Salted & Hung & Chef Drew
You know it is weird. You get retrenched from the company you have worked for 5 years and you feel shit, let down, worthless, and no good. But then once you have licked your wounds and started to look around for employment you start to feel better about yourself again. Your ‘value’ is a value. So that is me now. I am interviewing and I am enjoying that. I am staying away from Telco on purpose and looking for something I will enjoy doing. I am not panicking, yet, so taking some time also to be with me and my family. This leads to this little blog series of #workisover-rated. I am loving having some time back with wifey and family 7 days a week. As in loving it. Salted & Hung & Chef Drew, lunch with Wifey #workisover-rated is our lunch date on Tuesday this week.
Whilst there Chef Drew mentioned a couple of very interesting things. 1; he might start to do cooking classes (count me in), and 2; he might do a quasi Kilo Under Pressure (count me in again!!!). I love this guy, and again so happy to be doing Salted & Hung & Chef Drew, lunch with Wifey #workisover-rated.
Here we go for #bestlunchever. 2 adults and no kids, so we even got to sit at the bar and watch the great man and his crew in action preparing, cooking and plating our grub. We were indeed in heaven. A top-quality lunch date.
Before we get to the photos though I am going to steal some words from Chef Drew’s new ‘grown-up’ menu. He said himself that the room and the food were not paired well before hence the revamp. Job well-done mate. A+. In the menu; “Philosophy; A minimal wastage approach conceptualised with the concept of minimal wastage in mind. The core of our menu revolves around the creative use of forgotten parts, from the skin to bones, protein to innards. Couple with elements of smoking, curing, pickling and grilling, showcasing the beauty and functionality of the forgotten whilst building a sustainable kitchen.” That rocks!!!