As it turns out buying a restaurant and getting married within two and a half weeks of each other, doesn't leave a lot time for blogging.
Here we are at the end of December, at the end of 2012. As I write this with less than 24 hours left of this incredible, unforgettable year, I have to admit I am a little sad to see it come to an end. What started out as a pretty uncertain and challenging year that made giving up seem very attractive, it proved that even when it seems impossible, sticking to it is much, much more rewarding.
With the help of an amazing team of people, I became the owner of Love Lane Kitchen on August 21st, 2012. Then, exactly 18 days later on September 8th, 2012 I married the love of my life.
This is the year that will forever mark the beginning. This is the year that I will count everything from. Like my parents do from the year they got married (1969), and like my father and grandfather did when they started their own businesses (1980 & 1947).
The amount of gratitude I feel to have had a year like 2012 is overwhelming. It truly is. So, thank you. Thank you to everyone who made 2012 such a milestone year. A momentous, “Thank you, thank you thank you” to my family and friends, my husband, the LLK team and, last but definitely not least, Thank you to our incredible community of customers who inspire us everyday.
This year has been nicknamed “the year of being bold.” While I am sure that there will be more memorable dates and years to come, it’ll be hard to top the feeling of taking that great, big leap for the first time. But the clock is ticking and 2012 will be history come midnight.
Thanks 2012, for showing me what it means to be bold and to live life with love and faith. I will always remember this feeling…no matter how many New Years I celebrate.
Even though 2013 might not be the first big year, I still have big plans, big goals, and some incredible people in my life that help make it all happen. So, cheers to all the firsts that are still to come in 2013!
Happy New Year and may all our years be bold!
Monday, December 31, 2012
Saturday, February 18, 2012
Love or Loath
Can someone help me identify the difference between being positive and hopeful, or being naive and in denial. Because I'm forever an eternal optimist by default, but lately I've had this creeping feeling that the reality of it all is the latter.
Or, is this what it feels like to face the hurdles every successful person I know is always singing about. Jumping over them, not giving up, facing challenges. Believing in what you're working towards and pushing through all the doubt and the failures. That's just the thing- maybe some people who have failed miserably should start singing about their experiences. It could be useful information for those of us who feel like they are in limbo. Come to think of it, successful people have had failures, a lot of them actually...
But isn't recognizing failure just as important as recognizing opportunity. I, honestly, think that's even harder to do. Swallow your massive, growing, stubborn pride and call it quits. Back to the drawing board. Thoughts of the Wile E. Coyote come rushing into my head, as he's hit by trucks, blown up by his own experiments, each attempt more ridiculous than the next, going back to the drawing board with hot embers still on his tail. And the chase continued. Might be a good point to add that he never did catch that damn road runner.
So, I'm quiet for a little to listen to my gut- and it tells me to never give up. I realize, however, that giving up is very different than recognizing when it's time to make some changes. Quite the opposite, actually. It's love.
Or, is this what it feels like to face the hurdles every successful person I know is always singing about. Jumping over them, not giving up, facing challenges. Believing in what you're working towards and pushing through all the doubt and the failures. That's just the thing- maybe some people who have failed miserably should start singing about their experiences. It could be useful information for those of us who feel like they are in limbo. Come to think of it, successful people have had failures, a lot of them actually...
But isn't recognizing failure just as important as recognizing opportunity. I, honestly, think that's even harder to do. Swallow your massive, growing, stubborn pride and call it quits. Back to the drawing board. Thoughts of the Wile E. Coyote come rushing into my head, as he's hit by trucks, blown up by his own experiments, each attempt more ridiculous than the next, going back to the drawing board with hot embers still on his tail. And the chase continued. Might be a good point to add that he never did catch that damn road runner.
So, I'm quiet for a little to listen to my gut- and it tells me to never give up. I realize, however, that giving up is very different than recognizing when it's time to make some changes. Quite the opposite, actually. It's love.
Saturday, May 28, 2011
Love Everyday
Isn'tit amazing that everyday is a new day?
A new day to be better than the day before. Thank goodness, too, because sometimes we need it more than others.
Today is that day for me. Not to say that I didn't like yesterday, it was just one of those days.
(You know those days, when it seems like the planets align to allow for all sorts of mishaps.)
I honestly, truly appreciate the challenging days; the days with real life examples of how we could always be improving.
And here we are, with a brand new day to put these very lessons to work. Being stronger, better, faster.
For me, it's to offer the best of myself to my staff and to my guests. To see all of us provide our best hospitality, our best service, our best dishes, to offer the best of ourselves to each other. So, when those challenging days arrive, and arrive they will, we'll be ready. Hey, they might even be fun. Because- we got this. Because we've seen it, been there, done that.
Someone set their menu on fire? Pleeease, I got this. One of our servers went into labor and half our scheduled staff are the aunts?! We've got that too! When every table seems to have some new and exciting allergy? It's our pleasure to make it work!
I don't know if this is even a half glass full approach because I don't even see it that way. When a day isn't perfect I learn from it, we learn from it. And we are given today. My glass isn't just half full, it runneth over!
A new day to be better than the day before. Thank goodness, too, because sometimes we need it more than others.
Today is that day for me. Not to say that I didn't like yesterday, it was just one of those days.
(You know those days, when it seems like the planets align to allow for all sorts of mishaps.)
I honestly, truly appreciate the challenging days; the days with real life examples of how we could always be improving.
And here we are, with a brand new day to put these very lessons to work. Being stronger, better, faster.
For me, it's to offer the best of myself to my staff and to my guests. To see all of us provide our best hospitality, our best service, our best dishes, to offer the best of ourselves to each other. So, when those challenging days arrive, and arrive they will, we'll be ready. Hey, they might even be fun. Because- we got this. Because we've seen it, been there, done that.
Someone set their menu on fire? Pleeease, I got this. One of our servers went into labor and half our scheduled staff are the aunts?! We've got that too! When every table seems to have some new and exciting allergy? It's our pleasure to make it work!
I don't know if this is even a half glass full approach because I don't even see it that way. When a day isn't perfect I learn from it, we learn from it. And we are given today. My glass isn't just half full, it runneth over!
Thursday, March 24, 2011
TLC for LLK
So. We painted! It's amazing what a difference it is. Even though the colors are exactly the same...still! It feels fresh and clean and bright! We'll also be sprucing up the outside facade as well as some rickety tables, redoing the fabric on our bar stools, etc etc. It may seem small but these tasks have been on my post it note to do lists forEVER. You all must know how that feels. All these little things that add up into piles and piles of to do's. After awhile it becomes something more of a wish list than a task list. You find yourself saying things like..."if I won the lottery, I'd get table 11 fixed!" instead of, oh, I don't know, getting your pilots license, a private jet, and flying around the world.
But then spring rolls around, the days seem longer, the lists get shorter, and you are just one more step closer to accomplishing something, anything! which is refreshing after the north fork winters.
We've also successfully followed through with our staff development program and hosted classes such as our intro to wine class, love lane cocktail class, service and hospitality class AND even had an Advanced wine class. (Thanks again, Kareem! You totally rock!) The advanced wine class was a huge hit. With a tour at Paumanok Vineyards of the vineyard, tank room, a glance at the cellar and bottling line, the world of wine starts to look a little less mysterious and a lot more interesting once you start peeling back the layers. And Kareems passion and knowledge translates in every explanation, in every question he answers. And, lucky for us, to the wine he makes. It's hard not to recognize the incredible attention to every last detail and consideration happening at Paumanok. Hanging out there with the staff only confirms that for some people wine is life. It also happens to be really fun to drink. With friends. And food. Ok, I'll get carried away here if I don't stop...
There is just something about getting it done that really feels good. A little TLC for the LLK goes a long way, and look at that, it even makes me feel a little brighter, too...One post it note at a time!
But then spring rolls around, the days seem longer, the lists get shorter, and you are just one more step closer to accomplishing something, anything! which is refreshing after the north fork winters.
We've also successfully followed through with our staff development program and hosted classes such as our intro to wine class, love lane cocktail class, service and hospitality class AND even had an Advanced wine class. (Thanks again, Kareem! You totally rock!) The advanced wine class was a huge hit. With a tour at Paumanok Vineyards of the vineyard, tank room, a glance at the cellar and bottling line, the world of wine starts to look a little less mysterious and a lot more interesting once you start peeling back the layers. And Kareems passion and knowledge translates in every explanation, in every question he answers. And, lucky for us, to the wine he makes. It's hard not to recognize the incredible attention to every last detail and consideration happening at Paumanok. Hanging out there with the staff only confirms that for some people wine is life. It also happens to be really fun to drink. With friends. And food. Ok, I'll get carried away here if I don't stop...
There is just something about getting it done that really feels good. A little TLC for the LLK goes a long way, and look at that, it even makes me feel a little brighter, too...One post it note at a time!
Wednesday, February 16, 2011
For the Love of the Game
Sometimes you have to be your own biggest fan. When there's no one else to help you up, dust you off, and tell you good game, you have to do it yourself. Or sometimes that's how it seems.
So here I am reminding myself of why I am here in the first place. Because sometimes the hardest part about having a goal, is remembering it.
Eat, drink, travel, write and get paid for it. Once I realized that everything in my life pointed to this very destiny, I knew, I just KNEW I was destined to do anything and everything that had to do with eating, drinking, traveling, and if I had time...writing.
So picture this...I'm in a small town in a small restaurant at a small table on a small island in Greece with a small group of people. One of them being my best friend but the others are a very odd, very eclectic mix of people who don't necessarily follow the same rules or believe the same beliefs or hell, I don't even think we all spoke the same language. But there we were. Sharing a meal. Drinking some local wine. And cheersing for today. Because at that moment, it didn't matter where we came from, what we believed in or what language we spoke. Because food (and wine) is a universal language. And it almost always translates.
And that's it. Sometimes that's all it takes to remind me that it's not about where you are or where your going but who's plate your eating off of! As I watch this restaurant work, with the love and the pride that goes into every dish and every pour, it's then that it all makes sense for me to be right here, right now, managing Love Lane Kitchen. While it's not always easy, it's always worth it. And I feel thankful. And I realize it's not about being dusted off or told good job, but to be here for the love of the game.
And then all of a sudden there they are, the people around me, who were there all along just waiting to tell me, "thanks." Whether it's a customer, or a staff member, or even, yes, believe it, my boss- Someone, somewhere had a "Thank You" when I was least expecting it.
That's when it becomes clear that's it all a matter of awareness, of attitude and most of all, of gratitude.
So here I am reminding myself of why I am here in the first place. Because sometimes the hardest part about having a goal, is remembering it.
Eat, drink, travel, write and get paid for it. Once I realized that everything in my life pointed to this very destiny, I knew, I just KNEW I was destined to do anything and everything that had to do with eating, drinking, traveling, and if I had time...writing.
So picture this...I'm in a small town in a small restaurant at a small table on a small island in Greece with a small group of people. One of them being my best friend but the others are a very odd, very eclectic mix of people who don't necessarily follow the same rules or believe the same beliefs or hell, I don't even think we all spoke the same language. But there we were. Sharing a meal. Drinking some local wine. And cheersing for today. Because at that moment, it didn't matter where we came from, what we believed in or what language we spoke. Because food (and wine) is a universal language. And it almost always translates.
And that's it. Sometimes that's all it takes to remind me that it's not about where you are or where your going but who's plate your eating off of! As I watch this restaurant work, with the love and the pride that goes into every dish and every pour, it's then that it all makes sense for me to be right here, right now, managing Love Lane Kitchen. While it's not always easy, it's always worth it. And I feel thankful. And I realize it's not about being dusted off or told good job, but to be here for the love of the game.
And then all of a sudden there they are, the people around me, who were there all along just waiting to tell me, "thanks." Whether it's a customer, or a staff member, or even, yes, believe it, my boss- Someone, somewhere had a "Thank You" when I was least expecting it.
That's when it becomes clear that's it all a matter of awareness, of attitude and most of all, of gratitude.
Thursday, February 10, 2011
Lost Love
Do I really need to start this off with "I know it's been awhile but (insert lame excuses here)"
Now that that's out of the way...I'm happy and sad all at the same time to say that the restaurant I blogged about months ago (nine to be exact but who's counting) is, well, to say its not the same would be an understatement. To say I am not entirely happy about the changes would be a lie, but let's face it, change sometimes sucks.
Only because you get cozy and comfy and wrapped up in your little world that goes around and around smoothly, seamlessly. Unfortunately, that also means your not necessarily growing or coming or going. And while you may be doing your best on this lovely, joyous little merry go round, eventually, something has to give. Because really, although that path is pretty, it is after all, a path. To somewhere. Right?
So, while I'm still very much on mine, so are all my fellow (and former) co-workers. Miss Jennilee Morris has accomplished maybe one of her biggest goals she has set for herself yet...maybe. She's got some pretty bad ass goals. This past November she became the new owner of Country Corner Cafe. Her own place. Kind of like Oprah having her own network. It's that big. And awesome. I can fill an entire blog about how proud and happy I am for Jenni. Maybe I will... And once that gets cozy and comfy they'll be even bigger things. Always. And she's taking Kim with her. Punks.
Chef Ben decided to sail away to the USVIs but was ultimately grounded due to complications of a previous matter. That sounded good right? Anyway, he never went. And since he already had his mind wrapped around leaving, he did. You can find him at Bahia, where the hot sauce is hot and the cheese is melty and gooey.
Cory moved to Florida to be closer to family. He's probably fishing right now, or playing video games. Or playing a fishing video game.
So, while moving is sometimes moving up, moving over, or moving on, it almost always leaves those in the original place feeling a little nostalgic for what was. For me, it's the ease of working with my friends who made work fun, who encouraged me to do my best (and who was there for me with a beer or 6 when you need it). And who happen to all be an awesome team of managers and chefs.
Now that that's out of the way...I'm happy and sad all at the same time to say that the restaurant I blogged about months ago (nine to be exact but who's counting) is, well, to say its not the same would be an understatement. To say I am not entirely happy about the changes would be a lie, but let's face it, change sometimes sucks.
Only because you get cozy and comfy and wrapped up in your little world that goes around and around smoothly, seamlessly. Unfortunately, that also means your not necessarily growing or coming or going. And while you may be doing your best on this lovely, joyous little merry go round, eventually, something has to give. Because really, although that path is pretty, it is after all, a path. To somewhere. Right?
So, while I'm still very much on mine, so are all my fellow (and former) co-workers. Miss Jennilee Morris has accomplished maybe one of her biggest goals she has set for herself yet...maybe. She's got some pretty bad ass goals. This past November she became the new owner of Country Corner Cafe. Her own place. Kind of like Oprah having her own network. It's that big. And awesome. I can fill an entire blog about how proud and happy I am for Jenni. Maybe I will... And once that gets cozy and comfy they'll be even bigger things. Always. And she's taking Kim with her. Punks.
Chef Ben decided to sail away to the USVIs but was ultimately grounded due to complications of a previous matter. That sounded good right? Anyway, he never went. And since he already had his mind wrapped around leaving, he did. You can find him at Bahia, where the hot sauce is hot and the cheese is melty and gooey.
Cory moved to Florida to be closer to family. He's probably fishing right now, or playing video games. Or playing a fishing video game.
So, while moving is sometimes moving up, moving over, or moving on, it almost always leaves those in the original place feeling a little nostalgic for what was. For me, it's the ease of working with my friends who made work fun, who encouraged me to do my best (and who was there for me with a beer or 6 when you need it). And who happen to all be an awesome team of managers and chefs.
Thursday, May 13, 2010
Do what you love, Love what you do
My eyes are still stinging from opening them 5 hours after closing them, kind of like how I just unlocked the same doors I locked in about the same time frame. But I don't know what's scarier, my schedule or the fact that I don't mind it.
You know that feeling you get when you learn that something is good for you and you smile knowing you've been doing it all along. That's the feeling I get when Rt 105 and 25 collide and I'm due east. It's a feeling that is just inherently good and sound.
It helps too, to know that I have managed to involve myself in something I believe in, that I can stand behind, and be proud of...The North Fork region, the kitchen I manage, the obsession with all things local, and my team here, who just happen to believe in all those same things.
So much so, that even when customers at the kitchen ask me, "Are you here everyday?" or "Do you work 24hrs a day?" or my personal favorite, (sorry Mike) "Is this your restaurant?" it feels kind of great!
Not to say that we are all working in this delusional cloud of utopia or anything, trust me. At time I am convinced you MUST be crazy to be in this business. But for the most part, really, we love what we do and we do what we love. And it just so happens to be at Love Lane Kitchen. That this team has assembled in this one kitchen, I've come to realize, is kind of awesome. Characters include but are in no way limited to - Jenni (General Manager), Kim (Assistant Manager/Server), Steph (Catering Director), Ben (Executive Chef), and Cory (Cory is just Cory.) Oh, and Mike, (the omnipresent owner).
Chef Ben runs the kitchen with the kind of detached aloofness that can send a to-do lister into a freaking frenzy. (Present company included, however, I am trying to quit and have been sober now for a little over a year thankyouverymuch). But Ben takes not making lists to a holy level. His"whatever/who cares" mantra can be easily mistaken for being jaded, detached, or even uninspired.
That is, until you get to know Ben... or taste his food.
It is then that you realize it's just uncomplicated. Easy even. Think of it as turning down Rt. 25 off 105 heading east. It's just something good.
You know that feeling you get when you learn that something is good for you and you smile knowing you've been doing it all along. That's the feeling I get when Rt 105 and 25 collide and I'm due east. It's a feeling that is just inherently good and sound.
It helps too, to know that I have managed to involve myself in something I believe in, that I can stand behind, and be proud of...The North Fork region, the kitchen I manage, the obsession with all things local, and my team here, who just happen to believe in all those same things.
So much so, that even when customers at the kitchen ask me, "Are you here everyday?" or "Do you work 24hrs a day?" or my personal favorite, (sorry Mike) "Is this your restaurant?" it feels kind of great!
Not to say that we are all working in this delusional cloud of utopia or anything, trust me. At time I am convinced you MUST be crazy to be in this business. But for the most part, really, we love what we do and we do what we love. And it just so happens to be at Love Lane Kitchen. That this team has assembled in this one kitchen, I've come to realize, is kind of awesome. Characters include but are in no way limited to - Jenni (General Manager), Kim (Assistant Manager/Server), Steph (Catering Director), Ben (Executive Chef), and Cory (Cory is just Cory.) Oh, and Mike, (the omnipresent owner).
Chef Ben runs the kitchen with the kind of detached aloofness that can send a to-do lister into a freaking frenzy. (Present company included, however, I am trying to quit and have been sober now for a little over a year thankyouverymuch). But Ben takes not making lists to a holy level. His"whatever/who cares" mantra can be easily mistaken for being jaded, detached, or even uninspired.
That is, until you get to know Ben... or taste his food.
It is then that you realize it's just uncomplicated. Easy even. Think of it as turning down Rt. 25 off 105 heading east. It's just something good.
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