Saturday, April 02, 2005

The New Station Partner

Thursday, right in the middle of the shift, chef demoted my station partner and appointed the guy that worked right next to us for almost a year my new station partner. Effective immediately, right then, that night. Tonight is Nathan's first Saturday night on fish station. This should be fun. Not to mention that we have a menu change coming next week. Can we say "overtime," kiddies?

And then last night I didn't order enough tuna for the shift, even though it is on both the menu and the specials sheet, and I got in big trouble. Am expecting a write up today or at least a conversation in chef's office. I can't wait.

If the Red Sox weren't playing their first game of 2005 tomorrow night, I think I would have a panic attack. Instead, I am focused on the six-month long romp through another summer's worth of the heaven and hell that is Red Sox baseball. I just have to get through tonight's shift.

Friday, April 01, 2005

Sweet Jesus I Love Spring

Morel fucking mushrooms Posted by Hello

This is why I do what I do for a living and why I am so blessed to have the job that I have. When I come into work in the afternoon I can go into the walkin and see not one but TWO lexans like the one shown above filled with some of the most expensive mushrooms on the fucking planet. If you're counting that's twenty pounds of morels. Twenty pounds. The first harvest of the year is going for about $25 bucks a pound, so you do the math.

Morels...they only happen once a year, in early spring. They grow all over the northern half of our country from coast to coast, preferring deciduous forests. The morel is, relatively speaking, a young organism: it evolved from yeast only about 100,000 years ago, and mycologists say that the morel is right now in the middle of it's evolution. Mushrooms are characteristically soft and flexible, and their spores break away freely with the breeze to land on the forest floor nearby and make more mushrooms. Not so with the morel: it is a delicate, almost brittle mushroom, and it's cap is covered with dimples and cavities that trap it's spores and don't allow for widespread reproduction, hence it's rarity. There are other mycological oddities that these mushrooms possess which I don't fully comprehend, but I think it's about as exciting as a fungus can be.

So in many ways, the morel is an imperfect organism. An imperfect creation, still in it's adolescence, that people pay exhorbitant amounts of money to imbibe. And I get to eat for free.