I might have complained about this here before, but the neighbors have this lamp post in their backyard right next the dividing fence and it has three SUPER BRIGHT LED lights that have driven me crazy for the last five years. Just washes that backyard in far too much artificial light. Seriously, I've had thoughts about how I could secretly take it out of commission (none acted upon). Anyway, for unknown reasons, said post has been turned off and tipped on its side for the last couple weeks. Fingers crossed it's permanent.
There's a house in a nearby neighborhood that has an extremely well lit backyard. It's stadium like lighting for an urban backyard. I just hope their direct neighbors can't see the light from their windows.
Happy Father's Day to all! Just getting the joint set up for a busy day. Have a local guy "Smoking Brews and Ques" on site smoking a bunch of prime rib and chickens. If we hit our sales projections for today, we will beat our best week of sales ever by 25%. To put into perspective, this week in sales will be busier than any week I had while running GCFB in St. Cloud or Sioux Falls. I gotta be honest here. When we launched the joint, I was hoping to do half the sales we are doing on an annual basis. The first 5 years were so stressful, as we did not meet those sales expectations, nor were we turning a profit. However, post-Covid, we are on an absolute tear. The new patio and remodel inside has totally changed our trajectory. I found out that two other successful restaurants in town are down 10-15% in year to year sales. I am not cheering on the fact that they are down, but man, we are bucking some trends up here. Don't mean to brag, don't mean to boast, but I'm intercontinental when I eat french toast. Cheers y'all! Thanks for all of the encouragement over the years!
Congratulations on making more work for yourself, zoom! Couldn't happen to a nicer guy.
Congrats! Just yesterday my kids were talking about Pike & Pint again - it's been a year since they've been there, and it's still their favorite. The success is well-deserved.
Congrats on the success. It's a shame I'm unlikely ever to be up in that area to check the place out.
Dido. Would love to visit your joint, zooomx; you clearly put a lot of care into your operation.
You know what else might help? A slick new map on your "Find Us" section of your website
I love it and will use it. Nice work!
Email me at andrew [at] mcguiregis [dotcom] and I'll get you a high-rez copy
NBBW just put a small chicken in the oven to roast with garden herbs, parsnips/potatoes/carrot/onion.
She gave me the bag of giblets and I need to figure out what to do with them (hate to waste them). Do you guys use giblets and if so/how? My mom used to use turkey giblets for stuffing. We had some fabulous chicken livers baked in a terra-cotta pot in Aqaba.
I throw them in with the carcass when I make broth.
The heart and liver are good eats. Just fry in butter and eat on crackers.
Gizzard is more of acquired taste. Needs longer, moist cooking to be palatable, IMO.
I discovered Jerusalem mix on our trip, and it was soooooooooooo good
Is that the same thing as mixed grill?
It's basically all the extras from a chicken in a falafel with some great spices and tomato salad
Got it. I recently saw an episode of America's Test Kitchen where they made "Mediterranean Mixed Grill," which was basically the same.
Pandemic waning sign? We saw this morning that Whole Foods has their cold water-cooler back in action.