Yesterday, I posted the news that Michael Costa of The Office Grill filed for bankruptcy. In the comments section, one of Costa’s former employees asked a great question.
Anybody have some suggestions for the former employees when it comes tax time? We never received check stubs or info on the taxes taken out of them, that is when we did get them and they didn’t bounce.
I contacted Gregory P. Williams, a CPA with Restaurant CFO Partners in Plano. He has a lot of answers. They are below. I’ve also included his contact information if you have more questions.18 Comments »
D Magazine intern, Jessica Melton, loves Aarón Sánchez. We asked her to drop by Central Market in Dallas where the chef was promoting his new cookbook Simple Food, Big Flavor. We didn’t have to ask twice.
Meeting Aarón Sánchez is a dream come true for an avid Food Network fan like myself; so when I heard he was in Dallas for a book signing I jumped on the opportunity.
There’s always a bit of apprehension when I know I’m about to meet someone I’ve seen on TV. I feel like I know Sánchez after I’ve watched him as an honest judge on Chopped, seen him stress in Chef vs. City and looked on in awe of his taste buds in I Like it Spicy. But even though I’ve seen him a million times, I’ve never actually met him.
I’m thrilled to say the manners he has on Chopped were preserved in real life. He showed up to his book signing on time with a smile on his face to meet his fans. He not only took the time to sign every copy of his book Simple Food, Big Flavor, he also took pictures and had a small conversation with every fan in line. I’ve been to a few book signings before and this kind of behavior isn’t the norm for busy authors.4 Comments »
Okay folks, I have a serious question. This pop-up restaurant stuff is getting out of hand. What is the difference between catering a two-night event and a pop-up restaurant? I suppose I should ask Richard Chamberlain. He is “opening” Element, a “two-night only pop-up restaurant” to celebrate the opening of Addison’s Vitruvian Park. It’s an outdoor “restaurant” with a theme. (Catering job!) Here’s Chef Chamberlain:
“The theme of the restaurant is based around elements: water, earth, iron and fire. Live music, theatrical lighting, fine wines and four courses of delicious food prepared in an open kitchen will make for a once in a life time experience.”
Live music? Oh, no! That song! I am sure this will be a lovely celebration. The Elements menu is below along with all the details you need to know.13 Comments »