Downtime

Out of town, enjoying a couple of days off from the restaurant, I’m sitting by the fire this morning, looking out the window at the winter weather that adjusts all the color settings on my retina to monochrome. In theory, we all know the importance of taking personal rest, but when that notion goes head to head against the urgency of all the demands of a restaurant, the latter seems to win the bout on a regular basis. Yet the former is holding his own as a formidable contender this weekend.

Met some guys last night and went to Westin Brewing Co for music and pints. It always amazes me at how a remote location gains such a reputation that it draws people from miles away. This is the power of a good establishment. Even though we could have drunk the same ale at home, and had the same conversation, the environment in which these are experienced plays a big role in building the shared memory. I hope this is what people feel about our place.

If rest and relaxation is the goal, one trap I as a restaurant owner need be careful to avoid is judging every little thing about the places I visit. Sometimes I need to take off the chef hat and just be a customer, be in the moment and not take notes about the food I’m served or how it is delivered or what I would change about the place if I were the owner. This is an insidious way of justifying arrogance, but at the price of being an asshole.

We are cracking the grain to brew a double IPA with Amarillo hops that I brought with me. Once that is complete, I’m looking forward to dinner at Justus Drugstore tonight in Smithville. Larry tells me he had one of his most memorable meals here with the Pork 2 Ways, so with the bar set that high; I’m going in with great expectations. Even though I plan to act like a customer, I can’t promise I won’t be looking for some kind of inspiration to take back with me.

Make today count.

ks