Thursday, December 17, 2009
Wednesday, December 16, 2009
Getting around to all the print collateral now. Since I have a little time today, I'm going to do a post later about the process, but this is our mock for a business card. Talking to some printers later on and will get it printing later this week hopefully. Lemme know what you think. Its a skinny card with heavy card stock.
Tuesday, December 15, 2009
An FYI for you entrepoorneurs. If you came to America on a dragon boat, some banana boat equivalent, or your last name just gives it away AND you happen to open your own business, be ready for some hilarious comments. Today, we were working with packaging vendor for short term packaging solutions and the homie said to Ning with a Texas Twang, "Byyyy the way, you're English is REALLL articulate. You speak some good English."
I Ruv It.
I was in a meat locker all day today! BURR, BURR, BURR. What could be better than chillin in a meat locker listenin to Gucci Mane all day? Maybe being in a sour diesel smoke chamber all day listenin to Gucci? Either way, it was the shiiiiit. After months of testing, I decided to do two different Beef Baos aka The Haus Bao. Originally, the recipe I did for t.v. was a skirt steak/hanger steak bao. I like both cuts. The hanger is more toothsome aka "brolic" and the skirt is smoother/silkier but the flavor is similar since they come from the same area. They have a slight offal taste, which I like.
I also want to use independent farms, sustainable, etc, which we're going to do. Everything on the menu is from independent farms, but after several tastings, people kept bringing up the economy. They wanted a cheaper Haus Bao option cause people loved the hanger/skirt steak but at 2 for $12 thought it was a little pricey for erryday grub. The solution is that we're going to do a 100% USDA Hanger/Skirt Steak at $8.88 and then a higher-end Wagyu (Kobe) option that's M/P.
AHHHHHH, above is a giant melt in your mizzouth (pause) Wagyu Ribeye. I'm really happy with our "tiered" solution because one will be the Haus Bao and the other will be the Wagyu Bao that's a rotating Chef Selection. I will be doing different preparations, sauces, etc with the Wagyu Bao. The only constant will be the use of 100% Wagyu graded 8 or higher and of course, the Bao! This way I won't get bored cookin' up erryday and yall can "tour the cow". Yessa, yessa, ain't no tour like a Chinese tour cause a Chinese tour don't stop!!!! You know its true. The Fung Wah never takes pit stops, ride or die err... ride or pee your pantalones.
I'll be posting our menu tomorrow, but I'm still deciding betwee Poulet Rouge or Amish Chicken for one of our items..... Poulet Rouge mmmmmm
Dry Aged Steaks tagged for Craft Steakhouse
Poor lamb.... ami two fwo
You already know.....
Monday, December 14, 2009
Its finally done! That's a photo of me with the illest contractor this side of the Mississippi, Pavel Polanco of Beni Construction. He still has a few minor things to do on the punchcard we're going over in the photo, but he did a dope job. If you need any contracting work, definitely holla at him.
I did not intentionally wear a jacket to match the damn counter, but as it is with a lot of things, if you like a color, you probably have a lot of it lol. AND, if you didn't notice, yes, da homie went with the Orlando Magic color scheme for the whole restaurant LOL. Again, this was not intentional, some shit just happen some time. You can take Magic Dong Huang out of Ho-lando, but you can't take the Magic out his Dong... WORD. Shouts to every one holdin' it down smokin Ls and drinkin slurpees at gas stations. I know the Texa-ho doesn't have wi-fi but its comin, hang tight yall LOL.
JLew, Ning, and Julie were all in da house checkin out the counter. The image above is the entrance to the spot with stairs going underground, cashier counter, and bar counter where we'll have stools.
Phil was chillin in the back by the sandwich counter making sure we had enough space for the equipment coming in next week. The box in the sandwich counter is a display box, it lights up and we are putting some ill shit in there... will blog when its done.
Ning decided to test out the counter with some FOB fingers. This is the cashier counter where the lighted box has a bao in it.
JLew doin the "solid" from undercover brother. For those in NY or that will be in NY for the holidays, we are doing a private party for NYE, if you're interested, leave a comment and we'll add you to the evite. Guest list limited so let me know ASAP if you'd like to come. Hopefully we can accommodate every one.