dinner for 12

The secret dinner went well, I’m doing another one this Tuesday but it is fully booked. I’m really glad because the first one was really hard to get people, but in the end after much struggle I got 12. I learned a lot from the first one, so the second one will be easier. A cool author/illustrator gave me a book as a tip and I got to talk about why I chose each coarse. The coarses were based on things like the environment, locality, season, health benifits and obviously flavor. I think I’ve just been tripping out lately about food sources because I’ve been reading the omnivore’s dilemma. I was conscious of it before I read the book but just even more so now. I worked at Chow because they used almost all local organic products, they have compost, and they let me have an herb garden on the patio. I think restaurants have a responsibility to do the right thing regarding supporting local food and helping the environment.