I have been a very bad blogger but as a New Years Resolution I will improve!
I think I left off somewhere along the lines of a rain soaked April…… We got going fast, real fast. Sledge hammers and some power tools. This was fun, this was dusty, shit, is that asbestos in them walls boy? NO. We forged on, we got help, and lots of it. This was over my head but the joy of destruction/creation was a fantastic motivator.
There were colors to pick, equipment to buy, menus to make, copius amounts of beer and wine to try. Quality control to keep the midnight oil burning. It was non-stop; day in day out decisions amidst the dust strewn remnants of the place that would become Pies and Pints.
As we forged along in the building, design, ideas, planning phase; we read, wrote, thought, tasted and tried all the ideas we had.
People often ask us how we come up with the combination’s of toppings on our pies. It comes from late nights at dingy bars talking about food after you just got finished feeding/serving people all night long, it comes from reading food magazines and cookbooks and incessantly talking about the ideas, then trying them. Sometimes it’s just downright thievery. What’s that they say about imitation being something or other… I forget. But I remember vividly the first time i tried a flatbread served with warmed goat cheese and rosemary. Salt Lake city, yeah we stole it, but made a few changes, and tweaked it until it was ours. Most of our ideas come from traveling, eating, drinking, cooking and being downright passionate about food. Next time we will delve into some of the great ones, some of the ones that didn’t work, and those that are written in the back of an old marble notebook.
Keep eating.