Our Emerald Isle - The Dinner and Organization

  

Our Emerald Isle – The Dinner and Organization

I awoke Sunday morning to the smell of Italian red sauce.  Bev had pulled it off and I was not surprised.

After her inspection of the kitchen the day before Brian told her about his apprehension about the dinner the next evening.  Bev said she thought the kitchen was clean and in good order and the cook, Abdul, was a very pleasant fellow and was not threatened at all that she would apparently be taking over the executive chef position.  In fact he welcomed the change.  He too had become weary of lamb stew.

Bev brought out a tablet and pencil, made some notes and gathered us around after her observation of Abdul and the kitchen.

“Here is what we need to do today so we are on top of things tomorrow evening.  Brian you go across the lake to Rockenshire and pick up a barrel of Chianti.  Tell Jarome we want the good stuff he keeps behind the boat dock.”  I looked at her in a puzzled way.  She had only been here less than three hours.  How did she know about Rockenshire, and who the heck was Jarome.  I was about to ask but she anticipated my question.  “Jarome’s great uncle and my great uncle use to do business together.  Great Uncle Solito use to import wine and Irish Whiskey from him back in the late 20’s.”

“The late 1920’s?  Why that was during pro…, Oh.” and I dropped the subject.

‘Traci and I will go to the meat and fresh produce market and pick up a few things.  Abdul, you stay here and mind the store and watch the P’s and Q’s, especially your own.”

“What about me?” I inquired. 

“As far as I can tell you have not slept for over 24 hours.  Go to bed.” she said with authority.  She was in her element I could tell. 

The meal was a hit.  Spaghetti, meat balls, Italian sausage, baguettes, olive oil laced with Ramona Cheese and garlic were devoured by all present.  If it had not been impolite to clamor for more the throng would have.  Mrs. O’Malley and the mayor told us that they were very impressed and knew that the pub would once again become the social center of the village and county.  The Mayor did inquire as to what the new name of the pub would be.  I told her we had not decided that yet, but would shortly.

I knew we all loved Spaghetti and  meat balls but also knew that we could not serve such a dish all the time or folks would be looking upon the Italian feast like the lamb stew before long.  I broached the subject Monday morning over biscuits and tea. 

Bev said her plan was simple.  As far as Abdul, he was very capable of learning how to prepare different kinds of food, but he needed to focus on one thing at a time.  Also if we had a full menu slate like most restaurants the spoilage would be greater, causing waste thus depleting profits.  Her solution was to have a specialty each day.  That way Abdul could keep focused on what he did and we could buy specific items for specific days and if planned correctly, what was left over could be used for the next meal the next day or even the day after that.  She also said that we all had to specialize in a specific area but cross train as much as possible so we all could get a day off now and then and fill in when one of us fell ill. 

The daily meals would consist of pasta on Sunday, chicken noodle soup on Monday, potato soup on Tuesday, Polish sausage and sauerkraut on Wednesday,  Tacos and Bar B Q on alternating Thursdays, Catch of the Day from the boats in the harbor on Friday, and baked chicken and boiled potatoes on Saturday.  On holidays we would serve lamb stew and she was sure that the villagers would flock to eat it because it was not the quality but the frequency everyone complained about.  We would not serve breakfast, but always have plenty of biscuits available for the early morning crowd.  As far as lunch went, she would arrange for the meat market and bakery to provide a tray of meat and bread each day on a consignment basis, and we would take a 10% cut handling charge based on the sandwiches we sold. 

As far as our responsibilities went - Brian would procure all the liquor and food needed for the following week and stage it in the kitchen.  Also he would be the chief bartender.

Abdul would keep the kitchen clean, wash dishes, and assist in food preparation, sort of like a Sue Chef.  Abdul loved what he saw as a new title.

Traci would wait tables and tend bar.  She said Traci would be the heart of the operation and key to its success.  Bev had observed that Traci turned the eye of every young man in De’Vere and given a little more cleavage on Traci’s part more men would flock to the pub.  The more men that came to the Pub the more the young girls would come, and the more young girls,the more old men, and the more old men the more old women. 

Bev said she would supervise Abdul, keep the books, plan special occasions, and be in charge of entertainment.

Well I was beginning to feel like the redheaded step child.  What was to be my job I wanted to know.  Bev said, “Back up for everyone else and our ambassador of good will.  You will regale the patrons with stories of your travels, engage them in intellectual conversation, in other words set around and lie to them as they lie to you and see who can tell the bigger lie.  Believe me, next to Traci it is the most important job here.”   “Do I have to show more cleavage,” I asked with a grin and soon after ducked a dish towel she threw at me.

"We have one more thing to discuss." I said.  "We need to come up with a new name for the pub."  We all sat there and tossed out ideas.  It was getting late and we were all weary.  "Gee, guys I don't know nothing quite fits. Oh, well, Brian, another Black and Tan would you please."