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Dane will be at Matthews with
Beefsteaks
GORGEOUS GREEN BEANS
Pumpkins
White Yams and Sweet Potatoes
Maria will be at Charlotte with
Beefsteaks
Some green beans
White yams
Stacey, a bright college student, will be at Davidson with
Beefsteaks
White yams
Some pink tomatoes
Some green beans
Subprime mess
In my winter job I have been a mortgage officer for the last 8 or 9 years. I never made a giant book of business. You have to chase people around all year round to accomplish that. I never asserted myself as the go-to person for mortgages. I figured if they knew and trusted me and my work ethic, things would fall into place. That was a stupid assumption. But it takes a little over a decade to get over myself I guess. So, I watch with great interest as the bill got signed last night and as Wachovia looks for a new owner. I also watch with concern as I see people pull back a bit on eating out. I got laid off from being a corporate-money-grubbing scientist many years ago and remember going home and taking long naps for a while. (naps??! mmmm!) I wonder if people are taking a pause to reevaluate what is important to them. Perhaps as they sit for a while - in a gas line.
During my transition from science to mortgage I kept a diary and I remember noting that I could skimp on about every item except the experience of very fine dining. I had a Russian client that I had done a large amount of work for and he took Dane and I to a place in St. Louis where I had my first truly beautiful meal. Of course, Dane and I paid for ourselves and I was shocked at the price tag. But I smile at the meal today as one to bring to my rocking chair as a favorite replay for when I get too old to do much else. (Does that still happen?)
Go spend beyond your means? No. Absolutely not. But when you reevaluate your choices - consider what brings you the most memorable happiness per dollar spent. Our web site has some of the best places to go in town: www.fisherfarms1933.com
Weather - With my past history of corporate avarice and amorality, (not really) I can say with no remorse that my current occupation of working in the sunshine, listening to birds and enjoying wide skies with vivid fall colors sure beats sitting in under florescence in an office or laboratory. Sure I have to lift heavy things and endure muscle complaints. Big deal.
Mark Hibbs, Renaissance Chef
I have been meaning to write about Mark all summer. At the beginning of the summer - I did not have enough to write about. I could not figure him out. Sure - he owns one of the best restaurants in Charlotte, Ratcliff On The Green. He comes to market every Saturday and buys real local food - no skimping or replacements. But what about the real Mark Hibbs? So I watched all summer long for hints as to who this man is. This week I got my answer. This is one of the most dedicated and passionate man I have ever met. He is deeply rooted in reality and faces all things well beyond "can-do". He meets every circumstance with "I will." And he does! He brings his community along with him. Mark is the Chef who stood with us out in the POURING rain at Tuesday Tailgate this summer. He is the one who rides me about not lowering my prices to other Chefs giving me flack. He is the one who brings his kids to market. He is the one who is friends with the farmers actually going to their farm and having dinner with them at their house. He farmed enough himself to know EXACTLY what to ask for from the field. He knows how hard he can push the field. I call it precision farming when I have to grow something for a special event for Mark. But, I like it. I thought Alice Waters coming to Charlotte was going to kill me last year. He wanted the tomatoes just so. But he said she loved his Gazpacho that he made with our tomatoes. He shares the success. Which surprises me because I know that Marks food is several cuts above. The man could probably make anything taste spectacular. But he INSISTS it be local, fresh and perfect. (He really lets me know when our quality doesn't meet his expectations. - which is RARE.) When I have had the opportunity to eat some of his food - I notice that it is "Bright". Excellent. The passion and talent of a Renaissance man shines through. Yet, when all is said and done - Mark is the one making sure his restaurant works at the most operational level too. He shines, his food shines. He does the work and cuts no corners. He demands all around him do the work and cut no corners either. Unfailingly - his best is for you.
Maria Fisher
maria@acatysmoof.com
704-239-1719
FAX 866-302-4023
"When will our consciences grow so tender that we will act to prevent human misery rather than avenge it?" - Eleanor Roosevelt
Beefsteaks
GORGEOUS GREEN BEANS
Pumpkins
White Yams and Sweet Potatoes
Maria will be at Charlotte with
Beefsteaks
Some green beans
White yams
Stacey, a bright college student, will be at Davidson with
Beefsteaks
White yams
Some pink tomatoes
Some green beans
Subprime mess
In my winter job I have been a mortgage officer for the last 8 or 9 years. I never made a giant book of business. You have to chase people around all year round to accomplish that. I never asserted myself as the go-to person for mortgages. I figured if they knew and trusted me and my work ethic, things would fall into place. That was a stupid assumption. But it takes a little over a decade to get over myself I guess. So, I watch with great interest as the bill got signed last night and as Wachovia looks for a new owner. I also watch with concern as I see people pull back a bit on eating out. I got laid off from being a corporate-money-grubbing scientist many years ago and remember going home and taking long naps for a while. (naps??! mmmm!) I wonder if people are taking a pause to reevaluate what is important to them. Perhaps as they sit for a while - in a gas line.
During my transition from science to mortgage I kept a diary and I remember noting that I could skimp on about every item except the experience of very fine dining. I had a Russian client that I had done a large amount of work for and he took Dane and I to a place in St. Louis where I had my first truly beautiful meal. Of course, Dane and I paid for ourselves and I was shocked at the price tag. But I smile at the meal today as one to bring to my rocking chair as a favorite replay for when I get too old to do much else. (Does that still happen?)
Go spend beyond your means? No. Absolutely not. But when you reevaluate your choices - consider what brings you the most memorable happiness per dollar spent. Our web site has some of the best places to go in town: www.fisherfarms1933.com
Weather - With my past history of corporate avarice and amorality, (not really) I can say with no remorse that my current occupation of working in the sunshine, listening to birds and enjoying wide skies with vivid fall colors sure beats sitting in under florescence in an office or laboratory. Sure I have to lift heavy things and endure muscle complaints. Big deal.
Mark Hibbs, Renaissance Chef
I have been meaning to write about Mark all summer. At the beginning of the summer - I did not have enough to write about. I could not figure him out. Sure - he owns one of the best restaurants in Charlotte, Ratcliff On The Green. He comes to market every Saturday and buys real local food - no skimping or replacements. But what about the real Mark Hibbs? So I watched all summer long for hints as to who this man is. This week I got my answer. This is one of the most dedicated and passionate man I have ever met. He is deeply rooted in reality and faces all things well beyond "can-do". He meets every circumstance with "I will." And he does! He brings his community along with him. Mark is the Chef who stood with us out in the POURING rain at Tuesday Tailgate this summer. He is the one who rides me about not lowering my prices to other Chefs giving me flack. He is the one who brings his kids to market. He is the one who is friends with the farmers actually going to their farm and having dinner with them at their house. He farmed enough himself to know EXACTLY what to ask for from the field. He knows how hard he can push the field. I call it precision farming when I have to grow something for a special event for Mark. But, I like it. I thought Alice Waters coming to Charlotte was going to kill me last year. He wanted the tomatoes just so. But he said she loved his Gazpacho that he made with our tomatoes. He shares the success. Which surprises me because I know that Marks food is several cuts above. The man could probably make anything taste spectacular. But he INSISTS it be local, fresh and perfect. (He really lets me know when our quality doesn't meet his expectations. - which is RARE.) When I have had the opportunity to eat some of his food - I notice that it is "Bright". Excellent. The passion and talent of a Renaissance man shines through. Yet, when all is said and done - Mark is the one making sure his restaurant works at the most operational level too. He shines, his food shines. He does the work and cuts no corners. He demands all around him do the work and cut no corners either. Unfailingly - his best is for you.
Maria Fisher
maria@acatysmoof.com
704-239-1719
FAX 866-302-4023
"When will our consciences grow so tender that we will act to prevent human misery rather than avenge it?" - Eleanor Roosevelt
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