Richard Blais

Early flights, cooking demos, and restaurant check-ins -- oh my!

on Oct 25, 2012

SATURDAY

Up early at 5:30 a.m. to run... NOT. I hit snooze -- I'm exhausted. I somehow wrecked my room, so I have to pack frantically and shower, not to be clean, but to wake up. Back at the airport in Austin and I eat two handmade tacos with brisket andcheese. It's 9 a.m., but it's Texas, and I feel it's appropriate. When I get home, all I want to do is hang out with my family and maybe go for a run, but it's a seemingly rare Saturday that I'm in Atlanta. so I'll be at The Spence for service. I'm also meeting Eli Kirshtein from Top Chef to hear him out on a project he wants to collaborate on possibly. My flight gets in at 2 and after briefly hanging with my fam I'm at the restaurant, I take a few pictures and chat with a few diners before I even get to the kitchen. There's some killer new dishes, a rabbit terrine, a pasta dish where the noodles are made with clam water, and a braised "forever" short rib dish. I spend the night ducking between the pass, the dining room, and the sound system where I've dedicated the night (like most Saturday nights) to an underground assortment of 1990s hip-hop. I sneak away after the rush dies down, so I can hopefully, get one or two breaths from my wife if she's awake. But it's late, and I don't.... Maybe next week? But who am I kidding -- it's back on a plane bright and early Monday morning and the cycle begins anew!