. t h e k c c f o o d i e .

Bye-bye.

Sooo...after two mildly disastrous weeks at Grand Cafe & Bakery, I quit! So for those of you who had planned to visit me, sorry. It really wasn't working out; I was late to work TWICE, and I have NEVER in my life been late to a job. Then a couple of embarrassing events I'm too ashamed to mention. They scheduled me to work at 7:30 a.m. when I'm working at Sabrina's until >1-2 a.m. the same morning! I don't know if they understand my stubbornness when it comes to Sabrina's! Time to go hunting again.

Ohhh yeah!

So it turns out the e-mail I sent to Wanda Adams last month worked--Sabrina's got reviewed, for the first time in six years! I'm so proud of Steve and Sabrina and everything they've worked so hard to accomplish. Now that the restaurant is getting a bigger, better stove, we might be able to keep up with the reservations book! Aaand here's the article. (check out the great photo gallery, too)

Souvlaki shortage.

Just a note: Olive Tree Cafe is closed until September 23 for kitchen renovation. Maybe Savas is taking his month-long Greek vacation!

BEAN ME!

For aspiring coffee bean growers: make sure your soil has a higher pH than the surrounding area. At least that's the main secret behind Ka'u's now internationally-recognized coffee. Apparently slightly more alkaline soil produces a rounder, mellower bean, according to grower John Ah San. So forget the Kona stuff and go for Ka'u! Here's the feature Star-Bulletin article.

Serious GRANDeur.

Thus begins my work as a server at Grand Cafe & Bakery! I thought sleepy-eyed Chef Tony Vierra would be a kind of shy guy, but he's really quite jovial. Everyone's been wonderful to me so far...hope I don't cock it up...You gotta come and try weekend brunch.