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Dear Fellow Foodies,

Can you believe the change in temperature? Just in time for the fall flavors of tart McIntosh apples and pumpkin ravioli. I dream of turning off the air-conditioner, opening the doors and windows and planting my autumn herbs. I also dream of warm apple cider and short ribs braising in a rich hearty red wine.
It is the optimum time for comfort food and in these challenging financial times, staying in your own home and cooking with fresh garden vegetables from the local farmers market seems like a warm blanket around our soul.

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Last Saturday my husband and I drove up to Jacksonville, Fl- a 5 hour drive to catch a Springsteen concert- our 5th of the summer. It is my religion in a sense, going to a Springsteen concert and at my age, I would venture to say that I have been to my “house of worship”, on E street more times than someone my age can actually recall.  We have some rituals- tailgating with what we like to call Bruce juice and a buffet of sausage and pepper sandwiches as our homage to Jersey.

Well, since we had just arrived home from a 2 concert tour at Giants Stadium and Gillette stadium, and were feeling some pressures like, working for a living- we ran out the door and headed up the Thunder Road, (down pours, lighting bolts and Springsteen blasting from the cd player,) we made the fatal mistake of thinking we would just grab a bite on the way to the concert. SO, we checked in, washed up, donned our black t shirts and blue jeans and were about to head out for a bite when I noticed several people around the elevators, kept at bay by security. A hotel employee, most likely noticing my Boss” team uniform” attire, whispered that Bruce was in the building.

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As the economy continues to tank, with gas prices in line with Kobe beef these days, I am humbled to think about the restaurant business and how leaner times are affecting so many facets of the industry I cherish. Most people do not realize that servers are paid at a much lower rate than the standard minimum wage. Think about that next time you decide to save a buck or two and under tip. How would you like to clock in at $2.31 an hour and wait three hours for a table to be seated in your section? Now, there is a flip side like most things. I have yet to meet a server in my 30 some odd years in the biz that declares 100% of their revenue and if you really, really hone your skills, you can perfect the lost art of fine dining service and bring in some serious cash. Friends of mine often boast up to $80,000 a year between over the top gratuities and high check averages at Ritz Carlton dining rooms, especially when the reserve wine list is called for and beluga is  near endless. 

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