Pig Roast 2012

The Chefs

A photo of our team on pig roast day….

(I’m Terri, the office manager, guest blogging. I’m also trying to figure out how to make myself a contributor to the blog – and I thought I had done this successfully – but apparently I messed up something. Ah well, will try again later.)

We’re big believers in having a postmortem following any new event we do. We’ve found it helps us discover our hits and not repeat our misses. We haven’t had the pig roast postmortem yet, but our folks are taking notes. Here are ours…. any from you? We’d love to know if you attended (or didn’t) any thoughts you might have.

(1) When it’s 97 degrees, have the water available. Immediately and continuously. Good heavens, how did this slip by us?
(2) Grill takes about 50 lbs. of charcoal. Pigs take about 6 hours at 30-40 lbs./pig. Both good to remember.
(3) Get grill and rotisserie from here again: http://www.absoluteequip.com/
(4) Doing some pigs inside = good.
(5) “Enter here” signs would have been helpful.
(6) Keg of beer was a good beverage choice.
(7) Polo shirts for staff were good, but t-shirts would be even better.
(8) Consider doing this earlier in June OR later this year, maybe September.
(9) Recipes would have been nice to hand out.
(10) When your aunt and uncle from Boardman come to the pig roast with friends, get them a shaded table. Sorry Aunt Joey and Uncle David. ūüė¶

For more photos, check out our Facebook album: http://tinyurl.com/79ac93c

Top 10

Top 10 Reasons We Have a Bistro

10. Cranberry likes casual.
9. All guests not (apparently) turned on by marrow bones.
8. Burgers go better with TV than osso buco does.
7. Hosts can stop fielding calls that begin, “Is it okay if I wear shorts?” (It’s okay.)
6. We love making flatware roll-ups.
5. Great for last-minute planners.
4. TVs can distract your companion when you start checking Twitter on your phone.
3. Happy Hour!
2. Needed appropriate venue for Radiohead.
1. We had to call it what it was: a bistro

Everything’s coming up green.

Last year at Restaurant Echo, we planted some herbs along the back of the building, about four varieties along a 40 x 2 foot strip of dirt adjoining the parking lot.  Thankfully, a lot of those herbs came back up in full force this spring. Oregano, thyme, mountain mint, catnip, and lavender that are storming the lot this year.

The inspiration of watching that growth in this early spring year, coupled with an abundance of space to the west of the restaurant, pushed us to take our growing program¬† a few steps forward.¬† Chef Chris O’Brien was the chief engineer of Echo Farm, a project that will be ongoing for years I’m sure. First we sent Pauly Walnuts (Paul Lesczynski), the greatest steward known to man and jack of all trades at Echo, across the creek with the lawnmower to mow half of the woods down (just scrub, brush, and thornbushes).

Phase two involved installing our bees.¬† Mandy Morales, our young Garde Manger chef, had put us in touch with her parents, who are very enthusiastic beekeepers.¬† Stephanie and Israel Morales, proprietors of Izzy’s Busy Bees, brought us a young queen, who we have named Elise (after one of our cherished servers) and ten thousand of her friends and progeny.

Part 2, Echo Farm, to follow…