My dream is to open Bevalicious BBQ. I may start with a mobile unit. My dream location is on 1st Avenue in South Burien/Normandy Park... basically Seattle. We will see. My plan is to only serve one thing daily. Most of your losses in the restaurant biz occur in food waste. It can be difficult to purchase the exact right amount. You don't want to run out of chicken during the dinner rush if that is your featured special!
If you would like to invest, get in touch! LOL
After I get my first one up and running smoothly, I would like to franchise Bevalicious BBQ in the cities I don't care to spend a lot of time in, which does not include San Diego, Seattle, San Francisco, Lake Tahoe, Cabo, Scottsdale....
My favorite things to cook
Actually, it's not... but I love my concept.
On Sundays I will serve my killer pot roast, Mom's Pot Roast. That's the ONLY thing I will serve on Sunday. With gluten free rolls and organic peas.
Chicken cacc... I can never remember how to spell that so I won't even try. My best friend at Ft. Benning was from NYC but she sounded like she was from Puerto Rico. Her mama came down for Thanksgiving and man, that woman could COOK! She taught me how to make this. I serve it over white rice and eliminate the potatoes.
Mexi-Cass... my stepmom's recipe.
Goose... on a bed of onions, celery and carrots. A four-star chef in downtown Seattle told me about this one. The trick is to soak the bird for at least 24 hrs in the right salt. Rinse it REALLY well (an expensive proposition if you live in San Diego where agua is expensive as hell). Rub it with sage. Pepper liberally on both sides. Get oven as hot as possible, put goose in and turn oven off after one minute. DON'T FORGET!!! Roast.
My favorite family cooking traditions
Making enchiladas with Mom to serve on Christmas Eve. My stepdad was a farm labor contractor, and the first year they were marrried we discovered that Pedro, one of Dad's foremen, would bring over dozens (I'M SERIOUS! Literally DOZENS!!!) of turkey enchiladas on Christmas Eve when he would come to get his bonus. So Mom decided to incorporate that into our new traditions we were developing with Homer. We made a nice tossed green salad and three cheese enchiladas, and that was dinner! YUM. They were married ten years before he passed, so this was well engrained. Mom used to say we were Mexican by osmosis, since we were both born in California! Ask me for my recipe.
Veal piccata... especially at Ristorante Paradisio in Kirkland, WA. My fave for lunch, that's for sure.
I need to learn how to prepare that, but they do it so well.
I also would like to learn to prepare veal cordon bleu. My favorite restaurant for that is in Worms, Germany. I lived three blocks away from it for two years.
My cooking triumphs
While I was Director of Public Relations for Seafood Options, we garnered the most publicity at the 1983 Gourmet Food and Wine Show at Moscone in San Francisco. Live mussels from New Zealand were our specialty. They were the first live shellfish approved for import to the US by the FDA. Known as Green-lipped mussels, which I thought sounded fairly rancid, I quickly dubbed them Emerald Mussels and began promoting them thus. The Kiwis had a fit and I was told to cease and decease. I was ready to go to bat with the FDA... after all, it was the PRODUCT that was approved, not the NAME, so surely it was just a matter of paperwork, and not much paperwork at that, I thought. But then I went to work at Grey Advertising on the Bank of America account, so it didn't matter to me anymore.
I almost never burn anything... unless I get distracted by the Internet.
My cooking tragedies
um... dinner served at midnight? LOL