As many of you may have seen, I just asked for your help on Twitter (& Facebook). I’ve been referencing working with a restaurant for a bit now. Well, I’m soon going to be allowed to “spill the beans” (pun intended), but in the meantime, I’m still hard at work—today it’s the Thanksgiving menu that I’m stumped by. I’m in a debate with one of the awesome executives (that was NOT sarcastic, I really do love her) as to whether there should be carrots in the stuffing. One of us feels strongly that they have to be in there and the other of us feels that they just don’t belong.
After preparing it “her way”, I feel even more strongly, but I also recognize that it’s all about personal taste. And I’m way more about appealing to as many people as possible than I am about “winning” or doing it “my way”. So if you are up for it, I would LOVE it if you would weigh in as a comment below or by hitting one of the icons above and Tweeting me or hitting my Facebook wall. My next meeting/tasting is Tuesday afternoon, so any help before then would be exceptionally helpful.
Thanks to all that responded so far and thanks in advance to those who are going to!
Happy Cooking (& Eating!)
Devin
Ps: I never intended to write a blog post like this when I was plotting starting a blog. But I have to say that it’s been such a fun, interesting and even eye-opening experience for me as I’ve been taking my first steps into preparing recipes that will end up on a menu. If this were a recipe for a book, I’d slap “(optional)” at the end of the line that says, “2 cups diced carrots” and move on. But this has actually occupied many a thought in my head. 