On the old original Japanese version of Iron Chef, it often seemed as if whatever the ingredient of the day was, at least one of the chefs would find a way to turn it into ice cream.
Tuesday night, Robin and I had dinner at eVe, a new restaurant in Berkeley. The dishes were unique, almost as if the chef made them up on the spot. I had a chestnut soup with chocolate and cayenne and mango and apple and other stuff. My steak was perfect, and surrounded by curds and whey, mustard greens, chanterelles, and who knows what else. Robin, meanwhile, had “Farm Egg” for an appetizer (it had grits, among other things) and monkfish for the main course.
Dessert is what reminded me of Iron Chef. We both opted for the flourless chocolate cake, which was more like fudge. It came with a pear, and a small scoop of ice cream that tasted a bit like maple. The waitress informed us that this was Candy Cap Ice Cream, made from candy cap mushrooms found in the Berkeley Hills. Mushroom ice cream … v.Iron Chef.
I have no idea what the “answer” to this is, but it occurred to me as we were eating breakfast. We go to the Homemade Café on most Saturdays, and occasionally on other days of the week. We’ve been going there for close to 30 years, and since it’s only been open for 31, I guess that makes us long-term customers. We go often enough that I am, as of this typing, the Foursquare Mayor of the Homemade Café. They know what our usual orders are, they treat us well … I’m not saying it’s better than whatever café you might frequent, I’m just noting that this is “our” café.
What I was wondering today was simply, how does a small business become a success? By “success,” I mean a place like the Homemade Café … I don’t know the finances of the place, but it’s been open for 31 years, and at some point in those three decades I think we have to accept that it’s a successful operation. But we all know that most small businesses fail, and we all know that restaurants come and go with some frequency. How do the successes pull it off?
Thinking about the specifics of the Homemade Café, I’d say the food is maybe half of the equation, or a little more. Perhaps 50% of their success lies in not sucking … they don’t often give you a reason to stay away, if that makes sense. But the quality of the food above the level of “doesn’t suck” likely adds only an incremental increase to their success. They have no real signature dishes … maybe the home fries, I don’t know … it’s pretty standard fare, eggs, potatoes, coffee, with the touches of Berkeley necessary to make a go of it here. The location is both good and bad … good because it’s a corner location that gets a lot of car traffic, so people are aware of it, bad because it’s not in the best neighborhood, although I’m not sure non-residents know that.
I think the staff is crucial. If you read Yelp etc. you’ll find people complaining about the rude service, but outside of the hurried nature of things when it’s packed, I haven’t seen this. Of course, they know us, so we’re going to get treated as a regular, but really, they don’t strike me as rude.
More important, though, is that there is very low turnover amongst the staff. I forget how much we know, but I’m pretty sure the pay is decent and includes benefits, and there’s a fairly egalitarian feel to the workforce. Whatever it is, I don’t suppose we see more than one new server a year, if that, and there are people who have been there a really long time. There’s something to be said for a place where you know the same people will be there when you show up.
Honestly, though, I still have no idea why this particular café is successful when others are not. I’m tempted to ascribe it all to luck, with the knowledge that we often make our own good luck. There are better cafes that have failed, and who knows why?
Well, I prefer non-alcoholic beverages, let’s be honest. Ice-cold water, Fanta limon, limeade. If I have alcohol, my choice for a few decades now has been beer. I can’t remember the last time I had hard likker … and it’s been even longer since I had a mixed drink. It’s not a moral stance, I just don’t like being drunk, and I don’t always know when to stop, although I’ll have wine with dinner once in awhile and never feel the need to drink too much. Maybe I do know how to stop, now … I am a grownup, after all.
So this is more a nostalgic post than a current affairs post. I did most of my drinking in my 20s, when I worked in the factory. That was the only time in my life I went to bars with any regularity, and “regular” is stretching the truth a bit. But I would go to bars on occasion, I would often get drunk when I did go, and I’ve puked in a few interesting places in my day.
But that’s not what interests me here. I’m remembering how my choice of alcohol was always a conscious one, and how my choice was not always, or even usually, about what I liked to drink.
It took me awhile to like beer, which seemed like an acquired taste at first. But I would choose beer whenever I wanted to emphasize my blue-collar status. We’d be out with … well, with the kind of person I turned into, let’s be honest … and I’d get all aggressively working-class, and that meant beer!
What I really liked was sour drinks. Margaritas were always acceptable, and I’d order them whenever I didn’t feel the need to trumpet the fact that my clothes got dirty where I worked. Even better were whiskey sours. It seems like a billion years ago, but there was indeed a time when I’d go to bars and order whiskey sours. I haven’t had one of those in decades, can barely recall what they tasted like. But it was the closest I came to an adult’s drink. Beer, well, even teenagers drink beer. Margaritas were like Slurpees. But whiskey sours? Made with real likker, served in real glasses, “on the rocks.” When I drank a whiskey sour, I was pretending to be a grownup.
And that gets to the point, I suspect. I can talk about the class-based reasons for choosing what I drank, but more important was how much I did or didn’t want to feel like an adult. Mixed drinks were something my parents enjoyed, not my generation. We did drugs.
And I’ve never gotten over that feeling. I am 57 years old, and to this day, if I go to a contemporary’s home and they have a liquor cabinet, or even just a bottle of nice Scotch in the cupboard, I am surprised … look at these people, it’s like they think they are grownups!
Honestly, the alcohol-related item I would most like to see on my table these days is grasshopper pie. Anyone out there make it?
Nobody would claim that Safeway is green. But Trader Joe's isn't either. I've written before about the excess packaging at the store. And TJ's is also under pressure by Greenpeace to agree to buy sustainable seafood. (Sign the petition here.)
This housemate is certainly not alone in averting her gaze from our buddy Joe's flaws. What's the deal? I have two theories. First, a low price will buy you a lot of good will. And, second, TJ's appeals to a progressive aesthetic by carrying fewer processed foods, fewer chemical cleaners, and more alcohol (whose supply chain is hardly green). Put all that in a less industrial setting and, voila, you have customer loyalty that has absolutely nothing to do with your purchasing practices, and may even believe they are what they're not.
There may be one other factor: Unlike either Safeway or Whole Foods Market, Trader Joe's is privately held. That makes it harder to dig up dirt on the company and to do anything about what you find.
We celebrated the 4th of July with our daughter Sara, at her urban farm in Rancho Cordova, just outside of Sacramento. Earlier in the year for her birthday, we had bought Sara a pig, which she named Chili, in part to remind her what the animal’s ultimate fate would be. Here’s what Chili looked like awhile back:
Yesterday morning, a large crew from the farm, along with some much-welcomed guidance from a few friends (notably Mundo, who provided just the right amount of mentoring), slaughtered Chili and quickly processed the remains:
When Robin and I arrived in the early afternoon, most of the work had been done … Mundo and his son Ray were cutting the last parts into pieces for carnitas. Mundo brought a carnitas pot his mother had given him 25 years ago, and folks proceeded to cook up what became a delicious batch of one of my favorite dishes:
There were also chicharrones, loins … well, basically, everything. We were lucky to take home some leftover carnitas and a frozen loin.
Meanwhile, there was other fun going on. Sara’s farm is by a river:
A farmer’s work is never done, and so the sheep had to be corralled into their pen:
The deer get to play wherever they want:
Before the eating began, everyone formed a circle and Sara said a few words about her pig and all that had happened that day, thanking everyone who had helped with Chili over the months she was on the farm. Later, I talked to some of the farm folks who had been closely associated with Chili, and they marveled not only at how good the food was, but also at how amazing the process was, from morning kill to evening meal. They had great respect for Mundo’s expertise, felt they had learned something important, and also knew that what they had done was … well, Sara used the word “humane,” and I can’t think of a better word … what’s the animal equivalent of “humane”? I thought about how meat is usually processed in this country … the thing that really hit home for me is that as I stood where the food was being served, I could see where Chili had lived, maybe a hundred yards away. No wrapping it up, freezing it, transporting it across the country … it was ecological the way meat rarely is.
Honestly, I’m not one to get too emotional about my meat … Chili tasted good, that’s mostly what mattered to me. But it was also good to see what an impact she had on Sara and her friends and workmates. Even if I didn’t make a spiritual connection, I appreciated that connection existed for many, and I was glad to be there.
There was a carnival right next to the farm, and so just before 10:00 we got to watch some fireworks, which capped off a memorable 4th of July, especially since Sara and I have shared many fireworks nights at Giants games over the years:
On this date, 25 years ago, in the middle of our first-ever trip to Europe, I had my birthday dinner at a small town in France.
We spent most of the day driving north through France. I can remember stopping at one place for a beverage and a dinner roll, and thinking "is this going to be the highlight of my birthday?" I tried not to say anything, but it was kinda depressing.
Then we stopped for the night, and went to a restaurant that was next to a creek and had outdoor seating. The seating was a bit haphazard ... folding chairs and tables ... and the proximity of the creek meant the ground was damp. At one point, as I was making some brilliant comment about some very important item, I started to sink. The damp ground was swallowing up my chair, and slowly but surely I dropped down while everyone else laughed. OK, I laughed, too ... face it, by that point we were all drunk.
We weren't the only drunk ones, but more about that in a second. First, the food. I ordered a plate of various meats. What arrived was a huge basket full of salamis and hams and sausages, along with a knife. I was told to cut off whatever I wanted. This was, as you can imagine, my idea of heaven.
About that other drunk person. When the first bottle of wine arrived, my soon-to-be brother-in-law who later became my ex-brother-in-law but who was important to this story because he was the only one of us who spoke French, this fine fellow invited the waiter to join us in a glass. Which he did. After that, every time we refilled, the waiter refilled as well. On through the night we went, until I couldn't take it anymore and I wandered off to take a leak (my bladder worked better in those younger days). I get to the bathroom, but someone is there, leaning against the wall and pissing, so I wait. And wait. And wait. Finally, the guy emerges ... and yes, it was our waiter. Seems I wasn't the only one with too much liquid in my system.
By the time this post appears, I'll be spending my birthday in Spain, alongside John and Katie, whose anniversary falls on June 20, as well, and who will be with us for the Nerja leg of our vacation. Hopefully, I'll have something lovely to report then.
We're at Day on the Farm, and right now my daughter is giving a cooking demonstration. It's especially amazing because when she was little, she would pretend to be Julia Child, and now she IS Julia Child.
I've been drinking this stuff pretty much non-stop for a couple of weeks now, and it's good enough to warrant a post. Long-time readers know of my/our obsession with Fanta de limón, known in England as Lemon Fanta or Fanta Lemon or something like that, and, sadly, known in the U.S. as "huh?" To the best of my knowledge, Fanta de limón is not available anywhere in the States, and no one knows the reason. The local Spanish-food import store has Kas, a close second in my estimation, at around $2/can.
Well, something new has shown up on the shelves of our grocery store ... new to us, I believe it's been available elsewhere over the years. It's Sunkist Sparkling Lemonade (and a Diet version, as well!). Now, I won't know for sure until I taste Fanta in Spain this June, but if memory serves, this Sunkist stuff is the closest thing I've ever tasted to our beloved original. (And if you think I'm exaggerating about Fanta, go visit Google, and I'll see you here when you return. Fanta de limón is arguably the thing Americans miss most when they return home from Spain.)
There are caveats. Well, only one, really ... these drinks have caffeine, about 42mg per can, which is slightly more than standard cola drinks, about 2/3 of what you'll get in Mountain Dew, and less than half of what you'd get in a Starbuck's Tall Caffe Mocha.
Anyway, if you happen to see this post via the wonders of Google, and you aren't aware of Sunkist Sparkling Lemonade and/or Diet Sunkist Sparkling Lemonade, you owe it to yourself to give it a try if you find it in your neighborhood. (I tried a bottle of the non-Diet version, and it was equally good ... well, even better, of course, but if you don't want the sugar, Diet is the obvious choice.)
We're sitting at dinner the other night, and the talk turned to pie, mostly because we were going to be eating some very soon. Two of us were going to eat pecan pie, and after we gabbed about it for a bit, my son called a halt to the discussion and said something to me I'd never heard before: "You can't add a third pronunciation."
I've been saying the word "pecan" the same way for as long as I can remember, which is many decades by now. My son didn't care for the way I said it, though, claiming that there were only two ways to pronounce the word, and that I was trying to invent a third. I wasn't trying anything, I was just saying it as I always did, but looking at various dictionaries, it appears he's right that I'm not pronouncing it "right."
The two "correct" ways to say the word are PEE-cann and puh-CAHN. Well, here's how I say it: PEE-cahn.
So Neal's right, I'm inventing a third way to say the word. Help, I'm drowning! Does anyone else out there say PEE-cahn?