Monkey Business

50/50 Blogging 4/7 - Head Chef

You've just been hired as head chef at Andre's Banana Bar & Fine Dining.
What changes do you make to the restaurant and menu?
Write about your experience.


Recently when I was out of the house, Ravyn took down a message for me from the crew at Andre's Banana Bar. When I arrived home, Ravyn could hardly get the message out, as she was so excited to tell me the good news. I'd been chosen for the newly created position of Head Chef for the restaurant they were changing over from a diner to fine dining.

"I can't believe it," Ravyn gushed. "We're going to make so many delicious goodies for the Bar customers!"

"I know," MJ retorted. "Think of all the sweets we'll get to taste while we're concocting new desserts!"

I look at them both, a smile turning up the corners of my mouth at the thought that both my girls could actually be on the same page about something. "Who said you two would be helping me in the kitchens?" I ask them.

MJ hung her head a little lower as she shoved her lower lip out in a pout. "But can't we just go sometimes? You know, to give you ideas and all."

"We'll see. Now, I have to start designing the new menu as well as coming up with what I am going to serve for the Grand Re-Opening meal. Would you girls like to help me with that? Let's start with the re-opening meal and go from there. Maybe we can get some ideas of what we can serve on the menu while we're thinking of what to create for it."

"Bananas Foster! That's a great dessert and it fits in with the whole Banana Bar theme and all!" MJ said, once again excited about being able to give her two cents worth.

"That sounds good." Ravyn said. "Can I choose the sides for the meals?"

"Sure, but I have to okay everything before we decide to keep them in the line-up. " I respond to Ravyn. I couldn't have asked for better help from the two of them. I mean, if I had asked, at least one of them wouldn't have been willing to help. It's a good thing I have these girls as muses! This is a lot of work for one woman to think up and create all on her own.

"Let me start with the appetizers," I say out loud to myself. "What are some good offerings for a fine dining restaurant?"

"How about some calamari? That stuff is good!" Ravyn says, eyes still focused on the side dish recipes I had saved to my Cloud.

"Good! That's one appetizer to add to the list! Maybe some duck and onion chutney canapes would be nice too." I say.

I look at my collection of recipes to find more delectable ideas. After a day of brain bending thought, I believe the girls and I found the perfect menu and starter meal.

Grand Re-Opening Meal
Appetizer: choice of two amongst fig and olive tapenade, duck and onion chutney canapes, stuffed mushrooms, salt cod croquettes, calamari, French onion & Gruyere mini boule, not-so-traditional shrimp cocktail, or blue cheese and pear tartlets
Main Dish: choose one grilled steak of lamb, Vegan lasagna, portobello steak, cabbage rolls with mushrooms and wild rice stuffing, filet mignon, maple and orange pork, or duck roulade
Sides: choose two: roasted asparagus with cheese sauce, grilled portabellas sauteed in wine, fried stuffed squash blossoms, Moroccan couscous, or a Sicilian grilled vegetable salad
Desserts: the Bar Special - Bananas Foster, Japanese mochi, vegan lemon cake made with olive oil, or sugar roasted peached with burrata and honey

These will be the starters of our menu, which will be continuously added to until such time as we have an enticing menu for even the most discerning of tastebuds. We will also have a selection of Vegan offerings for those who do not eat animal products.

The kick-off night went great! Well, other than MJ and Lil' Lime Squeeze taking their munchies out on all of the desserts, so more desserts had to be made frequently throughout the night. The crowd loved the dishes offered. The favorites ordered were the Duck Roulade with roasted asparagus and fried squash blossoms as the sides. The appetizers were all a great hit, but personally, my favorite (since as Head Chef I had to taste everything before I would allow any to leave the kitchen) was French onion and Gruyere boule. The duck and onion chutney was pretty pleasing too. As far as desserts, the mochi was most ordered, as it is difficult to find good mochi in the West. The mochi was closely followed by out House Specialty, the Bananas Foster, however. Which, if you ask MJ, was one of her favorites too.

The Re-Opening night went off so well, it landed the Banana Bar on the front page of The Daily Chattering, a global news source for everything monkey related. In the middle of the article, there was a picture of me and Andre standing in front of the Banana Bar, holding plates of our new dishes out to the camera. We did it! Now to see how long this streak lasts...