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It’s that time again, time for another update.  After much work, thought, planning, and scheming I do believe we have set forth a path that will be spectacular. The food offerings will be vast and unique, the flavors fresh, clean, and enjoyable. My poor wife has had to read each draft of the menu and suffer as I work out some dishes in our home kitchen. It’s definitely been a stretch well beyond my comfort zone, which is a true blessing for any chef, to get to learn and explore something new. Our basic tenets still hold true, we are guided by the principles of sustainability and global awareness. I’m talking to local farmers about using locally grown produce and herbs. All meat, pork, and chicken are from humane companies and all employees are fed and watered daily. At this point I don’t have a definitive date as to when this exciting new adventure will launch, but not too long.

NFL Sunday is here!! For the first one I’ll be cooking breakfast al a carte, then depending on the outcome, going to a buffet. Coming from a long career in hotels, I know a thing or three about breakfast buffets so some good stuff will be featured there.

Lastly and quite selfishly, My band The Refuzniks (I play upright Bass), out of Modesto is up for a M.A.M.A. ( Modesto Area Music Awards) and I’d love for my readers to go check out our music (www.therefuzniks.com) then go vote for us ( www.modestoview.com).

Thanks folks. Live Long and Prosper.

Chef Keith