I woke up at 4am this morning, again. Sleep is overrated, so we were told by our neighbor David (owner of The Bakery) the other day, and he's been in business long enough to know.
So here I am again at 3am, writing my daily blog post, trying to remember what happened, who came by, who called, what was said and decided, and there is a lot going on right now.
The day started out well, because in the morning Yancey of Whitecliff Winery stopped by. We tried six of their wines, and I have to say, there was not a single wine I didn't like. We will have two or three of their wines on the menu, including the Awosting White.
If I weren't so tired, I'd talk a little more about wine, why we decided to go with more expensive local than cheaper imported wine, which could lead to a discussion about how the price of a menu item is determined, and on and on, but as I intend to continue this blog after we are open (famous last words), there'll be plenty of time.
Slightly buzzed, it was time to go to work. Jack and I worked on the banquette in the beer hall, which is the last major construction we need to do. At the end of the day, the corners were nicely mitered and connected. By Sunday we should have it all done, and then it's cleanup time.
In the evening we had Tony and Mark Elia of Elia's Meat Market and Catering over. They brought by samples of Weisswurst and their all-beef smoked sausage, which will be the basis of our curry wurst dish. E! had worked for Mark for a while, back when she was still at the CIA, and he has always been very supportive and helpful.