Design by Viviana Quevedo; Photograph by Istetiana/Getty Images
When I started working in a restaurant after college, I quickly fell in love with the concept of “family meal.” Every day at 3:00 p.m., the chefs would set out a meal for the staff to enjoy together before a long night of dinner service began.
When the clock struck 3:00 p.m. each day I’d go about my napkin folding duties whilst eagerly trying to guess what was on the stove. Leftover wagyu meatloaf? Fried cuttlefish? Sesame noodles? Whatever it was, I’d eat it. I was hungry. And it was unfailingly delicious.
Then, winter produce season arrived and beet bavarois and caviar canape hit the tasting menu….
Design by Viviana Quevedo; Photograph by Istetiana/Getty Images
When I started working in a restaurant after college, I quickly fell in love with the concept of “family meal.” Every day at 3:00 p.m., the chefs would set out a meal for the staff to enjoy together before a long night of dinner service began.
When the clock struck 3:00 p.m. each day I’d go about my napkin folding duties whilst eagerly trying to guess what was on the stove. Leftover wagyu meatloaf? Fried cuttlefish? Sesame noodles? Whatever it was, I’d eat it. I was hungry. And it was unfailingly delicious.
Then, winter produce season arrived and beet bavarois and caviar canape hit the tasting menu….
