Making of a ‘Special’

Published December 20, 2011 Food and Wine , Stuff happens 1 Comment
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Talk about making a special for the holidays and most cooks in the kitchen suddenly perk up! Inspiration is sought from books. Ideas are exchanged. Arguments are made. But nothing is as exciting as going for a trial run. When an idea for a special reaches that critical exalted point of a ‘trial run’ where Chef Bruce says, ‘’let’s try it out’’, frantic activity ensues. Orders are placed with vendors taking care it’s not confused with our regular orders.  The reservation list is scanned to find out when it will be relatively less busy in the kitchen for the cooks to pay proper attention to the special. And everyone braces for Chef Bruce’s ‘Go’.

‘’For this year’s Christmas Eve menu, we decided to try and make a special that’s in tune with the holiday feel,’’ says Chef Bruce while straining the jus out of the slow-roasted lamb shoulders. Lamb 3 Ways, comprising of slow-roasted lamb shoulders, braised lamb neck meat ravioli and grilled lamb chops is not just a tribute to the festivity in the air, it’s also a filling gourmet meal that leaves you astonished with the use of bold favors and surprising ingredients.

Gigante beans for one. It’s slowly cooked in a flavorful broth which draws the medley of flavors out of the bouquet garni and into the beans. Or cipollini onions which are roasted with honey. Or the braised lamb neck that gets cooked until the meat is falling out of the bones.  And surely the piquillo emulsion, that might be just a garnish on the plate but gives the rest a run for their money!

“While my family follows the Seven Fishes Christmas Eve Tradition here at the restaurant we break all the rules.  This item is just too good to save for everyday!  Happy Christmas,” shares Betsy, who is spending Christmas this year feasting on her Mom’s prime rib roast.

It’s Time to Party Hard!

Published December 12, 2011 Stuff happens 1 Comment
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With the party season on at full swing, the kitchen is busy rolling out delicious appetizers. And unlike the dinner menu, where changes bring with itself a whole new look at logistics, planning for hors d’oeuvres is more like ‘Chopped’ in real life! Line cooks scour the walk-in cooler for ingredients and come up with ideas for apps very much along the lines of what happens in the reality show on TV. It’s a no idea-barred passionate kitchen meeting soon after, where ideas are analyzed for flavors and setup time. If the caper-raisin puree-scallop tartine sounds too long-drawn for comfort it’s kept aside for another day but if we have a winner like the mini Butternut squash pancakes with brie and glazed pecans, the recipe gets the nod from Chef Bruce. He is usually the man keeping score and rejecting ideas mercilessly if they don’t match up to his bar.

Sometimes parties just opt for the famous F&P Charcuterie Platter instead of hors d’oeuvres and its then that Chef Bruce gets out his hunk of a John Boos butcher block, reserved for the platter, and designs the cold cut array on it with his trademark style.  “What I love about the party-season is that everyone is in a good mood!  The feedback; hearing about how much everyone enjoyed themselves is the icing on the Christmas cookie!’’, says Betsy, who probably holds the record for organizing the maximum number of parties in Central Jersey!

A (DIY) Christmas Story!

Published December 8, 2011 Recollections Leave a Comment
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The picture-perfect ‘Christmas-y look’ down to the last perfect detail done to perfection by a professional décor artist;  that polished look you see all over the mall and in every chain restaurant; the look that screams IMPERSONAL in your face!  ‘’No, not once have we thought of going down that road,’’ says Betsy, who along with Jim started Frog and The Peach way back in 1983 when Christmas was, well, a little different.

‘’We used to be closed on Christmas Eve. It was a time for our staff and guests to be away visiting family but over the years things change and our guests were asking to bring their families here. The holiday fever caught on with the staff too!’’ muses Betsy.  The servers strung lights, the cooks hung ornaments and Jim wandered around the restaurant directing and encouraging the ‘family’ not unlike what you would find in a traditional family Christmas. The emphasis was DIY. The hand-made won over the factory-manufactured and the warped sauté pan filled with a crowded string of chili pepper lights won hands-down over the ‘perfect’ rigid Nutcracker.  He could take the seemingly tacky and make it a work of art. His vision made the Christmas décor of The Frog and The Peach the talk of the town.

28 Christmases later, Christmas Eve is a busy night and the do-it-our-way decorating tradition lives on. And like every year, Jim is at the helm of this year’s decorations. Making wreaths from old ornaments and candelabras from old antlers, hanging masses of giant snowflakes and creating his own brand of festivity in the air!  We see it as a labor of love by our ‘family’ so that you could come in and bask in the warmth of the personal touch we bring to your dining experience. It’s in the food and it’s in the décor.

Sorry, professional decorators but this family likes to DIY.

A Good Peach is a Leaner! (Peaches on the menu and a recipe too!)

Published August 5, 2010 Food and Wine , Recollections 2 Comments
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A couple of years ago I met then New Jersey Secretary of Agriculture Charles Kuperus.  He was a throw back to some of my professors (and classmates) when I was at Cook College (Rutgers College of Agriculture and Environmental Science); educated, articulate, smart and sill a farmer at heart; very down to earth.  He was eating a luscious juicy peach, standing up, learning over a little so that it didn’t drip onto his shirt, thoroughly enjoying it like someone who completely grasps what it to takes to grow those yummy morsels of summer sweet goodness. When he was finished he stood up straight and proclaimed “a good peach is a leaner!”  Yup, a good peach is nice and juicy (not dry and hard!) and those juices will dribble all over you if you don’t lean out and away.  It’s gravity. 
 
The occasion was a New Jersey Peach Council  kick off of peach season.  Yes, New Jersey has a Peach Council, and, of course, The Frog and The Peach features peaches on the menu every summer.  It’s a no brainer!  It’s in our blood, our name and Jersey peaches are up there with Jersey tomatoes; too good to not have a place on the menu.  Peaches are all over our menus!  We’ve got sweet preparations.  We’ve got savory ones. The Annual “frog a la pêche” 5-Course Tasting Menu features peaches 5 times in 5 different items.  Every year Chef Bruce Lefebvre manages to develop new preparations, (and our guests who come back year after year tell us, “This is the best one yet!”) with the exception of our signature “Peach Carpaccio with Duck Confit.”  This one is a keeper!  Sometimes you find an item that is too good to tweak.  This one is a perfect balance of sweet and salty, crisp and smooth, hot and cold, refreshing and rich, upscale and down to earth.  It’s a palate pleaser…actually, it makes mine dance.
 
We love our Peach Carpaccio with Duck Confit so much we are sharing it with you. You can make it at home!  The duck confit part is a production to make at home, it’s available in upscale grocery stores and I believe I even saw some at Costco recently.  Here’s Chef Bruce Lefebvre’s recipe:

Peach Carpaccio with Duck Confit, Baby Arugula and Spiced Almonds  

Serves 4                      

For the Salad

  • 1 ½ cups shredded duck confit
  • ¼ cup Prosecco vinaigrette, recipe below, or to taste
  • 2 just-ripe peaches, peeled
  • 2 tablespoons olive oil
  • ½ cup spiced almonds, recipe below, coarsely chopped
  • Salt and freshly ground pepper to taste

For the Duck Confit

Buy confit duck legs at Wegman’s or other upscale grocery store.  (Contact me if you want a recipe.)

You will be taking the meat off the bone and shredding it somewhat.  The rest of the direction is below in the    section on assembling the salad.

For the Prosecco Vinaigrette

Extra vinaigrette with keep in the refrigerator for 2 weeks.

Makes 4 cups

  • 1 bottle Prosecco (reserve ½ cup for finishing)
  • 2 small shallots, peeled and diced
  • 1 pasteurized, organic egg yolk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon champagne vinegar
  • ¼ cup fresh lemon juice
  • 8 ice cubes
  • 3 ½ cups grape seed, corn or canola oil
  • Salt and white pepper to taste

 Add the bottle (minus the ½ cup) Prosecco to a pot.  Cook over a medium high heat, allowing the wine to gently boil until it is reduce by half to ¾ cup.

In a blender add the reduced Prosecco, shallots, yolk, vinegar, mustard, lemon juice and ice cubes.  Blend on high speed, slowly pouring the oil into the blender until the dressing is emulsified.

When cool, taste and season with the salt, white pepper.  Stir in the remaining ½ cup Prosecco.

For the Spiced Almonds

These spiced nuts will stay fresh for several weeks when stored in an airtight container.  In addition to a garnish on the Carpaccio, they make a delicious and easy-to-serve cocktail snack.

Yield 1 pound

  • 1 pounds peeled whole almonds
  • ¾ cup sugar
  • ¼  cup honey
  • 1 cups water
  • 2 teaspoons canola oil
  • ½  teaspoon cayenne pepper, more if you want spicier

Preheat the oven to 350 degrees.

Place the nuts in a large bowl and wash with cold running water.  Cover the nuts with water and allow them to soak 10 minutes.  Drain the nuts.

Bring a large pot of water to a simmer and add the nuts, gently blanching them in the simmering water for 10-15 minutes.  Drain and rinse the nuts in cold water again.

In a medium pot over medium high heat, bring the sugar, honey and water to a boil, stirring occasionally until the sugar dissolves. Stir in the cayenne.

Stir the nuts into the syrup and cook over low heat, stirring constantly until no liquid is left. Add the corn oil and toss just to coat.  Taste, and add more cayenne if desired.

Spread the nuts out evenly on a nonstick sheet pan and place in the oven for 20-25 minutes, rotating the pan 180 degrees after 12 minutes.

Remove from the oven and with a fork separate the nuts while they are still warm.

The nuts will seem a little soft after cooking, but will harden as they cool.

To Assemble the Salad

Slice the peeled peaches lengthwise as thinly as possible into rounds.  

Arrange the rounds in a circular pattern on 4 plates.

Add the oil to a sauté pan and heat until smoking.  Add the duck Confit and cook until crisp, stirring occasionally, about 4 minutes.  Remove from the heat and reserve.

Place the arugula in a bowl and season with salt and pepper.  Add the Prosecco vinaigrette and toss the greens until each leaf is lightly coated with the dressing. 

Place a quarter of the arugula on top of the peaches on each plate.  Equally divide the warm Confit over the greens.

Garnish with the spiced almonds and a drizzle of the vinaigrette.

And for when you don’t’ feel like cooking, The Peach Carpaccio is on all menus right now; Lunch, Dinner, Bar .  When you are feeling really peachy, the frog al la pêche annual 5-Course Peach Tasting Menu is here until the end of peach season (very last September), $59 or with wine paired to each course $105. What could be sweet and juicier than the Peach Menu?  How about the Peach Menu for 2, you and your sweetie pie, at a discount?!  We do that every Friday, because it’s Date Night in New Brunswick (New Brunswick Rocks!), $60 off!  The Peach Tasting with Wine for 2 for $150.  That’s super peachy!

Gringo Under Glass

Published July 22, 2010 Stuff happens 8 Comments
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So I’m soaking my feet after going to NYC with the wrong shoes and walking 4 miles. Blisters!  Noticing a scar on my right ankle; 2, ¾ inch long lines about a ½ inch apart.  Looks like an equals sign.  This is the only physical evidence from my accident at a restaurant in Merida Mexico this past February (2010).

Every restaurant has policies on what to do if something happens to a guest or an employee.  Stuff happens; people get sick, kitchen staff get burned and cut, people fall, slip, faint, throw up, loose stuff, pass out……you have to deal with this.  You train your staff to deal with emergencies.  No restaurant trains their crew to deal with what to do if a large sliding glass door (say 4 or 5 feet wide and 12 or 14 feet tall) falls on a guest!   That’s what happened to me.  Really!

Back in February my friend Beth and I set out, on foot, to have dinner in Merida Mexico (my second home).  It was Beth’s last night and we were headed to a seafood place that gets good press, La Pigua.  It was day 6 of the week of Carnival festivities.  Many of the streets were closed due to parades.  Getting around was not easy (on foot or via car.) The restaurant we had our sights set on ended up being closed for carnival….route changed… we switched gears and went to a reliable second choice; Trotters.  It was chilly (Tropical chilly is like 68 degrees.). Still, we opted for outside where there were some propane heaters to take the nip out of the air.  It was perfect!  Besides, Beth was going home the next morning to whatever below freezing with wind chill making it worse temperature was happening in NJ in February, so there was no way we were eating inside! We ordered; started with margaritas to toast to Beth’s last night before going home to freeze her butt off.  Our appetizers were served. I forget what they were but remember enjoying mine.  A largish group assembled inside which was about 6 feet from us, separated by just an opening that could be closed by pulling some sliding glass door/windows that were neatly tucked into a pocket on either end of the room, across on tracks near the ceiling and on the floor. My back was to them. A table of 2 guys was seated near us, adjacent to Beth’s chair, as well as a couple on the other side of our table.  It was starting to get busy.  People eat really late in Merida! The couple was chilly and asked to be moved inside.  The largish group was chilly and asked to have the sliding glass room divider pulled over to break the breeze.  A woman at the large table was not happy with how the server placed the sliding glass door/window and fiddled with it adjusting it a bit.  Our main courses are served.  I had some kind of pasta.  The server has asked if I wanted cheese and or pepper. He never brought it. I felt some pressure on my back.

The next thing I remember is that I am on the floor next to the table and huge chunks of glass are falling.  I feel remarkably calm… thinking this is it…. I had recently been diagnosed with breast cancer…my life was over…. There was nothing I could do…. Just be with it…. The crashing glass stopped.  Several servers helped me up.  The guys sitting behind Beth had pulled her away from the table as the glass was falling (it was to my back, I had no idea what was happening.).   Seems the glass just fell!  On the way down it hit the propane heater which broke the fall after the panel knocked me to the floor.  The EMT’s arrived after a very long wait as Carnival was keeping them plenty busy, and making it difficult for them to get around.  They treated the cuts; which were superficial.  The owner, Paul Trotter, drove me home, stopping on the way to pick up bandages and first aid creams.

Throughout this the show must go on.  The staff cleaned up the glass and relocated other guests to other areas of the restaurant.  They managed the emergency remarkably!  Without a doubt it was traumatic for them, but as service staff must always do, they take what comes and go on and handle what needs doing putting their own traumas and upsets on hold until the end of service. I was impressed!  Management followed up with phone calls to ask about my well being, a cake delivered to my home and an invitation to bring a group to the restaurant for a special dinner, which I did do and it was special.  They took good care of me.  Their concern was genuine and thank God my injuries were minor.  (And I have subsequently been treated for the breast cancer and am fine.)

In the USA a restaurant, or any business, where a guest is buried under a pile of non-safety glass, would be slapped with a law suit so big their chicken breast searing days would be over.  In Mexico where it’s pretty much “stuff happens,” it’s not a litigious society, stuff happens and responsible people do the right thing and life goes on.

 Has this changed me?  Well yes.  As a restaurateur I want everyone who comes to my restaurant to have a fabulous experience.  We bend over backwards to provide that.  When we miss the mark we sincerely try to make it up to people.  However, I now get that we can’t please everyone.  Some people are just miserable.  When someone fires off an email typed all in caps that they are never coming back because we changed the fish on our menu and they walked out disgusted (yes disgusted!)…. Now I think….all that over a piece of fish!  I apologize for their disappointment, but I don’t jump through hoops to win their loyalty.  Life is too precious.  Stuff happens and there are too many nice people to focus on.  The mean people can go to the competition…sorry colleagues.

We got Spirit! (or, What’s with the Gift Certificate sale?)

Published December 9, 2009 Promotions , Uncategorized Leave a Comment
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 I’ve been doing some Christmas shopping…… Stressed out by hearing of those who are done I actually took a whole day to make a big dent in my list.  (It was fun!).  I got totally caught up in “spirit” of everything being on sale. Figuring  I wasn’t the only one, and really wanting to justify my time away from the restaurant as “research and development,” I reckoned we ought to hop on the holiday sale bandwagon with a deal of our own. 

So we made bundles of 2 $50 Gift Certificates (yes an actual Gift Certificate in a classy black envelope with a menu …. Not a plastic Gift Card.) and put them on sale for $80 a package.   Good deal right!?  We think so!  Great for teacher gifts, the hair dresser, yoga instructor, clients, colleagues…… perfect for just about everyone.  Always a good fit.

The 2 $50 Gift Certificates for $80 bundles are available for purchase in person at The Frog and The Peach, over the phone with a credit card and we will mail them to you (or to someone you specify), 732-846-3216 x 0.  We charge $5 to process the phone orders. (Sorry, we can’t sell these on line, but all other amounts are available as always on-line, in person and over the phone.)  

Holiday decorations are over the top this year!

F&P in Holiday Splender

Sure, we would prefer to sell you a Gift Certificate for $150 and are happy to handle that on-line (as well as in person or over the phone). But we get that stocking stuffers are in, small gifts are needed, and we very much want to get into the holiday spirit and have a big sale just like Bloomingdales, Restoration Hardware and J Crew.  So, it might seem out of character, but we are doing it because we what to.  We are in the spirit!

Wishing you Holiday Joy, including a Happy Shopping Experience.

PS:   One guy bought 6 bundles while eating lunch at the bar.  How’s that for multi tasking!  He said that took care of his entire Christmas List!

The Cocktail Craze: Bee’s Knees and other Classics.

Published November 17, 2009 Food and Wine , The Frog Bar Leave a Comment
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As previously mentioned, several months ago we kicked up our cocktail program a notch and introduced a Classic Cocktail of the Week.  I know it’s not an original idea.  Places have been doing this for years. (A colleague accused me of stealing the idea from him. LOL!)  Not original but still a good idea for a whole bunch of reasons.

We decided to do it because we thought our Bartenders could use some training in everyone making the same drinks the same way.  There is a lot of ego in drink making!  Not wanting to bruise any, and still knowing that just like with the food menu, cocktail consistency matters.  Also, as with cuisine, being grounded in the basics is necessary before a cook/chef can go off and improvise (I say).  A bartender (aka “Bar Chef”) needs grounding in classic technique and combinations before they can go off and be a credible improvisational mixologist (I say). Finally, I don’t want my bartenders using our expensive ingredients to experiment on the public. Knowledge is power. Power to the bartender!  Okay…. I am getting a little out there with this…back on track.

So we are working our way through Classic Cocktails, one week at a time.  It goes pretty much like this: One week something fairly common (Daiquiri, Tom Collins, Whiskey Sour), one week something obscure (Aviation, Silver Fizz), or in between (Negroni, Rob Roy, Zombie), throw in an occasional forgotten cocktail (Pompadour) and before know it we have perfected at least a dozen cocktails, all classics. We have a long way to go. It’s fun!  Our bartenders are better for it. Our guests more cocktail savvy too. It’s a win-win

This week we are mixing up a somewhat obscure classic cocktail Winnie-the-Pooh would love; Bee’s Knees. Not many cocktails feature honey as a sweetener; generally it would muck-up the purity of drinks with distinct flavors (Think margaritas and daiquiris. Honey? Yuck!) However, Bee’s Knees is all about the warm, floral flavors of honey.  Honey always works well with lemon, and combined with the herbal tones of Gin, it’s a match! 

Classic Cocktail

A Classic Cocktail Winnie-the-Pooh would love!

Bee’s Knees Recipe

  • 2 ounces Gin
  • 3/4 ounce Lemon Juice
  • 3/4 ounce Honey Syrup
  • Lemon peel

 Combine the Gin, Lemon juice, and Honey is a cocktail shaker with ice.  Shake.  Strain into a martini glass and garnish with a lemon peel.  Want to get fancy? Flame the lemon peel (not essential).

Not the Whiskey Sour of my Childhood!

Published November 6, 2009 Recollections , The Frog Bar 4 Comments
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Who else watches Mad Men? There is a scene (maybe more than one) where little Sally Draper is making cocktails for her parents. That took me back to my childhood; same era more or less, the 60’s. My brother and I would occasionally make Whiskey Sours for our parents. A shot of Canadian Club, some ice cubes, an envelope of powdered whisky sour mix; blend in the blender, pour into a tallish thin stem glass (whisky sour glass) add a maraschino cherry. Voila! It was sweet and sour and boozy. Something in the magic powder made it foamy. That and the blender I guess.

About 2 months ago we started doing a Cocktail of the Week here at the F&P. Mostly we are mixing up classics the way they were meant to be, no shortcuts. Recently we featured the Whiskey Sour. It had that foam of my childhood but not from magic white powder and/or a whirl in the blender, but from egg whites and a good shake in a cocktail shaker. Amazing! A drink I had as an adult written off as “garbage, made from a mix,” when made as its creator intended, is delicious, fresh, fruity…and foamy!

Here it is and you can do it to!  

Whisky Sour

Whisky Sour

The Original Whiskey Sour
• 2 ounce Canadian club whiskey
• 1 ounce simple syrup*
• 3/4 ounce lemon juice (fresh squeezed to order!)
• 1/2 ounce egg white

1. Shake with ice and pour into a rocks glass. (strained)
2. Garnish w/ an orange and a cherry.

The proper ratio, of sweet and sour, is what makes this drink!

* Simple syrup: Bring equal amounts of water and sugar to a boil. Dissolve sugar. Cool. Use for cocktails as directed. You can make a batch and keep it in the refrigerator.

Who put eggs in my omelet?!

Published November 5, 2009 Stuff happens Leave a Comment
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Most restaurant guests are nice people. Sometimes you get someone who’s having a bad day and takes it out on the server/host/manager or all of the above. You learn not to take anything personally and treat them with an extra dose of kindness. Other times someone says something that just leaves you dumbfounded. Like a couple of weeks ago a guy was in for lunch. He and his dining companions ordered. The food arrived. He called the manager over to the table and complained that the server “misrepresented the omelet. He didn’t say there were eggs in it!” He told the manager that he doesn’t eat eggs! Startled but well trained, the manager’s response was, “what else can I bring you sir?” He had the ravioli.

This one is going in the book we might someday write!

Ranting about on-line ranting

Published August 4, 2009 Stuff happens 10 Comments
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What’s up with on-line restaurant forums? Does anyone read them other than the handful of people who post on them? Do they influence anyone? How is it that a person can hide behind a fake name and post things that are mean, vindictive, inaccurate and untrue, like they are fact, and a restaurateur, the one with factual information, and upfront about who they are, is not allowed!

Sound like something hit a nerve? Yes it did, and as much as I can generally not take things personally, or better, learn something from them, or dismiss them, this one just has me (and our general manager) seething! And, since this is My Blog this is my forum to say what’s there for me! So here’s what happened:

Late in the morning on Monday I checked the few boards I audit from time to time to see what foodies are saying about The F&P as well as other restaurants in the area; taking a pulse on the industry. There is a post from a guest who dined here on Saturday. Not a good experience! Then I get an email from the poster telling me that she posted something and here it is (cut and pasted the post….. with one significant change.) It had the tone of a childhood taunt “Na-na-na-na-na, I got you! So there! Phughhhh!” Full of rage and mis-spellings the poster did not like her eggplant tart appetizer (a stack of eggplant and unremarkable other ingredients…… puff pastry, tomato confit, diced heirloom tomatoes and a sherry vinegar reduction), main course lamb (overcooked/ sauce horrible), dessert (not what she expected/ dry/“discuting.” Yes, spelled that way). There were service issues: wine was not poured, server did not check up with her and the manager’s attempt at appeasing the guest was inadequate. In addition the guest was put off because the wine was too expensive and $300 was too much for a sub-par experience (note: $300 on the public on-line post and changed to $200 in the email to me. Wine in a later post cited at $75 was actually $61). Well I would have been pissed off too if that was my experience! So get to the bottom or this!….pull the guest check, talk to the staff and the GM, reply to the guest.

Here is our version of the story;
A couple arrives at the restaurant for their reservation and opts to have a drink at the bar. They had already had a cocktail at another establishment (found out subsequently after reading chowhound post). Our bar is busy. The bartender greats them. They say they are not sure what they want yet. He says he will check back with them in a minute. The woman in the party says “So you’re going to make us wait!” This might have been a Red Flag; but the bartender never shares that remark with anyone until days later. He just lets it roll off his back and goes on being the great bartender he is, ultimately getting back to them and serving them their drinks in a timely manner despite the quip.

The couple is seated, server greats them, they order; normal sequence, nothing out of the ordinary. The server has tables upstairs (where the couple is seated) and downstairs. Not the most ideal station; with the layout of the F&P this happens. Management knows it is difficult, so one of the 2 managers on duty is stationed upstairs assisting with service, which basically means pouring wine and water, directing service and being available when the server is in the other part of her station. Server pours wine initially. Server checks back with each course (appetizer and main course). Pleasant exchange; guests indicate all is well. Manager pours wine twice. No apparent food issues or any other issues. Guests are eating. Main courses are cleared. Guest orders apricot dessert with olive oil cake garnish (mint oil and Riesling reduction). Server serves dessert. Guest is not happy with dessert (dry, green sauce, “discusting”). Server offers to remove the item from the guest check. Server alerts the manager that the guest is not happy with the dessert. (Cake was indeed dry! Our mistake.) Manager stops by the table to apologize. Out of left field, WAM!, guest goes off about how terrible everything was and how they had to pour their own wine. Manager, startled, stutters, “I, I, I poured your wine twice.” Guest says “So you’re right and I’m wrong!” Manager steps away, sort of shell shocked like what-just-happened!?…..Surreal. Manager composes himself and returns to the table, apologizes again, offers his business card asking guests to let him know when they return and he will take care of them. Guest pushes card away, smirks at managers and says “Not a chance!”

What’s the truth? The truth is that we are not mind readers! The truth is that if we screw up on the doneness of the meat, we re-cook it, or get whatever else the guest wants. If the guest doesn’t like an appetizer, or a sauce or whatever, we offer something else. We had no indication that there was a problem until the guest flipped on the evil switch. What ever happened to personal responsibility? Don’t you think the guest should have said something? Subsequent posters suggested this. Seems like the reasonable thing to do. Yet, back to the point of this post, one can go off on a public web site, hide behind a pseudonym, and use the power words, to trash an establishment including saying things that are absolutely not true! Yuck! Despicable behavior! (By the way the very expensive bottle of wine was $61 and the guest check before tip was $158.). Is this the intention of the internet? I don’t think so.

So, I email the guest, further apologizing and refund her wine. I post the reply on the on-line forum and it is deleted as inappropriate within the half hour. I then got to poking around other sites, looking for ones I don’t know about or only occasionally check out, and landed on one where there is a thread about our very strict dress code. We don’t have a dress code! What is the motivation for going on line and saying untrue or mean things? I don’t get it. Got an ax to grind, go on-line! Get a life!

In the mean time we continue to set our standards high. When we miss the mark, which will happen when the bar is high, we will continue to own our mistakes, make up for them and learn from them. We will never hide behind our failings and certainly not behind a fake name on an internet forum!

Rant over.

Sincerely, Betsy Alger
Proprietor of The Frog and The Peach

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