Strega is a go.

So many of you know that I'm embarking into new territory as the exec chef of a swank new place in Corvallis, OR. It's the kind of restaurant that could push this sleepy, hungry college town into a new era of culinary enlightenment . . . or crash horribly to the earth. It is a Spanish inspired tapas style of restaurant, with a focus on local, sustainable food. All of our products come from a fifty mile radius, and we try our best to not fuck up the ingredients. We feature a ton of wine, backed by a cruvinet system that pressurizes the bottles with nitrogen so that we can pull a glass off the tap and preserve the wine at the same time. But enough selling of the restaurant. I'm just excited because we finally got our authorization to be in the building! Monday marks the first day that I can actually turn on a good deal of the equipment. So that's exciting. I'll be posting back here with some pictures of the space and more! Stay tuned....