Jamon Iberico, Jamon Serrano, Manchego, bread. Couple glasses of vino. Finished up with some Membrillo and Manchego. That is a happy happy meal.
Just finished my third triple espresso of the day. Conference calls are over, and I'm lighting up an Arturo Fuente Hemingway Classic Sungrown. Lunch is for wimps. LOL
Roast Beef, Carrot, Onions, Potatoes with King's Hawaiian Bread & Coca-Cola . . . Followed by "seconds" of each.
An apple and an orange. Whoopie! I had to get a stent for a blocked artery 2 years ago.. too much drink, smoke and fine dining over the previous 30 years (53 y.o. now).
My lunch was also my breakfast: eggs benedict, hash browns and two cups of coffee. Ahh, the pleasures of being "home alone" for the weekend....
A hot dog and a chicken bake from Costco. Put the drink on top of my car because I had crap in my hands and I forgot about it and drove off. It spilled
Didn't eat lunch because I was too busy with schoolwork, so I grabbed some Wendy's after class. Crispy Chicken Deluxe meal
looking forward to a sandwich with eggs, bacon, lettuce, mayo, chicken ... & a plate of fries & coke ..... mmmm ...
yummmmmmm ... i looooooooove eggs ... yeah yeah yeah ... i know ... they aren't good for ya ... well ... if it tastes good, it's not good for ya ........
Chorizo, manchego and spinach empanada. Salad with chickpeas, tomato, asparagus and balsamic vinaigrette.
Hmm, interesting. I'll give that a read through. You guys may be kind of bored with it though, its a one man(two with dishwasher) kitchen. Restaurant seats 40 maximum, most we ever served was 105 guests, think it was ~260 plates(tapas bar), excluding deserts. Edit: Man, I'm on page 4. I'm majorly impressed. He has a great knowledge, ambition, and attitude. Can't wait to get to Culinary school, myself!
I read through it a while back, it's really interesting and I like food D).... ...and I have ideas for a restaurant, but have zero experience and $ to start-up and would need a good location, so not feasible for me. And, it's somewhat of a new idea, I had the idea, then looked it up and found one or two other locations doing what I wanted to do. So, still relatively new, but I think it could sell.
I'd be willing to bet if you poke around in B&I you'll find some good advice from at least one seasoned restaurant owner