So this is it, the last post on my NYC visit this year. I had fun with the folks I got to see, though I must admit, I was frustrated by the number of people I didn’t get to see – partially due to the short visit, partially due to my training schedule, partially due to, as noted in previous posts, people not showing up or cancelling, and probably, a good part due to trying to arrange this all via social networking rather than just calling each person individually and trying to pin them down to a time that worked – which gets back to the first to parts of this run on sentence. I don’t think I’d approach it that way again – I’m not sure what was different – my usual visits involve setting up some lunches and dinners with friends who I know I can’t miss seeing without setting myself up to never hear the end of it or causing hurt feelings, and then telling other people who I want to see, “this is what I’m doing, with X, and if you want to join us, that’d be great”. This approach just left out the “with X”, and put it out there via Facebook and Twitter rather than making round after round of phone calls or e-mails – it was far easier on me, but seemed to be less enticing for others. I’ll figure something out for the next visit.
So, on to the last day, my sister came in from the Lancaster area to spend the day, so it wasn’t an open invite at lunchtime. We spent most of the day just wandering about, poking into stores and such, chatting and catching up. Lunch at Cafe Asean, good as always. Dinner planned at Apiary, 60 3rd Avenue, for a group of four, two of whom cancelled, one the day before, one a bit more last minute. Didn’t fill in the spots and ended up with two of us there. I particularly wanted to try this place as Scott Bryan, the chef/owner, is an old friend, we worked together many years ago in the kitchens of Mondrian, Tom Colicchio’s first restaurant (me doing cold appetizers and filling in stations and him in the baking/pastry kitchen), and then again when I was the opening wine director for Veritas and he was the chef. I really liked his food at Veritas and I was curious to see how it’s developed over the last eight years or so since I’ve seen him. [Closed]
Next report from Baltimore where I’m spending the weekend before heading back to BsAs. Depending on whether or not my friends have wi-fi, I’ll report in tomorrow, or not until I’m back home….