A new project has us working with some ideas from the shelf. For years, we have carried around, tweaked, evolved, and cooked with 12 courses in mind. The number 12 resonates with me, and it has kept us in check as we developed menus. Oftentimes, I push to flex the size of the menu, and it grows to 15 or more courses. When I do this, the amount of food for the diner becomes too much. What I like about our model is it gives us a format to fill in delicious, interchangeable parts. We create a choose-your-own-adventure for ourselves that constantly evolves. Time to dive in and start exploring what the mind, market, and model can bring together.
– Ideas in Food: Great Recipes and Why They Work
– Maximum Flavor: Recipes That Will Change the Way You Cook
– Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table
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