Dine-In Vancouver 2016 (Sarlo's)

[Ronin]

It's close but I think I prefer the dry aged steak we had. The prime rib was definitely more tender but the 28-day dry aging gave that steak a great flavor.

[murd0c]

Originally Posted by Culverin

Thank you guys for all your kind comments.
It's nice being able to spoil my friends once in a while.
and really, it's Ronin that makes my food look good.



As for people wanting in,
I'm still sorta scratching my head on how to approach this legally,
Not in it to make a boatload of $$$, I just want to protect myself from liabilities (safety concerns, people getting sick, lawsuit or somebody getting burned by the deepfryer).

This is easy, just have people sign a waiver that explains everything to them and you will be more then fine.

[6793026]

Culverin:
I can see where you're coming from. Can see the passion on what you do; once you have to deal with $, critiques, impolite people, it sucks.

Which is why my chef friends sat down and came up with these:

1) $ to just cover my cost a bit
2) Legal stuff, sure, get people to sign a waiver for those who aren't your friends? Also be careful with the photos they take can only be for personal use.
3) I immediately veto anyone whoever is impolite (or late) to my place. They simply do not get ever re-invited. No explanation needed.
4) Getting invited is a privilege not a right.

Had a guest who would come and critique me online afterwards; F-off. Guest who would insist on doggy bagging shit when the meal wasn't even 1/2 over.

Too many funny stories to list. Fine line between doing something for passion versus doing it as a job,

[Armind]

[Culverin]

Originally Posted by hypediss

Hey Sarlo,

That was me

My friends and I thoroughly enjoyed the experience; learning new things and being able to have a good chat and food is definitely a worthy experience. I definitely prefer this type of experience than the typical ones. Definitely recommended for any of you guys who like to cook or learn.

Highlight of the night was definitely my wife getting super pissed drunk LOL

Hi hi hypediss,

Your group was sort my initial test,

It's a bit of a mind shift to actually try to predict and measure the amount of food/prep for the menu (usually I just say fuck it and eat the leftovers),
How to handle more/less people who want to help (and their skill levels),
I needed to be able to handle everything solo if the helping hands were rubbish.

How to handle more/less guests (no shows),

As my first guests, I could not have asked for a better group and social dynamic.
It gave me a lot of think about.

It was encouraging,
While very tiring, I also enjoyed it immensely.


Thank you for the kind words and the recommending me.
Means a lot that I was able to meet expectations.

[Culverin]

Originally Posted by Expresso

Better than the dry aged one you guys had awhile ago?!


Do you go by a general rule in terms of how long per lb?

Nah, 'AAA' beef is still just beef.
It's rib cut, so it's flavorful, and it's juicy and tender.
But there's only so much beef flavor you can enhance with the crust.

Well, I only ever roast a full 7 bone rack.
It comes out of the fridge first thing in the morning.
Then I give myself approx:
- 5 hours cook time
- 30 mins rest (longer is better)
- 10 mins sear

[Culverin]

Originally Posted by murd0c

This is easy, just have people sign a waiver that explains everything to them and you will be more then fine.

Like, home cooked, not technically food safe, not a restaurant, friends hanging out. Participate and be here at your own risk?

Originally Posted by 6793026

Culverin:
I can see where you're coming from. Can see the passion on what you do; once you have to deal with $, critiques, impolite people, it sucks.

Which is why my chef friends sat down and came up with these:

1) $ to just cover my cost a bit
2) Legal stuff, sure, get people to sign a waiver for those who aren't your friends? Also be careful with the photos they take can only be for personal use.
3) I immediately veto anyone whoever is impolite (or late) to my place. They simply do not get ever re-invited. No explanation needed.
4) Getting invited is a privilege not a right.

Had a guest who would come and critique me online afterwards; F-off. Guest who would insist on doggy bagging shit when the meal wasn't even 1/2 over.

Too many funny stories to list. Fine line between doing something for passion versus doing it as a job,

Thinking about money is ok? It's a good thing to learn for my own life skills?

Critiques might hurt since I'm not really a pro.

Impolite people... yeah, I think I've been (mostly) lucky so far.


1. $ clause, is that in terms of legal protections?

2. Waivers make a lot of sense.
But what's this about photos for personal use only?
Thus far, people have been posting to facebook and Instagram and it's only brought me positive attention?

3. Impolite, yeah. Late? That might not really be an issue for me. I don't think?
My plan is 1 point person who arranges the private dining experience.
They're the boss of their group and keeping them in line.
And in charge of making sure I get paid? So if we need to start without people, that wouldn't bother me.

Doggy bags are ok? I have a small appetite. If I was a guest, it would be nice to take things home to finish.


6793026,
Can you tell me more of what you and your friends do?
Open to the public?

[Vansterdam]

I wanna come for one of your epic charcuteries boards in the future

[Armind]

I got the scotch