Crepes

I've been running "BBQ Chicken Crepes" on the menu for a couple months now. I am yet to be happy with the final dish though. Every tweak brings me closer.

the addition of a goat cheese cracker has helped, but to be honest with you it was supposed to be a goat cheese puff. It's close, I can tell it wants to puff but.....it won't.

My patience has never been a virtue though.

The BBQ sauce is an Asian BBQ sauce that I was taught when I was 17 and it's something I'll never forget. It's a great sauce that can fit in almost anywhere and It was taught to me at a time when I didn't know what I wanted to do with my life. I still remember the day it was taught to me. I tasted the final outcome of it and realized how incredible cooking was. How (what seemed to be) random ingredients treated with appropriate care and love and technique could be combined to make amazing things. I also had a girlfriend that actually knew the name and number of the only Chinese place in our "Mon valley" and she knew to order General Tso's. It was an opening to a new world to me. And this sauce reminds me of that. I still use the same approach to it, kinda, the technique looking back on it doesn't really make sense, but it still works.

Matt Baer had a great idea though, (concerning crepes) I'm gonna wait until we can work on it, but it will be new and unique...as far as we know. You'll probably be the firsts to find out.