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I'm a much better cook than I am a clothing designer. For 3 years I've been wanting to open the Savory Pastry Cafe doing things like savory bread puddings (winter), variations of spanakopita (spring) and arancini and tarts, etc. Who wouldn't want a caramelized onion tart sprinkled with a little chicken, goat cheese and fresh thyme? I had envisioned LT would be a little more self-sufficient by now, the accident hurt a lot, so I won't be doing a restaurant for a few years.
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Tru6 Restoration & Design
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