"What a long strange trip it's been."
- The Grateful Dead
Hello! Sorry for the missing entry last week. I was sick and we don't like to take chances with things like that. Better now and so is the family, just when we think life is back to pre-Pandemic normalcy we are reminded that things are different. Sorry for missing the final Dining at Dusk but as I heard, Brenda and the Chefs knocked it out of the park reminding me that I am not as crucial to everyday operations as I'd like to think.
So as of this weekend we are still on track to open the 1859 on September 30th. David is planning a sort of "Open house" on the 29th after Brunch so that residents can get in and take a look around-try some samples, taste some wine, admire the view. As you know, the 1859 is where we are serving Breakfast, Lunch, and the majority of Dinner so I think it is crucial that we get that right before making things more complicated.
The Dad Clark Bar will open for cocktails, we are still deciding whether that food menu opens with the main restaurant or at a later date.
The Mount Rosa will come along as we build confidence in our operations and staffing--most likely in Mid October. I don't think we will start the new takeout system for the first couple of weeks either-- I would expect that by November 1 or so.
I'm sorry to be vague with these dates but we are really taking things day by day. While I want very much to just dive in to full operations on day one, I think that a little prudence and realistic expectations may be in order. The new computer system is being installed next week so we will be training staff on how to operate, how to program and trying to find the bugs in the system before we go-live. The week of the 23rd, we may try a soft opening or two, just to run cooks and servers through the process of ordering and cooking the new menus. As we roll out the new reservations system we will have a meeting to discuss how that works-- most likely at the Food and Beverage Forum-- but more may be needed. Things are pretty busy on the third floor right now, I can tell you that. Unless things go awry we can plan on saying goodbye to our beloved tent by October 1, hopefully before the first frost.
On the Menu this week, check out the Shrimp Scampi, Chimichurri King Salmon or on Wednesday the Carved Prime Rib of Beef. A reminder that all our cuts of beef are now USDA Prime or better, I know I can taste the difference and David seems like he is really enjoying the enhanced juiciness and flavor.
Exciting news is that we did get a new major piece of equipment in the kitchen, which I think will go a very long way towards greater efficiency and speed on the cook line. Hopefully the dust will settle soon and we can resume kitchen tours.
Much thanks to everyone who attended the Sip and Savor on the 27th in the Tent. We tasted some really nice Colorado whiskeys all of which will be on the new spirits menu in the Dad Clark Bar. In September we will be tasting beer-- a perfect stretch into Oktoberfest celebration and Social shortly afterward.
OK. so this week is pretty quiet in terms of events, but we welcome you at our Barbecue Lunch on the Pool Patio through September. (Several of you have asked if that will continue these next summer and it is still under consideration.) Coffee and Conversation is on Monday, on Tuesday we have a Birthday celebration in the Centennial Room. Mark your calendars for Friday at 10 am: we have the Vi Alzheimer's Walk around the pool and commons area.
I hope to see all of you tomorrow at the Culinary Corner meeting, 10 am in the Art Studio!
Comments