Had an appointment tonight, so instead of making dinner, we got take-out from Olive Garden, using up a gift certificate we had. Just made things a little saner tonight. The Husband got Chicken Parm with spaghetti, Nicholas pizza and me, Steak Gorgonzola Pasta. Also, a side of marinara sauce for the breadsticks, their Smoked Mozzarella Fonduta for a starter and salads rounding out the meal. I figured they wouldn’t give us cash back if we didn’t spend the full $40 of the gift certificate, so there’s enough food that between the leftovers from tonight and what I already have in the fridge, you know what tomorrow’s dinner is going to be … Clean Out the Fridge Night!
We all went to bed at the ungodly early hour of 9:30 last night … gosh, we must be getting old, either that or my sister’s right and my newly acquired age of 35 really IS middle-aged! Whatever the case may be, it certainly felt good. So good, think we’re going to repeat the same practice tonight! Hey, if it ain’t broke…
Steven Shaw, founder of e-gullet, recently released his book on the restaurant industry, from an insider’s perspective. Turning the Tables – Restaurants from the Inside Out is an “Average Joe’s perspective a la Kitchen Confidential.” Being a frequent e-gullet visitor, I heard about this book over a year ago, when Steven was talking about the different chapters and restaurants that he was visiting and eagerly pre-ordered it. Like being a fly on the wall without all the grease, it’s an interesting read so far.
And speaking of Kitchen Confidental, found a link with the Fall TV line-up and looking forward to the premier of Kitchen Confidential on September 19th (Fox). Here’s their write-up:
Based on renowned chef Anthony Bourdain’s best-selling autobiography and from executive producer Darren Star and Dave Hemingson, KITCHEN CONFIDENTIAL exposes the secrets of the restaurant business through the delectable story of a talented chef who’s determined to climb back to the top of the food game.
Chef JACK BOURDAIN found enormous success at a young age. Unfortunately, Jack’s culinary genius also let to a lifestyle of boozing, womanizing and drugs – excesses that eventually landed him in the gutter. After hitting rock bottom and deciding to sober up, the only job he could get was slopping soggy pasta for the masses at a tacky opera-themed restaurant.
Out of the blue, Jack is offered an opportunity to get back in the game as head chef at a top New York restaurant. There’s just one problem: the owner gives Jack a mere 48 hours to fully staff his kitchen and prepare to dazzle over 300 customers – including the food critic for the New York Times (who also happens to be a jilted ex).
Jack hastily assembles a renegade crew of colleagues from his past, including chefs STEVEN, SETH and a rookie pastry chef named JIM. Also along for the ride are TANYA, the hostess, and MIMI, the owner’s gorgeous daughter who can’t wait for Jack to fail.
With the kitchen serving as a backdrop, I’ll be there. In case you’re interested in the new Fall TV line-up, including all new shows and canceled ones, you can check it out here. A few of my favorites have been axed, but hopefully the new shows will make me forget them.
OK, all for tonight. Off to spend time with Nicholas, whose favorite new phrase is, “Thanks, dude.” Until tomorrow…