Cinghiale begins
I'm sitting in the Enoteca the afternoon before opening evening for Cinghiale. I just left the kitchen where we were joking about how one cooler looks like a butcher shop - all kinds of salcicie, salame and prosciutto underway - and the other cooler looks like a grocery store from the 50's - with the last of summer preserved in jars on the shelves with recipes straight out of Stefano's grandmother's cookbook. The cellar is stocked and at temperature - amazing work by Olivia and her team. Dale is coming in the door with bags of fabulous crunchy ciabatta from Pazo's wood-burning oven. Stefano and I sort of joke "I guess this was the idea."
Our team has done well with their practice. The dining room staff remains nervous but are good students and care a great deal. I am very encouraged and impressed by this group. Felicia and her management team have been working six and seven days preparing all of the details.
Our kitchen team is beginning to find it's rhythm as well. I always spend the first few weeks, at least, expediting food from the kitchen so that Chef can teach his staff to prepare his food. Our Sous Chefs are energetic, talented, terrific guys and a pleasure to work with. The advantages of Cindy's kitchen design are already making themselves apparent. My wife has a great talent for streamlining systems of production so that quality is achievable for our guests.
What I'm doing is so much teaching and coaching but it's truly what I wanted to do my whole life. I can’t imagine doing anything else.
Our team has done well with their practice. The dining room staff remains nervous but are good students and care a great deal. I am very encouraged and impressed by this group. Felicia and her management team have been working six and seven days preparing all of the details.
Our kitchen team is beginning to find it's rhythm as well. I always spend the first few weeks, at least, expediting food from the kitchen so that Chef can teach his staff to prepare his food. Our Sous Chefs are energetic, talented, terrific guys and a pleasure to work with. The advantages of Cindy's kitchen design are already making themselves apparent. My wife has a great talent for streamlining systems of production so that quality is achievable for our guests.
What I'm doing is so much teaching and coaching but it's truly what I wanted to do my whole life. I can’t imagine doing anything else.
posted by Moderator at 5:18 PM
3 Comments:
Me and my girlfriend were downtown at another function last night but stopped in for a quick look and we were VERY impressed. We can't wait to try it in the next week or so. Once again it looks like Tony and Cindy are putting Baltimore on the map with amazing dining experiences.
I was uber excited when I heard about the new restaurant. Can't wait to try it. Best wishes for a successful opening.
I have been to Cinghiale several times and I have to say it is very true to the Northern Italian style. The antipasto bar is very beautifully displayed with a very nice and engaging person that made it fun to ask questions before ordering. Looks like the Charleston Group has another hit on its hands.
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