Dylon is back from his sabbatical/hiatus in the Midwest and will be playin' tunes again tomorrow evening from 6 to 9. We're so pleased to have him!
Tears of Joy is back, got a big shipment of hot sauces including the clear Panola Sauce with peppers and garlic floating in it, a few bottles of "August in Austin" and a new "Texas Peach Habenero sauce" which sampled out wonderfully on the sirloin I had for dinner tonight. Will try it next on spicy mushroom quesadillas.
Yesterday I met with a group from the Washington Restaurant Association and we spent some time with government folks, including a representative of the Governor's office to discuss Liquor Control Board issues. Based on what I heard from others my experience getting a license was significantly more problematic than most, but once I had the license my experience dealing with liquor wholesalers has been much less troublesome than many of my peers in the industry. I could easily fall into a rant about how silly I find it that you can't buy spirits in a grocery store the way I could in Texas, but it would be all too easy to poke fun at the Texas policy of taping off the liquor section of grocery stores one day a week to reinforce the ban on Sunday liquor sales.
We also met with a couple people who work on the city's sewer system and discussed disposal of Fats Oil and Grease and how it impacts the waste and sewage system and upcoming proposed regulatory changes that may affect restaurant operations as well as enforcement. I love that this department is refers to the trio of waste products as FOG, it kept bringing to mind Jay Wiseman's acronym AFOG (Another Friggin' Opportunity For Growth), which would certainly be the case if grease waste was not properly treated. I get calls once or twice a month from companies trying to sell me some sort of chemical or biological treatment for our grease trap. It was very interesting to hear that the city is considering banning use of any type of additive or treatment that gets dropped into the traps. On the good side, such additives could breakup grease and help it flow to the waste system, but on the bad side they require certain fairly specific parameters to work correctly. In many cases the additives work exactly as promised but too often the physical environment (temperature, time in contact with grease, volume of flowing water, etc...) prevents the additive from working correctly and though the trap may clear, and the few feet of sewer line out of the restaurant may clear, but once the fluid reaches the communal line the icky bits go back into suspension and cling to the insides of sewer pipes and slow drainage for the neighborhood. I didn't expect this meeting to be as informative or as useful as the meeting with the Liquor Board representative, but I certainly took away a lot more new and useful knowledge that I will use in the Cantina.