Staff’s Up!
I had been taking it for granted how amazing the staff meals are at Boneta. I remember one of the first times I staged there and I thought it was so crazy that they plated staff meal. At Feenie’s and Chow it was just left family style on the pass. At Boneta who ever makes staff has to count how many people are eating and plate it for everyone. The staff meals were always so good. There were so many times I wish I would have gotten a picture of the staff meal at Boneta because people wouldn’t believe how good we eat. I just started to take some pics. Above is a moist pulled pork sandwich with a big slice of cheese and house made BBQ sauce on ciabatta that Paul baked just for staff, the tender yellow inside of the savoy cabbage made into coleslaw and house made chips.
It is also amazing to have a real Japanese on line who makes us the best Japanese staff meals. The other day Satoshi made the best miso soup of my life. Pictured above is his Okonomiyaki, a delicious savory pancake, it was so good. He also makes the best curries and Paul makes amazing quiches.
Oh yeah the whole point of my story is that I didn’t even think much of all this until I went to San Francisco and was let down by the staff meals there. Coi wasn’t bad, it was family style on the pass, and some days were better than others, but it was always the same chicory scraps salad, there was noodle caboodle a couple times. There was also a really good Italian bread soup one day and some good ribs another day. Ubuntu was fucking terrible for staff. I should have got a picture because it was unbelievable but they served me some meat on actual wonder bread with ketchup and mustard and they opened a bag of Doritos and some other potato chips. It was all just sitting on the pass and I was shocked. I was in a vegetable restaurant that had it’s own farm, how could this even be possible. I sat down and tried to fold my wonder bread in half and the soggy meat melted the bread and the whole thing disintegrated in my hands and fell apart. I didn’t eat any chips, I just sat there feeling sad.
Hi Christie!
It was great meeting you on Sunday…such an exciting game, wasn’t it?!?!
I told you I read your blog all the time…but never post any comments. So, I’m posting now to let you know that I love your blog and I so look forward to reading your stories and seeing beautiful photographs. Keep it up! I find your writing to be insightful, honest and authentic…you’ve taught me a lot from your experiences…so, thank you for that!
Here is the link to one of the other food blogs I frequent, I think I may have given you the wrong address when we spoke…this lady takes lovely photos too.
Take care,
Andrea
http://cannelle-vanille.blogspot.com/
It was so nice to meet you! It’s the craziest thing some of my friends who have a food blog called foodtease have been nominated for a Saveur Magazine blog award. I went to the website to vote for them and there were other categories such as best blog photography and one of the nominees was cannelle et vanille. I recognized the name from our conversation and I checked it out. I think that women might be the perfect woman! Her photos and blog are amazing, she is on another level. Thank you for the heads up and sharing your sweet blog find, and thank you for your kind words.
Staff meals in New York are horrible as well. Somedays it was cubed chicken seared off with undressed leaves served family style.
Most people brought their own food. And thats despite the fact that restaurants in America, maybe just New York, get a 1 dollar per employee tax incentive for staff meals.
from my experience staff meals in charlotte are pretty boss. We either get something with actual heart put into it like a really bangin meatloaf or gyros made from pig, or it will be something horribly suburbian but they we all secretly love. Today was fresh done up nachos but with Rosaritas canned cheese sauce. Its one of those things you hate yourself for loving…as you ladel the shit on.
I’m glad you liked my bread soup. Its something i learned at quince, Rebolito, re-boiled soup with greens and beans, then dried bread to thicken the broth, normally water.
i wish you coulda been at coi last week, i made roman style braised tripe with cornmeal tagliatelle and mint.