The concept of a family meal is not new. Staff members eating together prior to dinner service is part of the kitchen culture. It bonds us and gives the opportunity to discuss service, new ideas and just get caught up on each others lives. The menus have been a great chance to try new recipes out, re-working leftovers into something completely different and of course getting competitive! The latter of this gets really going in the summer at EVOO. Since we offer twelve seats up to the general public it is no surprise that we put our best foot forward to make sure the experience is as good as any other we provide. In the past, Lenore and I have come to head and towards the end of last year I cheated more a than a little. (You would have to come in to hear that tale.) This time out, every staff member is having a go at it. This week is Paco’s turn and his eagerness is contagious. Between his fathers hand made tortilla press to the groceries he procured from Portland, he is determined to make the first week the bar for others to aspire. I plan on keeping this posting up to date with a play by play of our success but for now I leave with our first menu.
Chicken Soffritos – Dark meat chicken braised in chipolte, jalapeno, garlic, onion and tomato. Fresh tortillas lightly fried and served with shredded lettuce, feta cheese, creme, tomatillo salsa and salsa Rojas. The dish was vibrant with hits of appropriate spice and tangy turns. Each bite offered a new experience but the simplicity made it all cohesive. A great beginning to what should be a phenomenal summer of family meals!