Archive for March, 2013

Django Django

Posted: March 21, 2013 in Lifestyle, Music, Personal, Uncategorized

I think everyone knows that I’m super into music. If I wasn’t a chef, I think I would have been a roadie or bass player or maybe just a groupie somewhere.

So when my friend Graham, who is also into the music scene asked me to check out a new band Django Django with him, I jumped at the chance.

They were playing at one of my favorite places to see a show in Chicago- The Metro and thanks to Graham… we had seats on the balcony next to the stage

They took the stage and after the first song I was hooked.  The band describes their music as; ” Neo-psychedelic, Electronic and Art Rock”-  and in Poli speak- I’d say it’s full of awesome funky dance beats. They sound very similar to Beta Band and Graham said the drummer’s brother founded Beta Band. So looks like he took some tips from his older sibling.

Default, Hail Bop and Waveforms were my favorite songs.  The band all plays different instruments and I think that lends to the unique sound.

Keep your eye in these guys… I think they will be huge really soon. I’m already applying to be a groupie.

http://www.youtube.com/watch?v=JQGTORbJgB4ImageImage

Chef Language 101

Posted: March 11, 2013 in Lifestyle, Uncategorized

Every kitchen has its own tone, and every chef has their own language to communicate with their staff.
here are some funny quotes I’ve picked up over the years, and a decoder to help translate what we actually mean

Oui = Yes chef.

 

Heard = Understood.

 

What’s your day look like? = I have extra work for you to do.

 

Be there in 5 min = More like 45 min.

 

On my way, you need anything? =I just woke up. Sorry I’m late, I will

buy Starbucks.

 

Plating beef dish now= It’s still on the grill cooking.

 

Your pay increase will be in your next check = I forgot to tell the accountant we gave you a raise.

 

We’re in the shits= Things are almost out of control.

 

Lobsters were not available today because of bad weather on the east coast = I forgot to order lobsters last night

 

That’s fine = Get out of my face with that bull shit mis en place.

 

That’s fine = Go do it again it’s wrong.

 

That’s fine = I will do it myself the right way.

 

That’s fine = Sometimes it means just that…fine.

 

Lets push guys  = Better start moving or I’m going to lose it

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Year One & More…..

Posted: March 5, 2013 in Events, Food, Personal

Somethings never change…I’m always a little bit late.

But I couldn’t let Tavernita’s One Year Anniversary go by without a toast.

So cheers to an amazing staff- may sound cliche, but without Tavernita’s Executive Chef Greg Bastien, I’m not sure what I would have done.

Greg carrying the weight

Greg & I goofing around at Jean Banchet event.


A little over a year ago I remember becoming comfortable knowing that I’d have no life while opening this new restaurant. I remember panicking at every detail, every friend who came in to try the food- I wondered if they would like it. I spent countless sleepless nights wondering what the reviews would say. And thru the entire journey and all the growing pains, Greg quietly worked beside me, gaining the respect of the kitchen and wait staff. Before I thought I was ready, I left to open Little Market and let Greg run the kitchen and he proved what an asset he was again.

Equally as important are Alfredo, Paul and Tad, Natalie,Scott, Juan, Natasha, Katrina and Ivan. This team is really like family- we beat each other up, but always offer support.

Amigos de Pinxto, the Lounge launch, funny videos and tweets from @Pinxto the Dog and the wait staff kept me laughing thru all the times when I wanted to throw something and swear. Thanks to Erin, Rachel, Matthew, Christy, Chris, Linzi, Joe,& Steph, if they were not as good as they are I might have gone off the deep end.

So many familiar faces came out Saturday to wish me well, and I hope that you guys know that your support means everything. So keep coming back and to the new places please!!

Speaking of those…The Mercadito Hospitality crew has a lot going on and I’m looking forward to more stress and less sleep.
Thank you all and Eat a Pinxto!

Tavernita Kitchen Staff

Tavernita Kitchen Staff