Jay Shouldn't Blog,

Brussel Sprouts!

2011-01-25T13:14:00.003-07:00

Who woulda guessed?

Simmered for 5 minutes in lightly salted water.

Sautee'd with really good bacon, onions, shiitake mushrooms and spinach.

Finished with a little butter and lemon juice.

My wife has never finished a brussel sprout in her life. She ate at least a dozen!

Never too late to talk about Balsamic!!!

2010-10-14T13:04:00.005-06:00

Well, I coulda swore I've blogged recently, oh well. Here is the low down on New Mexico's very own Organic Aged Balsamic Vinegar.

Let's start by saying that when they say that each bottle has as much grape juice as it takes to make 50 bottles of wine, I believe it. It is much sweeter than I would have anticipated in a vinegar, but the flavor is unbelievable. I've been drizzling it on most everything...melons, figs, peaches and cheeses.

I thought I had enjoyed good balsamic before, but this is unlike anything that carries the "balsamic" label.

Remember, life's short, try everything!

J

Why the Greenside will Groupon

2010-08-09T19:23:00.005-06:00

Before I go on - This comes from the Groupon website;
"Groupon is a deal-of-the-day website that is localized to major markets in the United States."

Groupon

We will be featured sometime towards the end of August. The Greenside will be offering $20 worth of fare for only $10. I won't know the exact date until we are seven days away from it's listing.

Why would I offer a deal/discount/coupon you ask?

1. My customers totally rock and deserve a deal once in a while.
2. There are 30,000 subscribers to Groupon in Albuquerque and I bet some of them haven't discovered The Greenside yet.
3. My waitstaff is awesome and would love to see our regular customers more and possibly be introduced to new customers.
4. My kitchen staff is amazing, and this will bring more people into the restaurant for them to impress.

In summary, it's a great way for me to give thanks to EVERYONE who has anything to do with The Greenside Cafe!
Thanks, Jaybob

Priorities - Part One of ?

2010-07-26T12:12:00.008-06:00

There are several necessities to our human life. I think they go in this order.

We have to breath.

We have to drink water.

We have to eat.

We have to sleep.

Breathing and sleeping are still free. Drinking water is also free if you choose, but don't get me started on that one. Eating is the only physioligical need we have that costs money. Since the beginning of time, it has been the most energy and cost demanding part of our life. Indigenous people based their whole culture on how food was hunted, gathered and grown. It makes sense that when times are tough, it would be one of the first things we look at when it comes to saving money and time. However, the extent we have chosen to take these savings is bordering on ridiculous.

I'm not sure exactly where or when the shift occurred. If it was the illusion of being too busy, possibly the lack of finances, or just a plain lack of caring, but a shift definitely occurred in this countries priorities. Billions of dollars are devoted to our food supply. With all of our technological advances and knowledge of the human body, why is our diet getting worse? Why will we spend $100 a month on a cellphone, $50 on television, $5 a day on coffee or energy drinks but when it comes to buying awesome food our response is, “oh no, that is way too expensive?”

My suggestion, buy something awesome that you "need" and skimp on something you don't need.

Here's what I just bought.
A bottle of aged
New Mexico Balsamic Vinegar!

I'll let you know how it is.

J

2009-06-29T07:52:00.000-06:00

2009-06-29T07:43:00.001-06:00

Text test

Blank Blog

2008-12-21T09:49:00.003-07:00

A story of pictures

2008-04-19T11:44:00.003-06:00

Awesome Easter Brunch

Built a Patio

Rode my Motorsickle

Went to Grannies

We'll keep the identity safe here, let's just suffice it to say, 'be careful when you're looking for your sunglasses CF!'

Turned a bunch of these

Into this I didn't take a cooked picture : (

Some pretty food...that would be the salad lardon.

More motosicklin'

The press...keep your eyes open the next couple of months!!!

More pretty food.

Calendar

2008-03-12T15:42:00.001-06:00

Try this one.

Calendar

Calendar of Events

2008-02-27T16:51:00.002-07:00

In case you didn't know that Mac users are more superior

Here is a link to our calendar of events...

Calendar

if you are a mac user, you can subscribe to it here

Sorry I haven't had any fun blogs lately...soon.

J

Can You Say Italian?

2008-02-27T16:50:00.001-07:00

Italian Wine Dinner
Thursday, March 6th
and
Saturday, March 15th

Handmade Wild Mushroom Raviollis
Santa Martina Rosso Toscano 2005

Proscuitto, Arugula, Balsamic, Strawberrys and Black Pepper
Salviano Orvieto Classico Superiore 2005

Free Range Chicken Saltimbocca with Soft Polenta
or
Sea Bass with Salsa Verde
Nozzole – Chianti Classico Reserva

Tuaca Zabaglione with Vanilla Poached Pears
Nivole Muscat de Asti 2006

$52.50 tax and gratuity included
$50 for cash paying customers
reservations only 505-286-2684

Beer Dinner!

2008-02-05T19:54:00.001-07:00

Beer Dinner
6:30 pm Reservation Only
505-286-2684
$55 Per person

Artisanal Cheese Plate
Lindemans Pomme Lambic

Steamed Clams in a Pernod butter sauce
Orval

Smoked Trout and Salmon
Rochefort 8

Grilled petite filet with bourbon sauce
Westmalle Dubbel

Chocolate
Lindemans Framboise

The Saturday After Valentine's Day

2008-02-05T19:53:00.000-07:00

The Saturday after Valentine's
Wines to be announced soon
Reservation only 6:30 pm
505-286-2684
$65 Person

Fresh fennel and watercress with blood orange vinaigrette

Foie Gras with apple-smoked bacon and roasted tomatoes

Grilled petite beef filet, cold water lobster tail, hollandaise, and other creamy sauce

Something Decadent Dessert for 2

Valentine's Day

2008-02-05T19:52:00.002-07:00

Valentine's Day
Wines to be announced soon
Reservation Only Seatings from 5 pm to 8 pm
$65 per person
505-286-2684

Caesar Salad

Shrimp cocktail for 2

Grilled Beef Tenderloin with a shittake and sherry cream sauce and creamy potatoes gratin
or
Braised Striped Sea Bass and bay scallops on the ½ shell in a roasted tomato sauce with baby fingerling potatoes and green beens

Chocolate Molten Cake

wine menu preview

2008-01-06T15:19:00.000-07:00

still working on it, but if you follow the blog, here's a preview

January 12th, 2008

sweet onion tartlet

arugula, goat cheese and baby beets and lemon vinaigrette

choice of
veal osso bucco with saffron risotto

seared snapper with white wine red pepper and garlic

dessert TBA

The View

2008-01-06T15:05:00.000-07:00

Since I have posted some nice photos from my kitchen...here's a one of me sitting on the floor of the line eating, too tired and busy to go anywhere else...it's really not as sad as it seems.

New Years Menu,

2007-12-27T18:50:00.000-07:00

Make your reservations now for New Year's Eve
Four Courses with wines
$50 a person

To start
Gran Sarao Cava Rose, Spain, NV

1st course
Conway Cup Oysters on the Half Shell with Mignonette Sauce.
or
Pan-Seared Crab Cakes with a Lemon Caper Sauce
Paired with Chateau de la Ragotiere Muscadet, France 2006
or
Grilled Portobella Mushroom Brushetta with Parmesan and White Truffle
Paired with Burgaud Beaujolais Village, France 2004

2nd course
Spinach Salad with Mango Vinaigrette, Roasted Baby Beets and Goat Cheese
Paired with Bell Provencale “Cote de Ventoux” dry rose, France 2006

3rd course
12 Oz Prime Rib Roast
baked potato and vegetables with fresh horseradish sauce and au jus
Paired with La Posta Cocina Blend, Argentina, 2006
or
Pan-Seared Sea Scallops with a White Wine Butter Sauce and Capellini Pasta
Paired with Drieur St. Sever, In Optimis, Chardonnay, France 2006
or
Winter Squash Risotto with Roast Vegetables
Paired with Domain Pellehaut “Harmonie” Rouge, France 2004

4th course
Dessert
Tiramisu
Paired with Adami Prosecco “Garbel” Italy, NV

Broken Bones, Thrown Backs, Sick Grandmothers, Trench Mouth and Finger Tips!

2007-12-27T18:44:00.000-07:00

I am behind, so very behind. This is the first time I have had a chance to stop for a minute where I wasn't sleeping or staring blankly at the wall.

I don't even know in which order everything happened, but let it suffice to say, I have made plans to take days or afternoons off, but it has not happened.

See the name of this posting.

J

Take out Menu Schedule

2007-12-15T12:11:00.000-07:00

CUSTOM CATERING - We can cater your party!
Call or email jay @ 505-286-2684 - greenside@gofoods.net

GREENSIDE TAKE-AWAY MEALS weeks of December 17th and 24th (closed x-mas)

Each meal is $26.95 and will feed about 4. They will be available after 4pm
I am planning on making a set number of meals per day.

Call ahead (286-2684) and we will put you on the list.

Monday - Chipotle rubbed roast porkloin with gratin potatoes and collard greens

Tuesday - Whole Roast Chicken with mashed potatoes and broccoli

Wednesday - Red Curried Beef pot roast with new potatoes and vegetables

Thursday - Red wine braised lamb top round with soft polenta

Let me know if you would like to order something for a different day than is listed and I will see if I can accommodate

Pictures

2007-12-05T17:56:00.002-07:00

Oh what would we do without Todd's wonderful handwriting.

The fruits of his labor

Wine Dinner...I always get too busy to take photos of everything, but here's the prettiest

Parting shot of the sunrise from my kitchen

New Menu

2007-12-05T17:56:00.001-07:00

You saw it here first

MENU

J

6 Sentences

2007-12-02T13:59:00.000-07:00

Due to the fact that I am incredibly lazy, the special take out menu I promised for December 3rd is put on hold for a little bit. If anyone wants to volunteer to be a test subject in the next week or so, I may offer a special deal...

I am planning on putting out a new menu this week.

Next wine dinner will be December 15th.

Big plans are in the works for New Years Eve.

I think we will be in the Venue (Alb Journal) this Friday.

Thanks for your support

What's on Tap

2007-11-28T17:17:00.000-07:00

Way 2 Kool Rootbeer
Santa Fe Pale Ale
State Pen Porter
Third Eye Pale Ale
Pinstripe Red Ale
Stella Artois
Bass
Bare Knuckle Stout

The View

2007-11-28T17:07:00.001-07:00

Even though the snow killed my business, I do have a great view from my kitchen passthrough.
J

Can you say nervous?

2007-11-28T13:10:00.000-07:00

So the ABQ Journal is sending a photographer out on Friday to shoot some pix for my soon to be published review. What's the review gonna say? Beats me...

I would be lying if I said that we haven't had some rough spots over the past two months. There have been some mistakes made, food overdone, underdone, underportioned. Some cooks fired, some cooks walking out, some rude servers, and of course, some very tired owners.

Some previous published commentary (which will remain anonymous) that I received for my advertising dollars, spent 1/3 of the commentary rehashing a mistake (which we corrected quickly) made by a former cook that just couldn't comprehend how we did certain things, no matter how many times he/she was trained. Money well spent, ya, but if you're gonna pay for a review...

I can't touch every plate or talk to every customer and I'm not a huge chain with a legion of staff trained by corporate in Denver. Every day we get a little bit better, and even though some days feel like we've taken a few steps backward, things are smoothing out and improving.

It's tough to have your livelihood affected by a couple of meals consumed by someone that may or may not know what they are talking about but have the power of the almighty pen. I really don't think it can be a bad review, I just don't want press that focuses on errors that may or may not be fixed, something stupid I didn't catch, etc...

Hang for more news

J

Breakfast 7 days?

2007-11-21T17:01:00.000-07:00

I was thinking...how could I work more? I've had several requests for breakfasts 7 days a week...what think you?

EMAIL ME!!!

New Hours!

2007-11-21T16:46:00.001-07:00

Everyone told me how frustrating it is in the East Mountains since everything closes up at 8pm. There's a really good reason for that... everyone's at home.

I've had about 6 people come out to eat after 7:45 pm since I've been open. I will now also close at 8 pm Sunday through Thursday. I'll tough out 9 pm on Friday and Saturday. If you know for sure you want to eat after 8pm, call us up and promise a big tip and we'll find a way to get you fed!

J

Takeaway meals...starts December 3rd!!!

2007-11-21T16:42:00.000-07:00

Don't want to cook, but don't want to go out to eat...Available after 4pm Monday - Thursday

Serves 4
Monday – Chipotle Rubbed Roast Pork loin with gratin potatoes and collard greens.
$26.95

Serves 4
Tuesday – Red Wine Braised Lamb top round, polenta and vegetables
$26.95

Serves 4
Wednesday – Beef Pot Roast, just a touch of red curry, new potatoes and vegetables
$26.95

Serves 4
Thursday - Whole roast free range chicken with mashed potatoes and steamed broccoli
$26.95

Fun Facts and Pics

2007-11-21T12:08:00.000-07:00

Today is my 67 day in a row...I am taking tomorrow off (thanksgiving), but I have to do a little grout repair while we are closed...maybe I can get it done tonight?

We have fed 7607 people (up until last night)

Lots of sharpness...did I mention that I am rather talented in the sharpening department. If you have some dullness in your life, I charge a dollar an inch to bring back that edge.

Some pretty food.

We've hired the freakishly tall

And the freakishly small

Got a sign...

Had a few motorcycles drop in.

Okay, enough screwing around, I have some menus to finish.

J

Wine November 17th

2007-11-12T20:18:00.001-07:00

Wine Dinner
November, 17th 2007
Now with two seatings and vegetarian option!
5:30pm and 7:30pm

1st

Baby Greens with a Orange Saffron Vinaigrette
Paired with: Loimer “Lois” Gruner Veltliner, Austria
2nd
Smoked Trout Bruschetta Lemon/Dill crème Fraiche
Paired with: Duck Pond Cellars Chardonnay, Washington
- or -
Grilled Mushroom Bruschetta with shaved Parmesan and truffle oil
Paired with: Scarlet of Paris Pinot Noir, France
3rd
Polenta with a winter vegetable ragout
Paired with: Lockwood Sauvignon Blanc, California
- or -
Polenta with a duck confit ragout
Paired with: Domaine de Colette Beaujolais Village, France
Dessert
Apple Tart Tatin with Vanilla Ice Cream
Paired with Selaks Ice Wine, New Zealand

Oysters!

2007-11-03T13:27:00.000-06:00

Thursday 4pm - Close
Salvation Cove Oysters $1.50 a piece
Chateau de la Ragotiere Muscadet, France $7.95 a glass
Pint of beer $3

Wine Dinner

2007-11-03T13:26:00.000-06:00

Wine Dinner November 10th
$30 per person
6:30 pm

Garlic and Butter Steamed Clams
Chateau de la Ragotiere Muscadet, France

Duck Confit and White Bean Toast
Domaine Roger Perrin Cotes du Rhone, France

Basil Champagne Sorbet

Red Wine Braised Lamb with Butternut Squash Risotto
Casa Silva Carmenere Reserva, Chile

Cappucino Creme Brulee
Porto Kopke Fine Tawny Port

Reservations Required
See Cashier for Reservation

or call

505-286-2684

Soups of Next Week November 4th

2007-10-31T16:17:00.001-06:00

Soups of next week

Monday
Potato Garlic
Tuesday
Tomato Sherry Soup
Wednesday
Green Chile Chicken Stew
Thursday
Carrot Ginger Soup
Friday
Clam Chowder
Saturday
Clam Chowder (because one day just ain't enough)
Sunday
Chipotle Corn Stew

Wine Dinner #1 and news

2007-10-29T10:54:00.000-06:00

Howdy folks, it's the end of my 3rd week and I have a few things to announce.

For sure, I am going to do a wine dinner on November 10th, but I've got a wild hair to do one this Saturday the 3rd if I have enough interest and I can get the wines paired...Menu is at the bottom of the email.

Email me back with interest. Probably be @ 6 or 7 pm, depending on popularity.

I can't face doing a fall/winter menu, so I am calling this a farewell to warm weather (I hope) menu. The November 10th menu will follow later in the week. I am leaning towards some bigger flavors including but not limited to Lamb, squash, risotto, and maybe some truffle.

Also, if I have an interest, I can bring in AWESOME fresh oysters. Let me know (I would need to order them on Monday to get them for the weekend).

Look for fresh steamed clams and/or mussels this weekend in the restaurant!

Wine Dinner November 3rd

Farewell to Warm Weather (forecast calls for a high of 65)

Trio of appetizers

Mango Tuna 'Ceviche'
Spicy Dungeness Crab Salad
Smoked Trout with Dill Crème Fraiche

Ginger Chicken Consomme with Lime Sorbet

Seared Red Snapper with white wine, new potatoes and bell peppers

Dessert TBA

Jay Wulf
The Greenside Cafe
IT ALWAYS TASTES BETTER ON THE GREENSIDE OF THE MOUNTAIN!
greenside@gofoods.net
jaybob@cybermesa.com
www. gofoods.net

What's next

2007-10-17T19:15:00.000-06:00

After having done this for other people for so many years, it is very rewarding to kill myself for myself

I went from very physically exhausting 10 hour days of construction straight into physically exhausting 14 hour days cooking. I opened the doors with only about 2 days in the kitchen since January. I am now ready to look at the menu and our style of service and determine what changes need to be done.

I believe we have already been attended by a food writer of some sort who we served a bad bowl of mac and cheese to, but recovered with a tasty steak quesadilla. I know this, because she left her notes? Any takers?

Menu -

http://www.gofoods.net/Greenside_Menu.pdf

I don't feel compelled to open for breakfast during the week. Anyone out there think differently?

I do feel compelled to offer breakfast when I do open at 11am

Salads are now bigger and filled with more protien and the price will go up eventually.

Tuna appetizer will go away, everyone that orders it loves it. Too bad they only order it every other day

I will be training the cooks constantly...it never ceases to amaze me the lengths people will go to 'help me out' with my food cost, presentation, prep time and of course quality, just to do something half assed.

I want to get them trained up, so I can start working on specails and some desserts! I have a very diverse menu, but I am afraid people will get sick of it pretty quick.

SERVICE -

Many comments about disliking the counter service.

Literally, I have about 6 people on the floor that are over 19, you have to be over 19 to serve beer and wine. I think counter service is here to stay ( with the exception of some wine dinners! )

More later when I actually get to work on the menu some!

J

Finishing up Construction

2007-10-17T19:01:00.000-06:00

Construction went fairly uneventfully after the flood. General inspection delays (very small in retrospect) small hood crisis and our first visit by the EMT's.

With all the waving of sawzalls, one handed circular sawing on the top rung of a 12 foot ladder, this doozy of a cut happened while trying to change out the cover of a flourescent light fixture. An incorrectly installed light fixture (existing B.T.W.). worst cut I have ever seen. 15 stitches and missed everything that could have screwed his hand up.

If you don't know, just act like you do.

Then call Ted!

Thanks for all the help Dad.

T-Minus 2 days...

Todd and Cash, awesome board chalking team.

Welcome to The Greenside Cafe!

Construction Update and Flood

2007-10-15T20:22:00.000-06:00

Finishing up a nice relaxing 12 hour day with a pint and a feeling that I have neglected my blog.

I have recipes to laminate, things to clean, but what the hey...where did I leave off.

I think I left off with the flood?

We finished the tile...

Most of the finish work was done...

We even had a nice meal prepared over a catering stove...lingine and clam sauce.

I have lots of pictures of the damage, but suffice it to say, restaurant was this full of water, EVERYWHERE!

It's the tan line there, about an inch and a half over 3600 sq ft, the landlord gave me the impression that the storage tank was about 12,000 gallons short.

The landlord, being an environmentally conscience fellow, had installed a very cool grey water system that would be used to supply the toilets for the shopping center. It hadn't been connected, but there was a 'quick' disconnect fitting installed, so that it could be hooked up when the time was right. The fittings were aluminum, the rest of the plumbing was brass, and when the two are combined a reaction happens that results in very rapid corrosion. I don't know any of this, I've just been told.

It burst after only being 2 years old. It blasted through my back wall in a stream that was 15 ft high hitting the opposite wall about 30 ft away...did I mention that all this happened about 2am?

Thankfully Jamie from Sandia Crust was going to Telluride for the weekend and was pulling a late night doing prep for his staff before he left. I didn't have my phone in the house (it's by my bed now) but when I did check my phone, I had 4 panicked messages from Jamie, "Jay, oh my god, I don't know what to say man, there's water pouring out of your front door, I'll call you again and hopefully you'll wake up." "Jay, it's going into China Best, all of your furniture is getting soaked and it's absolutely pouring out your restaurant." "....all I can hear is the sound of water moving at a high velocity and Jamie grunting in the background...." "Dude, I just turned off the big lever in the back, but I am really sorry, your place is absolutely full of water!"

I got about 10 seconds through the first message before I was tearing down the road listening to the rest of the messages, getting a little more panicked every second.

Two things I am happy about...

I am opening a restaurant and not a furniture store. Restaurants are kinda designed to handle water

It wasn't my fault!!!

More later.

OPEN

2007-10-10T12:14:00.000-06:00

Ya, pretty quiet opening...NOT!

Been crazy, pictures to follow.

J

Okay, just a little blog

2007-09-15T09:40:00.000-06:00

We have a gas meter.

I should have working equipment.

I'm ready to assemble furniture.

Finish trim is 90% done.

Electrical will be done next week

Refrigeration will be done next week.

All we need is Electical Final Inspection, Mechanical/plumbing final, environmental health pre and final and we are ready!

We had a little flood! About 12,000 gallons of water smashed through the back wall and filled the entire dining room with 3 inches of water.

Silver lining...it wasn't the new plumbing, and we discovered the f***up the previous plumbers did now, instead of later. They put a galvanized aluminum fitting over a brass fittting. I guess when you add water and pressure, the two metals react and carode. I will post pictures later.

J

Getting Closer

2007-08-20T17:43:00.000-06:00

A few teaser photos of what is happening. It's hard to do since things change everyday.

I do have a pretty final menu ready. For all of you who felt my online menu was a little lacking, you were correct. I will post that up pretty soon.

Wine list is underway, lighting is coming, hiring is full throttle. I'm telling the public that I will be open the first of October, but I fully anticipate being ready the first weeks of September, depending on inspections and such.

What a weirdo!

A little bit of the Flagstaff singletrack I tasted while the family was in Michigan. Very nice!

A video walk through of some of the restaurant

Yes we are accepting applications...send me your tired and oppressed, my restaurant ain't gonna be worth a darn if I don't get anyone to work there. If you were thinking about applying NOW IS THE TIME!!! You know who you are!!!

J

I googled Greenside

2007-08-01T22:01:00.000-06:00

A woman wanted to repaint her house, so she called a contractor ...

... and set an appointment to meet with him. When the contractor came to her house they did a walk-through and he asked her what colors she would like. They came to the living room and she told him that she would like a nice, warm cream color.

The contractor wrote something down on his pad, then walked to the window and yelled, ''Greenside up.''

The lady is a little confused, but doesn't say anything, and they continue to the dining room where she tells him, ''I would like a nice warm white in here, nothing stark.''

The contractor writes something down on his pad, then walks to the window and again yells, ''Greenside up!''

The lady is really confused now but still does not say anything. They continue to her bedroom and she says, ''I would like a nice, cool, relaxing blue in here.''

The contractor writes something on his pad and again walks to the window and yells, ''Greenside up.''

The woman is now totally perplexed and says to the contractor, ''Three times I have told you the color that I want, and you write something on your pad, then you walk to the window and yell greenside up. What is going on?''

The contractor replies, ''I have four blondes laying sod across the street.''

I think I'm gonna open a restaurant

2007-07-01T11:55:00.000-06:00

We're permitted...so now we can legally do construction.

My inground inspection is done, I don't want to jinx it, but we are finishing with dirt and concrete this week.

One day soon, this will be full of beer.

I have walls!!!

For the first time, I actually feel like we can set an opening date...nope, haven't done it yet, but soon, I promise!

Website's Up

2007-06-01T14:12:00.001-06:00

Yup, here's the new and improved website.

www.gofoods.net

J

2007-06-01T13:09:00.000-06:00

A gratuitous 'Greenside' photo - looks much better - bigger.

There's not too many times you want a Terra Mite in your dining room. Especially when I am operating it...

Artsy photo of trenching necessaties.

I don't know, just me in the ditch

So beer and wine license looks good. Nobody raised any objections to me having a beer and wine license, and everything is in order. Good chance I will have beer and wine when I open the doors. There was a good chance I wouldn't.

Waiting on building permit...but once I that's done, maybe two months to get open? Fingers crossed.

I've actually been helping my mechanical contractor, a little labor trade thing. You know your small potatoes when you go into someone elses kitchen and do repairs for them. Remember, I don't have any partners in this endeavor...nobody is handing me a restaurant to run, this is all my hard work!

We turned this...

Into this...

Maybe next week, I will cook while I wait for the building permit

Feeling better

2007-05-11T09:44:00.000-06:00

Beer and Wine License Posting...good thing

Concrete cut and removed...good thing

Huge savings on used equipment...good thing

Maybe just a little elbow grease

I'm sorry, but my elbows do not have that kind of grease coming out of them...I'm glad I don't eat at Olive Garden.

It's not that I'm ashamed, I just don't want anyone to see my free range through the window. Yes, you heard me right, everything I cook on the stove will be technically 'free range.'

From yesterday...why I am calling it 'The Greenside Cafe.'

Later - J

More cement or concrete or whatever it's called

2007-05-05T17:39:00.000-06:00

Okay, it even kicked the pros asses. The landlord/architect said...'well, that slab might be 4 - 4.5" thick.' Try on 6" (or more) for size. Our whole day cutting to 4.5" thick was for naught, because the BIG jackhammer couldn't break up the last 1.5" worth a damn.

It took the pros 3 hours to get this much out before calling it a day to come back later with the big saw to recut it.

Another pic for artistic sake.

I called it a day, and went for a ride!

Update 4/28/07

2007-04-28T10:43:00.000-06:00

Okay -

Lease is signed!!! That was about a week ago. Since I have such awesome abilities as a real estate mogul (not!) My lease term does not start until construction is complete and my doors our open. Not that I would want to, but I could take a year to finish the remodel.

Engineers!
I signed an agreeement with my architect to put together my planset to go to the county for our building permit before spring break. He would manage the engineers and get the drawings done. Due to our high growth in NM, I am still trying to get my planset completed and my building permit!

CONCRETE!!!
The architect (also my landlord) gave me some good advice. Let a professional contractor cut, break and haul off the concrete we need to remove for my plumbing. I got the quote, did some figuring and decided we could do it cheaper renting the equipment and using some punk a$$ kids to do the dirty work. I never thought it was going to be easy, but it turned out to be almost impossible. The advice from my landlord/architect was missing one vital peice of information...the concrete was 5000 psi (3000 psi is considered hard to work with) and had a nylon mesh inside of it to help it keep from cracking in the case of an EARTHQUAKE or other natural disaster.

Normal concrete blades were vitually ineffective and the jackhammer wouldn't break it up. Other times that I have busted up 'crete, once you get it started, you can break it up and haul it off in fairly big peices...we basically had to turn this into small rocks since it had the mesh to hold it together.
Long story short, after a FULL day of work, we have 90% of the concrete cut and about two wheelbarrels broken out. I returned the rental equipment, and I will have the pros come in to finish our handiwork. On the positive side, I don't think I will be paying more than the original quote, we were able to cut it quite a bit cheaper than they would have...

Kaelin thought it was pretty loud!

More later! J

Getting closer

2007-04-09T12:42:00.000-06:00

I feel good about breakfast and lunch, but am still working on dinner. This will be what I open with, and will grow with time.

BREAKFAST
7a-3p every day
Drivetime Burrito $ Red skinned potatoes, scrambled eggs, cheese, red or green chile.
Add rice, beans, veggies $
Add carne, bacon, sausage $
Breakfast Burrito Plate $ Filled witih scrambled eggs, cheese and your choice of carne, bacon or sausage. Served with beans and red skinned potatoes
Breakfast Sandwich $ Our soon to be famous Sandia Toast filled with two eggs, cheese
Add green chile $
Add bacon or sausage $
Huevos Chilaguilles $ Chile soaked tortilla chips topped with two eggs your way, red or green chile and cheese. Served with red skinned potatoes and either bacon filled pinto beans or vegetarian black beans.
Sandia Toast $ Part souffle, part French toast.
Add 100% maple $
Barb's Pancakes $ From scratch.
Add 100% maple
Breakfast $ Black Angus patty, topped with a fried egg, bacon, green chile and cheese. Served on a bisuit with red skinned potatoes
Biscuits and Chile $ Baked in house and served with two fried eggs, chile and cheese
Add Carne, Bacon, Sausage $
Hen Grenade $ Sandia Toast, topped with ham and two poached eggs and smothered with hollandaise. Served with red skinned potatoes
Sangre de Cristo $ Black forest ham, swiss cheese, house roasted turkey, cheddar cheese and green chile layered up with sour dough bread, dipped in egg batter and grilled. Served with red skin potatoes.

LUNCH
11-close everyday
Burrito $ Filled with cheese and your choice of chicken, carne, grilled steak or veggies. Red or Green, with beans and rice
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
-all burgers are 100% Angus chuck and are served with lettuce, tomato and pickle with your choice of mixed greens ($1 extra for fancy salad), fries or homemade potato chips -
GS Burger $ ¼ lb pattie
Double GS $ two ¼ lb patties
GS Veggie $ black beans, blended with fresh vegetables and grilled.
add bacon, cheddar, blue, swiss, avocado, chile $
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
all sandwiches served with your choice of mixed greens ($1 extra for fancy salad), fries or homemade potato chips -
Sangre de Cristo $ Black forest ham, swiss cheese, house roasted turkey, cheddar cheese and green chile layered up with sour dough bread, dipped in egg batter and grilled. Served with red skin potatoes.
Grilled Chicken BLT $ Free range chicken breast, applewood smoked bacon, lettuce, tomato
and homemade mayo
Chipotle Steak $ Marinated and grilled flat-iron steak, open faced with sautee'd onions and bell peppers with melted cheese
Sloppy Jay – Black angus chuck slow cooked in homemade bbq sauce and served on a hamburger bun
Hot Turkey Dip – Fresh roasted turkey breast, with green chile, cheddar and homemade green chile ranch dip

all box lunches come with choice of mixed salad, homemade potato chips, or soup (we'll give it to you cold in a microwave container) and choice of beverage
Monday – tofu salad wrap – or - cobb salad sandwich
Tuesday – cucumber raita wrap – or ~roast pork sandwich
Wednesday – marinated mozzerella and tomato sub – or - cobb salad
Thursday – roasted bell peppers sauce, marinated artichoke bottoms – or - thai chicken wrap
Friday – Homemade hummus with cucumber raita – or -
meatloaf sandwich

SALADS
lunch and dinner

Salad Dressings – Basil Caesar, Green Chile Ranch, Mango Vin, Dijon Vin, 1000 Island
Caesaprese $ Housemade basil/caesar dressing tossed with romaine lettuce, fresh mozzarella, tomatoes and croutons
1000 Island $ Mixed greens tossed with 1000 dressing and served with fresh fruit and cottage cheese
Spinach $ Mango vinaigrette, baby spinach leaves and fresh vegetables
Steak Ranchero $ Marinated and grilled flat iron steak, tossed with mixed green and our chipotle ranch dressing
Chopped Salad $ Roast chicken, crumbled blue cheese, bacon, lettuce, tomato, avocado and Dijon vinaigrette
APPETIZERS
lunch and dinner
Chips $ Homemade potato chips with chipotle ranch
Romescu $ Roasted red bell pepper, fresh garlic, lemon and almands puree'd served with flour tortilla chips
Lamb Quesadilla Slow roasted lamb round

DINNER
4-cl everyday
Sunday -
Monday – Roast Porkloin with gratin potatoes
Tuesday – Bbq Lamb top round, roasted potatoes
Wednesday – Pot Roast, just a touch of curry
Thursday – Meatloaf with garlic mash potatoes
Bella Vista Friday – Fish and Chips all day
Beef Tenderloin–Grilled with shrimp scampi
Saturday – Grilled King Salmon with white corn chipotle ragout

Test

2007-03-01T21:30:00.001-07:00

Logo

2007-03-01T14:30:00.000-07:00

killed post

Breakfast - ROUND 2 - there will be many more, I'm sure of it

2007-02-13T14:56:00.000-07:00

Hand Held Breakfast Burritos $$$

Breakfast Burrito Plate $$$

Start with eggs and cheese
Pick your chile – red or green
Pick your meat/filling – bacon, sausage, citrus marinated pork, green chile roasted chicken, callabacitas or chilaquiles add $$$
Pick your extras – quacamole, potatoes, vegetarian black beans, bacon beans, cilantro lime basmati rice add $$$

Huevos Rancheros
Two eggs cooked your way, white corn tortillas, choice of vegetarian black beans or bacon beans smothered with red or green chile and cheese.

Huevos Chilaquiles (chill a kil ees)
White corn tortilla chips, quick cooked with tomato and chile, topped with two eggs cooked your way. Smothered with red or green chile and cheese.

Uncle Benny
Two poached eggs, atop sautee'd spinach and a homemade biscuit smothered with cheddar cheese sauce.

French Toast
Thick slices of egg bread 'frenched' and served with maple syrup

The Elvis
Peanut butter and banana sandwiched between two slabs of french toast and drizzled with honey

The Fruit Cake
Sliced strawberries and cream cheese

The Cowboy
Cheddar cheese and choice of bacon, ham or sausage

Barbie Cakes
Pancake batter made from scratch, served with maple syrup
add real maple $$$
add fruit and yogurt $$$

Irish Oatmeal
Steel cut oats, no Quaker around here

Granola and Yogurt
Homemade granola served with plain yogurt

Breakfast Burger (hangover cure) - bacon, fried egg, cheese and chile

We'll see what evolves next...maybe some aimless rambling!

Logo

2007-02-13T14:48:00.000-07:00

Here is one of my logos...thanks BR!

Lunch

2007-02-12T12:31:00.000-07:00

available 7 am – 10 am, pair a box lunch with a handheld breakfast burrito and cup of coffee $15

all box lunches come with choice of mixed salad, homemade potato chips, or soup (we'll give it to you cold in a microwave container) and choice of beverage

Monday – tofu salad wrap – or -
chicken salad sandwich
Tuesday – cucumber raita wrap – or -
roasted porkloin sandwich
Wednesday – marinated mozzerella and tomato sub – or -
cobb salad
Thursday – roasted bell peppers sauce, marinated artichoke bottoms – or -
thai chicken wrap
Friday – garbonzo bean salad wrap – or -
meatloaf sandwich

Burgers are all made from black angus beef
GS burger - ¼ lb pattie
Double GS – two ¼ lb patties
Saturday Morning GS - ¼ pattie topped with cheddar cheese, bacon and a fried egg
GS Veggie – black beans, blended with fresh vegetables and grilled.

add bacon, cheddar, blue, swiss, avocado, chile, etc...

Sloppy Jay – ground chuck cooked with special midwestern charm. I dare ya to eat it without a fork
Hot Turkey Dip – Fresh roasted turkey breast, with green chile, cheddar and homemade ranch dip
Grilled Chicken BLT – Free range chicken breast, applewood smoked bacon, lettuce, tomato
and homemade mayo

Salads – Basil Caesar, Ranch, Mango Vinaigrette, Dijon Vinaigrette, 1000 Island

GS Caesar – Romaine lettuce, parmesan cheese, toast, and tossed with basil caesar dressing
Ranch – Mixed greens, avocado, tomato, cucumber, green chile and our homemade ranch dressing
Spinach – Baby spinach, mango vinaigrette
Chopped Salad – Roast chicken, crumbled blue cheese, bacon, lettuce, tomato, avocado and Dijon vinaigrette
1000 Island – (if I sell a million of these, maybe I could buy 1 Island?) Mixed greens and tomato wedges. Add a scoop of cottage cheese

Burrito or White Corn Enchilada Plate -
red or green chile
Meat Options – green chile roast chicken – or – citrus marinated slow cooked pork
Non-Meat Option – callabacitas – or – chilaquiles
Other Options –
vegetarian black beans
bacon filled pinto beans
cilantro lime basmati rice
quacamole, roasted tomato salsa

You get the idea...

More (or less) to come.

J

current floorplan

2007-02-12T11:49:00.000-07:00

OK, let's start with Breakfast

2007-02-09T08:28:00.000-07:00

I have two categories for breakfast - things I am doing for sure and ideas of things I want to do. The things I am doing for sure is a VERY small list, the idea list is HUGE.

Fer Shure
Breakfast Burritos
Huevos Rancheros
Bacon/Sausage/Egg Plates (ya know, 'I'll have two eggs sunny with four strips of bacon and piece of toast.')

That's it for that list. Even the breakfast burritoes have two lists -
Fer Shure - Eggs, potatoes, cheese, bacon, sausage and chile.

Maybes for Breakfast Burritos-

Carne de Chango - pork, but not just any pork. Hopefully I can source a good quality, hormone/antibiotic free pork butt that I can citrus marinate and lightly smoke. I am hoping for something a little different than carne adavada that everyone does, but not something so different that it scares people.

Carne de Carne - shredded beef brisket, not sure I want to do both beef and pork?

Pollo - Roasted chicken (a tasty bird) picked and simmered with green chile

Two types of beans - bacon filled pinto bean goodness and a vegetarian black bean

Rice - cilantro lime, if they/you will let me. I love rice for breakfast

Callabacitas - the zucchini/chile mix

Chilaquiles - tortilla chips that are quick cooked in a tomato broth, a hearty addition to a breakfast burrito

Maybes for the rest of Breakfast:

Huevos Chilaquiles - Tortilla chips that are quick cooked in a flavorful tomato broth, topped with fried eggs, served with beans and chile. Much heartier than the standard 'Rancheros'

Eggs Benedict - Do I really want to open that whole hollandaisse can of worms again? It really went awry last time.

Hippy Benedict - spinach and cheese sauce. Not really any healthier, it's just something that every hippy breakfast place in the PNW had, and I haven't really seen here in NM.

Crepes - There is so many things I could do with crepes, I don't even know where to start.

Pancakes - I know it doesn't seem like that should even be a question

French Toast - Think of the 'sandwiches' we could create between two slices of thick french toast. Ham and cheese, sausage and egg, strawberries and cream cheese, PBJ (with banana and bacon?), club sandwich

Eggs in a hole

Irish Oatmeal

Yogurt/granola sh$t

Cream of Wheat Sticks - cream of wheat that has been cooked and chilled so it 'sets up.' You then fry it up on the griddle. I was envisioning it as a kids dish, but I had seconds of it this morning with maple syrup and bananas and it's in a wedge and not a stick.

Breakfast Burger (hangover cure) - bacon, fried egg, cheese and chile

I've even started thinking about a 'dessert for breakfast' category.

Gingerbread french toast with maple sauce (creme anglais)

Half a grapefruit with carmelized sugar on top (brulee)

Cream of Wheat with peppermint ice cream...that's what the leftover cream of wheat was from. My kids loved going to school telling everyone they had ice cream for breakfast.

Breakfast all day???

That's it, what do you think? I think I have it set so that anyone can post replies, if not, drop me an email at jwulf@cybermesa.com

Jaybob

Something new?

2007-01-26T09:25:00.000-07:00

Okay, May is a bit too long, huh? Maybe I'm not such a serious blogger.

New works...

Press Release by JCrichar and Assc.

Jay Wulf, formerly the chef and a partner at the
Standard Diner, has left the Diner to focus his
culinary attentions on a project closer to home and
heart in the East Mountains. His new venture, The
Greenside Cafe, will be located in Cedar Crest, and
will feature many of the distinctive creations
Albuquerque diners have come to expect and appreciate
from Wulf. "I felt
that the time was right," says Wulf of his concept,
which will include ready-to-eat takeout as well as
fully prepared meals to enjoy in the 100-seat dining
room. Wulf, who arrived in New Mexico in 1992, has
lived in Cedar Crest for four years and feels it has
been overlooked as a destination for those seeking a
good dining experience. "The many residents of the
East Mountains don't have a lot of alternatives when
it comes to dining out, and I'm hoping to attract a
few people from the big city as well," Wulf says,
adding that it's an easy (and scenic) drive from
Albuquerque or Santa Fe. The highly anticipated Greenside Cafe,
which will also serve beer and wine, is on schedule to
open sometime in the late spring.

My Sunday with David

2006-05-10T17:54:00.000-06:00

What a gas! Going back 10 years to the same comedic timing and style of a good friend.
We all met at Marja Martins' kitchen in Santa Fe. You may know her as Marja's Custom Catering. What a wonderful kitchen. I had a little something to do with it : )
David prepared a great little menu. Including duck mole, made from fresh duck legs he marinated and brought in his suitcase from California. Even though the menu reads super simply, everything was just dynamite. If I was younger, and didn't have kids, I would be on my way to Berkley to work with David again at Chez Panisse!!!

Wish I had some goat cheese

2006-05-04T21:55:00.000-06:00

Grilled flat iron steak....Roasted poblano cream sauce, topped with blue cheese. I would like to have this with some excellent gratin potatoes, but we don't have that basic mastered at the restaurant yet. Tomorrow, we will have ANOTHER lesson...would anyone like one also? I'm gonna run it this weekend topped with some soft goat cheese and browned a little bit. It was most excellent. The flat iron is just the right amount of texture for me. You need a steak knife to cut it, but it is just the right amount of tenderness so you don't have to work too hard to chew. Very good flavor.

David Tanis

2006-05-03T14:04:00.000-06:00

One of the more influential chefs I have had the pleasure of working with will be in town this weekend to cook dinner for a Buddhist wake/memorial.
Six months out of the year, he is the chef at Chez Panisse and the other six months, him and his partner Randy live in Paris and host dinner parties. Their seventeenth century apartment is called. "aux chien lunatique"
I know David from Cafe Escalera in Santa Fe. I'd give you a link, but Escalera 'flamed out' years ago. At least, that's what it says when you do a 'Google.'

Dinner...

2006-04-26T20:58:00.000-06:00

Ah, the power of the internet...where else can you find such worthless information. Decided to grab a burger, and leave work in time to drive home and kiss my kids goodnight : )

Coffee

2006-04-26T20:06:00.000-06:00

When Matt and I first started talking about the 'diner', one of the first orders of business I felt was to get a truly unique coffee for the restaurant. My first (and only) call was to Dave Black. Since it turned out that we had lots of time, we ended up going through just about every bean that was available.

I wouldn't say that I am like that guy that works for Starbucks that walks around a table set with lots of coffee cups, tasting one at a time with a tiny spoon, but I definately like my bean. My first pre-requisite was that the coffee be fair trade and organic, it's a small price to pay I think.

Dave and I settled on a Sumatran bean (here's some interesting info coffee research and coffee review) and a medium roast.

Just thought I should share a little bit of the background on the bean. I drink it daily...in moderation of course, wouldn't want to get jittery now would we.

More

New Menu

2006-04-26T14:20:00.000-06:00

Okay...here's what's changing. I wish I could post a better copy of our menu, but I think the only electronic copy is on a computer in Bernalillo. I guess that's a good place for it, we definately shouldn't put it up on our website. Here's a scan of the Menu

Meatloaf...gotta be more summery, on top of that we are REALLY tired of dicing and roasting butternut squash. I'm thinking about some fresh herb blend, maybe some nice sweet onions. I think Walla Walla sweets should be available soon, but maybe Vidalia. Sautee'd chicories, maybe a roast tomato gravy.

Tuna Spring Roll...Matt hates it, I don't disagree, but I know people are going go apes**t on me for changing it. Matt keeps talked about a tuna 'caprese', which sounds cool, but he keeps bugging me. I'm thinking some toast, basil aoilli, red and yellow tomatoes, thin sliced tuna, and some arugula. Sounds like summer, but I need that one other thing to put it over the top...hmmmm, what could it be?

Definately need a new beef tenderloin dish...I personally dislike beef tenderloin, no texture, no flavor, just being honest. It's kinda like the pre-requisite grilled chicken breast dish every restaurant feels it needs. : ) I am getting some flat iron steaks in to sample.

Cool article on Flat Iron Steaks

The onion brick has gotta go. We just can't pull it off consistently. I think really good onion rings, (maybe with the Walla Wallas), served up in our cool baskets.

Steak Salad...working on that...as published earlier.

We gotta put onion rings on the pulled pork...it's REALLY good.

The Pork T-Bone is a real dog. As a result, the less of an item you sell, the less love goes into by the linecooks. Even though, I would like everyone to think I cook everything, it is my buddies on the line that are responsible for ensuring that my dreams make there way to reality.

Risotto...gonna make something springier. I'm thinking a kinda lemony risotto with lots of parmesan and a spring vegetable ragout. Fresh tomatoes, peas, asparagus, maybe some fava beans...I think that's dinner!

Jay's a bonehead

2006-04-25T21:03:00.000-06:00

I think one can now post comments...but only to new posts?

J

My Dinner...Hey, get away from my dinner

2006-04-25T20:47:00.000-06:00

I am sampling some 'pub steaks...they come from the 'shoulder clod heart'. Thinking about using it instead of flank steak that is on our steak salad. Matt REALLY hates our steak salad, and I don't really blame him. Personally, I think steak and salad just shouldn't go together, but hey, that's just me.

Anyway, I marinated the steak in some J-1...damn that's some good sauce, grilled it, and I am eating with our curry sauce from the pot roast. Veggies and mash potatoes, cuz I knew I would be taking a picture of it. I swear I am cleaning my plate though.

New Menu - Menu Tasting

2006-04-24T09:30:00.000-06:00

I have put together some new menu ideas...drop me an email with a good reason why you should be part of my menu tasting group.

jay@standarddiner.com

mmmm

Tribune and Journal

2006-04-21T19:30:00.000-06:00

Albuquerque Tribune...thanks Carrie!!!

Albuquerque Journal...thanks Andrea!!!

BLOGS about us

2006-04-21T18:53:00.000-06:00

I'm not sure, but if I link to other blogs that talk about 'the restaurant', it creates like a vortex or something, right? The good, the bad and the ugly to date.

'albloggerque'
great pix

'Gilgour'
scan down the page for this one...not the best review...

letter to the alibi

matt's response

very nice, thank you

one more

The Dish

2006-04-21T18:47:00.000-06:00

I guess I should put a link up for this review...quite a nice one, but it was so early on, I kinda forgot about it.

The Dish!

Thanks guys!!!

SIN

2006-04-20T21:32:00.000-06:00

That would be Service Industy Night - Standard Diner employee discout applies to anyone with a server certificate and photo ID. That would be 50% off your food. ENJOY

My Dinner Tonight...I know your excited

2006-04-19T19:41:00.000-06:00

Pulled pork sandwich, on our baquette bread and topped with onion rings...buttermilk onion rings, mmm. Soo soggy, soo crispy. It pays to be chef.

Til' tomorrow

J

Mother's Day Menu

2006-04-19T18:58:00.000-06:00

Here's a peek at the

Mother's Day Menu

Make your reservations now!
505-243-1440

blogdate april I

2006-04-19T06:22:00.000-06:00

kid's are sleeping, wife is sleeping (ever notice how close 'wife' is to 'wifi'? Coincidence?) trying to pound out a Mother's Day menu so we can get it advertized a bit and not have an embarrassing repeat of Easter. anyone have a Mom's day favorite? I'm thinking beer battered egg's benedict with green chile hollandaise.

time for coffee!!!