Tonight, I’ve been working on costing a menu for a restaurant that may open next winter.  It is a really weird experience for me to work in the future like this because the ideas are not my own.  I’ve probably done this a hundred times for myself, dreaming of what my menu will look like, or my dining room, the beauty and complexity of every dish, the shine of the stainless steel pans, or how I would run the business outside of the kitchen; but this time, the ideas are not my own.  In fact I have yet to have a full conversation about food with the person who is depending on me to help him realize how to attain the finances to pursue this idea.  I have never done so much work for something that I am so removed from.  One can only hope that it does not backfire and that the party in question realizes what extent I’m going to without being compensated, except of course for the beers in his backyard over the first few meetings.  I really like his concept,and, if he follows it through, this could be a revolution in this market.  As far as what’s at stake for me, I would be able to be an integral part of a local business and, therefore, potentially find a lead into this world of Bellingham long time residents ; which is like trying to break a diamond window  in the world of sales.  wish me luck!

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