Growing anticipation for the 2012 Super Bowl has Indianapolis in an anxious frenzy trying to get everything planned, finished, and up to par.  Streets are being repaired.  Architectures are being renovated.  A huge hotel has been built. And many more city facelifts are either in the works, or are planned for the…

I love Fall.  It's my favorite time of the year.  The reds, yellows, oranges, pinks, and purples of the changing leaves surround life with splashes of color, while the sun still shines warm air with a hint of the impending cold.  I know, technically it's still summer.  But this past week's drop in temperature got…

It is sometimes inevitable.  Everyone's running around like crazy trying to get themselves out of the weeds, while more and more people come in to the restaurant.  There's so much to do that one of the most important parts of your job is put at the bottom of the list...cleaning.  Bar glasses pile up, dishes get…

Not all bartenders are mixologist.  If you think they are, then you probably think that all cooks are chefs.  There is a difference between the two that can best be illustrated by a personal experience I had at an upscale Chicago restaurant who is know for their cocktail menu.  Having a hard time trying to choose…

After the big crash, I gained inspiration to start my new blog (not really the way I would have preferred).  While I was getting some stock out of the liquor room, I accidentally toppled over a few bottles -- 73 to be exact.  I was able to save all but two.  One being an inexpensive drinking wine and the other a slightly…

Menu planning is one of the most important ingredients of a successful restaurant that many servers and bartenders may be in the dark about.  In order to prevail as a professional server or bartender, a true interest in food and what's going on with the menu is essential.  It is the difference between being an "order taker"…

While watching the 2011 Women's World Cup semi-finals today, I thought it would be fun to look at some cocktails from the competing countries.  The search for traditional cocktails brought my attention to the ingredient orgeat (pronounced or-zat).  Orgeat is a sweetened almond syrup made with…

I would like to invite everyone to join in on this post by adding comments and suggestions, even if you don't live in the Indianapolis area.  Farmers' markets are found all over the world, and as my chef husband confirms, there's no fresher, riper, picked-when-perfected produce.  Well, unless you grow your…

My husband is a chef.  There is a common misconception that because my husband is a chef, then he is constantly in the kitchen cooking up some amazing meals.  Don't get me wrong, I do get spoiled with the occasional dinner throw downs.  But for the most part, I do the cooking at home.  And I found that doing the cooking actually increased my food knowledge, making me a better front of the house…

Summertime offers several opportunities for get-togethers and cookouts.  I could argue successfully that the best get-togethers and cookouts are hosted by those of us in the restaurant business.  Pitch-in dishes are brought not just to contribute, but are a presentation of our own cooking skills in the attempt to earn bragging rights. In addition, we all get the chance to learn something new, whether it's a cocktail recipe, a cooking technique, or an odd yet tasty…