I heard this on the ole npr today.
Part one:
http://p.rhap.com/Tra.7638127
Part two:
http://p.rhap.com/Tra.7638128
Elder Charles Beck was a hootin' hollerin' preacher who preached with a wailin' electric guitar backing him up and some brilliant person recorded his sermons.
This rocking sermon is about the evils of rock and roll. Enjoy, and someone buy me this album. My damn birthday is coming up.
Saturday, April 10, 2010
carrie nation
Unbeleiveably, there isn't a cocktail, or at least a well known cocktail, named after Carrie Nation, whose 'hatchetations' on Kansas bars helped spread the temperance movement.
"Hissssssssssssssssssssssssss!"
Obviously I am going to fix that and I am soliciting recipe suggestions. It should have a lot of booze. She called herself "a bulldog running along at the feet of Jesus, barking at what He doesn't like" so maybe a take on the Bulldog (gin, orange juice, ginger ale) would be appropriate... but I am wide open.
Any other Kansas themed cocktail ideas are also encouraged.
"Hissssssssssssssssssssssssss!"
Obviously I am going to fix that and I am soliciting recipe suggestions. It should have a lot of booze. She called herself "a bulldog running along at the feet of Jesus, barking at what He doesn't like" so maybe a take on the Bulldog (gin, orange juice, ginger ale) would be appropriate... but I am wide open.
Any other Kansas themed cocktail ideas are also encouraged.
the green horse lives
I've had this fantasy for years, in thousands of variations, maybe some of you have too. You walk through an empty place, a shell, and dream it into existence, a house, a park, a farm, a restaurant.
This morning I met the building owner at the Kress Building.
View Larger Map
Here is the building before the recent renovation.
Now there is a beautiful facade of limestone and brick behind where the windows are in the photo, and a stairwell that leads below street level. Open to the air is a little courtyard, and then the entrance to the basement space. Courtyard and dining space and kitchen are roughly 2200 square feet.
I'm burying the lead. We got the space. Brian, the building owner, as he'll now be known as, is going to start renovating the space to our specifications as soon as possible. We could be open as soon as July. I spent the morning visualizing the space, talking materials, planning everything, from lighting to work stations to flow of traffic. A fantasy come true. I lived the space. My own goddamned restaurant and bar.
There is still lots to work out, but it has started. It's real.
I'll be taking part in a few of the city's incentive programs, if all goes as it seems it will, and I met with one of the Chamber of Commerce people yesterday to get an overview of the opportunities for grants, forgiveable loans, etc. After going over the programs, we talked casually about what Salina was doing, expanding the community theater, 'refloating' the Smoky Hill River downtown (it has been dammed dry stupidly for decades) etc. Eventually Larry says:
"You know there's a brewery in town."
"I'm sorry, Larry, I'm very certain there is not."
"No, I mean the guts of one. One of the big property owners bought some years ago and never did anything for it. Somewhere in town is a warehouse with everything a brewery needs just sitting there."
I just gaped, then shook it off and let the spooky roll over me. Don't know if anything will come from it, if I could jump into a brewery after the wine bar and small plates are up and running, but what if my brewery has just been waiting for me?
Okay-- I have to get some vines in the ground. There's a chance for weather tomorrow.
This morning I met the building owner at the Kress Building.
View Larger Map
Here is the building before the recent renovation.
Now there is a beautiful facade of limestone and brick behind where the windows are in the photo, and a stairwell that leads below street level. Open to the air is a little courtyard, and then the entrance to the basement space. Courtyard and dining space and kitchen are roughly 2200 square feet.
I'm burying the lead. We got the space. Brian, the building owner, as he'll now be known as, is going to start renovating the space to our specifications as soon as possible. We could be open as soon as July. I spent the morning visualizing the space, talking materials, planning everything, from lighting to work stations to flow of traffic. A fantasy come true. I lived the space. My own goddamned restaurant and bar.
There is still lots to work out, but it has started. It's real.
I'll be taking part in a few of the city's incentive programs, if all goes as it seems it will, and I met with one of the Chamber of Commerce people yesterday to get an overview of the opportunities for grants, forgiveable loans, etc. After going over the programs, we talked casually about what Salina was doing, expanding the community theater, 'refloating' the Smoky Hill River downtown (it has been dammed dry stupidly for decades) etc. Eventually Larry says:
"You know there's a brewery in town."
"I'm sorry, Larry, I'm very certain there is not."
"No, I mean the guts of one. One of the big property owners bought some years ago and never did anything for it. Somewhere in town is a warehouse with everything a brewery needs just sitting there."
I just gaped, then shook it off and let the spooky roll over me. Don't know if anything will come from it, if I could jump into a brewery after the wine bar and small plates are up and running, but what if my brewery has just been waiting for me?
Okay-- I have to get some vines in the ground. There's a chance for weather tomorrow.
Thursday, April 8, 2010
house of Kress
I have four days to plant five hundred vines, set two hundred posts, and find a space for my wine bar.
I am moving back to the farm and opening a wine bar in Salina-- not sure I've said that here yet. All that money I spent on food and drink? Investment.
I have been operating on Bay Area rules. I'm not wealthy (broke as a broke-dick dog) so I figured I'd start in a walk-in-closet-sized space and grow? But when I rolled into town, my dream space downtown, across from the fox theater, down the street from the art cinema, in a recessed basement of the newly renovated Kress building, was still free.
So this morning I called. The man answered, I explained myself, he said can you meet me today?*
He gave us a tour of the whole building-- street level shops, second story lofts, and then the open, waiting, basement with courtyard.
Before I know it, this has happened:
He'll build walls, kitchen, etc, to our specifications for a slight increase in (very reasonable) rent.
He suggests grant money from the city for downtown development.
He can set us up with a potential investor, apparently just waiting for this kind of thing.
He can do it all by August.
I'm working on a business plan now to present to him tomorrow, and he's working on a concrete cost estimate.
I also emailed the chamber of commerce about their business incentive programs and got an email back immediately and have a meeting tomorrow about what the city can do for me.
So that's what the menus are for. Just a sample of what I can do. Not to mention the focus on Kansas products, art, music, etc. I'd like to anchor the business in Place, so that it has elegance and meaning inherent to itself, rather than borrowed, like so many restaurants, like so much everything.
Oh-- best part?
GM and Barman? Me.
Host and Front of the House? Cousin Murphy.
Kitchen? Chef Cousin Chris.
My family has been secretly training for this.
All of this is extremely provisional, but goddamn if it doesn't feel right.
'bout time something did.
Hey Stace-- what's your angle?
Speaking of Family, I'm a sorta uncle thrice! Congratulations to Cousin Clarissa on her third weasel, one Levi somethingorother Mackenzie, the first boy of the new Murphy generation, god help us.
*One of the things I love about Kansas especially when compared to the Bay Area: when you find competent people in Kansas, they get shit done. Immediately. No fuss, just done, usually saying it was no trouble anyway, or even if it was, hell, it's just how things are. Bay Area? It's all Yeah, that sounds great, lemme talk to x and y. I'll give you a call. Next week? No, I don't know. I have a meeting. I'll talk to you in April after I get back from Japan...
I am moving back to the farm and opening a wine bar in Salina-- not sure I've said that here yet. All that money I spent on food and drink? Investment.
I have been operating on Bay Area rules. I'm not wealthy (broke as a broke-dick dog) so I figured I'd start in a walk-in-closet-sized space and grow? But when I rolled into town, my dream space downtown, across from the fox theater, down the street from the art cinema, in a recessed basement of the newly renovated Kress building, was still free.
So this morning I called. The man answered, I explained myself, he said can you meet me today?*
He gave us a tour of the whole building-- street level shops, second story lofts, and then the open, waiting, basement with courtyard.
Before I know it, this has happened:
He'll build walls, kitchen, etc, to our specifications for a slight increase in (very reasonable) rent.
He suggests grant money from the city for downtown development.
He can set us up with a potential investor, apparently just waiting for this kind of thing.
He can do it all by August.
I'm working on a business plan now to present to him tomorrow, and he's working on a concrete cost estimate.
I also emailed the chamber of commerce about their business incentive programs and got an email back immediately and have a meeting tomorrow about what the city can do for me.
So that's what the menus are for. Just a sample of what I can do. Not to mention the focus on Kansas products, art, music, etc. I'd like to anchor the business in Place, so that it has elegance and meaning inherent to itself, rather than borrowed, like so many restaurants, like so much everything.
Oh-- best part?
GM and Barman? Me.
Host and Front of the House? Cousin Murphy.
Kitchen? Chef Cousin Chris.
My family has been secretly training for this.
All of this is extremely provisional, but goddamn if it doesn't feel right.
'bout time something did.
Hey Stace-- what's your angle?
Speaking of Family, I'm a sorta uncle thrice! Congratulations to Cousin Clarissa on her third weasel, one Levi somethingorother Mackenzie, the first boy of the new Murphy generation, god help us.
*One of the things I love about Kansas especially when compared to the Bay Area: when you find competent people in Kansas, they get shit done. Immediately. No fuss, just done, usually saying it was no trouble anyway, or even if it was, hell, it's just how things are. Bay Area? It's all Yeah, that sounds great, lemme talk to x and y. I'll give you a call. Next week? No, I don't know. I have a meeting. I'll talk to you in April after I get back from Japan...
please, drink
specialty cocktails
the meadowlark
grey goose, elderberry wine, bitters, egg white
b & b
buffalo trace bourbon, benedictine
old fashioned
rye whiskey, bitters, soda, simple syrup
sour cherry martini
sour cherry infused vodka, simple syrup, lime
the green horse
absinthe, champagne, grand marnier, simple syrup
kansas wines
red
smoky hill vineyards norton
somerset ridge buffalo red
campbell winery cynthiana
white
somerset ridge chardonnay
blue jacket crossing seyval
smoky hill vineyards luce d’bianco
dessert wines
holy-field saint francis port
windswept winery whispering wind white
pome on the range homewood hooch apple raisin wine
somerset ridge ambrosia
the meadowlark
grey goose, elderberry wine, bitters, egg white
b & b
buffalo trace bourbon, benedictine
old fashioned
rye whiskey, bitters, soda, simple syrup
sour cherry martini
sour cherry infused vodka, simple syrup, lime
the green horse
absinthe, champagne, grand marnier, simple syrup
kansas wines
red
smoky hill vineyards norton
somerset ridge buffalo red
campbell winery cynthiana
white
somerset ridge chardonnay
blue jacket crossing seyval
smoky hill vineyards luce d’bianco
dessert wines
holy-field saint francis port
windswept winery whispering wind white
pome on the range homewood hooch apple raisin wine
somerset ridge ambrosia
welcome to the green horse
with bread
gravlax – house cured salmon & pickles
charcuterie —our choice of meats with mustard & horseradish
cheese —generous portions of aged & fresh cheese
jam –a selection of homemade jams
soup
winter greens & egg flower
borscht: russian beet soup
extreme chicken noodle: garlic, ginger, chilies, citrus
starch
olivieh
couscous
mashed potatoes
egg noodles
more
butternut squash ravioli & cream
basque lamb
portuguese sopas: beef, wine, cabbage
stuffed tomatoes
sweets
house made ice cream
bread pudding in whiskey caramel
truffles
gravlax – house cured salmon & pickles
charcuterie —our choice of meats with mustard & horseradish
cheese —generous portions of aged & fresh cheese
jam –a selection of homemade jams
soup
winter greens & egg flower
borscht: russian beet soup
extreme chicken noodle: garlic, ginger, chilies, citrus
starch
olivieh
couscous
mashed potatoes
egg noodles
more
butternut squash ravioli & cream
basque lamb
portuguese sopas: beef, wine, cabbage
stuffed tomatoes
sweets
house made ice cream
bread pudding in whiskey caramel
truffles
Civilization
Carlsberg brewery workers have gone on strike.
Delivery truck drivers are exempt from the rule, however, because they don't always have time for a full lunch hour.
We are with you, brewery brothers. This is certainly what unions are for. Solidarity & Struggle... and suds.
The warehouse and production workers in Denmark are rebelling against the company's new alcohol policy, which allows them to drink beer only during lunch hours in the canteen. Previously, they could help themselves to beer throughout the day, from coolers placed around the work sites.
Delivery truck drivers are exempt from the rule, however, because they don't always have time for a full lunch hour.
We are with you, brewery brothers. This is certainly what unions are for. Solidarity & Struggle... and suds.
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