Bistro Newsletter

Max and I are preparing for a menu “sit down”. Most chefs, I think, look at sales and seasonality first. If it’s not selling, it’s time to take it off the menu. I find just that process is a difficult task, as most everything on our menu is a hit. None the less, it’s time to say goodbye to butternut squash, rich gravies and hearty root vegetables. I’m ready to let go of the seasonal part, but I always find it challenging to commit to something new. Hence the reason I adore writing weekend chalkboard features and despise menu changes. It’s like choosing your favorite kid or record album… nearly impossible.

I’m not sure of Max’s process but I usually write down a list of seasonal friendly vegetables. Spring makes me think of Green Onion, Radishes, Peas, Tender Young Carrots, Fava Beans and Spinach. Then I conjure up complimentary flavors… feta, orange, lemon, dill, mint, rosé, strawberry, tarragon. It is a bit of magic as my palate tastes the flavors mixing in my brain. I can literally smell them mingling together. I try to think of what proteins compliment the delicate flavor of Spring and finally I imagine what the colors will look like on the plate.

The hard part is choosing which dish will have a “permanent” place on the menu. Of course, the dish must be super tasty. It also needs to be easily duplicated for the line chefs to cook the dish daily, as consistency is key to our success. It must be cost effective, and it must appeal to lots of different tastes, but still be unique enough to be interesting and stand out from the average menu. It should be trendy without feeling complicated or silly, although a little whimsy on a plate never hurt anyone. Classic recipes and traditional plates are always crowd pleasers but you never what to be stale in your creativity. Choosing a new idea over an old favorite is more to my personal liking as I am easily bored. However, I find the rejection part super hard as I am a people pleaser and I feel bad when I’ve disappointed a regular guest by not bringing back an old favorite. But like Madonna has done again and again, reinvention is the key to longevity. So, if you don’t see your favorite plate from last year, blame her.​

Cheers,
Sharon