Tuesday, August 25, 2009
Shepley Metcalf Sings Cabaret in the Monday Club Tonight
Tonight is Shepley Metcalf in the Monday Club Bar. A little cabaret night never hurt anyone, right? Come by, have dinner, have a drink, or simply stand and sway. It's going to be a hoot!
Thursday, August 20, 2009
New bartender
There are so many wonderful reasons why I continue to love my job here at UOTS. One of my favorites is the fact that we're all constantly learning. Every day I walk out of here knowing at least one new factoid that I didn't when I arrived that morning for work.
Currently, I am fascinated at how much studying and gumption goes into becoming a bartender at a bar which specializes in both classic and new cocktails. Watching our newest addition behind the bar, Kellen, has been a constant source of both amazement and amusement. To that end, we've created a blog to catalog his growth as a bartender. Here is the link. Please continue to check it out to see his progress.
http://ohthethingskellensays.blogspot.com/
Currently, I am fascinated at how much studying and gumption goes into becoming a bartender at a bar which specializes in both classic and new cocktails. Watching our newest addition behind the bar, Kellen, has been a constant source of both amazement and amusement. To that end, we've created a blog to catalog his growth as a bartender. Here is the link. Please continue to check it out to see his progress.
http://ohthethingskellensays.blogspot.com/
Tuesday, May 19, 2009
Dinner in Upstate New York
If home is truly where the heart is, then let it be known that my heart resides in upstate New York while my stomach resides right here in Cambridge, MA. Taking advantage of my day off this past week, I quickly traveled home to Oneonta, NY to visit my parents and grandparents. Driving through the Berkshires, blasting Tom Waits and Otis Redding, I reminisced the past few Christmas' I've spent in western Massachusetts at my friend Emily's farm in Shelburne Falls. Every house has an herb garden on the lawn, and the roadsides are speckled with colorful natives selling local fare.
Then, I get to Oneonta, the unofficial home of all things U.S. Foods is willing to peddle onto unsuspecting bargin shoppers and pass off as "real food." My family and I had takeout from a new "Mexican" place that had recently opened in my hometown. My mother was raving about the portion size being so huge. When we opened our to-go containers at my grandparents' kitchen table, her portion size comment reminded me of a Woody Allen quote: "The food in this place is so terrible ... and what small portions!"
While there is a veritable bounty of locally grown produce available in upstate New York, it is disheartening to see how dismal a showing these farmers make when competing against the might of all-powerful Wal-Mart superstores and deluxe Hannaford's locations that can easily undercut their prices. For this is ultimately the only thing that consumers do back home: bargin hunt. They come in from the mountains to stock up on healthy supplies of canned vegetables, sugary cereals, and the lot.
This poised a challenge to me: how can I get my family to start buying locally and enjoying the cornicopia of great food they have right around them. Well, I started by doing a little research. One of the most notable crops where I'm from is apples. Both the Fly Creek and Pie in the Sky cider mills are but minutes away from my parent's house. Those were easy. A little known location that I was always partial to when I was growing up was McCoy's Pure Raw Honey farm on Franklin Mountain. I remember taking field trips there when we were kids and eating raw honeycomb in our grubby little paws.
While this diatribe lends itself to a larger discussion of why people in lower-income locations resort to such easy ways out regarding cheap food, I simply wanted to let my parents know that there are alternatives very close to them that will in turn help the economy of our hometown. While Cambridge is very advanced in this kind of thinking, it was really nice to bring my parents along on my journey of food exploration.
Then, I get to Oneonta, the unofficial home of all things U.S. Foods is willing to peddle onto unsuspecting bargin shoppers and pass off as "real food." My family and I had takeout from a new "Mexican" place that had recently opened in my hometown. My mother was raving about the portion size being so huge. When we opened our to-go containers at my grandparents' kitchen table, her portion size comment reminded me of a Woody Allen quote: "The food in this place is so terrible ... and what small portions!"
While there is a veritable bounty of locally grown produce available in upstate New York, it is disheartening to see how dismal a showing these farmers make when competing against the might of all-powerful Wal-Mart superstores and deluxe Hannaford's locations that can easily undercut their prices. For this is ultimately the only thing that consumers do back home: bargin hunt. They come in from the mountains to stock up on healthy supplies of canned vegetables, sugary cereals, and the lot.
This poised a challenge to me: how can I get my family to start buying locally and enjoying the cornicopia of great food they have right around them. Well, I started by doing a little research. One of the most notable crops where I'm from is apples. Both the Fly Creek and Pie in the Sky cider mills are but minutes away from my parent's house. Those were easy. A little known location that I was always partial to when I was growing up was McCoy's Pure Raw Honey farm on Franklin Mountain. I remember taking field trips there when we were kids and eating raw honeycomb in our grubby little paws.
While this diatribe lends itself to a larger discussion of why people in lower-income locations resort to such easy ways out regarding cheap food, I simply wanted to let my parents know that there are alternatives very close to them that will in turn help the economy of our hometown. While Cambridge is very advanced in this kind of thinking, it was really nice to bring my parents along on my journey of food exploration.
Wednesday, April 22, 2009
Great Time Tasting Herbs
Most every day I walk into the restaurant, one of the first things I try to reconcile is what the day's "x-factor" may be. The truth of the matter is no restaurant/business/corporation/friendship/relationship is perfect. When the variables in the equation are people there is an expectation that issues will arise from time to time. In that same vein, when you deal with food sometimes the product just isn't satifactory. Since I am rarely behind the line, it is my job to identify this "x-factor" as quickly as I enter the restaurant. That involves asking many questions: "Did the hostess get out late from her other job," "Who's grandfather died," "How could your dog eat your anti-depressants for the third time this week?" Thankfully, I don't get the last one all too often, but as the expression goes it's always something.
Then, there are the days where service elevates to a skilled dance. Sunday evening was one of those evening. I often call them my "renew your faith in humanity" evenings. The restaurant was host to an event that I had brainstormed with a friend over dinner several weeks ago and I actualized it this past Sunday night. I invited an online group of junior food critics in for what I feel might have been one of my better conceived events.
Our UpStairs Herb Tasting started with myself and Mary-Catherine greeting guests at the front door of the Soiree Room with either a cocktail or a glass of wine. Generally a good way to start, well ... anything! After registering, guests were invited to mingle with their drinks while Steve's beautiful array of herb-infused appetizers floated around the room, beautifully trayed and excitedly explained by servers. Lino's herbaceous cocktails were definite crowd pleasers (our Aprile - an mixture of Aperol, fresh-squeezed grapefruit juice and garnished with rosemary - as well as a Lavender Kir Royale with a lavender-infused simple, creme de cassis and Champagne).
The main event, as it were, for the evening was a blind tasting of herb picked from both our local purveyors as well as from Deborah's own garden. Impressively enough, some of the contestants were able to pick out such obscurities as Thai basil and nesterium.
That night there was no "x-factor," simply a good feeling. I like that.
Then, there are the days where service elevates to a skilled dance. Sunday evening was one of those evening. I often call them my "renew your faith in humanity" evenings. The restaurant was host to an event that I had brainstormed with a friend over dinner several weeks ago and I actualized it this past Sunday night. I invited an online group of junior food critics in for what I feel might have been one of my better conceived events.
Our UpStairs Herb Tasting started with myself and Mary-Catherine greeting guests at the front door of the Soiree Room with either a cocktail or a glass of wine. Generally a good way to start, well ... anything! After registering, guests were invited to mingle with their drinks while Steve's beautiful array of herb-infused appetizers floated around the room, beautifully trayed and excitedly explained by servers. Lino's herbaceous cocktails were definite crowd pleasers (our Aprile - an mixture of Aperol, fresh-squeezed grapefruit juice and garnished with rosemary - as well as a Lavender Kir Royale with a lavender-infused simple, creme de cassis and Champagne).
The main event, as it were, for the evening was a blind tasting of herb picked from both our local purveyors as well as from Deborah's own garden. Impressively enough, some of the contestants were able to pick out such obscurities as Thai basil and nesterium.
That night there was no "x-factor," simply a good feeling. I like that.
Tuesday, February 24, 2009
Kitchen Educational
When I was a junior in high school, I moved to Valencia, Spain, as an exchange student through the Rotary Youth International Exchange Program. It was singularly the most beneficial experience of my life thus far as it taught me so much more than any traditional classroom was ever able to. I distinctly remember going with my host grandfather to his orange orchard and almond grove to harvest. Never have I tasted an orange so perfect or enjoyed a Marcona so salty and pure as when I was 16 and in those fields. Learning how the oranges closest to the bottom of the tree generally over ripen and by rolling them around in your hands you can simply rip a piece of the skin off and drink right from the fruit a ruddy, almost syrupy juice was an ethereal experience. Cracking my first almond open against two rocks was enlightening.
Education beyond the classroom was essentially what brought me to this restaurant. I believe wholeheartedly that people should be judged by the number of dishes they have washed, not just proverbially but literally as well. To that end, my recent involvement with the Cambridge Rindge and Latin High School's Culinary Arts program resulted in a great meeting this morning at the restaurant. I invited 10 students into the restaurant for an impromptu session where we discussed everything from resume writing to playlist creation. These kids are so smart! It was so mind-blowing to me to see a group so diverse connect so fully through the medium of food. They all cook together, serve their faculty in their restaurant located above the cafeteria, and several of them even work in restaurants right here in Cambridge as stages (apprentices). Typically these students would probably never even have spoken to one another let alone become teammates as it were. The comraderie is palpable when they are together. On the other hand, however, there is a distinct rivalry looming that I felt as soon as I showed them the kitchen. They were all vying for an imaginary position in my kitchen that didn't even exist. Very much indictative of kitchen life and they barely have any experience outside of their own school kitchen. But that's precisely the point: regardless of the kitchen being located within their school it is still a world to which they can escape. Sure they attend regular classes like all the other kids, but they have the haven of their kitchen to resort to. It is there that they gain their strength. And their conviction to the art of food gives me strength and confidence that this industry will continue to grow as the tastes of young people continue to grow as well.
Education beyond the classroom was essentially what brought me to this restaurant. I believe wholeheartedly that people should be judged by the number of dishes they have washed, not just proverbially but literally as well. To that end, my recent involvement with the Cambridge Rindge and Latin High School's Culinary Arts program resulted in a great meeting this morning at the restaurant. I invited 10 students into the restaurant for an impromptu session where we discussed everything from resume writing to playlist creation. These kids are so smart! It was so mind-blowing to me to see a group so diverse connect so fully through the medium of food. They all cook together, serve their faculty in their restaurant located above the cafeteria, and several of them even work in restaurants right here in Cambridge as stages (apprentices). Typically these students would probably never even have spoken to one another let alone become teammates as it were. The comraderie is palpable when they are together. On the other hand, however, there is a distinct rivalry looming that I felt as soon as I showed them the kitchen. They were all vying for an imaginary position in my kitchen that didn't even exist. Very much indictative of kitchen life and they barely have any experience outside of their own school kitchen. But that's precisely the point: regardless of the kitchen being located within their school it is still a world to which they can escape. Sure they attend regular classes like all the other kids, but they have the haven of their kitchen to resort to. It is there that they gain their strength. And their conviction to the art of food gives me strength and confidence that this industry will continue to grow as the tastes of young people continue to grow as well.
Sunday, January 25, 2009
More Hot Buttered Rum
Another video from How2Heroes. Nothing better than a hot cocktail to endure the winter.
Saturday, January 24, 2009
Inauguration Day 2009
Tuesday, January 20th, 2009 will forever be remembered, indelibly, by every American and the world. Working in the restaurant, I am constantly exposed to unique social behavior. For some reason, when people break bread with one another a filter is often turned off as well. From morning to night on Tuesday, UpStairs opened up its doors to host a bevy of events that welcomed the whole city of Cambridge to participate in the hopefulness of Inauguration Day 2009. Starting with a free breakfast with an open invitation to the city, nearly 250 people showed to start their day off with us at UpStairs. Emotions were running high and it wasn't even 8:00 a.m. The culture of the room was astounding as guests mingled wantonly with complete strangers, clearly anticipating the momentous occasion to come later that afternoon. Little children with their parent's encouragement were attempting to say "Obama" for the first time.
By the time lunch service began, there were no words for how jubliant the dining room felt. Once the seats were filled, the champagne flowed and flowed! "Melting Pot" Chili was dispensed, and soon silence took over the room as President Obama began to speak. I watched several members of my kitchen staff emerge to listen intently alongside the customers in the room. Looking out over the sea of people filling the Monday Club I had never felt so hopeful in my entire life. There will be change because there must be change. Tears welled up in my eyes, possibly because I was working on several hours of sleep, but mostly because of the fondness I felt for every person in that room who chose to share in this historic moment with us. The day could not have been any better if we had tried. Here is a link to some pictures of the joyous day we all shared. http://picasaweb.google.com/evelyman/InaugurationHarvardSquare#
So here's to hoping! May this new administration, despite the heavy burden it already faces, be embraced as wholy as we embrace our friends and family.
By the time lunch service began, there were no words for how jubliant the dining room felt. Once the seats were filled, the champagne flowed and flowed! "Melting Pot" Chili was dispensed, and soon silence took over the room as President Obama began to speak. I watched several members of my kitchen staff emerge to listen intently alongside the customers in the room. Looking out over the sea of people filling the Monday Club I had never felt so hopeful in my entire life. There will be change because there must be change. Tears welled up in my eyes, possibly because I was working on several hours of sleep, but mostly because of the fondness I felt for every person in that room who chose to share in this historic moment with us. The day could not have been any better if we had tried. Here is a link to some pictures of the joyous day we all shared. http://picasaweb.google.com/evelyman/InaugurationHarvardSquare#
So here's to hoping! May this new administration, despite the heavy burden it already faces, be embraced as wholy as we embrace our friends and family.
Subscribe to:
Posts (Atom)