When things slow down in the restaurant, we get creative with ingredients and scraps. Try to have some fun. The boss and I wound up confiting a bison burger, almost knocking out one cook with the frozen container of beef fat. That shit gets really hard. My favourite thing is to piss off the night crew by glassing things. Glassing is when you cut something so thin, you can see light through it. Usually done with garlic and tomatoes. I do it with chicken breasts.
Lunch: pulled pork on a house-made focaccia with coleslaw