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[Highway Star]

Thanks Ric.

You'd love the sandwich, it will be made from boston butt that roasts at 225 for 6-8 hours, nice and slow. When they finish cooking, I can grab the bone with my tongs and just pull it out.

The place is a bakery and bistro. The owner is a graduate of pastry school at the culinary institute of america. He knows his stuff. Between him and me, we'll have this place FULL of awesome food, both sweets and savories. All fresh breads and pastries, cakes, ganache tartlets, croissants, scones, danish, etc etc etc...

They want eclectic and artistic food. They want fresh ingredients. I think I have them covered.

It is a little place, seats about 35 or so. All orders will be placed at the counter. It has a real intimate feeling to it, hand made cypress tables, exposed beams, etc.

Did I mention that it is also a gourmet coffee joint? We'll be roasting coffee, making espresso and all the cappucino stuff, smoothies, ice cream, etc.

The food I am "speccing out" completely matches the european bistro feel of the place.