Garden started

Not the biggest lot in the world, but it's a start. This plot is for fruits and veggies, there's another smaller spot right outside the kitchens backdoor for fresh herbs.

Now if the sun would only come out.

Local Customers

These pictures where taken just behind the restaurant property.

Just an idea of how far out we really are.

And I think I want a pet cow.
I saw one do something that actually took some thought a couple weeks ago while driving into work, and I thought for a split second "maybe I shoudn't eat them", but then I thougt about how tasty they are and I was quickly over it.

What a differance a year makes.

Last Mother's Day was insanely different from this year's.
Last year I had two teenage employees working the line, I had just lost two sous chefs and two seasoned line cooks.

This year was quite opposite. I finally got a sous chef after a solid year and over the past summer and slow season I've trained and gained some awesome cooks, whom I'm very proud of.

We exceeded our usual numbers with almost no problems, one little snaffu with a dessert rush, but that will be fixed by the time the theatre opens up for the summer.





I didn't realize this at the time, but we were all toasting right under our kitchen mascot.
....I wonder if anyone remembers the mascot from Turtle Point? Willy? Randy?