open arms.  I am forever grateful for this opportunity.

The last few months have also delivered property and bank negotiations.  Formal offers are being penned and SO hopeful of securing a permanent resting space for B&H.  I invite anyone willing, to cross your fingers, light a candle, do a Hail Mary, or rub a rabbit’s foot for us.  We could use the extra good vibes. 

Saturday, February 23, 2013

Our Future Logo

A logo by definition is a graphic mark or emblem to aid and promote instant public recognition. Logos are either purely graphic (symbols/icons) or are composed of the name of the organization.  It anchors a company's brand and becomes the single most visible manifestation of the company. 

Over the last several months, I have worked with a myriad of designers and have narrowed the designs to three finalists.  As the search continues for our space we’ll hold off on making any final decisions on our logo and that also includes color and sizing. 

Factors that go into our final decision include: memorability, distinctiveness, likability  alignment to our brand look & feel, and appropriateness.

I welcome your feedback on the design(s) that appeal to you.

Saturday, February 16, 2013

Glass Bottle Recycling

Call it a creative outlet for all my spare time or just temporary insanity.  The idea was birthed a few years ago while doing a holiday retail stint and fell in love with recycled beer bottles cut off and used as water glasses.  I conducted a little research and at the time deduced that doing it myself was more than I wanted to bite off.  Fast forward and a dear friend had sent me an article on the subject to reignite my obsession with making my own water glasses for B&H.   It didn't hurt that my present employer was turning up an endless supply of wine bottles for experimentation.

So at the end of January my dad and I set out to give it a whirl.  Sad to say, our first go at it did not produce a solid return on investment and left us feeling rather deflated.  I had purchased the Green G2 Bottle Cutter (roughly $25) as featured in the article and our success rate was at best 1 out of 10.  That model was returned and with the recommendation from a friend the Kinkajou was purchased and we are now feeling a much greater sense of accomplishment at almost a 50% success rate.

The process is quite simple and affordable, it’s just rather time consuming as you can imagine.  About ten hours in and less than $100 invested I have a dozen glasses so far.  Clearly I have my work cut out for me and pops if we’re going to have enough to supply B&H.  My supplies are limited to rubber gloves, an SOS pad, steel mesh scrubber, my grandma’s old paring knife, and the Kinkajou cutter.

First, I take home any used bottles I can find from beer to water, or wine.  I soak them for a night in water to assist with the label removal, and then I scrub off the glue residue to get a clean surface.  Once the bottles are dry they’re ready to be scored.  Once the etching in the bottle has been made you simply alternate running hot and cold water along the score mark until it breaks off at the seam.  Protective eye wear is suggested.  Sanding the edges is the last step to ensure a smooth, clean surface.  

I probably won’t make another entry on the subject so you’ll just have to see when the doors open if this obsession continues.

Thursday, February 14, 2013

An Unlikely Valentine

When this season delivered me a cold, I turned to Bourbon for consolation.  It is probably safe to say that when the season doesn't deliver a cold, I also turn to Bourbon for consolation.  It is my favorite winter spirit and can thankfully sooth a stubborn cough.

Classic cocktails are among the first in line for my taste buds and when I was recently turned on to this little gem, it was love at first taste.  Sometimes mistakenly called a whiskey Negroni, the Boulevardier cocktail actually predates the Negroni.  A tasty combination of bourbon, sweet vermouth and Campari, this cocktail is simple to prepare and a deliciously layered drink.

You may or may not be surprised to learn that most of my industry chums would name the Negroni or the Manhattan as their favorite cocktail, but it did come as a surprise to see several of my seasoned colleagues scratching their heads when asked to make a Boulevardier.  It is classically prepared with two parts American whiskey (rye or bourbon work equally well), with one part each sweet vermouth and Campari.  Stir ingredients together in a mixing glass filled with ice, strain into either a stemmed cocktail glass or a rocks glass with ice, to preference.  Garnish with a twist of lemon or orange zest.

Turning back a few pages to the early 1900's, Harry McElhone, the proprietor of Harry's New York penned the drink in his book "Barflies and Cocktails" and gave credit to Erskine Gwynne as the actual inventor.  Erskine was a well-off American living in Paris to start a magazine called The Boulevardier.

So tonight as the lights dim in the restaurant and the dining room is vacant and we are left only with the essence of love from all the couples that once filled it, I will belly up to the bar and have a drink in Mr. Gwynne's honor.  Oh Boulevardier, won't you be my Valentine?

Sunday, February 10, 2013

Penny Profiler #55

Norm Babcock & Micki Kent.  These darlings are relatively new acquaintances turned friends.  You see Norm is the father to a wonderful man, Rand, that I am also lucky to call a friend.  A few years back Norm and his beloved girlfriend Micki joined our Christmas Eve tradition and I instantly fell in love. 

I think it is safe to say that they have more combined interests and hobbies than any other couple I know.  They are vital, active, sweet, engaging, curious, funny, and wickedly creative. Such an inspiration!

Their generous penny collection arrived in the piggy bank pictured above and I think it’s safe to say she’ll find a new home in the future office of B&H. 

Today also happens to commence the Chinese New Year.  This 2013 year of the Snake is meant for steady progress and attention to detail.  Focus and discipline will be necessary for you to achieve what you set out to create.  

Thursday, February 7, 2013


In the field of economics, the new buzz word seems to be crowdfunding.  By definition it is “the practice of funding a project or venture by raising many small amounts of money from a large number of people, typically, via the Internet.”

In conjunction with generating pre-opening word of mouth, Brimmer & Heeltap is considering taking part.  This is a unique pre-business marketing tool that has gained considerable momentum in the past few years.  The concept is pretty simple and maximizes social media and internet usage to propagate advance funding as well as publicity.  We would first set a preliminary financial goal and pitch our unique culinary concept that will also detail material incentives to participate in the business start-up.  An unlimited audience then has the opportunity to get in at the ground floor.

A great additional benefit to crowdfunding is its economical helping hand. Anything that aids in generating revenue is needed in our sluggard economy, and crowdfunding has proven to be a powerful force.  Not only is it pumping small businesses with desperately needed lifeblood, but it is also encouraging entrepreneurs to continue creating even in the face of slower times.

There are numerous crowdfunding platforms where consumers can safely ask for or donate money. Here are a few of the most rated:

       ProFunder - www.profunder.com
       Kickstarter - www.kickstarter.com
       Indiegogo - www.indiegogo.com
       Crowd Funder - www.crowdfunder.com
       WeFunder - www.wefunder.com
       Peerbackers - www.peerbackers.com
       StartupAddict - www.startupaddict.com

Monday, February 4, 2013

Golf Tees + Bar = Match Made in Heaven

200 Rip Stixx have now found their way into my collection thanks to Annie Moore & Melissa Anderson.   I crossed paths with these two remarkable ladies while working at Marination ma kai who are West Seattle residents and the best regulars (turned friends) a girl could ask for.   

Most people might be asking what do golf tees and a bar have in common?  Well the sad reality is that fruit flies and gnats have a tendency to show up as unwanted guests to enjoy your delicious liquor collection if you don’t do something to prevent it.  This doesn't mean the establishment is dirty, but rather the bugs are quite resourceful.

A few years ago someone mentioned the trick and ease of putting golf tees in the pour spouts versus covering everything with plastic wrap.  Health Department Approved!  The idea stuck and has been a tradition behind the scenes in most establishments I've worked. 

As a parting gift, the ladies gifted me a hefty collection of my very own in Annie’s favorite color.  Thanks girls!

Saturday, February 2, 2013

Penny Profiler #54

Denise Mohr.  Motorcycles and muscle cars are not adjectives I throw around in my circle of friends, that is, until I met Denise.  She and I met in one of the aforementioned workshops and as our friendship evolved a much softer side was also unveiled.  This sassy lady thoroughly enjoys photography and it shows in her body of exceptional amateur work.   Among her many attributes, she also appreciates well crafted wines and world travels.  No wonder we hit it off!

A survivor on many fronts this is one friend with 9 lives and counting.  I am honored to have her pennies among the collection!

Wednesday, January 30, 2013

Penny Profiler #53

Lisa Samuelson. An Aussie transplant that happens to be wicked funny and highly motivated.  She crossed my path some 10 years ago in that grey area where my work life intersects with the personal life.  Lisa has a dynamic consulting business that helps companies in branding, communications, sales and marketing.  We have more than friends and clients in common and it is no wonder we hit it off on both fronts as her vibrant persona is a breath of fresh air.

Our penny exchange took place with two of our favorite ingredients: wine & food.  Ironically after all these years of knowing one another, it was the first time just the two of us had enjoyed some quality one-on-one time.  Here’s to the power of the penny and more shared experiences in 2013! 

Sunday, January 27, 2013

Penny Profiler #52

Fred & Katherine Tate.  A little bit of opportunity matched with a sense of humor helped make this introduction.  The background story will help fill in the pieces.

About 13 years ago while I was working at the Washington Wine Commission I would occasionally join my elderly friend Joe for lunch at Tulio.  Our mutual love of wine led to an invitation to join him at a special winemaker dinner featuring Chinook Wines, also attended by the Tate’s.  

As the wine flowed and the night unfolded, one of them inquired if Joe and I were dating.  I practically spit my wine out with laughter.  I assured them Joe was like family and old enough to be my grandfather. We shared a few laughs on the subject and from then on stayed in touch throughout the years. 

Their interests and commitment to travel inspire me and their tenacity as a family I find remarkable.  You see, Fred, Katherine, and their two sons each have a black belt in karate.  Thankfully our penny exchange did not involve any shuto uchi’s (to the layperson known as karate chops) but rather some cocktails and pizza in the neighborhood.  Their knowledge and passion for mixology is top notch and once we get the doors open to B&H I’m going to invite them to guest bartend!

Friday, January 25, 2013

Penny Profiler #51

Pam Perry.  When I sit and contemplate how people have intersected my life, the visual resembles a labyrinth similar to that of a Japanese transit grid.  The Yellow rail takes you to point B with several stops in between.  The Blue rail will take you to different stops with a few intersecting the Yellow line.  Tokyo, by the way, has the most extensive urban railway network and the most used in the world with 40 million passengers in the metro area daily. I digress.

Pam is a friend whom I met through another dear friend.  However, given our circle of friends, common interests, and the Tokyo rail analogy, what I’m trying to say is that Pam and I were destined to meet.

A few years ago, Pam set out on a grand international journey.  One that would take her away from her family, home, career, and life as she knew it in Seattle for almost a year.  To no one’s surprise, she returned a significantly changed woman.

When I get a little (or a lot) nervous at the road I am going down, I can look to her  as a source of inspiration who did not let fear get in her way.

The love for our pets is another connection point and the penny exchange occurred at a dog park with our golden retrievers in tow.  Perhaps it was the other way around?  As we returned to the cars, at first glance it appeared someone had ransacked her front seat.  At second glance it was remnants of the booty that awaited and we both had a good laugh at the spectacle.  Her zeal, determination, and pure passion make these pennies worth gold to me!

Wednesday, January 23, 2013

Spain III (The End)

We left San Sebastián heading west with our sights set on a little medieval village called Santillana del Mar. 

As Rick Steve’s mentions in his book, there is an old saying that this is the town of three lies, since it is neither a Saint (Santo), nor flat (llana) and has no sea (Mar) as implied by the town's name. However, the name actually derives from Santa Juliana (or Santa Illana) whose remains are in the kept in the Colegiata, a Romanesque church and former Benedictine monastery.

Our time here was limited and after only one night we pushed on to Segovia, which would be our last stop before returning to Madrid. 

Segovia is so charming! You’ll find twisting alleyways, the highest concentration of Romanesque churches in all of Europe, pedestrian streets where no cars are allowed, the aroma of roast suckling pig around every corner - all surrounded by the city's medieval wall which itself is bordered by two rivers and an extensive green-belt park. On the north-west extreme of the wall is the famous Alcázar castle, source of inspiration to Walt Disney, and where Queen Isabel promised Columbus the financial backing he needed to discover America. On the south-east extreme is the world renowned Roman Aqueduct, the largest and best preserved of its kind anywhere. 

Side note: Gin is in!  I don’t know why this caught me off guard.  A hearty supply and variety is available in each region, and especially in Segovia.  Some establishments will even do an elaborate table-side service for a gin and tonic that rivals bananas foster.  

Upon returning to Madrid for our last day of frolic, Elizabeth and I had discovered an underground Arabic Bath house that was the most perfect way to cap off our whirlwind trip.  Three pools for soaking, a steam room, waterfalls, flickering candles, and massages from hot Spaniard men.  We both left wondering why we hadn’t started our travels with the same tlc.  Ahem.

Now that I am back on the other side of the pond, I am left with innumerable memories that will serve me both personally and professionally.  Until the next adventure…

“Voyage, travel, and change of place impart vigor.” - Seneca, 1st Century philosopher

Sunday, January 20, 2013

Spain Part II

We are now about half way through our adventures as we make our way north to the majestic city of San Sebastián that sits in Basque Country along the coast of the Bay of Biscay and only 20 km from the French border.

Despite the city’s relatively small size (less than 200,000 inhabitants), it is home to a burgeoning annual film festival; an impressive annual jazz festival (Jazzaldia- the longest, continuously running Jazz Festival in Europe); an international fireworks competition; and a high concentration of restaurants boasting Michelin stars.  While we did not partake in any Michelin starred restaurants, we certainly did not feel compromised culinarily.  Talk about tasty morsels, this was my favorite food town!

Tapas or pintxos (Basque version) are served warm, room temperature, or cold.  They are always small in size and ingredients run the gamut to include some variation of seasonal vegetables, fish, meat, and/or dairy.  It was explained to us that serving portion stimulates conversation because people are not so focused on eating an entire meal.  In many instances seating is limited and it is customary for diners to stand and move about while eating. 

We did not suffer for beverage options along our journey and San Sebastián was no exception.  I am pretty sure that by the time we left, Txakoli was running through my veins. 

For those of you who enjoy wine and have never tried it, I urge you to run, not walk to your local wine merchant and request a bottle.  Txakoli is a slightly spritzy, very dry white wine with lovely acidity and low alcohol content. 

In all of my travels I have had favorites but not like this.  When we pushed off I sincerely hoped that I would return in the not so distant future. 

Elizabeth and I got into a good routine commuting from one town to the next.  It started out as necessity and worked into a mutually beneficial relationship. You see, I do not possess the ability to read and ride in a car simultaneously.  Thankfully my travel buddy can read a book, look up at the sites, back down at the book, glance at her phone and look up to give me adequate directions.  If I were forced to do the same, we’d spend our fair share on the side of the road. 

So our next task at hand was “where next?”  Some people plan ahead, we elected to shoot from the hip.  Elizabeth scoured the books and read up several towns all sounding worthy of our attention as I pointed the car west. In the end we both liked the lure of a little town outside the city of Santander called Santillana del Mar.

To be continued…

Friday, January 18, 2013

Spain Part I

Spain is a lovely, tasty, affordable and easy country to spend time in.  My expectations heading there were filled with romantic visions of beautiful people, memorable vistas and epicurean adventures.  Now home and reflecting on the nine days spent abroad, I am filled with gratitude for the invitation to join my dear friend Elizabeth and for the amazing experiences we shared, and perhaps a touch melancholy that it ended so soon. After all, I am pretty sure that I ate ham daily and by daily that means with breakfast, lunch, and dinner. 

Collectively I found the people of Spain to be friendly and inherently social.  From church outings to excursions in the tapas bars.  From a cigarette in the plaza or standing in line at the bakery, socializing with others is commonplace and second nature.  It is very easy to be a stranger among such convivial locals.

People-watching was rife with opportunity!  We certainly enjoyed our fair share of playing witness to elders strolling the plaza, or lovers cozying up at a table, and sports enthusiasts celebrating a victory, or travelers getting their bearings.  Most often we’d have a spritzer in-hand, sunglasses on when weather permitted, legs crossed facing the sun (or drama) and thankfully they didn’t seem to notice or acknowledge our extended glances. 

Our tour looked like a big teardrop starting and ending in Madrid.  As we began in the capital and most densely populated city of Spain, I was surprised by how much we enjoyed our wanders.   (Insert side note: it didn’t hurt that every other block we noticed a tapas bar to justify a little research).  Much of the modern infrastructure is met with a balance of preservation of the old neighborhoods chalked full of sculptures, parks, historic landmarks, museums, churches, and of no surprise… tapas bars.   A little known fact: Madrid is the European city with the highest number of trees and green surface per inhabitant and it has the second highest number of aligned trees in the world, with 248,000 units, only exceeded by Tokyo. (Thank you Wikipedia)

After 48 hours in the big city we rented a car and headed northeast without a solid plan and only a few guidebooks to lean on. 

The thought was to drive towards San Sebastian (roughly 350 miles northeast) but after a few hours in the car it was evident a detour to experience wine country (during harvest) was in order and part of our civic duty.  Our guide books touted Haro and as we pulled into this charming wine town, we knew we’d found a little gem.  The only problem, and it was a big one, was that we forgot it was a national holiday weekend and not a single hotel room was available. 

As Elizabeth waited for parking instructions outside, I was inside butchering the language and negotiating our next move.  The hotel clerk invited me to wait as he called a friend in a nearby town to check availability.  We were in luck if we would drive another few kilometers heading out of town.

Labastida was home to our third night of exploration.  For a township of roughly 1,000 people we were impressed to find more than two dozen wineries, at least a dozen restaurants/bars, a solid farmers market, a delightful wine/cured meat shop, and two butchers.  Their priorities are definitely in alignment with our taste buds.  In our final moments before departing this rural community we elected to take a peek inside one of their churches that was just letting out of Sunday service.  Given the town’s small size, the scope and detail in this church had me holding my breath and honestly a little weak in the knees.  While I jokingly admire the volume of drinking establishments, this work of art takes the crown.

Stay tuned for the second half of our journey as it unfolds in the Basque Country.  

Wednesday, January 16, 2013

Happy New Year!

It has been too long since I have sat down to put all my thoughts to paper.  I wish that the lag in time was due to extended travels abroad but rather, the excuses of work, holidays, a new job, and gearing up for work on Brimmer leads the charge.

The end of the year was filled with bank meetings and reality checks.  Overall, most of the banks I met with were impressed with what we had to offer.  That being said we had a few deficiencies in calculations, missing data, and a little gap in our funding.  As of today, we have rectified their requests and are getting ready to re-submit. 

In addition, I left my post as bartender with my dear friends at Marination ma kai to assist with the new restaurant opening of Agrodolce in Fremont for James Beard Award-winning chef Maria Hines.  You’ll find me there as a dinner server four nights a week pimping beautifully crafted southern Italian cuisine. 

Stay tuned for posts regarding my travels to Spain and what is happening in the world of opening a restaurant & bar.

It feels great to be back on the world wide web.  Here’s to a healthy, enlightening and prosperous new year for everyone!