Mardi Gras has passed. The Super Bowl is over. Lunar New Year is…is it time for Gung Hay Fat Choy yet? President’s Day is pressing. Black History Month (the shortest month of the year has the most holidays and if the petition to declare Super Bowl Monday a National Holiday garners enough signatures, there will be yet one more) is nearly at the halfway point. Soon we will be moving into spring and the sounds of spring will cause people to once more crave Pinx.
In the meantime, we had this discussion about tasty food. Now I have to give you a disclaimer that we are not going to add this to the menu, but Skunk must be a tasty meat. I know what you are thinking, but just follow me for a moment. Onions stink and they are fabulous (when cooked). Garlic is very tasty again when cooked. Fish Sauce (if you go into many a fine Asian Kitchen you will find this ingredient) is pungent and yet it works. So if stinky things taste good…skunk ribs must be fabulous! Again this was just an observation/supposition/thought. No self-respecting foodie not born in the Ozarks would ever partake in Skunk Fillet. Just a thought. In the meantime, we are working on a real dish Jerk Chicken Fettuccini.
Growth is happening. Chef has expanded her skills to include fudge making, chocolate design on strawberries, and such like. Her skills grow daily. Me…I am spending more time in the kitchen: call me Pot Washer Rex. We have to do everything we can to make this thing work. The beautiful thing about this is we are dedicating our efforts to one of those basic needs for humans. If we continue to focus on the foodie experience, our artisanal approach to catering should continue to serve us well. As we continue to collaborate and employ our team of talent, Pinx will keep chugging along making people happy with food that we would want to pay someone to eat. Enjoy the ride with us.
Life is short…eat something memorable.