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Monday, April 19, 2010
April 19th
Before I get going on this blog I give fair warning that this blog may tend to get a
bit long. I am attempting to re-introduce myself and my restaurant - the love of my life - to our new guests and visitors.
I will also say that I promise to be much more diligent in my blog postings.
For those of you who do not know about
me a quick overview.
Having started working in food service in 1973 my first "real" job was
working at Hickory Farms in Reisterstown Square Mall making cheese balls and logs for the holiday. I was happy to get
a paycheck which at the time seemed like the riches of the world but I do think they could have paid me in sausage and cheeses
and I would have been happy. After Hickory Farms I went to work at Gordon's Seafood in Pikesville and worked for Stanley
Gordon for about 18 months moving all the way up to "head dishwasher: Wow was I the man!
During my senior year in high school I was on work study so I only had to take English to graduate and was able to
be to work - riding my bicycle- by 10:30. Working with Mr. Kim, the Korean head of the kitchen was one of
my best jobs ever. He taught me how to interact with others in such a calm manner that I remember him to this day.
But on the other hand you did not want to do anything really stupid and get him mad! Plain old stupid was usually okay
and met with a disapproving shake of the head but really stupid was a different story.
I had planned on riding
my bicyclecross country with my best friend after graduation but he decided instead to join the navy. Oh well, I was
not going to let that stop me from travelling. So right after graduation I stuck my thumb out and starting hitchhiking
across the country! After getting "run out" of Key West - a longer story than I want to get into here but
feel free to ask me at the restaurant - I ended up with my brother Roger in Boulder Co. What a great town it was back
then, 1978 or so.
Somehow I landed a job at Yocum's Studio Restaurant and ended up in Boulder for a year or two.
What a great time that was and what a great opportunity. Working with Gary the G.M. Yocum's was one of the places that
I learned more about what to do than what not to do. Leaving Boulder I stuck my thumb out again and somehow ended up
in Seattle. Wow, back before Microsoft and Starbucks Seattle was awesome!
I had many jobs in Seattle:
Waiter at Victoria Station
Cook at a pub
Bartender at Jilly's
Sandwich shop "Partner"
and as a cook at Greenlake Grill with Chef Karl Beckley. Between working with "Cousin Ricky" at the Sandwich
Express and Chef at the Greenlake Grill Seattle really rounded out my early restaurant years. Two completely different
places both taught me to enjoy what I do and respect the quality of product, whether roast beef or organic filet mignon.
Back and forth I went to Seattle over a 5 year period until I left and ended up back in Baltimore. I was living
on E. Lombard street and working at the Barn in Carney. I could not afford a car and the bus service in Baltimore was
not as reliable and accessible as Seattle's was so I was back to riding my bicycle.
From E.Lombard
to Carney where I took over the Kitchen at the Barn. Wow, that was fun and taught me a lot about understanding that
you have to let the restaurant define itself with a little nudging from us humans. The owners wanted to upgrade the
food. Easier said than done when you have to appease the regular crowd while trying to build and increase your clientele!!
As we get Bud's going I keep thinking back to the Barn and remembering how hard it was to change an ingrained reputation.
So from there my travels took me around the country, Back to Seattle, Vermont, Virgin Islands, Michigan,
New York State, Wyoming, Colorado, Pennsylvania and finally to Silver Run. Almost always in the restaurant
business. So this is what fianlly landed me in Silver Run at the world's greatest restaurant "Bud's at Silver Run".
For those of you just starting to read my blogs you will notice the updates on my getting back into bicycling.
Throughout all of my travels bicycles were very important not only in my day to day transportation needs but also in my fitness
needs. I have never been one of those natural athletes that can pick up a golf club twice a year and have a great round,
rock climb with the best a few times a year, hope on a bike and out-pedal everyone. For me I have to work hard at one
or two things and concentrate on those few to be at all good. I think some of my records may still stand - Slowest 10m time
trial at Crofton with the wheelmen (many many years ago), most end-o's on the trails at Patapsco, so on and so on.
Any way this all leads me back to where I am today, out of shape and working hard to get back into shape. Having had
"Bud's" for nearly 2 years I find that the 50 extra pounds that I have put on are really starting to be a drag to
my body and mindset. So with the renewal that Spring brings I start to renew and refresh myself. Thus the references
to the biking and the diet. This will also be a good lead up to the introduction of our Spa Menu on May 4th! Imagine
that, that everything I do is entwined with the restaurant.
So if you have read to the end here I thank
you and look forward to keeping you abreast of the happenings here at Bud's.
More Later
11:47 am edt
Saturday, April 17, 2010
Saturday April 17th
Fresh organic mesclun greens topped with grilled salmon with fresh sorrell pesto. What s great way to
refresh after my longest bicycle ride of the year - all the way to Charlie's place and then four more telephone poles. All
of about 5 1/2 miles. Very happy to be getting back into shape. First weigh in on Monday.
We are starting
to work on fixing our parking lot. Hopeful that it will be done by the end of June. And then we can repave adnd
life will be good.
Toured the Rice family Mansion a few weeks ago to familiarize ourselves with it for our Fund
raiser on May 23rd for Sources for Life which has a school in the country side of Haiti and a safe home in Port au Prince.
Very excited about this event.
Charlie Ireland has his first rows of sweet corn in. 60 +/- days to fresh
locally grown sweet corn.
more later.
1:47 pm edt
Thursday, April 15, 2010
Thursday, April 15th
Day 2 and another 4+ miles on the bike. Will weigh in again on Monday, started at 250# - really!
So far today 2 natural eggs from Mr. Hibberts farm (same as we serve here at Bud's) with sauteed garlic, shallots, tomato
olive oil and a little bacon. Banana or two and an organic mesclun salad with artichoke bruchetta. Yummy to the
tummy!! Anyway having a great time working on the new spa menu which will be an addendum to our regular dinner menu.
Lunches have really picked up with the new sandwich menu. Check online for the new sandwiches (may be a delay
until 4/19 tho). Well, time to get to work. Making a sorrell pesto to top the salmon with for dinner. More
later.
4:26 pm edt
Wow, finaly figured out how to get back on this thing!
Just received an e-mail re the fact that I have not blogged since
September of '09! I was actually surprised - I didn't thing anyone ever looked there. So I promise to
be a more dillegent blogger from here on out.
Things have been going well over the last 8 months - we are still
here and looking at a very busy Spring. It was great to survive the winter.
Also doing some experimenting
with a new diet to build up to our spa menu - debutting on Tuesday MAy 4th. Keep an eye here and on Facebook (become
a fan of Bud's) for my progress.
I am trying to lose 50 pounds and I want to do it healthy - but fast - so I can
have a beer sooner rather than later!! More later!
12:46 am edt
Wednesday, April 14, 2010
test blog
test blog
8:34 pm edt
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