Here's the behind the scenes story. One of the million tasks I've been working on while preparing for tomorrow's opening is the website. Knowing that we were going to be in some email newsletters this morning, I frantically worked on adding and editing content on our website into the wee hours this morning. It is still a little rough around the edges. Contigo's website is hosted through Typepad (appropriate, no?). The way our web designer has currently set it up, however, I can't access the columns or the home page to edit them and add photos. Hopefully we will be able to fix that soon.
Good news: I have posted a menu on the Contigo site! It's still a work in progress.
Other good news: our test dinners over the weekend went better than I could have dreamed. We learned all the areas where there is room for improvement and thank all of our friends who gave good, honest feedback in exchange for feed.
I have a trillion more tasks to do. Thanks for your support and see you soon!
Update: Of all the places on my resume, I really, really wish the newsletters had not highlighted Chez Panisse, where I worked without pay on my days off during the time that I was a sous chef at another restaurant. I list it on my resume as an intern. I am not a "Chez Panisse vet" by any means and regret that that is the one restaurant that was featured. I have worked at many excellent restaurants that were all in the Chronicle Top 100 while I was there, including Zax and Zax Tavern, L'Amie Donia, Bizou (all are now closed), Lulu, and the Greens. I did work for a Chez Panisse vet when I cooked at Eccolo in Berkeley.