Featured Food

The Search for the Imperfect Burger

The Search for the Imperfect Burger

It’s a new thing for me, this interest in imperfection. It just sort of happened. It’s strange how stuff can come together like that sometimes; fate finds funny ways of furnishing the material I need to make mental moves forward: things that unexpectedly open intellectual and emotional doors, stuff that helps me stay away from the stagnation of sitting with the status quo for too long. In this case it was a funny bit of nonfiction; burgers inserted themselves, unexpectedly, into the writing of a business book. One of the best things for me about writing as I get to do it here is that I move very freely from food to business and back again. Usually I have at least one essay on each in the works at the same time. I like that a lot—I live the food and the business work every day. And not that many people get to go from mission statements to wild mushrooms the way I do.

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Mac & Cheese

Mac & Cheese

“How can you have macaroni and cheese that costs so much?”

My first response to people challenging what we were charging was to see what was really going on in the food world. So I went around and checked what other places were charging for pasta dishes. What I found was that in every half way decent restaurant in town they were charging pretty much the same prices we were for pasta. This quelled my anxieties but left me still wondering to myself why so many customers seemed so stressed out by what we were charging.

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