Hazelnut and Chard Ravioli Salad, conceived, prepared and photographed by Heidi Swanson of 101cookbooks.com.
I owe it to you to explain why most of the past couple weeks’ posts spoke only of food. (By the way, my menus are compiled at the end of this post.) I have been thinking of starting an underground restaurant.
I had read an article years back about people who love to cook inviting others to their homes for dinner. And charging them. It’s more personal than a restaurant, but it also provides some semblance of an income for the cook, who’d be putting a lot of time into the preparation.
I revisited this idea when I recently sought work in a restaurant and found the old catch-22. That is to say, I haven’t been able to get a back-of-house job because I haven’t already done it for several years. So I figured I’d take matters into my own hands.
Brandon Smith 