This year I wish I was in shul. Friday night was a feast at my brother Mark’s house surrounded by loved ones. Saturday morning was every caterers nightmare: I walk into the kitchen at 10 am to pack up for lunch at the Landsberg/Lewis’s and the cupboards were bare. Worse, not a soul was in the building but little old (and getting older quickly) me. What was that quaint expression from “Home Alone”? AAAaaaaaaaaarrrrrrrrrrggggggggghhhhhhhhh! At high decibel.
I’ll spare myself the reliving of the ensuing 90 minutes and fast forward to our arrival at the catering venue. If it weren’t for the graciousness and understanding of our hosts, I’m not sure what I would have done. In fact, following what was the worst ever catering event I have ever been associated with (until the one today) Avi Lewis and his Uncle Allan Landsberg and cousin Steven insisted my assistant and I join them for a sampling of some of the finest Scotch Whiskeys I’ve never heard of.
Following the event I learned that we’d gotten our first bad review. Comes with the territory. However, reviewing restaurants that have been opened less than 2 weeks is unprofessional. Using an anonymous “expert” to say my matzoh balls are too small, my smoked meat too smokey and criticize my mother? You’ve gone too far lady. If I had a subscription, I’d cancel it.
I learned about the review in an email from Michael Cohl. Michael asked me to have a hot tongue sandwich ready for him at noon “at all costs”. Because I was catering at that time I didn’t learn until later that the kitchen never heard from him. This is very frustrating for me.
In the evening I dropped off a turkey to the lovely Jill Gluckman and family and then took my management team out for a traditional Rosh Hashanah Chinese dinner. Following our dinner we walked back to the deli. Along the way we all remarked on how we could all smell out meat smoking. It was a wonderful moment.
This morning I was up and at ‘em – first one into work. I popped open the smoker door, hanging back so as not to get a blast of smoke in the face, but there was no blast. No blast, no puff, not even a whiff. When they moved the smokers, someone had connected the smokers to an inadequate power bar. By my estimation the bar switched off shortly after we admired the olfactory pleasure of our work following the seafood fiesta at Xam Yu.
As a consequence, David and Ruthie Muller and their guests would not get our best. We tried to steam it quickly but there are no shortcuts with my food. It takes three hours to steam. It just does and I’d have to take turkey and grilled versht and every ounce of charm I could muster up to the Muller’s place and try my best. They loved the turkey and versht. And they were more understanding than they needed to be. I am blessed to have better customers than I may deserve. Very few aren’t very nice but these folks are top drawer.
Being featured in Gourmet Magazine was huge for me. Being panned in the National Post not so much. These are my realities. The challenge is not to get too high or too low but to just do my best. I love my food and want the best for my customers, staff and investors. Although we were closed over the weekend for Rosh Hashanah, I’m totally exhausted. Can’t wait for Yom Kippur. lol
The ironic thing is that in the period between these two High Holidays, Jews are meant to ask people they have wronged for forgiveness. It seems to be more of a constant occupation for me these days rather than being reserved for special occasions. But I was reminded the other evening by a special young lady that I am surrounded by people who care deeply about my business. This is a blessing. We’ll not just survive but endure and do whatever it takes to be the best we can be.
That which does not kill you makes you hungrier.
