11.29.06
I’m on the Menu
As if you would want to choose me as an item…
One of the wait staff came in yesterday and asked me how to spell my last name. I of course helped her out seeing as how I usually answer any questions asked of me - especially if I know the correct answer. This was a question I figured I could answer with reasonable accuracy, so I helped her out. She thanked me and left.
 “Oh hey Matt, and can I get your Social Security number and bank account number too?…” |
Now, reflecting on this situation, this was actually rather odd. I mean, how often do your co-workers come up to you and say, “Hey, how do you spell your last name?” But there were about 20 roasted beets in front of me that needed to be peeled and sliced in time for dinner service which was only about 15 minutes away. Not to mention a tapenade that I needed to whip together, and I was still trying to find where my extra Manchego cheese had run off to over the course of the weekend. (It was in the walk-in I later found…). So in short, despite the odd nature of the question, I didn’t give it a second thought.
Fifteen minutes later, and the orders were coming in, and another member of the wait staff came in and said, “Well you’re officially here now. You’re on the menu.” I thought I knew what she meant but I was wrong. I thought she was referring to the dish I created for the menu (more about this soon…) that night, but she was in fact referring to the fact that my name is now printed on the menu inserts! That instantly explained why they needed to know how to spell my last name, at which time was graced by an “Ohhhhhhh….” kind of moment.
After two weeks there, I am guessing they figure I am worth keeping around - thanks so much everyone! - and so I am indeed part of the menu. Sure, my name is not first, and I am hardly able to re-write the menu myself, but it feels good to know I am a part of the team that gets mentioned to the public. And I am honored to be a part of such a good menu.
 These are persimmons. I actually had never had one until about a month ago - they are sweet and delicious. |
But as for the other way in which I was on the menu, I had the first dish that I created there placed on the menu last night as well. We had some fresh smoked trout in stock, and we needed to create an hors d’oeuvre for it. We had some fennel that I was thinking of pairing with it, but that was claimed by another member of the kitchen staff. So instead I came up with leaves of Belgian endive filled with baby arugula leaves, smoked trout and small slices of orange. My boss changed the orange to pieces of fresh persimmon that we had in house which I agree was a better choice. I then came up with a plating that worked pretty well to surround a small bed of greens with a light vinaigrette with three of these trout-filled endive leaves radiating outward. I think it looked pretty darn good, and I was excited the public would be ordering a creation of mine on a menu that actually featured my name!
There was just one catch.
Nobody ordered it.
Sigh. I guess my moment in the sun will have to wait for another day. I am learning just how hard it is to break into this business. Even when you have a “free spot” on a menu, you still have to convince people to order what you come up with, and that is a lot harder than it looks!
At least I know there will be another chance forthcoming - heck they can’t just “erase” me off the menu. Right?… 
Stumble it!
Chris said,
November 29, 2006 at 6:51 pm
I’ve never had a persimmon either. But I’d rather have one than trout! I can’t stand fresh water fish. When I see places with trout on the breakfast menu, I want to gag:)
vomerific said,
November 30, 2006 at 12:34 am
The smoked trout dish sounded great, sorry about the lukewarm reception. I am also a persimmon fan, but they are a fickle mistress. When properly ripe they are, as you point out, sweet and delicious. However, when unripe, they can be as moisture-robbingly bitter as alum (the chemical inevitably employed by Looney Tunes characters to turn the gaping maw of their pursuer into a tightly pursed pucker- leading to the use of a straw).
Congrats on getting on the menu.
Matt said,
December 1, 2006 at 2:19 am
Vomerific is right, I have had an underripe persimmon before, and it is painfully drying. Much like alum, which I could try to describe to your dear readers, but which Vome here has described about as well as can be imagined. And may I say, a straw is no way to enjoy smoked trout - a cracker with horseradish sauce and some arugula - THAT is they way to enjoy smoked trout!
Charlie said,
December 2, 2006 at 1:24 am
The only persimmon I ever had was in the woods on a hunting trip when I was 12. It was shockingly astringent. I was even told then that they actually contained alum (a quick check of wikipedia reveals to me now that it is just a lot of tannins). So I’d be interested to see what they taste like ripe… maybe not with trout though.