First of all we want to thank every single one of you who came down to our first BBQ! Wow! We never expected that many of you to show up and in all honesty, it totally threw us. We are completely taken aback by the level of interest and support!
Many of you very graciously and patiently waited much longer than is acceptable for your food – for that we are truly sorry. Worse still, some of you didn’t get fed at all, and in addition to your refund, we would like to make amends and show you that we take our mistakes seriously and learn from them.
We sincerely hope that our rookie errors don’t put you off coming back to our other BBQ Thursdays in July!
Here is what we learned:
- Keep it simple – there is only two of us with a few hours help from the legendary Steve every week, we really wanted to showcase Korean flavours, but we took on too much and made the menu far too complicated.
- Light the BBQ earlier!
- Numbers like we saw on Thursday need a service plan. We have one now!
- As climate conscious and aesthetically minded as we are, using our own crockery and bowls became a sticking point – during both service and clean-up. We need a Kitchen Porter and a dishwasher before contend with kitchenware!
- Number the orders! Everyone should be served in the right order. We ended up with two Sams and three Daves on Thursday…
- Have a simple and quick kids menu!
- Lastly, but definitely most importantly: Have more staff on! As a start-up business we need to be very careful with money – but being understaffed to the point where it isn’t posssible to deliver is just silly and counterproductive.
What we did want to share with you on Thursday but didn’t get the opportunity, was a conversation about some of the Korean ingredients and methods we use at pao!
As a small recompence, here is our recipe for kimchi, our version is vegan:
- 1 small to medium head napa cabbage (discoloured or loose outer leaves discarded)
- 2 tablespoons coarse sea salt
- 100g plus 2 tablespoons sugar
- 20 garlic cloves
- 20 slices peeled fresh ginger, very finely chopped
- 48g kochukaru (korean chilli flakes)
- 4 tablespoons of soy (or tamari if gluten free)
- 50g spring onions (greens and white cut into 2.5cm)
- 75g carrots, julienned
If you want to delve deeper into Korean cuisine, this is a good place to start: http://mykoreankitchen.com/2015/07/11/essential-korean-cooking-ingredients/
We hope to see you again on Thursday the 16th July for our Vietnamese Grill!
And thanks again for your patience and support!