Fantasy Challenge

[foodnfoto]

I don't know, maybe it's just me, but I think Jamby and ice cream sound like more fun.
Besides, it's just a fantasy resturant anyway-the kind I wish existed near my home. I wake up at night wanting just tha-jamby and ice cream.

No, I'm not pregnant, just hungry.

[84RHONDA]

I'd build my restaurant near thebighat, pooh and kimmie and call it "Le Loup Noir"

[thebighat]

I have an All-Clad frying pan I bought in 1976. It's a little the worse for wear on the outside, but the stainless inside is perfect. And it's still nice and flat.

[W.DeBord]

I'd follow shroomgirls lead and have limited hours. Open Thursday, Fri and Sat.. for buffet lunches where I could make all the things I love to eat and make. Then I'd turn the kitchen over to my Husband at night and do outdoor dining. Some kind of around the grill fiestas with a limited entree menu everything else served family style. Sundays...big brunch layout with a a show stopping sweet table.

Love to dream.....

[Pooh]

Thanks thebighat for rescuing our little piglets!



[ June 20, 2001: Message edited by: pooh ]

[Papa]

Dear Friends:

It is a lot of fun reading through your postings. It is also very educational.

First we take the $1MM, we invest it in something other than the restaurant business and we generate the $2MM needed to fulfil our dream.

At this point, I would open a small market/bakery/restaurant. Definitely Mediterranean but without having a specific ethnic character. This way I can blend the best that the regional cuisines of the Mediterranean have to offer. The name would identify with the character and location of the place. If I were across the street from the Ritz, I would have named it "The Market across the street from the Ritz" (TMATFTR). Catering/take outs would be a great consideration, the restaurant part will be the great focus and the Market part will compliment the place with its warm and inviting ambience.

I remember when I was growing up in Greece, we used to buy our wine from the wine merchant/baker in our neighborhood. He had his bakery on the main floor and he had a huge wine cellar in the basement where you could go and fill your carafe or bottle directly from the huge barrels. In that basement he also had tables where people could dine choosing from a menu of what we called "mezes" (like the Spanish "tapas"). That place was exuding warmth and atmosphere. I think that this is what I would like to recreate, just in a more complete form.