Tomorrow night is our first dinner in the store. For blog visitors - We're a gourmet grocery that's been open for six years and started a lunch café two years ago. Then we added pastry and dinners-to-go. We've expanded our indoor seating and are now going to do sit-down dinners that are modernist (molecular gastronomy) inspired and locally sourced. Tomorrow I am feeding the local growers and producers so they can see what I'm going to be doing. Its also a chance to train our service staff.
The menu has been the toughest challenge. I want people to just sit back and let me feed them, but of course, people want choices. You'll note that our most recent menu only shows the entrees. I'll then package a table starter, an amuse, salad-like dish, and dessert. In all folks will get a minimum of three courses and probably five if you include small bites. We don't have our liquor license yet so the beverages are just sodas and waters. We hope to have that license by the end of April.
This will be a really good experience so I can see what I'm not ready for...many things are already popping up. Anyway, I'm ready for a good rest which will not come for quite some time...
Farina Alto – Albuquerque, New Mexico
3 days ago