You guys enjoy these dispatches? I love sharing this stuff but let me know if you ever want me to stop. For me, it's like writing home to the family. smileys/smile.gif
Okay, resto project I've been working on is open. We had preview parties all last week and Tuesday, opened for business on Thursday. I sent out press releases yesterday and it was astonishing to see we had a reviewer come in the VERY FIRST NIGHT. OMG. We also had several media sources drop by to say hi, taking a look around, making plans to come back. I was not anticipating that so soon but given the bloggers and the twitter folk of this world, that was very much on our minds from day 1. Pros are now shortening their timeframes to compete with them.
And today the restaurant was announced on Daily Candy: http://www.dailycandy.com/seattle/article/76289/Ventana-Restaurant-Opens
This is a big deal because although it's short, Daily Candy has a huge following. We also went through THREE separate photoshoots to get one they wanted to use. Ooof. I'm so glad it finally came through.
As you may remember, our GM was hospitalized and had emergency surgery right before our opening. While he tires easily, he's back at work and having a range of follow up tests. Health-wise he's got issues but you'd never know it from the way he works. My respect for him has skyrocketed.
Everyone is talking about the changing landscape of new media and this project was a bit of a shocker. I just had a blogger e-mail me asking for dinner for 2 in return for coverage. The journalist in me is astonished and yet after seeing some other brazen bloggers, I'm not entirely shocked. Management will be discussing later today how to approach this. If you've got any thoughts, I'd love to hear them! I'm looking for a way to handle it, that's for sure.
We've got a photographer coming in on Sunday to shoot images for the website and our portfolio. I'll be working closely with him all day getting food shots, interior photos, head shot of the chef, etc. Found a fabulous photographer with high-style fashion approach to his work (www.kevinfry.com). So far, I really like working with him and can't wait to see what images he comes up with.
The website is a work in progress but the menu is posted and you can get an idea where we're at at this point.
And since you're all food lovers, I have to say that the BLT is sublime. Pork belly that is bacon cured for 6 days, then braised in pork fat, pressed over night to weep out the extra fat, then smoked. Served with heirloom tomato & lemon aioli. OMG. Delish!
Okay peeps, I'm off to the resto now. Ciao!
www.ventanaseattle.com
Okay, resto project I've been working on is open. We had preview parties all last week and Tuesday, opened for business on Thursday. I sent out press releases yesterday and it was astonishing to see we had a reviewer come in the VERY FIRST NIGHT. OMG. We also had several media sources drop by to say hi, taking a look around, making plans to come back. I was not anticipating that so soon but given the bloggers and the twitter folk of this world, that was very much on our minds from day 1. Pros are now shortening their timeframes to compete with them.
And today the restaurant was announced on Daily Candy: http://www.dailycandy.com/seattle/article/76289/Ventana-Restaurant-Opens
This is a big deal because although it's short, Daily Candy has a huge following. We also went through THREE separate photoshoots to get one they wanted to use. Ooof. I'm so glad it finally came through.
As you may remember, our GM was hospitalized and had emergency surgery right before our opening. While he tires easily, he's back at work and having a range of follow up tests. Health-wise he's got issues but you'd never know it from the way he works. My respect for him has skyrocketed.
Everyone is talking about the changing landscape of new media and this project was a bit of a shocker. I just had a blogger e-mail me asking for dinner for 2 in return for coverage. The journalist in me is astonished and yet after seeing some other brazen bloggers, I'm not entirely shocked. Management will be discussing later today how to approach this. If you've got any thoughts, I'd love to hear them! I'm looking for a way to handle it, that's for sure.
We've got a photographer coming in on Sunday to shoot images for the website and our portfolio. I'll be working closely with him all day getting food shots, interior photos, head shot of the chef, etc. Found a fabulous photographer with high-style fashion approach to his work (www.kevinfry.com). So far, I really like working with him and can't wait to see what images he comes up with.
The website is a work in progress but the menu is posted and you can get an idea where we're at at this point.
And since you're all food lovers, I have to say that the BLT is sublime. Pork belly that is bacon cured for 6 days, then braised in pork fat, pressed over night to weep out the extra fat, then smoked. Served with heirloom tomato & lemon aioli. OMG. Delish!
Okay peeps, I'm off to the resto now. Ciao!
www.ventanaseattle.com