We have many thoughts and ideas about food, ingredients, and our distinct approach to cooking. We cook in a remote area of the country and are fortunate to have relationships with individual purveyors and producers who share a similar view on the world of food. So then, how do we—in the ever-expanding venue of food, wine, dining, and life’s experiences—cultivate an audience? We have a select collection of loyal patrons and food purveyors who enjoy what we do in the kitchen, yet our remote nature and boutique size present a small tail and a large donkey for people trying to find us. Furthermore, with all the clamor, noise, and hype in the world distracting and diverting people’s attention, it is with near futility that individuals will get to pin the tail on the donkey. Although, in our tenure, several individuals have succeeded—allowing me the hopeful thoughts that others will filter out the irrelevant and focus on the task at hand—to unite the tail with its natural home. Perhaps it is not that difficult. Maybe I just need to generate more tails (hence our writings and photography) and get them out into the world so that there becomes more opportunity to pin the tail on the donkey.
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