: Archive

month

May 2013

3 posts

April 2013

2 posts

March 2013

6 posts

February 2013

1 post

January 2013

13 posts

As promised, here is our very own Ted. Isn’t he Theodorable?

thenewinquiry.com →

Here’s a pretty darn accurate account of what it’s really like in the kitchen - a den of ago, stress and boorishness far too often. I’m sharing this with the note that, while we shaved Ted’s hair today, it was his idea and by no means any sort of hazing ritual. We like to play nice here.

December 2012

1 post

November 2012

12 posts

Yay, Molly rocks!

Like most restaurants, we invite local children over on Thursdays to blow eggs. In this way I feel like we’re doing our part to keep these youngsters out of trouble, while at the same time helping them improve their executive functioning and social skills. Lindsey, of course, is in charge of our after school leadership development program here at the Grill, and so far it’s been a great...

October 2012

35 posts

NPR Fresh Air: “Glutamates …[are] savory... →

nprfreshair: “Glutamates …[are] savory compounds; your taste receptors will pick that up and say wow, that’s nice and savory. But anchovies, in particular, they contain something else. It’s another compound called a nucleotide — and a nucleotide plus a glutamate basically is a savory explosion. It really…

This here’s Mark munching on a Trinidad moruga scorpion pepper and a Trinidad seven pod pepper. The scorpion variety is the world’s hottest chile, topping out at more than 2,000,000 Scoville units. The habanero, by point of comparison, maxes out at around 350,000. The seven pod runs from about a million SHU to a million and a half. The jalapeno that rocks your salsa - a mere 4,000 or...