Every day, every shift, we make a meal for the staff. It’s usually made from scraps, leftovers and tidbits and it’s always delicious. It better be because in a busy restaurant where teamwork is paramount, everyone needs to know that they are important to success. One of the ways that’s done is through a hearty staff meal. We may have to eat standing up, but we all eat.
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For almost 30 years, Hiro Sone captivated enthusiastic diners at his Napa Valley restaurant, Terra. There was a time between the early 1990s and late
2 Responses
Every time I read your posts, I’m forced to go cook something. Sounds great!
another one for the recipe scrapbook, hmm, never puréed my roasted vegetables before, never thought about it….