THURSDAY'S TOP CHEF RANT..

Bye Manuel...and we hardly knew ya! Really! We hardly knew ya, which is one reason he is probably gone, he brought nothing to the table or the show. But if it were really based on talent there is no doubt there could have been other choices to send packing....say...Ryan. Antonia. Zoi. Maybe even Andrew. But each of them bring something to the table (except maybe Antonia, who was my pick this week by the way.)
I thought the quickfire challenge last night was tough, but thought they all kind of did well on that. The elimination challenge though should have been an opportunity for each of them to shine, and in my opinion, the only ones who really ran with it were Richard, Andrew, and Dale. Though for the same reason that Manuel was booted, for following blindly, so went Andrew with Richard. Fortunately for Andrew, Richard is much better then Spike so he was safe. I also felt that Spike and Manuel showed much more technique and skill with their dish then Zoi and Antonia, c'mon...It shouldn't have come down to how much of your budget you spent over how well you executed your dish. Anyway it was fun to see Daniel....The guy is just a culinary God, and seeing him on shows like that make me realize what an experience it was being able to have worked with him for as long as I did.....
For next weeks pick I am going to have to stick with Antonia, though I don't think Zoi or Ryan have much longer either..
b.

UPDATE...

Sorry these are getting longer in between posts, it just means we are busier both physically and mentally as the opening is approaching. Just to keep everyone in the loop...We have officially started our front of the house training this week. It got off to a bit of a slow start but perked right up on day 2 due to some ice breaking games that Laurie and Jen came up with (something about toilet paper and mummies..as you can see above) Today is training for group 2 front of the house as well as our first kitchen meeting. So as you can see, things are moving along. Septic has hit some glitches but we're back on track with that. Plumbers have been on the job and are finishing up there stuff. So we are "Oh So Close"!!

TWO SALT CONGRATS THIS WEEK...

Happy Birthday to Laurie and
Congrats to Jeremiah and Susie on the birth of their healthy baby yesterday!!

Salt will be making it's debut at this years "Taste of Talent" benefit for Project Self Sufficiency at Perona Farms on Monday April 7th. So if any of you out there are attending stop by and say "HOWDY" we'd love to see you!
b.

A FEW MENU ITEMS....

The menus are finally done and ready to go. This is how they will play out.
Open Tue - Sun
Bar menu- will be offered from 11am until close, all day
Lunch menu- will be offered from 11am until 4pm
Dinner menu- will be offered from 5pm until 11pm

BAR MENU

Olive & feta tapenade with pita crisps
Goat cheese quenelles with a raspberry balsamic reduction and poached pear
Flight of pub sliders (3) with roasted tomato aioli, chipotle aioli, Guiness onions
Salt fries, hand cut and tossed with sea salt
Meatloaf sandwich (chilled) with smash potato and house ketchup on crisp french bread
Cheese plate with a fresh fruit compote and pickles
Boiled eggs

LUNCH MENU

Shrimp Po'boy with lettuce, tomato, pickles, and a srirachi aioli
Turkey club with a sundried tomato aioli and candied bacon
Chilled roasted vegetable salad with goat cheese and sunflower seeds
Bar-b-que pulled pork sandwich with house slaw
Tofu saute', cornmeal crusted with spring herbs and baby greens
Country French salad; baby greens,chunks of crisp bread,olives,red onion,sundry toms

DINNER MENU

apps.
Steamed pot; clams,cockles,mussels in hearty fish broth with crisp bread
Risotto of the day
"Bloody" prawns;skewered,panko crusted with a bloody mary dipping sauce, celery stalks
Baked caesar with beer battered anchovy, baguette croutons and lemon/parm vinaigrette

entree
Rack of lamb,mustard crusted with apple risotto and a cider reduction
Grilled strip steak with brussel sprouts,fries,and a red wine reduction
Mixed Grille,lamb chop,banger,and hanger steak with house kraut and home made mustard
Blue moon chicken, orange/blue moon lager marinated with sweet potato smash
Carbonara pasta with crisp pork and bacon in parm cream topped with sunny side up egg
Fish & Chip...our spin on the "Classic"
Pan seared scallops tossed with lemon and mint with pignoli nuts and white wine
Pub burger flight (3)

Well, there it is, that is just a sampling of the menu which will be posted in it's entirety on the web-site www.saltgastropub.com very soon. What do you think so far??
b.

I'M AN IDIOT

This is for any of you whom follow Top Chef. Good call Michael and Markate....Yea. Valerie was sent home last week, I have to pay closer attention to these guys names...I guess the problem is that there are a bunch of "Valeries" on there, one's who just in no way stand out. So I guess since she is ALREADY gone, my Valerie pick for next week would have to go to Antonia...she's still there right? Thanks for the correction guys!
b.

TOP CHEF!!

Erik sucked and deserved to go home. That guy did'nt bring a single thing to the table in any of the episodes, just whiney excuses of why his food sucked. Then at the end to say their is no upscale Mexican food shows his ignorance and lack of any sort of knowledge of other cuisines. To top it off to say Rick Bayless does'nt know what he's talking about and can go "screw himself" just shows that this guy is a fucking hack! Rick Bayless is one of the best at what he does, obviously. I've eaten at his place "Topolobapo" in Chicago and it really was amazing. Unfotunately they only let one person go this week. I personally would have let go of all of the whining baby's this week...Like Andrew for one...I love attitude and respect a certainn amount of arrogance, in this field you kind of need to have that, you need a thick skin and some confidence or you'll be eaten alive. That being said, if you are going to have the arrogance and attitude you better back it up. Andrew can't. He just comes off as an inexperienced fucking brat...send the bitch packing "His House", who is he kidding? Ryan once again proved he is kind of clueless in the kitchen, did'nt know what chicken piccatta was, now he screws up a classic salad like a "Waldorf" I can't see him going much further. Though I found Ted Allens comment "The Walorf Salad was a for the people salad" silly, come on Ted just the name "Waldorf" tells you it is not of "The People", at least not the people I know...it was created at the "waldorf" for crying out loud! Nikki...c'mon, Mac & Cheese? And you fuck it up? Top Chef? HMMMM!!! Zoi, cmon, a pasta salad, and you screw it up? And whine because its a pasta salad. Make the damn pasta salad, make it the best pasta salad anyone has ever had, and shut up. Again, Top Chef? HMM?
Manuel. I just felt bad for Manuel. Here a Mexican gets beat at a taco challenge, and that's not to say that just because he is Mexican that he should be able to make a great taco, I just feel bad for him that it was probably a huge blow to his ego, and it seemed to take the wind out of his sails. What made it worse is he was beaten out by a jicama wrapped whatever it was. Kudos for creativity, thumbs down on "TACO". I have all the respect in the world for Rick Bayless, but come on, the challenge was a upscale taco....maybe it's me, but I did'nt get it.
Next week's guest chef is going to be Daniel Boulud (my mentor at Le Cirque), I am really looking forward to his episode! As far as a pick for loser next week, its really hard, but i will have to go with Valerie. "Valerie" ?? you say. Yes, and that is exactly why...who the hell is Valerie! I think they will start weeding out those that don't stand out, and keep the one's that make for good tv. We'll see!!!
b.

THURSDAYS TOP CHEF RANT!!

Postponed one day...I am just too beat tonight to talk about those shit-heads and go on about how lame they were last night...so that will be for tommorrows post...
b

THE FOUNTAIN IS DONE!!!!

The fountain is finally done! I love it! I have been conceptualizing this thing for months, tinkering with it in my head, and Tony and i have finally finished it. It runs from floor to ceiling along the back of the original stone fireplace in the main entrance. The copper for it was actually the first thing I bought for Salt way back in January and now it is finally done, and i have to say it is dead on for what I had in my head from the original thought, so I hope everyone enjoys it as much as I do! So now that is painting and the fountain done in 2 days, now that's moving at a good clip! Also a big thanks to "Mom & Dad" for coming in today to clean up some chairs and put the new upholstered chair seats on to their bottoms. My Mom (the whole family is involved) has been working on them for 2 months and I have to say they look damn good! Septic guys put in a full day today, so thats a good thing! One more week and that task should be put to rest! So all in all a good day at Salt!

See ya tommorrow!
b.

NOTHING FUNNY OR WITTY TO SAY.....

Not a damn thing! It's been a few day's since I have been here, sorry to all of those of you who actually tune in to see our "daily" progress....Day's have been long and stressful at this point leaving me with not much energy to get on here. We are into the home stretch now, trying to tie up all the loose ends and co-ordinate schedules of all of those we need to bring this thing to its opening day. To keep you up to date with all thats going on...Menu is being finalized this weekend and I'll post it as soon as its done. The outside of the building was primed (paint) on Sat. and was actually painted this afternoon due to the beautiful day we had. Most of the landscaping has been cleaned at this point and will be mulched early next week. We are holding off on actually putting anything in the ground until things start to bloom and we see what we actually have. The septic, which work was put on hold since Friday due to some problems with the prior owner (huge fucking headache!) is scheduled to resume tommorow morning. Plumber is scheduled to finish his work in the kitchen next Mon. or Tue. Fountain SHOULD be finished by Friday. Beer tap system is still being worked out as far as moving heads, flushing lines and what not. Floors in ding room are scheduled to be worked on Monday. Food vendor meetings are being set up for next week.
I'm sure there is more going on, but before my head explodes and my heart actually stops from anxiety I think I will end it there. I'll do some heavy meditating ( that's mediTATING..NOT mediCATING,lol) before I call it a day and will come back tommorrow with lot's of good news and fun things! Thanks for keeping on coming back, and tune in tomm for more of what's going on here! We're almost there!! (Now that I think about it I do have a funny story about a completly coked out drunk beyond belief chef that Tony and I had the devine pleasure of dealing with on Monday at an aution in NYC, that will have to be for another post!) (Oh yea, there is also a story about "Roger", a "friend" of ours that we have made at athe auctions. Roger is kind of an auction groupie and makes his money helping people dis-connect equipment and what not....well, Roger helped us on Monday and flooded the restaurant in the process...leading to my being yelled at and all kinds of hell....again, another post!) Damn, I did'nt realize how much fun i was actually having in the midst of all of this!
b.

JUST SOME RESPONSES TO COMMENTS....

ChefRa.....Glad to hear you are interested, spread the word, I think it could be alot of fun for all of us. It's funny when people think we all know each other and the fact of the matter is that we are all so busy doing what we do that we never get a chance to see each other except benefits and the occassional night out. So here is a time for us to kick back, piss and moan about life and just get together. E-mail me at salttoo@yahoo.com

Anonymous....brickwall tavern is exactly that, it is a tavern. This is just a response to someone saying brickwall tavern is NJ's first "gastropub". I did check them out, and nowhere did they or do they claim to be a "gastropub", but thanks for the heads-up.

Anonymous....Thanks for the interest in the book group. You (or anyone else reading this who might be interested) can e-mail me at salttoo@yahoo.com and I will start to get the ball rolling and contact everyone about schedules.

The Troll...I understand completely what Dufresne is doing and I respect what he is doing to an extent, I just don't think food needs to be tinkered with at the restaurant level. I do understand the need for science to step in as far as a global effort to get longer growing seasons and what not. I am not a purist when it comes to cooking and do believe we should use ingredients and techniques available to us in our time, but I do believe food in it's purest state, with the least manipulation is when food is at its best, both health wise and flavor wise. When food is at its natural peak it is best, which is why we should stick with cooking "in-season" and local...Not taking away from what these guys are doing, and it is just my opinion. Seems to me the more we mix "science" in with the natural way or order the more problems we create that we then need more science to figure out. Anyway.... Now lets solve all the world's problems Troll...You and I!!! (lol)

Frank...I just always appreciate your comments! Thanks for reading!

Linda...Same as Frank up there...I love to see you name pop up in my "in-box". Thanks!

Markate...Thanks for the interest in the book/dinner group..email me at salttoo@yahoo.com and I will get you on the list for info and what-not.

Kleine1us...Yea, the reporters always seem to fuck things up on ya..oh well, I think Laurie cleared up anything in her follow up blog..we also tend to get a little sensitive. (lol)

Debbi...We didnt see the article in Budget Travel. If you have it in e-mail send it over we'd love to read it. (or snail mail..Salt 109 rt 206 Stanhope NJ 07874) Thanks for thinking of us!

Frank...Thanks for the compliments on the sign. Quite a Beacon it is! You saw us out there huh? That must have been some sight, glad it did'nt cause accidents, you know everyone has to watch the train-wreck. And you noticed my salt shaker rating system...what the hell right, makes it fun!

Jeff & Joan...No-one is counting down the day's like we are..lol Thanks for the compliments on the sign...we're really happy with it too. Hey Jeff..How about this running/biking club, have'nt heard you chime in yet....??

Eric...Thanks for letting us hang the sign "our" way, if we did it your way it would have been way too easy and therefore nothing to talk about, or for people to point and laugh at while they drove by on 206.

Anonymous...Yes...Stone IPA on tap...here's to ya!

Mike & Lori...No need to make a reservation, c'mon now!

And thats it for now! Boy I better do this more frequently....thanks for all the comments. Just remember, I can't answer you through the comment board so don't get offended if you don't get and immediate reply, I do read them all and appreciate the interest in what we're doing. See you all soon!!!
b.

THURSDAYS TOP CHEF RANT...

So Dale has come out as this season's prima-donna whiner. "I'm here to cook, not gussy up a table". Going back to each season where these guys have to be reminded this is Top "CHEF", not Top "COOK". A lot more goes into being a chef then cooking, so much more, and if you don't get that then you are just a cook...maybe a very good cook, but still a cook. And what's with this fucking "molecular gastronomy", sure it seems real cool, don't get me wrong, but the day a chef has to trade in his chef coat for a lab coat is the day I hang it up. Since when did cooking become a "science"? I got into cooking because of the creativity it offered, the passion that goes into it, the basic premise of taking the best products you can find and cooking them with the least amount of fooling around. Like I said, this "science" stuff is neato and there is definatly a skill involved and what not, but I don't want to pick up a science book the next time I'm looking for ideas, I'll stick with the good old fashioned cook book. Andrew this season is no doubt the "Ass", I love his attitude, I just don't think he can back it up. There is something to be said for a bit of arrogance and cockiness as long as you can bring it to the table...take Anthony Bourdain for instance...I don't think Andrew can bring it. I missed this weeks dolt, I had guessed last week that it would have been Ryan going home. Though I still think Ryan will be an early departure looks like he might hang for a little bit. I was surprised with their pick though. Nikkis mushrooms obviously sucked, could not be presented, and left her with not much to show. Dale is just a Dick and took what was already a shitty dish and made it shittier...seems one of these two or both should have been sent....Oh well, this is all just my humble opinion.
b.

A GREAT DAY....OR....THE EIGHT DOLLAR PRIVILEGE

Well, not to sound like a broken blog, but it was into Manhattan again this afternoon for Tony, Jeremiah, and myself for yet another auction. So the ride in was great, no traffic, good weather, so it was easy in. (Though it hurts now with the 8.00 to get into the city). It just got better from there...The auction was on the corner of 50th and 9th, we got right onto 10th ave and cruised right up to 50th st. and right on the corner a car was pulling out from a meter, so BAM, we were in, and only one block from the auction. It was 2:00 at this point and the auction started at 2:30..sweeet. I loaded up on quarters to feed the meter for the 3 or so hours we might be and Tony took charge of being the meter feeder for me. (You might see where this is going by now) The auction got off at about 3:00, so Tony ran to feed the meter, good for another hour. Auction went well, and we got some cool stuff as well as a few things we needed and it was now a little after 4, the auction was winding down and Tony run's out again. "Ring-Ring" goes my cell phone..."Brad, your car is gone, it was towed" "Get the fuck outta here" "no, really man, we were towed" "shit".
"Yea, the meters were til' 4, after that it's a no parking zone" "shit". Tony comes back to the restaurant to see what our plan is. So we decide we will walk over to the impound lot over on 38th and 12th. On our way over we notice helicopters hovering over the Hudson, then we see NYPD walking in riot helmets as well as alot of horseback. What the fuck is going on?? Then traffic is backed up, we walk past a bus that was just completely burnt out by a fire. Cops are directing traffic. This is a nightmare. I ask a cop "what is going on?" There is a protest on 12th ave outside the Chinese Consulate over Tibet, and it looks as though someone launced a paint can of "blood" at the building. The NYPD must have felt that these 100 or so Buddhist Tibetens might be complete anarchists and try to charge the building and burn and kill everyone inside because they had a line of mounted officers outside the building and the area was swarming with police everywhere. Anyway, we got out of that mess, found our way into the impound lot, and after paying 185.00 to the very nice woman behind a bullet-proof glass window we were on our way, and back to 50th street to pack up our "booty" and get back to NJ. Just another day in the life of trying to get this place open. I just know the next trip will be great, I just know it! Did I nmane this "GREAT DAY"??? I meant "SHITTY DAY, and the privilege to pay eight dollars for one"...
Tommorrow will be nothing but good news...I promise! I've been meditating!
b.

Ok, so I'm a control freak

But seriously, I have to add my comments and corrections to our article that appeared in today's Herald. For the most part, we enjoyed reading it, but here and there reading it was like taking a punch right in the stomach. I think we were misunderstood--understandable I suppose, happens a lot. So . . . here are my Herald corrections! ---

1. Tony's last name is MANDEVILLE, not Madebille, nor Mandebille.
2. While it's true that Jen & Eric's wedding was one of bula's first catering gigs, and definately its first catered wedding (and oh, there's a story if you want to hear it sometime), Jen never worked for bula. She is our manager here @ Salt and a good friend of Brad and Laurie.
3. Ok, really, do you actually think we were like, ok, so what should we name it? I dunno, hmmmmm Salt? Well ok cause what else will we call it? A pub name needs to be simple and easy to remember, the word Salt, being the essense of the culinary world seemed to be fitting, short and sweet and a little cool. We like it. There really WAS A THOUGHT PROCESS!!!! We were totally misquoted so many times in this article. Argh.
4. 76er's was never a diner.
5. THE BIGGEST MISQUOTE WAS: "WE WANT TO BE CHEERS" That was our punch in the stomach. Specifically what Brad said was: We DO NOT want to come across as we are trying to be Cheers." In fact whenever folks ask Brad what Salt is all about, over and over again I hear him say, "we don't want people to think we are trying to be like Cheers." How did this reporter hear the exact opposite!!!!!!!!!!!!??????????
6. I do not proclaim to know what the owner's of the first-ever gastropub, The Eagle, in London were thinking when they opened it. But what I do know is that they were the first ones and they wanted the focus to be on food.
7. Don't we look dang happy in that picture? We are, cause today the septic system is being put in the ground and now we know that within 2-3 weeks we can open our doors. We are dang happy.

Can't wait to see you all @ Salt. We'll keep you posted, and you keep reading!

Laurie

IDEAS THAT ARE SPEWING FROM MY MIND ON A SUNDAY BEFORE A NEW WEEK......KEEP YOUR DISTANCE

Well Tony and I have gotten a buttload of work done today on the fountain, but the damn thing is still not done...I know, I know, these things take a progress. This is why guys like us enjoy being in the kitchen, where for the most part, you prep it, you make it, you cook it, and after a very brief time, well.....you eat it. This building stuff is just a lot of "what about this way? I don't know, let's look at it that way? Hmm how about we turn it like this, no, turn it back blah blah ,blah, let's get coffee and discuss and look at it again when we get back....My conclusion is, and has always been....the world should be run by kitchen people. We are fairly intelligent, very hard working, never whine, understand deadlines (Hell, if the wedding is 2 weeks from friday its not, I am a bit behind we may have to push the date back a couple of days, or I didn't account for this....It's just get the shit done however you have to!

For anyone out there in the foodservice industry, we are trying to put together an industry night here at Salt. Its really in the shaping idea right now, but the idea is like on every Wed. evening from let's say 11pm-2am we kind of have the place to ourselves. Discounts on food and drink, great company and just a lot of camaraderie, thats for both front and back of house. We just think it's a great way for us all to get to know each other in more of a social sense than a professional one. If any of you foodies out there would think this would be cool drop me a line...we're really hoping to turn it into fun laid back night.

I know I mentioned this before but for all you fitties (or not so fittie, but might want to be) who would like to join a running or biking club we at Salt are surrounded by running and biking trails and would love to sponser and host a group here at the restaurant, which again would entail a run/bike then back to Salt for some carbs..both solid and liquid!

Now how about those readers out there? We want a club for you as well. What we do is, you sign up for the group and there is a list of the books we will be reading (all related to the restaurant industry, more specificly to being a chef). We choose a day every month, we get together to discuss the book, and get some professional insight from those of us in the industry. We (Tony and I) make a menu loosely styled around the book, and we all get to eat and discuss the book...again let us know of any interest.

Last but not least.....We have a very unique program we are starting here at Salt. Since our original idea here, Laurie and I thought it would be a fun thing to do, to present our menus on plain old brown clip boards to the table. Just something different and less formal. Then it hit us that why just have plain clipboards? Let's paint them and poly them so they will last a bit longer. People thought this was a great idea and wanted to know if they too could paint some for us...sure. Well, one night while brainstorming Laurie and I thought "Ya know what, I bet some of these are gonna be great--we could sell the clipboards and raise money. WELLLLL, Jennifer our Manager and her Husband Eric run a summer program for children who have been affected by aids in any number of ways. They offer them a great time away from their problems and thoughts for one week each summer and give them just a great time out here in Sussex County. So we decided that in a very small way maybe we can help them out by donating 100% of all of the clipboard sales to help with this camp...our suggested donation is 10.00, but would of course accept anything. If you have a talent(or even just the desire) and would like to join in let us know, we have plenty of clipboards, and the art is in the mind of the artist...drop us a line..

thanks b.

THE RAISING OF THE SIGN..Cast and crew

It is March 15 2008, a significant day in the History of Salt Gastro pub! Starting with the design and creating of the sign by one of Salt's best friends (and the Husband of our manager Jennifer) Eric Hornung. With some ideas from Laurie and I, and a few tweeks along the way, Eric was able to put together a sign which is awesome and will represent us for eons and beyond...THANKS Eric!

Second goes out to Tim Stefanik, my electrician, and now my friend. Tim was able to supply us with the proper ladder for us to finish our task for today, and a little moral support as we weened Erion on up the ladder to do the dirty work.
To Tony for being the idea guy behind this particular project, as well as the ladder holder as well as moral support for Erion and telling him "there's no way you would die from falling from that height, maybe get pretty banged up, but not die!"

Last but not least to Erion, our own superhero "Tarz-man". Erion blindly, with nerves of steel took to that ladder and made the rest of us feel like little children in wet pants, holding to our mothers legs. He looked up at it, shook it a bit, spit on the ground raised his fist to the heavens. He tightened his belt, put a little chalk dust on his hands from the chalk pouch around his waist and just calmly looked me in the eye and said "see ya on the other side boy" and just started climbing. My jaw dropped as I felt my eyes start to well a bit and my nerves start to get the better of me. But I knew I had to be a man, I had to watch, I had to see what this Man Erion had that I did'nt, what he had that we all strive for, what makes him go where most of us just tremble thinking of...places for birds and planes, not human beings.....So as Erion put his foot on that first step and started to make his way up that 12' ladder I quietly whispered under my breath, "I love you Erion"

So we all played a part in tying the sign and attaching the sign to the truck. (This way no one person could take blame for any failure, deaths, maimings, or any other unspoken of calamities.) With this, it was tied off to the truck, slowly pulled up to its spot where Erion was bravely waiting and pretty easily hooked on and hung into place (on the second try).
So THANK YOU to all involved..it went well and the Salt legend will now begin to grow for years in the land that we have grounded our flag into and claim from here on out as SALT!! 109 rt206S is now claimed by SALT, and it is here we will start a family, grow, and prosper!
Tommorrow we will finally finish the indoor "Water Feature" in the entrance, things are getting sooo much closer... Stay tuned....
b.

A few answers to some recent comments...

Here are just a few answers to some questions that come through in the comments from various people.

-What are some of the wines you will be offering?
Well, in addition to the wines by the glass I talked about in the last post ( some of which did'nt make the cut, and others that will be added) we will have

Chardonnay, Rodney Strong, Chalk Hill Vineyard, Sonoma
Pinot Gris, Ponzi Vineyard, Oregon
Riesling, Hogue Cellars, Washington State
Viognier, Rosenblum "Kathy's Cuvee", Santa Barbara County
Pinot Grigio, Francis Coppola, Napa Valley

Syrah, Rosenblum Cellars, Santa Barbara County
Sangiovese, Silverado Vinyards, Napa Valley
Meritage Blend, Trefethen "Double T", Napa Valley
Pinot Noir, Silverado Vineyards, Napa Valley

These are just a sampling of our wine list.

-What single Malt Scotchs will you offer?

To start we will be offering
Glenlivet
Macallan
with more to be added

-What spirits will you be offering?
I will give just a small sample, but it will give you an idea

whiskey-
Seagrams 7
Makers Mark
Jack Daniels
Canadian Whiskey
Canadian Club
Seagrams VO
Irish Whiskey
Jamesons
Bushmills
Brandy/Cognac
Courvoisier
Remy Martin VSOP
Scotch
Chivas
Dewars
Johnnie Walker Black
Johnnie Walker Red
Gin
Beefeater
Bombay Sapphire
Tanqueray
Vodka
Absolut
Grey Goose
Ketel One
Stolichnaya
Tequila
Cabo Wabo
Patron

-Are you offering Ports?
Yes.

Cockburns Special Reserve
Ferreira White Port
Fonseca 10 yr Tawny
Quinta do Noval Late Bottled Vintage
Sandeman Founders Reserve
Taylor Fladgate 20 yr Tawny
Warre Late Bottled Vintage
Warre Otima 20 yr Tawny

And last but not least..for Sheila
Here are some more of our beer offerings
Draft
Guiness
NewCastle Brown Ale

Bottle
Left Hand Milk Stout
Sam Smith Oatmeal Stout
Old Rasputin Imperial Stout
Eel River Raven's Eye Imperial Stout
Paulaner Weiss
Ayinger Brauweiss
Corsendonk Brown Ale
Long Trail IPA
Victory Hop Devil IPA
Bear Republic Red Rocket Ale

just to name a few.

Thanks everyone for checking us out, we can't wait to get open and get this whole thing rolling...Things are moving quickly now and the opening is right upon us...stay tuned to find out the exact date, trust me, AS SOON as we know we will let all of you know. Next up is the menu to be finalized. Tony, Jeremiah and myself have been working at getting everything down on paper. Now we just have to start shaving it down and making final cuts and tweeks. I will be posting some sample items in the very near future. In the meantime...

"As you slide down the banister of life, may the splinters never point in the wrong direction."

WINE TASTING...

Another fun night at Salt, tonight was the wine tasting....So along with some cheeses that Laurie supplied from Murray's cheese shop in NYC, some crispy french loaves and some water crackers we dug right in. Bob supplied us with a good variety of reds and whites to try. The wines were
Cabernet Sauvignon, Cycles Gladiator, Central Coast, California
Cabernet Sauvignon, Hahn, Monterey, California
Merlot, Hogue Cellars, Washington State
Pinot Noir, Cycles Gladiator, Central Coast, California
Pinot Noir, Montinore, Willamette Valley, Oregon
Zinfandel, RosenblumVintners Cuvee, California

Chardonnay, Night Harvest, California
Chardonnay, Toasted Head, California
Sauvignon Blanc, Benziger, Sonoma County, California
Pinot Grigio, Rex Goliath, Central Coast, California

These were our by the glass wines that we were tasting and comparing. It was a fun time, and just like last night we were all able to walk away having learned something new about wines. So again we thank Bob!

b.

My Weekly Thursday rant about TOP CHEF..

Ah, the new season is upon us. For those of you who watch, like myself, we have been waiting for this season. For those of you who don't but are reading this, its on Bravo Wed nights at 10. I think since the first season the show had slowly gone down the shitter...til this season. It definately seems this season the talent pool is solid and it actually has some of that grit that really is a professional kitchen...not a polished bunch of whiners and recent grad prima-donnas. Its good to hear "bleeps" on a real "restaurant" show it makes it a bit more true to life. That being said, it seemed very obvious the one going home last night was going to be Nimma. Besides her it seemed everyone was pretty solid and its tough to see any clear winners or even the top 4 at this point (granted it was only one episode, but they all seemed to be pretty talented), should prove to be a good season. What about this couple thing? Jennifer and Lisa, this is where I have a problem with the show...it's good tv, but come on, with all of the talent that probably tried out for the show why would you put on a couple? Oh, think of the drama when they have to go head to head and eliminate one another...kind of cheapens the show, but that's just my opinion. My pick for next weeks loser, Ryan....seems as though Ryan may have been a little pampered by his restaurateur father and might just not be all of that. But its early, who knows. My pick for the top 2..Richard, and Jennifer. Stay tuned on Thursdays for my view on it, and feel free to comment on it.

b.

BEER IN-SERVICE..

Its tough being a new employee at Salt, what with all the beers that need to be tasted and all....Today was a fun day at Salt, we had a beer in service held by Bob our "beer officiando" (?). It was fun seeing all of the new faces as well as some of the old "bula bunch" and I think we all learned alot. From different styles, regions, and countries to the different glasses used for different beers, and the proper ways to pour. So we brought in some pizza, Bob supplied the beer and glasses, and it was a fun time. Tommorrow should prove to be another very tough day for the staff with Bob stopping by with the Wines being served at Salt....Somehow we'll get through it...Thanks Bob!

And Kelly.....you ARE a rock star!!
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BEER MENU SAMPLING..for those that care

Drafts
Yuengling
Stella Artois
Pabst Blue Ribbon...sometimes ya gotta have a "classic"
North Coast Red Seal Ale
Blue Moon Belgian White
Corsendonk Pale Ale
Smithwicks
Stone IPA
Budweiser....gotta have it

Bottle
Skyscraper Lug Nut Lager
Scrimshaw Pilsner
Flying Dog Doggie Style Ale
Eel River Amber
Smuttynose IPA
Sam Smith Nutbrown
Brother Thelonious - Belgian Styled Abbey
Anchor Steam Porter
Old Rasputin Imperial Stout
Pinkus Organic Hefe Weisen
Saison Dupont
Lindeman's Pomme
Ayinger Celebrator Double Bock


Thats just a sampling.....stay tuned for more teasers (food, wine, liqour, guest celebrity appearances, million dollar give-away, free car, trips...maybe I am getting carried away, but definately food, wine and liquor..)
b.

The New York City Gods are speaking to me!

How appropriate!
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