Infrequent posts

I’ve found it somewhat difficult to keep up with my work schedule and frequent posts here on my blog. Everything is going wonderfully at the Wonder Bar. My work there is what has drawn me away from the computer, not depression or delinquency.

We opened for lunch last week to rave reviews on the local chat scene. We have been noted in all three paper publication in the city, the PD, Scene, and Free Times, there links are to the left. We appeared on the tele for 4 minutes during a local morning show, and we will be noticed in the November issue of Cleveland Magazine. The word is out, and the people are coming in.

We have had a few days that consisted of a dinner crowd. People eating between 6 and 8 pm. This past Saturday we were crushed by the pre-concert Genesis crowd. We might have 60 seats, but the little wee kitchen isn’t built to cook for them all at the same time. We succeeded, and made it through only 86'n one item.

The menu changed last week, 6 items on, 5 new ones. We didn’t take one away for any reason other than we combined two previous items into one. Quite pleasantly the first new menu item ordered was the braised pork belly, sure to suffer the defeat in the end, but inspired by it’s quick purchase. We serve the pork with a Dr. Pepper glaze which is great, it is a syrup that taste just like dr. pepper, not sweeter, or stronger, just like it, and the spices there tame the fattiness of the belly.

The Thai chicken wrap is the far and away favorite sandwich for lunch. A take on the classic pad Thai. we use peanut butter and spicy jalapeno jelly as a start topped with pulled chicken, carrot slaw, scrambled eggs, and a quick char on the griddle. Fantastic, the list of ingrediants might not be so tempting, but it’s a good sandwich.

From the inner core the management team at Wonder Bar is coming together, we are challenging each other, and pushing each other in a positive direction. I hope that if any dish, or meal that I put out is not up to par someone tells me. I want to hear things like this. The freetimes claimed my polenta and potato where cold, well I’ve made changes so this will never be the case again. We are working together, 6 heads working together, on the same page, we will be successful.

If you haven’t been to the Wonder Bar, please come to eat. We are cooking in all the real senses. We are making our own stocks in little 2 gallon pots at a time. We don’t have a fryer, nothing is cooked in fat, hydrated or not, non. We are taking wholesome ingredients and turning them into something special. Sure there are plenty of places doing the same thing, but we are doing small plates so you can share, and we are preparing them in the Jazz Bar environment which is full of energy and excitement, and we are cooking until midnight, you will not find our quality food cooked till midnight anywhere in the city!!!