There is something about Sauvignon Blanc and salmon that is just so damn good.
I was thinking earlier that establishments that serve food have a critical role in building community resilience because they 1) operate as third spaces/places which are important to cultivate a sense of community and shared understanding, and 2) can ideally source enough local ingredients to sustain local food economies, and 3) some other important reasons that I know exist but I can't think of them at the moment.
So, for these spaces to work REALLY REALLY well, the food should be good. and not just good, but fantastic. And for that to happen, we need chef driven menus and kitchen management that values and prioritizes sourcing local ingredients. oh, and guests and staff that do their part to minimize this latest public health crisis.
and ideally, a full bar to accompany the whole theatrical enterprise of hospitality.
because, the reality check my friends, is that navigating this whole climate changing world isn't going to get any easier. but that's no reason to not have any fun.
Cheers.
