After a couple weeks of careful planning, 7-8 cups of tea per day, countless shifting of equipment and starring at walls we have settled on a final plan. Work can be crazy at times and to manage the ebb and flow of business while creating an atmosphere that is visually pleasing, efficient and affordable can be quite the task. We are excited to be getting started this week and I am taking my gummy multi-vitamins in preparation for the 7 a.m- 11p.m. workdays that are sure to ensue.
While you can rest assured that there are a slew of photos of the project to come, I will be doing a small artist profile on Sir Evan Everhart (who to my knowledge has not yet been officially knighted, I just add important titles to people's names sometimes to make our little world a more interesting place.) He shares the same ridiculous love of his craft and creating new things as I do. We will hopefully be taking a visual tour through his studio this week and snap some photos of the metal pieces he is working on for us!
The open kitchen is going to be home to many things, one of them being our chef's table. Here you will be able to get a front row seat into my world, with customized tasting menus and exciting new ideas that I have been working on. After contemplating for some time, I would like to give the first public chef's table in the new spot away to a deserving guest. The tasting will be for six people and have five courses of food & wine!
To win the chef's table you must answer the following questions and send them to me at dan@1201restaurant.com, no later that Feb. 28th, 2012. All answers must be completed and my staff and I will choose 5 finalists, whose fate will be sealed by a vote from our lovely 1201 facebook family.
1. Your full name (kept confidential)
2. Your email address (kept confidential)
3. Your current job
4. What job did your parents want you to have?
5. Do penguins have knees?
6. Who is your favorite musical artist?
7. Who is your favorite chef?
8. What is your favorite all-time restaurant?
9. What is your favorite thing about Erie?
10. What is your fondest food memory?
Looking forward to the responses and for all the fun updates this week! I am so blessed to be able to do what I love everyday for such an amazing group of people!-Thank you for support!
from the kitchen with love,
danny k
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