But, before I begin, just a note: I will not be discussing tomatillos. The moment is gone, and the salsa verde did not go over well with the fam. I suspect there's some serious tweaking that needs to be done. Alas.
I've been mulling over for some time on how to make the best use of this blog. While my natural inclination is to fill it with random things I am learning and working on, I can't help but feel like I should also devote some time here to developing a purpose, a point.
And I think I've finally got it.
The future is rather uncertain for me at this point, and that's okay...because after all, not all who wander are lost. Because of where I live, and who I know, I've got some business opportunities coming my way. My dream job is to cater customized dinners for people, in their own homes. However, I also understand this is may not be totally lucrative, so I'd also like a small capacity café...serving breakfast and lunch only. And the first step to a project like this is to develop a menu, because after all, that dictates the layout and equipment of the kitchen. And the first step in developing a menu - knowing what your clientele will eat. It's a balancing act, to be sure. There are lots of things I'd like to make, but if it costs too much or if it's too "out there" for my customers, then it's all for nothing.
So, I looked at the various other 'competition' lunch spots in town (roughly five other restaurants). Here's the highlights of my data compilation:
It's probably best if I stay away from Fried Pork Tenderloin and Reuben sandwiches. Two of the five offer this already. Also, three of the five offer a grilled chicken sandwich, but in a pretty basic form. I could maybe do something new with grilled chicken, then. Two of the five offer general fare like BLTs and club sandwiches, so I'd probably shy away from that...unless I did a California-style BLT with avocado. A couple of grilled cheeses, one pulled pork, meatball sub, etc. And of course, I forgot to mention the 'competition' I listed here are locally-owned places; I didn't even count McDonalds, Subway, etc.
Soup-wise, there's room for play here too. The local coffeehouse in town is famous for its cheeseburger chowder, so I doubt I'll try to touch that at first. The tea room-type place has lentil chili and Italian beef soup (du jour, anyway), and the barbeque catering place has cheeseburger chowder (heh) and Zuppa Toscana. Otherwise, it's chili or chicken noodle around the horn.
It's a place to start anyway. And I hope to detail my findings and developments here. Now! With More Purpose!