10.24.06
Making Suggestions
I have achieved a new level in the kitchen which has come about much sooner than I expected. It actually happened by accident this morning, but whatever the series of steps were that landed me here, I am happy that they have come about.
So allow me to reflect on this morning’s happenings to put it all in context.
I had finished the heating of the soups and sauces for the day, and the pasta cooking was minimal to say the least. As we hit the slower winter days, there is just not as much prep needed each morning, since by comparison to the hectic summer days, it is easy to feed the small crowds that come through our doors now. I was taking it a little easier by prepping the sandwich station (getting all the mayo ready for the steak and cheese subs… ugh) and a hand-scrawled note attached to the line caught my eye. On it was a list of sandwiches that we currently didn’t offer, but looked like somebody was planning on offering soon. There were cross-outs, revisions and price calculations on it as well. This was the work of someone who was planning on expanding the menu.
But one item caught my eye and made me shudder to my core. Even more than a steak and cheese with mayo. There in the middle was pastrami on rye (yum)… with American cheese. I read this and re-read it since I figured I could not have been reading right. Yes, I had read it right. My reaction was swift:
“Oh. HELL. No!”
 One of my favorite sandwiches - but the cheese of choice is Swiss. Sometimes Muenster. But NOT American. |
I called Sarah over and explained that the preferable cheese to go with Pastrami on rye is undoubtedly Swiss cheese - a cheese we don’t currently order. She was at first reluctant since ordering new foods is indeed harder, and Swiss is (for obvious reasons) a more expensive cheese than American. The trick to expanding a menu is to use as much of what you have in house already in the new items so that you can offer new big options on your menu without having to store 15 new items in your fridge.
Here is where the crossing point came. It is Sarah’s restaurant, and it is my job to do as I am told. But I was persistent on this point. I explained (politely again) that American cheese with pastrami would taste only mildly better than licking the restroom clean. (I of course was more diplomatic than that, but I was thinking it…) I also showed her that while she was considering offering corned beef in a sandwich as well, all that would be needed to make a Reuben is Sauerkraut (which we already have) and Thousand Island dressing and again, the Swiss cheese - so now she had TWO sandwiches to order the Swiss for… wasn’t THAT worth it?…
She agreed. And thereby I protected the world from a truly scary sandwich creation.
No, that is not the revelation that came about though. What this moment gave me as a status of “able to provide input into the menu”. I was later talking with Sarah and I mentioned how I made a butternut squash soup the night before, and how it was really great, and this was a great season for it. Her reply “Yeah, bring it in, and let’s see if we can make it here!”
 This picture is relevant to the subject matter. But it also makes me giggle. |
This was not a throw away comment either - she seemed really interested in what I had come up with, and is thinking about it as a new specialty soup! Wow! My first recipe that would be sold to the public! How exciting is that?!?
Well, I am stoked at least - and so tomorrow my soup makes its debut in front of my boss. Keep your fingers crossed. (If it makes it to the menu, I will be sure to let you all in on the recipe…). If all goes well, I will have taken my first step towards becoming chef of my own place someday. One step down, 2.9 million left to go…
PS Recipe for the soup is in the comments.
Stumble it!
Boutros said,
October 25, 2006 at 6:50 am
I’ve never had butternut squash soup but I’ve been tempted lately to make some since they’ve been showing a recipe on America’s Test Kitchen. Looks tasty. The first soup on my fall recipe list is Roasted Potato, Onion, and Garlic, though.
Swan said,
October 26, 2006 at 10:17 am
Speaking of soups, why is it that I hate canned & boxed soups from the grocery store? And I’m not talking about Campbell’s watery canned; I’ve shelled out extra dough for gourmet/organic stuff, hoping it would be edible. Not so much.
Surely there’s not much difference in ingredients between Panera’s tomato basil and Whole Foods’ boxed brand? (Because, SURELY Panera’s food comes right off a refrigerated truck, pre-made and ready to heat.) Or is it just that everything tastes better when I don’t have to make it?
BTW, Matt–I still salivate thinking of the mushroomy soup you made for Thanksgiving ‘02 (’03?). I can’t imagine how heavenly your butternut squash is! Please let me know if it makes the cafe’s menu.
Matt said,
October 26, 2006 at 5:53 pm
I am no expert in how Panera does business to be sure, but I am guessing that the Panera soups would come sous vide (that is, in air-sealed bags) that are then just heated and ready to go, as compared to the canned concentrate or the dried-out boxed stuff. Basically I am guessing it has something to do with the concentration process that you are not liking, but that is just a guess of course.
I am so glad you remember my mushroom soup from a few years back - it was one of my favorites, though I doin’t think we could re-create it at Tirolo.
And if you want to know about if the recipe was accepted or not, just check out the next post…
joanne postlewait said,
December 21, 2006 at 3:53 pm
I love the butternut squash soup and would like to make it Christmas eve for my family. Is there any possibility I could get the recipe? Thanks
Matt said,
December 22, 2006 at 1:48 am
Well who am I to stand down from a command performance like this?
Here is the recipe:
2 tbsp butter
1 large shallot - chopped
3 lbs butternut squash - seeded, and cut in large pieces with skin on (save seeds and stings though)
4 cups water
1 cube chicken or vegetable stock
salt and pepper
1/2 cup cream
1 tbsp brown sugar
nutmeg
Melt the butter and saute the shallots. Then sautee the strings and seeds of the squash as well until the whole mix is fragrant and saffron colored - about 5 min.
Add water, stock cube and about a tsp salt to the pan, and bring to a boil. Steam the squash over the water, reducing the heat to a simmer for about 30 minutes. When tender, remove squash, and scoop out of the peels. (discard peels.
Strain steaming liquid, add sqaush to it, and puree, either in cuisinart, or with immersion belnder. Bring back to simmer, add cream and nutmeg and salt and pepper to taste.
For best effect, I like to serve with brown sugar croutons. Basically cube some bread, and toss with melted butter and brown sugar - roast in 350 degree oven until crisp. Works great and is a great flavor to add to the soup.
Hope you like it!