The work of Foodservice Consulting goes on. I do love it.
Last night I had the best fish sandwich I can remember. Grilled rock fish sourced from Capital Seaboard, prepared by the hand of Chef Lupe Contreres at the Baltimore icon of the Middle Branch, Nick's Fish House & Grill. The sliced tomatoes were grown at Zahradka Farm, Butch Lanasa brought the green leaf, Gold Crust Baking Company took care of the potato burger roll, and I put on a dollop of House-made Tartar sauce. I mention this as a perk of my profession. I wasn't sitting on the water, basking in the last twilight sun setting behind the Hanover Street bridge, rather I was sequestered in an ever darkening office, perched above the walk-in, reached by an iron spiral stair, pouring over weekly purchase records - as Lew the Builder would say, "counting the beans." Such is the life of consulting, ah, "But ain't the beer cold!"