Issac Azimov, Rod Serling, Arthur C. Clark, Philip K. Dick, H.G. Wells, Frank Herbert, George Orwell: All members of an elite class of fiction writers that take us to places new to our imaginations. Some of their stories describe out-worldly locations, bizarre and unfamiliar cultures, and in some cases time travel. I have read works by all of these esteemed authors, but until recently could not integrate their notions into my personal reality.
I am not going to get weird on you all now, and I have not seen aliens, gods, or their mothers in Ryan’s misshapen bread, but I can relate to the multi-dimensional “reality” thing that some of these gentleman have spoken of.
As a chef responsible for the operation of a dynamic menu and high-speed kitchen, I must operate in two simultaneous time dimensions: The present and the future. As to the past, well, it’s over.
I am struggling to describe to you the stress that can be palpable as I am working feverishly to get the day started while on the phone to a farmer/raiser having the same time-vs.-need issues, and asking what my requirements will be four days from now, while I am portioning the day boat cod that was ordered two days ago and just arrived minutes ago, that will be gone an hour from now, requiring me to decide on a product 24 hours from now!
Yesterday, I was walking up from my basement prep kitchen/airless dungeon with my arms full when a customer on table 20 pulled at my arm and asked what we will be selling on Friday night? My mind went blank. I could not remember what day it was, or why I needed the brodo that was in my hands! I stared at the guest who was staring back at me thinking that this is it, Ed has finally lost it. Just then, like in the movies, I snapped out of it and rattled off: Skate wing, buluga lentils, braciole and eggplant neopolitan. I was back from wherever I was.
In business class you are taught the concept and methods of forecasting. I can do this quite well as it relates to my budgets and expenditures, but to forecast when and how many chickens will be arriving, if I am going to get the fish I ordered, what I will need on Friday for a vegetarian entree without knowing what is coming out of the ground, well this is not taught in any MBA classes. All this must be done while guests are ordering, a talented staff is plating, and my walk-in is emptying.
I do not want this blog to sound as me whining or venting because that is not my intention. I am what I am and I am doing what I love. My intention is to relay all the behind the scenes efforts involved in bringing to you products that do not come from the “man.”
I am dating myself for sure , but there was an episode of Star Trek where a time traveler was chasing his “parallel universe” twin. If they ever met, some sort of time-space tear would result and all life would cease. Only Gene Roddenberry could think of such a scenario. Still, I have this spooky image in my head of me running up the 20 stairs from the basement and colliding with “me” running down the stairs, both of “us” focused on the same task resulting in a head-on seismic collision, and WHAM! Manch-Hattan is vaporized.
Leaving science fiction to itself, and attempting to live in our own time and place, harvest in New England has arrived. Tomatoes, corn, kale, herbs, lettuce, cucumbers, zucchini, mushrooms, and not to mention hams, lamb and ducks are being delivered, albeit on an uncontrollable schedule. This is real time, and a very precious moment to be savored, for soon it will be the past. We must celebrate the present, revel in its bounty, and prepare for the next time it comes around.
See you soon,
Ed
Also:
Free parking every day after 5 PM and all weekend at the Wellington Trade Center Lot off of Lowell Street. Disregard the guard house, We have achieved detante’ with the owner.
Good times at the Marble Bar daily from 7-9. 1/2 price everything off the bar tower and cold antipasti.
Tomatoes!!!!!!!
Happy birthday Monica and Ricky
Ed
Oh Ed, this is just too funny, and extremely well written! I enjoy your big squishy brain!
We love this place. Carol is thrilled with her endive salad and won’t change except the extra poached egg. When she finds something she likes–she stays with it. Maybe that is why she has stayed with me for thirty or so years. I like her as well, but when it comes to food choices, please keep challenging me with those “specials”! The two items I’d rather not have; 1) Harvard beets like mom use to make back in Minnesota. A recipe for making a fine veggie into a not so fine dish; and 2) Codfish cakes like we got in the US Navy. Ugh!
By the way you certainly have a fine and professional “serving staff” Nice people and we like them all. Kelly, Molly, Holly, Gwen, Joslin, Monica, Emma, Emily x 2, Josh and anyone else who has made our stay enjoyable. Thanks Claudia for some of your recommendations. We try to remember all of the names so forgive us if we miss one or two.
Really enjoyed this post. More than any other! I have GOT to make it to NH soon!