So Much TIme

Local Fiddle Heads in butter, garlic, shallots, pickled onions and kimchi rice

Local Fiddle Heads in butter, garlic, shallots, pickled onions and kimchi rice

Being on hiatus is so strange for me. I normally transition from dinners, menu design, R&D, and procurement to cooking. Now, I have so much time on my hands.. yes I've drafted a To Do List.. so much time to do the things that need to be done. My caveat is I need some motivation. LOL..

I think I'm still transitioning from all work to no work. Having so much time on my hands, I've been trying out some of the new places to eat that pop up here and there. Sadly, I seem to revert back to my kitchen as I can feed myself exactly what I want, when I want it, how I want it, without a "REFIRE" which seems to happen to me lately more then I'd like.

Spring is upon us ( if not summer already in the ADK ) and time to regroup a little.. new foods, new themes, even new presentations of The8Top are being contemplated. Alinea in Chicago revamped themselves after a hiatus, so did Alain Ducasse, a godfather of French gastronomy who is one of only two chefs to have held a total of 21 Michelin Stars, has gone against the grain of French culinary tradition by banishing most meat from the menu at his famed restaurant at the Plaza Athénée hotel in Paris. Well I'm no Grant Achatz, Nick Kokonas or even Alain Ducasse but we all need a little change every once in awhile.

While I continue my Pre-Operative Physical Therapy and wait to find out when I get this knee surgery, I sit each morning and draft in my mind where I want to take The8Top next season. Its not as easy as you think it might be.. But will keep you all in the loop. For now I'd like to start my baking schedule for those of you interested in the Bread For Charity option on the website. Going to give that a go.