The word is out, and business owners are now starting to get desperate for staff. The poaching season is on. If you have staff you value, now is the time to truly care for them. Treat them like the diamonds they are. Good, hard workers are at a premium. Any industry; any position. Business owners and managers seem to feel everyone and anyone is fair game.
Rita is heading off into the countryside for a few days on a Rita-roadtrip. Possibly to find new and interesting places to eat? Who knows? Meanwhile she is leaving you with this beautiful plate of Stripey Trumpeter to feast your eyes on, courtesy of lovely, likeable Luke Burgess at Pecora. It was truly delish.
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20 comments:
R.I.P Pecora is closing next week...Last chance for a dance! So get your dancing shoes on.
Good luck guys - well done !!
Out of the fire and into the Cool Room. How about an epitaph GP ?
That Grandvewe witch is is not waiting for the body to get cold.
She's apparently called every chef within coo-ee & offered it to them?!
Curiously no one has taken her up on the offer!
Wonder why?
Hi Rita been offline for awhile ...and come on to read this...WHAT THE!! whats happened at pecora? why is it closing? I thought they were doing really well I recommend people go there all the time!! Hope you are well look forward to seeing you this year when you down "this way"
Hi niceglassofred - I'll be down your way soon so will pop in and see you.
Yes - Pecora IS closing down. So the trip down the Channel will have one less class act to visit - but it still leaves some beauties.
I'm not trying to be rotten, here, Rita...but the picture of stripey trumpeter...I can't make it out.
Is it raw fish with milk on it...we must be told.
PS. Wot, no chips?
Rita ... have you found the delete key works after all ... one wonders what the post was about??
Not censoring the blog I hope ??
"Tongue firmly lodged in cheek..."
Consistency ???
Cool Room
Cold Room - the delete key only works for you if you write a comment. There is a function whereby you can delete your comment. The one I have trouble with is where I want to delete someone elses comment which is unnecessary or unsuitable.
The one deleted above was a comment I wrote in response to niceglassofred. I wrote it, then re-read it and felt it didn't actually express what I wanted to say, so deleted it and re-wrote it. I didn't censor anything, I assure you. Well spotted though!
Sir G - I'm sorry but I'll have to get back to you with the answer to that one.
The flowers 'garnishing' the fish were an intrinsic part of the flavours of the dish, and I was so busy enjoying the fusion of the fish and flowers, that I honestly can't say exactly what he had done with it. Obviously Kat explained what had been done to it when she put the dish down on the table, but....call it senility or being a guts! I'll call Luke and ask him about it, and get back to you later this week in the comments part of this post - so check it then.
Sir G I'm not speaking for Luke on this one, but from what I can see, Borage is the blue flower (hint of cucumber taste) Nisturtian and passionflower look like the others. Split Grape is classic, yes the fish is cooked, and adding or cooking in cream is classic.
I can tell you without tasting that dish that it would be spectacular. Come on I know you know not all fish is battered mate.
So Rita, whats the score, why is Pecora no more.
Cartouche
Thats a shame I thought it was going to be Cherviche.
Also a shame with Pecora, was a big favourite with the interstate family/in-laws.
Cartouche, I'll leave it open as to the reasons why Luke & Katrina are leaving their current site. Sufficient to say they will be sorely missed.
The reasons are that the Grandview people aren't very nice to deal with simple as that. Everybody who comes into contact with them gets burnt eventually. Cheese is way-overrrated too, vac-packed, expensive rubbish made by a paint by numbers cheesemaker.
Well Grandview ...
you will always be remembered for the visionary 'Pecora' .. .. it will be a very hard act to follow - my guess is that anything that follows will struggle to live up to their reputation and will always be measure by their success - remember they built it up over such a short period.
My guess is that Luke and Kat will have their eyes firmly focused on the future.
Onward and upward.
Grandviews' Loss !!!
Cool Room
Thanks, Cartouche.
Yes, I know not all fish is battered, sometimes it is crumbed.
Me mum used to do nice pieces of haddock and she'd make a white sauce with it....magic with new potatoes and fresh peas.
My wife's nightmare was her mum's fish cooked in milk.
Well guess where I'm going Friday for a last hurrah? Thank goodness for leave! I need to have a Pecora fix one last time...and I'm taking my camera.
I cant BELEIVE they are closing. The Channel is certainly losing one of its most innovative and spectacular eateries, thats for sure. I wonder if we will ever know the FULL story?
Err just to warn everyone - the link about this goes to a website which tries to tell you your computer is unprotected. DONT click on the link OR the blogger identity.
Bah! I don't want the full story, I want wild speculation. That's what blogs are for.
Yes kazahn piss off.
Went back to Pecora today for what will probably be the last time due to March being impossibly ridculously busy.
2.5 hours for lunch which was sublime. I am SOOO going to miss those two!
Thank god Rita's back. Sorry for the kazahn comment up there - it has now stuffed MY computer - I think! Sorry I opened it before I read tassiegal's warning.
You're right forde. Wild speculation has to be the GO! Unfortunately it won't get us a more extended period of Pecora trading.
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