Marla's Calender

March 14, 2008

Vacation

OK, I confess, I have slipped away for a vacation. I am writing this blog from under the neon lights of a Samuel Adams beer sign, in the bar of Boss Oysters in Apalachicola, Florida. I'm drinking a frozen concoction with tequila, and mango puree. I have left my husband and TEENAGE daughter at home and have traveled south with a buddy who also left her high maintenance family behind.

We have not been wild and crazy, we are just too old, but we have laughed till we cried and cried till we laughed.

This is my report (Menu Research and Development) of the oysters at Boss.

  • On the half shell, raw - dynamite
  • Steamed with butter - "Oh my God!" the best
  • On the half shell, with asparagus and cheese - OK, didn't like the asparagus, mushy
  • Oysters Rockefeller - good, but spinach with stringy
  • Japonoise, with wasabi and "roe" - weird, too weird

I am storing up my energy, and brain power for next week when we start a menu change at Babette's for spring.  This menu takes a few weeks to put together each year because the weather warms quickly but the spring produce is slow to catch up.  Have to go, we ordered another round of drinks

September 25, 2007

Marla's schedule for this week

Must finish the database for the new system.

Must send out recipes that have been requested from guests - ten in all.

Must renew contract with the Concierge book and send out 80 copies of the menu page.  This is a master book that is located at the concierge desk in 70 hotels in Atlanta.

Must check on a Washington Post travel listing that had incorrect information about the restaurant.  I emailed the corrections but haven't seem them change yet.

Must update allergy chart for new menu.

Must develop a new dessert since the peaches have faded.

Must send out donated gift certificates for fundraisers.

Must send photographs to Morgan Chase Publishers which is writing a page about Babette's in an upcoming Atlanta book.

Must contact security company about double billing on the contact on the back door which took three trips to fix.

Must fit in being a wife and mom.

Chef Marla

  • Chef Marla Adams
    I'll make this short. I began cooking on a lark in 1980 at a restaurant in Boston. I had graduated from The University of Virginia and was a little burned out. I took a bakery job for $3.50 an hour (in Boston, mind you) and have never left the restaurant business. I LOVE IT. I love the hours, the pace, the people, the food, the challenges and working with my hands and brain at the same time. Food is a craft. It's real and it's essential to everyone. Most of all, I love cooks: line cooks, prep cooks, chefs, sous chefs, all of them. They are a very unique group of people. After a few years I attended the Culinary Institute of American in Hyde Park and upon graduation, headed to Atlanta with a boyfriend. The boyfriend didn't last, but I'm still in Atlanta. There was never a shortage of jobs, and I moved quickly up the ranks in several restaurants and even a hotel. Upon reaching a glass ceiling in one position, in 1992 I decided to open my own place, Babette's Cafe. And here I am......

Babette's Cafe

  • Babette's Cafe
    I opened Babette's Cafe in 1992 and in 2001 after renovating a 1916 bungalow, moved my restaurant to "her" current home.
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