Guys, I've found a job cheffing again. There is a joint not far from my house that closed down and has changed hands. It is opening back up as a breakfast/lunch bistro, and I am the chef. The people just love me too. It is pretty exciting, I just wish they paid a little more. They want 'upscale' and 'different'.

Anyways, I've got the menu put together, more or less all my ideas, save for a few, and all otherwise within their (the owners) guidelines, and within my meter of reasonablilty and ease of production.

I wanted to share, so here goes...