And at the end of the day, the customer was happier with just taking one of our core products that really works, versus us inventing something from zero every single time..
I was filling and rolling tang yuan (a traditional glutinous rice dumpling) with one of my cooks.My sous chef Eric Ehler was portioning 200 pieces of black cod and my other sous chef, Sean, was tying up a couple of pig heads to braise overnight.
Around 1:30 a.m., we felt we were in a good place and decided to wrap it up so we could rest up for a busy service the next day.It was New Year's Eve, we were sold out of our ticketed tasting menu, and we had scheduled a deep clean so we could take the next week off and start 2018 with a clean kitchen..I remember discussing some final touches of the menu with one of the cooks, Will.
I heard a couple of beers getting cracking, marking the end of a long night.In the corner of my eye, I saw Eric’s knees buckle and him immediately hitting the ground face first.
For a split second, I thought he was just over-dramatizing his tiredness, but once I saw blood, I ran over to him.
He was unconscious, limp, and not responding.. We immediately called 911 and we tried to yell at Eric to stay awake.And I always tell people we didn't get bucolic summers, all we got was the food.. Amethyst Ganaway, chef and.
I don't think enough people acknowledge Ms. Erwin and the legacy she's created.To me, she's a representation of Lowcountry and Gullah Geechee life and how it looks outside of the scope of the South.
People get fixated on Charleston or Savannah or maybe one of the islands they know of, but forget that like Blackness, being Gullah Geechee isn't a monolith.People left and migrated and moved around and still carried on the traditions and culture and somehow she gets left out of the conversation in this recent resurgence of people acknowledging and "loving" the culture.