Just over two weeks into the shop and I am amazed at how much I already feel at home in my new second home.
Business has been great, the first weekend and week were full of those who have been devotedly following my progress and no less than a dozen congratulatory bottles of bubbly, beer, and vino have been graciously handed over to my blushing face. It has been so exciting to meet many well-known food purveyors of Seattle. Each time a chef, cook, small foodie business owner or otherwise has stopped in to buy some cheese and introduce themselves I have been maximizing my plussed factor. The rest of the crowd have been those foot-traffiker's I've been waiting for; those who are wandering around the area in our glorious Seattle spring weather and just happen to stumble upon us. So many people are just realizing that we are, in fact, open while other construction is being done, and they are just as excited as I am about our new space. Already we have regulars, and they love trying new things out each time just as much as I love recommending them. In the mix have also been a few of the self-important food snobs of the area making their stink among the cheese, but at the end of the day they are a good, grounding reminder that although I am now "the boss", I am really answering to every person who walks through the doors of the Melrose Market. Oh, and yes, that is now our live site! Big fat thanks and kudos to Dax Borges of Dax Digital Design for cutting us a great deal on website development. He will certainly be getting some massive cheese love from yours truly.
Onto cheese news, the Burrata and Burricota has been flying out of the deli case! I am so incredibly happy and proud of the Seattle community for loving this product. Fresh products are always a bit of a gamble as they have a much shorter shelf life than aged cheese. While I had a few people out there tell me prior to opening "if you carry Burrata, I will be your whore", I was still a bit nervous about putting this delicacy on the shelves as it is something I can't really sample out, and I worried that people who weren't familiar with it wouldn't "get it". Turns out, so many shoppers have had that awesome face light up and almost inaudible squeak when they say "you have Burrata!" Those who I have "sold" it to, in the sense that they hadn't encountered it previously, have come back just days later for more. I am super happy to say that I cannot supply the demand for this luscious product.
In addition to all of the amazing cheese, both local and from beyond the giant pond, I am really stoked to be carrying Washington's own fresh farmhouse butter and mozzarella from Golden Glen Creamery, fresh cheese and sheep's milk Ricotta from Black Sheep Creamery, a wide selection of delectable fine goat cheese from Gothberg Farms, and gods, so many others this post could go on forever!
Keep checking in for daily news via Facebook and Twitter for the goods as they arrive!
xoxoxoxoxo to you Seattle
Thursday, May 13, 2010
Monday, May 3, 2010
My new familia
Among the many saving graces I have for the opening and ongoing success of the shop are my staff. Other cheese shop owners I know in various parts of the country have had great luck finding people who are smart, capable, and have a deeply vested passion for fromage. In fact, some of their employees have been with them from day 1 and still going strong years later. I was hopeful that this would be the case for me, but expected to slog through hundreds of replies via craigslist and the whole hiring thing was not something I was looking forward to. Fortunately, I started getting inquiries and resumes from interested people almost a year before opening, so when it came time to start interviews I had a good handful of awesome cheese lovers to chat with, without having to post a help wanted ad at all.
Among those gregarious cheese freaks are my first two employees, Kristin and Stacey, and they both deserve a big fat kudos for helping me get my cheese baby off the ground.
Kristin hails from San Francisco, and has been an avid foodie for years. She was a server at The Corson Building since it opened just a few years ago, and she has a passion for great food that matches my own. She is one of the most fun, energetic, magnetic personalities I've come across in a while, and it's no surprise that she's formed many great relationships with other members of the Seattle food community. If you're a food lover, chances are you've encountered Kristin and her adorable smile and wicked wit at some point.
She is an absolute natural behind the cheese counter. She loves people and talking to them about cheese and food in general, I couldn't be happier and more grateful for getting her awesome energy in the shop. Here she is on the day before opening with our first round of cheese cut and ready to go into the deli case.
You'll likely see and speak with Kristin just as much as myself when you come into the shop. She is one hell of a cheese vixen in training.
Among those gregarious cheese freaks are my first two employees, Kristin and Stacey, and they both deserve a big fat kudos for helping me get my cheese baby off the ground.
Kristin hails from San Francisco, and has been an avid foodie for years. She was a server at The Corson Building since it opened just a few years ago, and she has a passion for great food that matches my own. She is one of the most fun, energetic, magnetic personalities I've come across in a while, and it's no surprise that she's formed many great relationships with other members of the Seattle food community. If you're a food lover, chances are you've encountered Kristin and her adorable smile and wicked wit at some point.
She is an absolute natural behind the cheese counter. She loves people and talking to them about cheese and food in general, I couldn't be happier and more grateful for getting her awesome energy in the shop. Here she is on the day before opening with our first round of cheese cut and ready to go into the deli case.
You'll likely see and speak with Kristin just as much as myself when you come into the shop. She is one hell of a cheese vixen in training.
Friday, April 30, 2010
Limited Time Only!!
Enjoy super buttery, soft and pillowy cheese? We will be slicing into Cremeaux de Bourgogne, also referred to the wedding cake of cheese, this Saturday! Think fluffy “blooming” rind, snow-white, buttery triple creme, this cheese is pure decadence. Make sure you come visit the Calf & Kid this weekend to experience this unbelievable fromage!
Thursday, April 29, 2010
Groovin' right along
The first real week of being a cheesemonger *and* small business owner, I have to say it suits me well.
Despite the agonizing pain stubs that are now my feet, and the slightly thawed frozen pineapple that has become my brain, I am exceedingly comfortable and as ease in this new role. I never had any precise expectations, but I certainly had many a vision of myself behind the counter flustered and unable to handle the unending chaos that can be running your own business of any kind. Many a nightmare involved me with a bare case and a line of customers panting for cheese, or conversely a case packed with cheeses that I didn't know and could not rightly talk about to my customers. As it has turned out thus far, each and every cheese in there right now is a little baby of mine; I know their stories and talking them up to people comes so naturally I'm constantly amazed at myself (and the cheese, of course).
I see this ease of transition as a real testament to one of the basic tenets I held closely in this whole process: never let a speedbump throw you off track, learn how to use it to your advantage. All those months that passed due to the lag of making finances and finding the right space come together were a big opportunity for me to continue learning about my newfound craft, and it has paid off in spades. Last year when it became apparent that I would not be able to open shop in the spring as planned, I took that as a chance to attend educational seminars and conferences, work on a sheep dairy, consistently pester and work with the amazing Steve Jones of Steve's Cheese, now The Cheese Bar, and read, read, read about fromage. So I'm waxing a little poetic here, but I must say that had I not done these things I would never feel so naturally at ease behind the counter. While I'm no ego-centric freak, I do know when I do something well, and this is it. Sometimes the key just fits, and it's cheesetastic.
Despite the agonizing pain stubs that are now my feet, and the slightly thawed frozen pineapple that has become my brain, I am exceedingly comfortable and as ease in this new role. I never had any precise expectations, but I certainly had many a vision of myself behind the counter flustered and unable to handle the unending chaos that can be running your own business of any kind. Many a nightmare involved me with a bare case and a line of customers panting for cheese, or conversely a case packed with cheeses that I didn't know and could not rightly talk about to my customers. As it has turned out thus far, each and every cheese in there right now is a little baby of mine; I know their stories and talking them up to people comes so naturally I'm constantly amazed at myself (and the cheese, of course).
I see this ease of transition as a real testament to one of the basic tenets I held closely in this whole process: never let a speedbump throw you off track, learn how to use it to your advantage. All those months that passed due to the lag of making finances and finding the right space come together were a big opportunity for me to continue learning about my newfound craft, and it has paid off in spades. Last year when it became apparent that I would not be able to open shop in the spring as planned, I took that as a chance to attend educational seminars and conferences, work on a sheep dairy, consistently pester and work with the amazing Steve Jones of Steve's Cheese, now The Cheese Bar, and read, read, read about fromage. So I'm waxing a little poetic here, but I must say that had I not done these things I would never feel so naturally at ease behind the counter. While I'm no ego-centric freak, I do know when I do something well, and this is it. Sometimes the key just fits, and it's cheesetastic.
Monday, April 26, 2010
Holy Cheezus!
Opening weekend. WOW.
I am still trying to take it all in, and there is so much to tell of the crazed week that preceded the final birth of my cheese baby. I will try to invoke a wee bit of brevity in my re-telling of events, but no promises.
The week leading up to opening was insane, of course, and I expected it to be. In fact, I must say that a year plus of preparing put me in good stance to take the final barrage of hiccups in stride like a Tennessee Walking horse, but there were still some freakish moments that had me panting over my gorgeous new counter like a beached marine mammal.
First off, anyone in Seattle thinking of starting a business that involves food or drink of any kind, know now that everything hinges on plumbing inspections. I don't understand this at all seeing as faulty electrical work can potentially kill you, while shoddy plumbing may result in a short attack on your intestines, but whatever. I will say that they are easy to schedule and if you have a great plumber who knows what they're doing (like I did, thankfully), this won't be a problem. However, final inspections on other ends, like the Health Department, are contingent upon final plumbing inspections, so keep that in your hat. I have to say that contrary to what we all may think, the city of Seattle is actually amazingly helpful, responsive, and understanding. Long story short, I had to schedule all of my final inspections the day before opening, and was sweating bullets that it wouldn't all pan out. At one point I was 40 minutes from sure that I would not be able to get my health inspection passed and would have to postpone opening until the following Tuesday (tomorrow). However, a lot of sweet-talking and a whole lot of awesome city and county officials later, I was jumping up and down like a pre-schooler with signed paper in hand!
Friday opening was, and still is, a bit of a blur. It was busy, busy, then super crazy busy, back down to regular busy, and I ended the day on the strong tail end of a good adrenaline high. I still can't get over the number of people who came in over the weekend saying how they had been following the blog and/or news of C&K with baited breath, how happy they were that I was finally open, and how much they valued the inclusion of my business in their everyday life. I said to my customers and myself, "me too!!!"
The rest of the weekend was more of the same, and I have so much more to embellish upon; my rockstar employees, my neighbor Rain Shadow Meats - CARNIVORES GO THERE NOW! - and so much more. Also many great photos to upload, press links to link in, etc. etc.
I will end this post with a big, giant, fat shout-out to my friends Chris and Emily of the soon to be Ankerhaus Tavern. I've known this awesome couple since I started my own small biz baby, and I cannot wait to see them make their dream come true. They are kickass people, they know their shit, and they are seeking investors.
I am still trying to take it all in, and there is so much to tell of the crazed week that preceded the final birth of my cheese baby. I will try to invoke a wee bit of brevity in my re-telling of events, but no promises.
The week leading up to opening was insane, of course, and I expected it to be. In fact, I must say that a year plus of preparing put me in good stance to take the final barrage of hiccups in stride like a Tennessee Walking horse, but there were still some freakish moments that had me panting over my gorgeous new counter like a beached marine mammal.
First off, anyone in Seattle thinking of starting a business that involves food or drink of any kind, know now that everything hinges on plumbing inspections. I don't understand this at all seeing as faulty electrical work can potentially kill you, while shoddy plumbing may result in a short attack on your intestines, but whatever. I will say that they are easy to schedule and if you have a great plumber who knows what they're doing (like I did, thankfully), this won't be a problem. However, final inspections on other ends, like the Health Department, are contingent upon final plumbing inspections, so keep that in your hat. I have to say that contrary to what we all may think, the city of Seattle is actually amazingly helpful, responsive, and understanding. Long story short, I had to schedule all of my final inspections the day before opening, and was sweating bullets that it wouldn't all pan out. At one point I was 40 minutes from sure that I would not be able to get my health inspection passed and would have to postpone opening until the following Tuesday (tomorrow). However, a lot of sweet-talking and a whole lot of awesome city and county officials later, I was jumping up and down like a pre-schooler with signed paper in hand!
Friday opening was, and still is, a bit of a blur. It was busy, busy, then super crazy busy, back down to regular busy, and I ended the day on the strong tail end of a good adrenaline high. I still can't get over the number of people who came in over the weekend saying how they had been following the blog and/or news of C&K with baited breath, how happy they were that I was finally open, and how much they valued the inclusion of my business in their everyday life. I said to my customers and myself, "me too!!!"
The rest of the weekend was more of the same, and I have so much more to embellish upon; my rockstar employees, my neighbor Rain Shadow Meats - CARNIVORES GO THERE NOW! - and so much more. Also many great photos to upload, press links to link in, etc. etc.
I will end this post with a big, giant, fat shout-out to my friends Chris and Emily of the soon to be Ankerhaus Tavern. I've known this awesome couple since I started my own small biz baby, and I cannot wait to see them make their dream come true. They are kickass people, they know their shit, and they are seeking investors.
Thursday, April 15, 2010
Countdown: 8 days
One week and a day to open, ACK! I knew that no matter how much time I had, most of the major prep would wind up happening in a flurry right up until the wee hours before opening day. But I am now seeing the light, or rather the cheese, at the end of the tunnel.
Friends stepped up to the plate to help me seal my ceiling, which was a beast of a job. The old wood that makes up the mezzanine above me is gorgeous, but very dry and it soaked up the sealant like you wouldn't believe. Three more gallons of varnish and two long afternoons later it is looking fabulous though. Also in the past week I've had first round of inspections cleared, permits approved, equipment delivered and ready to install, a beautiful front counter built by my awesome carpenter, two rockstars hired to help me behind the counter, supply list edited, re-edited, and finally submitted, phone lines installed, and first order list-making almost done. It feels soooooo good to be getting so many little things accomplished, and while every day is full and exhausting, I'm feeling prepared and incredibly ready to open next Friday, April 23rd.
See you on the other side of the deli case!
Friends stepped up to the plate to help me seal my ceiling, which was a beast of a job. The old wood that makes up the mezzanine above me is gorgeous, but very dry and it soaked up the sealant like you wouldn't believe. Three more gallons of varnish and two long afternoons later it is looking fabulous though. Also in the past week I've had first round of inspections cleared, permits approved, equipment delivered and ready to install, a beautiful front counter built by my awesome carpenter, two rockstars hired to help me behind the counter, supply list edited, re-edited, and finally submitted, phone lines installed, and first order list-making almost done. It feels soooooo good to be getting so many little things accomplished, and while every day is full and exhausting, I'm feeling prepared and incredibly ready to open next Friday, April 23rd.
See you on the other side of the deli case!
Saturday, April 10, 2010
Home Stretch
T-minus two weeks until opening day and I am freaked the frack out! I always knew that no matter how much time I had to make this all happen, there would inevitably be a giant scramble to pull it all together right up to the end, but it is still surprisingly terrifying to be so close and to feel so far from finished.
After a few failed attempts at sealing all porous areas of the space, which is about 99% of it, on my own, I called in some favors from friends and tonight we'll be busting a major move with the noxious elements. Thank goodness for people who will work for cheese!
In the meantime, I'd like to give some much deserved love to my neighboring businesses who are open and just about to open. Marigold & Mint, a lovely little flower shop, is currently open for business. They offer a gorgeous selection of organic flowers and will soon be a CSA pick up location on the Hill. Also opening right about the same time as myself is Rain Shadow Meats, finally a butcher on the Hill! He will offer locally raised fresh meat as well as home-cured salami and other delectable items for us hungry carnivores.
That's about all my spring cold-addled brain can handle right now. More progress pics and news to come shortly.
After a few failed attempts at sealing all porous areas of the space, which is about 99% of it, on my own, I called in some favors from friends and tonight we'll be busting a major move with the noxious elements. Thank goodness for people who will work for cheese!
In the meantime, I'd like to give some much deserved love to my neighboring businesses who are open and just about to open. Marigold & Mint, a lovely little flower shop, is currently open for business. They offer a gorgeous selection of organic flowers and will soon be a CSA pick up location on the Hill. Also opening right about the same time as myself is Rain Shadow Meats, finally a butcher on the Hill! He will offer locally raised fresh meat as well as home-cured salami and other delectable items for us hungry carnivores.
That's about all my spring cold-addled brain can handle right now. More progress pics and news to come shortly.
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