So here's the deal

The whole reason I got into this field of work, cooking for a living, was instant gratification.  I was always was a little too impatient to wait around for the results of hard work.  I wanted to know now, if it had all been worth it.  You can always tell with food, too.  It's in the look on people's face after they had just tried one of your new (and hopefully not ill advised) creations. That one look never lies.  Either it's "SUCCESS!" or "what did I do to deserve this?"  Being stuck in the restaurant kitchen, I never get to see that.  I don't even get to know your name.  Most of the time I end up looking at rows of tickets with table and seat numbers.  Completely anonymous.  And on top of that, I never spend anytime with my family.  My wife, Cristina, and I have been looking for ways to iron this out, prioritize and get everything we want out of life.  You just want every last minute, you know?  How do I get to cook what I want, interact with the people I feed and spend good time with the missus?  Here's the perfect solution...

Follow the progress on Twitter (@pushstartcook).  I am going to keep this blog throughout the week, yammering on about what's happening at the markets, local farms, things I think are cool, and plates I'd like to put together.  Then, come the weekend, I'll write up a menu, you'll make reservations and we'll have ourselves a good old fashioned dinner party, underground supper club style. 

We're in the process of wrangling together a communal table and a roof to cover it, and when I do, we'll get started.  In the meantime, I'll be keeping tabs on progress here so check back often.