Hello dear readers!
Ran out of time for the blog last week. Too much happening due to the fact that it was Graduation Week! Graduation smaduation! Everyone on the Red Barn team was involved in moving that tassel from one side of the mortar board to the other. What about work?
Well, I cobbled together a staff for Friday night(before partys and real festivities began) and all went well.
But Saturday night was a different story. The kitchen was covered with two helpers for Bert but I was the only waitstaff in the front. ME. I quickly drafted Hannah to help bus and carry food. Kathy, our new kitchen talent volunteered to help in the front too. Naturally the place filled up completely. I was running around taking orders, delivering apps, replacing a fork here and giving bread there. I don't think I stopped moving from 4pm to 11:30pm. My team of Hannah and Kathy were very helpful, I couldn't have done it without them! And all the guests were very patient and understanding. And... complimentary...great flavor, love this, love that. Compliments to the chef all over the place. I was just glad they were happy and it was almost over. I was ready to move my tassel to the other side.
Sunday I was done with people. Overtired my Mom used to call it. A woman came in for ice cream with her husband. She tasted Blueberry Cheesecake ( a new flavor!), declared that it was much to rich for her and that all she really wanted was a little ice cream. I asked if she wanted a cone or a cup. She took about 3 minutes to process that question, then decided on a cone. "I"ll have two scoops. One chocolate, one coffee" she said. I scooped out her choice, held it up for her and she said" That's way too much ice cream". Because I was a bit over the edge, I asked her what she thought two scoops was going to look like. She laughed, then asked for a cup and a spoon. It was definately time for some personal time with self.
With a drumroll then, let's salute the three graduates of the Red Barn; Sean O'Flaherty, graduated from the Christian Brothers Academy and is already in school at the Culinary Institute of America. We're thrilled for him and know that when he came to us, he didn't know how to boil water. He'll always be able to say he started at the Red Barn.
Eric Hallenbeck, graduate of Ichabod Crane H.S. is our all around superstar. He started with dishes, at which he's amazing, and moved through all the stations with ease. He's off to Johnson and Wales in September so you'll be benefiting from his expertise until then. Yeah, Eric!
Next, is our front of the house beauty, Danielle, who graduated from Hudson High School. Usually seen in the diningroom with a fresh flower in her hair, Danielle is off to Manhattanville in late August to pursue a degree in Art Education. Go Danielle!
Last, is Elizabeth. Elizabeth worked in the diningroom during her college summers and has just graduated from college in Boston. She's helping us out until she resumes her studies toward a law degree in the fall. Yeah, Liz!
This weekend all is well. Everyone can work. Bert is there as I write this (Friday am) prepping with a small team. Thank heavens.
You might be interested to know an ice cream tidbit. Black Raspberry has been the best seller by far over the last three weekends, followed by lemon, vanilla, mint chocolate chip and chocolate. I'm making more this weekend!
And it's the Fourth of July! Flags will be flying, parades will be stepping off on time, and we'll me making our American Classics so come on in and say hi! We'll be open on Friday, Saturday and Sunday the fourth. Monday we'll be closed so make other plans if you don't have to work!
A fun ,safe, fourth to all!
Chris & Bert