Secret Agent Man

So, I’m back on tour, so to speak, over the next few months. Flip is getting on its feet and busier every day. We also received a stellar review. So, the next few months will see me balancing the oversight of a popular new restaurant in Atlanta, securing new investment for future Flips, and demonstrating, filming, teaching, and brainstorming.

I have to say that I never thought Trail Blais would have so many active areas of interest…particularly in the fields of entertainment and ideation.

Although, I can’t speak in specifics yet, I’m fascinated that my work has been able to create and improve products for companies ranging from beverage importers to (possibly) even our government. It’s an exciting new world. One with a long leash from the stove. But a leash none-the-less.

At the Pennsylvania farm show this weekend, someone asked if I was happy that I don’t cook anymore? This was as I was cooking for them? But I understand the question and the perspective. People have a difficult time viewing a chef as anything but someone who relentlessly toils in a small, closed kitchen.

Some, including my chef at FLIP, like to poke fun at how exhausted I am when I return from my trips. The poor ol’ chef, exhausted from cooking on a stage in NYC for a few days. I get it. I’m still a hard core restaurant chef who understands that culture. But I’m now the darkside. A few lucky turns away from having my own television show, my own creative restaurant, and many burger boutiques.

Schedule

Jan. 6-7      NYC        Filming for Food Detective w/ Ted Allen

Jan. 8         ATL        Watching the Mighty Gators beat up (CH)Oklahoma

Jan. 9-11     PA          Harrisburg (more specifically) Pennsylvania Farm Show

Jan. 13-17                  Undisclosed location for reasons I can't say....yet!

Jan. 27-29 Vegas     NAPTE Convention

Jan. 30-      TPA       Taste of the NFL events w/ Tom, Antonia, Andrew and Spike
Feb 2.

Feb 6-8      CA          Dinner retreat at Stevenswood Ranch in Mendocino, CA. 

So that's the schedule for the next month or so.  For all the time between, I will be splitting time between my family and Flip.  

Happy New Year and here's to a great 2009

Happy New Year!!!

Thanks for the ride 2008...See you all in 2009!!!!!

I smell like a hamburger

I have officially been disciplined to head immediately to the shower when I arrive home from FLIP every night. I smell like hamburgers. Although Rudy the Dog, (she likes to be formally addressed as such) doesn’t seem to mind as much as my wife.

FLIP is now open, just about a week now. We went from first to 4th gear right away, and for our first weekend cooked for over 1200 people. Of course this is good news. And for those of you who know anything about opening a new restaurant, it means total chaos behind the scenes.

We actually have one kitchen member designated to solely prepare sweet potato tots, which has turned out to be a process, to say the least.

I will be at FLIP every day this week. So please stop by, grab a milkshake or a cocktail, and say hello at my personally designed “burger bar”. Here, you can sit upfront with me and chef Mark Nanna. Please come with an open mind for colorful language !

rB

Busy, busy, busy

Wow!  Been going non-stop since Thanksgiving.  Flip opened to about 200 people last night for a cocktail party.  Today is our first official day serving dinner.  I'll post a new schedule soon.  Come by Flip if you are in town!