"Change" A White Paper

 

“Change”

A White Paper

 

 

 

 

 

“change is the only constant in life”

– Heraclitus, a Greek philosopher.

 

“those who embrace it will thrive, those who do not will struggle”

– david m meis, thinker, visionary, Architect.

 

While scrolling through my Facebook posts recently I came across the above quote and my response from November 2016 and with the current events of 2020 I find it very appropriate to write about.

Then in August 2020 the above quote caught my attention.  I posed the question to my wife and friends and it got me thinking. 

Nothing about the last 6 months has been normal or similar into which we can rely on past experiences to solve this complex issue. It is going to take time, a lot of hard work and effort.

In the middle of March 2020, as an Assistant General Manager of a Restaurant in Deep Ellum Dallas, TX we as a management team had to make the hard decision to layoff half of our employees to allow them to collect unemployment and have the remaining staff make it work, risking our health in the process.  It was a very rough go for the first 6 weeks only doing ToGo orders. Business dropped 95% from the previous year, our labor costs was through the roof and the Owners were discussing shutting down.  We tried to be open our pre pandemic hours to serve our guests.  We even slimed our staff to 4 when we were open, one bartender, one barback and 2 cooks to fill the orders that never came to what we thought.  It wasn’t enough.  We had to cut the hours back and our staff.  Lunch was staffed with 4, one bartender, one barback and 2 cooks, after the lunch rush we cut back to 1 bartender and 1 cook.  We reduced our hours to meet the peak demand studying data from our POS system.  We created spreadsheets of the data on a daily and weekly basis analyzing that data twice weekly and making decisions to positively effect our business.  This restaurant used to run itself, bring in the staff, bring in the product and serve the guests as they came in, it was a constant stream from 11 am to 2 am.  Now we had to rethink how to make it work.

We added Uber Eats, to all of our chagrin, knowing it could help cut our costs and it added about 45% to our overall sales when we first started and now about 12% since we have been able to open our dining room at 50% capacity.  And every week was a new challenge, cost of ground beef rising, chicken wings cost increasing, availability of product, Togo products, bags, plastic ware, gloves, you name it, it was a struggle to acquire.

And then the government and their uninformed rules. We had been running our restaurant at 50% allowing seating at tables and at the bar and then it came out that no one could sit at the bar. The bar is one of the safest places for an employee to work as there is 2 feet of wood between the guest and the bartender and if the bartender is touching the back bar its very close to 6 feet, meeting the social distancing requirements of the CDC.  The following is my response to the governor and less than a day later it was rescinded, not just to my reply but many others as well, I am sure. 

Dear Governor Abbott:

Your updated rule regarding the opening of restaurants and bars is absolutely absurd! No one can sit or stand at a bar? Are you absolutely kidding me, it's one of the safest places for me as a restaurant worker to be. That 2 feet of wood between my guest and myself keeps them from touching me and now you want me to stand next to them at a table where we are closer. How is ordering and being served from a table safer than the bar in your absurd logic?

 

For the last 20 days we have been serving a maximum of 6 people at our bar that normally holds 17. We set up 3 pairs of chairs separated by 7 feet to ensure the safety of my guests and myself. We used common sense and wise judgement to protect the health of our guests and ourselves and helped the economic revitalization. It was working, I was able to make some money and keep everyone safe, now you have put my life at risk by your absurd rule. Yes you are allowing us to open at 50% but you have taken 1/3 of the seating away at the same time. Thanks you have failed once again.

 

In your order you say "Restaurants should stay informed and take actions based on common sense and wise judgment that will protect health and support economic revitalization." You need to listen to your own advice because you are not using common sense nor wise judgement. Next time you want to make a decision you need to consult the professionals who know how things should be done correctly.

 

Then in my personal life:

My wife and I had sextuplets in 2005 and since then we lived life one week at a time and sometimes less than that as we buried two of our children before they were 9 months old. One of my goals in 2020 was to look more than one week into the future and look at our life a month at a time or maybe more.  Planning meals for the 3 days a week is one of my responsibilities.  January’s menu went off well, the whole entire month with dinner, dessert on Monday and wine and cocktail pairings. even though it was planned during the Christmas holidays.  Conquering that task, I thought the next months would be easy, low and behold I was mistaken.

I take my cooking for my family very seriously, seasonally fruits and vegetables to keep cost in check, splurging on the rare cut of meat or fish, salmon one of our family favorites. Well with my service industry job, and only going with Togo orders my money was cut severely.  We had to learn how to cook on an extremely low budget of only $20 per night dinner for 7.  How do you feed 7 with only $20?  How many processed foods can you eat before it effects your health?  I was not going to let that happen.

It turns out one of our restaurant suppliers began a program for the public to buy their produce that they had in excess because the restaurants were not open, seasonal produce to the public for the bargain price of $20 a basket. Well this was a game changer as before I would buy what I needed to make the meals I planned the month before but now I had to build meals around the fruits and vegetables that were in that’s weeks basket.  Challenge accepted, well I had no choice, money wasn’t in excess.

For years the difference is dinner as a family.

This was last week’s basket, and this is what I was able to create, embrace the challenge, the change. I find it amazing with the raw materials and enough imagination you can create delectable meals similar to a restaurant.

 

Chateau Bistro

Week of 28 September 2020

 

Monday

Grilled Pork Tenderloin*, Romaine, Spinach, Basil, Roasted Beets, Apple Salad, Yellow Bell Peppers, Apple Cider Vin, Blueberry Sauce – Nebiolo Wine

Marinade – Olive Oil, Apple Cider Vin, Salt, Pepper, Garlic Powder, Onion Powder, Lemon Zest

 

Tuesday

Smoked Pork Shoulder* Tacos, Crisp Chili Cucumber, Grape Tomatoes, Yellow Onion,

Pineapple Slices*, Corn Tortillas*, Oaxaca cheese*, Cotija cheese*, the hot sauce

 

Thursday

Fagioli Pasta, “Brodo” Broth, Butternut Squash, Sweet Potatoes,

Green Bells, Celery, Yellow Onion

Red wine, ground beef*, cheese tortellini*, parmesan* beef stock* and butter

 

NOT USED – Cantaloupe

 

 

Our children’s senior year will be like no other, how can we make it better and more memorable. In 1989, there was this kid who stared down a tank in Tiananmen square how was his life changed! How has the world changed? How was our world changed?

Did you get to connect with you children and what movies are they watching, what music do they like, what their interest are?

We went on our family vacation to Galveston this year but managing a restaurant during a pandemic with limited staff I was not able to take off the whole week. We drove 2 cars and my oldest about to be a senior was driving with me.  As soon as the local radio station lost its signal I told him to connect  his music through the Bluetooth and I was able to have a conversation with him about his music, likes and what he wanted to do.

Did you find a new skill, a new talent, did you clean that room out you have been waiting to do when you had time, what positive things have you done?

 

And why this matters

Jack is my disabled child with severe lung issues along with a plethora of others, if this virus enters our house, we will be planning another funeral. We have already buried 2 children and we are diligent this will not be his detriment as he has endured so much.

There is so much chatter about being ready for 2020 to be over and 2021 to begin.  Sorry to let the cat out of the bag but 01 January 2021 is not going to be any different than 31 December 2020 if we expect a return to normal.  Just like yesterdays issues didn’t go away because the sun rose this morning.  New beginnings don’t just happen at the new year, it can happen at any time, a new day, a new week, a new month.  When will you make your new beginning? It will take time, a lot of hard work and much effort, wishing and hoping is not going to make it happen.

While cleaning up my home office I found a paper with the following handwritten words:

 

Life two weeks at a time….

 

Living in the Moment

 

Not that we shouldn’t plan

for our Future, but when we

are always thinking about

what’s next, we miss the right now.

Hug the ones you love, be gracious to those you like and fist bump those you want to punch in the face!

I challenge you to turn off the network and national news, watch your favorite programs, dramas, sitcoms and sports but end the night with your favorite music on any one of the many music services, sit back and think...

 

….are you really waiting for a return to normal or are you ready to create something new and exciting?

 

Change is the only constant in life, those who embrace it will thrive, those who do not will struggle.

Bacon Wrapped Meat Loaf

Bacon Wrapped Meat Loaf

Bacon Wrapped Meatloaf Topped with a Port Wine Reduction, Garlic Smashed Potatoes and Sautéed Green Beans - Paired with Cashmere California Red Blend.

Serves 2 adults and 5 children.

Preparation |

In a large skillet over medium high heat, heat the Olive Oil. Sauté the diced Onion until translucent, about 8 minutes. Add the Mushrooms and Garlic, and sauté until they begin to color, 3-5 minutes.  Stir in the Heavy Cream, Oregano, Thyme, Salt and Pepper.  Bring the mixture to a boil, then reduce to simmer until all the vegetables are tender, about 5 minutes. Transfer the mixture to a large mixing bowl to let it cool.

Preheat oven to 400 degrees. After the mixture cools, add the Ground Beef, Ground Pork, Ground Lamb and Egg, mix until all the ingredients are thoroughly combined. In a 12” x 9” x 3” loaf pan line the bottom and sides with the Applewood Smoked Bacon. Press the meat mixture into the pan, making it flat and smooth, then line the remaining Applewood Smoked Bacon on the top, cover with aluminum foil. Set the loaf pan into a larger pan to create a water bath filling the other pan halfway up the loaf pan. Bake for 1 hour, remove aluminum foil and bake uncovered for about 30 minutes or until the meat is 165 degrees. Remove the Meat Loaf and let rest for 10 minutes, then cut and plate.

For the Port Wine Reduction, heat the Olive Oil and Butter in a saucepan, add the Shallots and Garlic season with salt and pepper until soft.  Add the Beef Broth and reduce in half.  Add the Red Wine and Port Wine and reduce in half.  Just before serving, add Butter and whisk in to give the reduction a shine. This reduction takes about 30 minutes.

For the Garlic Smashed Potatoes, clean the potatoes leaving the skin on.  Boil a pot of water and cook the potatoes until fork tender, about 15-20 minutes.  Prepare a baking sheet, line with aluminum foil and coat aluminum foil with a nonstick cooking spray.  Once the potatoes are fork tender, remove them from the pot and set on the baking sheet.  Using a potato masher carefully smash the potatoes until flattened but still in one piece.  Top each smashed potato with Olive Oil, thin slice of Butter, Oregano, Garlic Salt, Fresh Ground Pepper.  Between the potatoes add the Smashed Garlic, Fresh Thyme and Fresh Rosemary. Place baking sheet into the 400-degree oven and bake for 20-25 minutes until golden brown and crisp.

In a Sauté Pan, over medium high heat, heat the Olive Oil.  Add the minced Garlic. In bowl, place the fresh Green Beans, that the stems on both ends have been trimmed, and season with Oregano, Salt, Pepper and the Zest and Juice of one Lemon.  Add the seasoned Green Beans and the Fresh Thyme to the Sauté Pan and cook for about 7-10 minutes until warm but still has that crunch.

Ingredients |

1 lb. Lean Ground Beef

1 lb. Ground Pork

1 lb. Ground Lamb

1 package Applewood Smoked Bacon

½ lb. Baby Bella Mushroom, finely chopped

1 White Onion, peeled and diced

3 Cloves of Garlic, minced

1 cup Heavy Cream

1 ½ teaspoons Oregano

1 ½ teaspoons Thyme

1 ½ teaspoons Salt

½ teaspoon Black Pepper

Olive Oil

1 Egg, lightly beaten

Port Wine Reduction |

2 tablespoons Olive Oil

2 tablespoons Butter

2-3 Shallots, diced

3 cloves Garlic, minced

4 oz Beef Broth

1 cup Red Wine

2 oz Port Wine

1 tablespoon Butter

Salt

Pepper

Garlic Smashed Potatoes |

10 Yukon Gold Potatoes

5 cloves Garlic, pressed

6 sprigs fresh Thyme

6 sprigs fresh Rosemary

Oregano

Garlic Salt

Fresh Ground Pepper

Butter

Green Beans |

1 package fresh Green Beans, trim stems both ends

4 cloves Garlic, minced

Lemon, Zest and Juice

3 sprigs fresh Thyme

Oregano

Olive Oil

Salt

Pepper

Roasted Chicken Breast in White Wine

Roasted Chicken Breast in White Wine

Inspired by the Menu at Irene’s, New Orleans

Roasted Chicken Breast in White Wine and Rosemary topped with a Rosemary Garlic Jus, Buttered Capriccio Pasta, Sautéed Asparagus with a White Wine Vinaigrette - Paired with Scaia Torre Mellotti Italian Red Wine.  (If you prefer a white, Paolo Scavino Langhe Sorriso)

Serves 2 adults and 5 children.

Preparation |

Make the White Wine Vinaigrette, in a small bowl, add 2 tablespoons Chardonnay, 2 tablespoons Lemon Juice and Zest from one Lemon, ½ teaspoon honey, ½ teaspoon Mustard, ½ teaspoon Mustard, ½ teaspoon Kosher Salt, ¼ teaspoon Fresh Ground Black Pepper and whisk together.  Slowly add a ¼ cup Extra Virgin Olive Oil whisking continuously until emulsified, taste and add more salt and pepper to taste. Set aside and let the flavors blend.

Preheat Oven to 375 degrees.

In a Sauté Pan add 2 tablespoons butter, 2 tablespoons olive oil and heat sauté pan until hot over medium high heat.  While pan is heating salt and pepper Chicken Breasts to your taste. When sauté pan is hot, add Chicken Breasts, Lemon Zest and Juice of one Lemon over Chicken Breast, and a splash of Chardonnay, cook 6-8 minutes per side to get a golden sear.  Transfer Chicken Breasts to a Baking Dish. Add Onion, 6 cloves of Garlic and a splash of Chardonnay to deglaze the pan and cook 5-6 minutes until Onions are translucent, add over the Chicken Breast in the Baking Dish.  Add about a cup of Chardonnay to the Baking Dish, the idea is that we do not want to boil the Chicken but allow the Chicken to absorb the flavors of the Chardonnay, so about a quarter of the way of the Chicken Breast. Add a sprig of fresh Rosemary to each Chicken Breast and cover with aluminum foil.  Place Covered Baking Dish in oven for 40 minutes. Pull out of the oven and let rest.  Remove the liquid from the baking dish into a saucepan and cook on medium high to reduce to about half, this will be the Rosemary Garlic Jus.  Remove the Chicken Breast and slice into 1-inch medallions and plate.  Spoon the Rosemary Garlic Jus over the Chicken Breast and garnish with a small sprig of fresh Rosemary.

Prepare the Asparagus, washing then trimming off the bottom 25% making sure the remaining is tender, if it is not tender you can use a vegetable peeler to peel off the stringy exterior.  In another Sauté Pan add 2 tablespoons butter, 1 tablespoon olive oil and heat sauté pan until butter melts over medium high heat.  Add the Asparagus and cook for about 7-10 minutes until warm yet the Asparagus has that crunch. After 3 minutes add the White Wine Vinaigrette.

Boil the water for the Pasta according to the directions on the package, once boiling add salt, they say to cook pasta in salty water like the ocean. Add the pasta and cook according to the directions on the package, drain and add one stick of butter, stirring until the butter is melted and the pasta is coated.  Plate and add garlic salt to taste.

Ingredients |

Family Pack of Chicken Breast (5-6 breasts)

2 packages Capriccio Pasta

2 packages Asparagus

1 bottle of Chardonnay (cheap cooking wine)

1 Stick Butter + 4 tablespoons divided

2 Lemons

5-6 Sprigs of Fresh Rosemary

1 Medium Onion Chopped

Garlic - 8 cloves divided

Garlic Salt

Extra Virgin Olive Oil

Kosher Salt

Fresh Ground Black Pepper

White Wine Vinaigrette |

2 tablespoons Chardonnay

2 tablespoons Lemon Juice and Zest of Lemon

½ teaspoon Honey

½ teaspoon Mustard

½ teaspoon Kosher Salt

¼ teaspoon Fresh Ground Black Pepper

¼ cup Extra Virgin Olive Oil

22 February 2016 - Grilled Salmon with A House Made Teriyaki Sauce

Grilled Sockeye Salmon with A House Made Teriyaki Sauce over Orzo Pasta and Sautéed Sugar Snap Peas with Mandarin Oranges - Paired with Albert Bichot Bourgogne Vieilles Vignes de Pinot Noir.

Serves 2 adults and 5 children.

Preperation |

Season Salmon lightly with olive oil, kosher salt and fresh ground pepper.  Grill, skin side down and rotate (do not flip) for about 10 minutes until salmon flakes with a fork.

For the Teriyaki Sauce, combine all the ingredients in a medium bowl and whisk until the sugar is dissolved.  Pour into a small pan and heat. Use a small ladle and top grilled salmon.

Heat Olive Oil in a Wok and add Sugar Snap Peas, drizzle Soy Sauce cook until tender but do not lose their bright color.  Add kosher salt, fresh ground pepper to taste.

Ingredients |

3 pounds wild caught Salmon

1 pound Sugar Snap Peas

16 oz package of Orzo Pasta

1 can Mandarin Oranges - Chilled

Soy Sauce

Olive Oil
Kosher Salt
Fresh Ground Pepper

Teriyaki Sauce*
1/4 cup water

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup sugar
1 tablespoon sesame oil
2 tablespoons Sriracha
1 teaspoon garlic powder
1 teaspoon ground ginger

* from the Dallas Morning News, J.M. Hirsch Associated Press, Wednesday 17 February 2016

26 January 2016 - "Awesome" Chicken Tortilla Soup *Updated 11.09.2019

Chicken Tortilla Soup, Garnished with Crispy Tortilla Strips, Shredded Colby Jack Cheese, Diced Red Onion, Avocado and Squeeze of a Lime Wedge.

Nights when we have children's activities, Scouts | Soccer Practice | Etc. and we need to eat at different times, soups are perfect.  This recipe is adapted from a "Food Network" Recipe courtesy of Ree Drummond, 2012.

Pair with a Mexican Beer, Pacifico is our current house favorite.

Serves 2 adults and 5 children.

Preperation |

Preheat oven to 375 degrees F.  

Mix in a small bowl, add Cumin, Chili Powder, Garlic Powder, Paprika and Salt, then stir.  Place Chicken Breasts in a baking dish, drizzle with a little Olive Oil, sprinkle about half of the Spice Mixture on both sides of the Chicken, Lime Juice and Lime Zest of two limes (one lime for each side of chicken) and two sprigs of Cilantro for each Chicken Breast . Set the rest of the spice mixture aside.  Cover with foil and bake the chicken through, about 40 mins. Remove from oven and let rest for 15 minutes.

While the chicken is baking, heat Olive Oil in a large pot over medium heat.  Add Onions, Red, Yellow and Orange Bell Peppers, Poblano Pepper, Garlic, half of the chopped Cilantro, and Lime Juice and Zest of one Lime and the rest of the spice mixture.  Saute the vegetables until they begin to turn golden, about 5 minutes.  Add the Corn and Black Beans and saute for about 2 minutes. Add the diced tomatoes and green chiles (Rotel), juice and all.  Add the chicken broth, tomato juice, hot water, tomato paste, the rest of the chopped Cilantro, 1/2 teaspoon each of Cumin, Chili Powder, Garlic Powder, Paprika and Salt, stir to combine and bring to a boil.

Reduce the heat, shred the chicken and add to the soup.  Let simmer for 15 minutes, taste and add salt as needed.

Drizzle a little Olive Oil, Lime Juice and Zest, Salt and Paprika over the Corn Tortillas, cut into 1/2" strips and place in a toaster oven and cook on 350 degrees F for 12-15 minutes until crispy.

Ladle soup into bowls, garnish with a pinch of Salt, Shredded Colby Jack Cheese, Diced Red Onion, Crispy Tortilla Strips, Avocado with a dash of Paprika and squeeze of a Lime Wedge.

Ingredients |

2 teaspoons ground cumin for spice mixture + 1/2 teaspoon more

2 teaspoons chili powder for spice mixture + 1/2 teaspoon more

1 teaspoon garlic powder for spice mixture + 1/2 teaspoon more
1/2 teaspoon paprika for spice mixture + 1/2 teaspoon more
1/2 teaspoon kosher salt for spice mixture + 1/2 teaspoon more

3 large boneless, skinless chicken breasts

olive oil

1 diced onion

1 diced red bell pepper

1 diced yellow bell pepper

1 diced orange bell pepper 
1 diced poblano pepper
5 cloves garlic, minced
Cilantro, divided, whole and chopped with Lime Juice and Zest
1 10 oz can diced tomatoes and green chiles, (Rotel)

6 cups chicken broth
2 cups tomato juice

4 cups hot water

1 6 oz can tomato paste

3 15 oz cans black beans, drained

2 15 oz can whole kernel corn, drained

4 corn tortillas

2 avocados

1 diced red onion

6 limes

Colby Jack Cheese, shredded