“Now, I don't know, but I been told
If the horse don't pull you got to carry the load"
The Grateful Dead
Welcome to November! It is finally chilly and we may even get some snow. What a great way to end October with the Harvest Moon Party, the First Friday Happy hour and a great menu. I really appreciate all the pleasant words and compliments we have received.
The Culinary Corner meetings that were taking place in the Art room will now be taking place in the Private Dining Room. Same time; 10 am on Mondays, same discussion just a different place. Angie has been so gracious in allowing us this space but it's time to move to our own space. The new Bar design is great but makes holding meetings more difficult.
So as a follow up to the Memo that I released on Friday, you can most certainly use meal credits in The Hive for items in the case. Or you can use resident charge, it depends on what and how you are ordering. All meal credits follow the takeout menu format. No exceptions. If you would like to follow a different format it will be a meal credit.
Here's an example; on the dinner takeout form, you can have one soup, one salad, one appetizer, one entrée, two sides, one dessert, one beverage-all for one meal credit. This is very similar to what we have been using for the entire time we have been open-some of you refer to it as the "Brown Bag". In addition, most of the items in the case can be substituted for the listed entrees. The Meal credit does not have cash value in itself and can't be used to combine items outside of the takeout structure. You can't buy six filets for three meal credits. Yes, we did try that system, it was not feasible.
Let's take some questions:
What if I don't want the listed entrée options on the Takeout Menu? I just want the chilled King salmon that is in The Hive Case? Well of course you can switch that out. No problem.
What if I want two Salmons from The Hive Case? Well, refer to the Takeout menu. If you want to use meal credits you need to follow that format which only allows one entrée per meal credit. To get two salmons you would either use two meal credits or two resident charges or one of each.
I want six cookies. Can I use a meal credit? No. Or rather you could use a meal credit for one cookie as part of your meal, but the rest would be a resident charge.
Why are you doing this? Simply put; it's confusing and inefficient. People coming into the market and buying up all of one item such as Desserts, Appetizers or Steaks means that other residents do not get any. We have had multiple calls and e-mails from angry residents when this happens and we simply have to put some structure in place to make it both fair and manageable.
Why don't you list every single thing in the Hive market alongside everything on the takeout menu? We cannot. These items change frequently, and must be made in advance. One day might be pumpkin bread while another might be cupcakes. We may sell all the Pumpkin bread and switch to Banana Bread, if you were looking forward to Pumpkin bread you would be disappointed. Updating menus every day would be impossible and would lead to much confusion. The Hive was not designed to be an extension of the Takeout program we are simply allowing people the option to do so.
Should I go and yell at the employees in the Hive Market if I disagree? No you should not. My number is 720 348 7810 and my e-mail is gstrickland@viliving.com. I am also here most weekdays and would love to discuss your concerns. I also don't like being yelled at but I am perfectly willing to hear your concerns.
Are there exceptions? No. Please respect our staff and don't make their jobs more difficult by trying to persuade them to bend the rules.
OK. On to the menu.
The Cheese this week is Burrata. Burrata cheese is fresh mozzarella that's formed into a thin pouch and then filled with a mixture of soft, stringy curd and cream called stracciatella. Ours is served with Heirloom Tomatoes and Toast and is drizzled with Basil Vinaigrette. Would be delicious with Pinot Grigio such as our Benvolio.
The appetizer of the week Is a Blackened Shrimp Skewer drizzled with Lemon Vinaigrette. Blackening is where one seasons food with a mixture of spices and sears it quickly over very high heat-"blackening" the food and making an interesting texture. This technique was made famous by Chef Paul Prudhomme in the early 80's and was so successful that the state of Louisiana had to heavily restrict catches of Redfish to protect the species. Ours is not terribly spicy but would go great with the House made Beer called Campfire-available on tap at the Dad Clark Bar.
We have Baked Sole on the menu stuffed with cheese, spinach and sundried tomatoes. Sole is a flat fish found in multiple waters and could be from multiple species-ours is Pacific Sole. If you've ever seen or tasted Flounder then expect something very similar in appearance and taste-white, flaky and mild.
We have Carved Prime Rib on the menu. Most Chefs have gotten away from the name Prime Rib because it implies that the beef is USDA prime which isn't usually the case and it is misleading at best. Ours is USDA Prime so we could actually call it "Prime" Prime Rib but that really doesn't roll off the tongue does it? Suffice to say it will be delicious and would be wonderful with Iron+Sand Cabernet Sauvignon that we all tasted at the last Culinary Corner.
We have Bacon wrapped Pork Tenderloin this week-always a favorite and it is served with Cider gravy which makes it even better.
We have a Moroccan Stew this week that is topped with grilled chicken. Moroccan spices such as cumin, coriander and even cinnamon make this a very healthy and hearty dish of chick peas, potatoes, tomatoes, eggplant, and if you leave off the chicken it would even be vegetarian. I suggest the Kendall Jackson Vintner's Reserve Riesling.
I look forward to seeing you al at Culinary Corner tomorrow at 10 am in the Private Dining Room!
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