Wined and Dined Continued...

Okay (So THAT was FUN!)---where was I?
Happy Hour at Pescara. Pat came and met us while were we enjoying their crab cakes and Ahi Tuna tartare.... I was formally introduced to him by my Aunt, and as we shook hands he asked if I'd been shown around. I knew what was coming, and could barely hold back my eager excitement, "Nope, we've just been gawking at the bar and the interior design."

"C'mmon, I'll show you the restaurant." With that I was given a thorough 20 minute tour of the floor and kitchen. New state of the art 30 ' hood over the line, saavy space saving and storeage decisions. This past Saturday was their first full weekend. Apparently it was a mongo big night of Saturday business, but their staff looked alive and alert, and everyone paid their respects to Pat when he walked by or approached them. "Hi Pat" "Hey Pat" " [head nod], Pat" .

Watching him walk through his kitchen was impressive. He tasted the soup, he scoped out one of his cooks prepping steaks, he hand pressed the dinner rolls waiting to go into the oven, and everytime he was greeted by an employee, I was introduced and paid the same formalities. It was a prime example of "The Hierarchy." ----> "A friend of the owner's is a friend of mine" mentality....."A guest of Pat's is a guest of mine." I felt like royalty. It was a real solid kitchen, and reminded me a lot of the floor plan from the kitchen at the Hotel Winneshiek where I formerly cooked. The walk-in coolers, prep areas, office space, everything...it was a great tour. Fine dining, fresh seafood was their pitch, and I can only hope they continue to deliver as well as they did during our time spent at Pescara.

The night was young. Somewhere between 5:15 and 5:30 we finished jabbering over how great the crab cakes and tuna tartare was and Pat led us over to Chester's Kitchen and Bar. The location didn't matter---all staff members looked him in the eye and addressed him by name, no matter what they were presently doing (Hosting, bartending, cooking, prepping, waiting, serving, cleaning, etc.). Pat ordered up a couple of their signature martini's, a fresh pineapple infused vodka base. Their drink menu was curious and their wine selection formiddable, but I was immediately drawn to the fact that both places had Stella Artois on tap. (Major BROWNIE POINTS from Jackson)

Pat grabbed me and said, "C'mmon, you being a restaurant and food guy, I think you'll really appreciate this..." Off we went towards the back of the dining floor, where the open air kitchen was bustling! Signature racks of local rotisserie chickens turning over hickory wood burning roaster...the kitchen area was compact. That's the best description I can give, everything was tight, close quarters--and they moved like lightning. It was like being given a tour of a bee hive. Every one was moving, communicating in one form or another, visually/verbally, and they all knew their roles. "Like a well oiled machine." Senior staff, the best combination of kitchen employees, was working on a Sunday evening (a privilege) and they were in the ZONE. Pat showed me their walk in coolers, prepped from floor to ceiling [practically over prepped....in a space that small you can't possibly afford to even come close to "running low, let alone running out" of an item.

Let's put it this way: last year Chester's raked in about $4 Million. A staff of 100. They do business. They do good business. Lots of it. I suppose being 240 yards away from Mercy Hospital and the University of Minnesota Rochester Nursing schools has a lot to do with it....

Translation: like 35,000 people 250 yards away at any given moment. Yyyyeah. They do good business. Their service was top notch (perhaps because Pat was sitting at the table with us, either way, I don't mind being the beneficiary of such treatment.) Pat orderd us 4 appetizers to try, and an hour after that...we were so full, and Pat had to go....but we thanked him, groaned once he'd left...and ordered some of the entrees. Good Gracious. The night was just awesome. Wonderful man to meet, so warm, so personable, such an incredible grasp on the restaurant industry.... in the meantime, I'll keep getting my ducks in a row.

http://www.hazellewoodgrill.com/

http://www.joeynovas.com/

http://www.chesterskb.com/