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[reverendfixxxer]

I made it through the restaurant's grand opening. It was actually a fairly easy event for me, since cooking hot food was not a large requirement. Instead, I went it early and we banged out the prep work for the day (mostly hors d'oeuvre) and then I went to the ballroom, where I set up a couple of tables and made ice cream to order using liquid

Comments

[aladdar]

Just discovered I'll be over there this Friday. We're having a planning meeting at the hotel (I highly doubt it'll be at Shulas though. Probably upstairs or something). But I have to be there from 10-2. I've got some books I need to get back to you. Any chance you'll be free around 2 for me to get them to you?

[reverendfixxxer]

Yeah, if it's before 5pm, you'll likely be in the room adjoining the L8 lounge upstairs. It's got a pretty sweet western view from the balcony. I'll be at work after 1, so if you call my cell I'll be able to put down whatever I'm doing and meet you somewhere at the hotel. I'm generally parked in the Virginia St. lot, if that helps any.

[aladdar]

Cool.

Any clue what type of food they'll be serving us at this thing? I assume it won't be coming from Shula's, but I remember you saying the hotel cooking staff shares your kitchen. Is their food any good?

[reverendfixxxer]

That early in the morning, I assume it will either be a banquet deal, in which case I couldn't even begin to guess at what they'd be serving, or you'll be getting something from the LaRoc people. This would be my preference if I were in your position, as we have an extremely talented young pastry chef that consistently cranks out amazing goodies for LaRoc. I mean like really amazing. Like never go to Cinnabon again type of amazing.