Captain’s Log: It’s 3:15am and the left over Dagwood I shared with Chef for lunch is hitting just right. The Txakoli is slightly bubbly and ultra crisp. A colleague of mine calls it Spanish giggle water. All is right.
Sign the burn out is setting in: You only drink twist top wines after work and it’s paired with a dry shaken packet of chicken flavoured Mr. Noodle. The grind is real but we’re loving it. It’s all coming together.
I don’t know who needs to hear this, but we asked Chef Graham from Sous Sol to take over and he is now the Head Chef at Tabula Rasa. And that opened up the opportunity to promote our incredible Chef Mae at Sous! So many excitings :)