dreams do come true, sometimes in the form of poached eggs.

21 Mar

One of the most important things you have to do when you’re opening a restaurant is eat as much food as possible. Something I learned this week about Harry is that poaches a mean egg. Something he learned about me is that I’m a bottomless pit when it comes to perfectly poached eggs. We’re quite a team.

Today Harry made an andouille hash benedict topped with a bacon and corn infused hollandaise. If it wouldn’t have interrupted my eating, I would have fainted with delight.

We spent the rest of the day brainstorming ideas, (I want to devil a quail egg but can’t decide what to fill it with; he wants the t-shirts to be brown) arguing over the start time for the pop-up, (he says 10pm, I’m scared you won’t want to stay up that late, you boring suburbanites) and deciding how many courses the tasting menu will be (7).

In addition to eating, brainstorming, arguing and deciding things, we also conquered a few other totally vital steps. They are as follows:

  • Bought the domain name. That’s right, www.hashbrownharrys.com is officially ours, thanks to Danica Patrick exposing her bra at the Super Bowl. Do we have any clue whatsoever how to proceed with this little treasure? Absolutely not.


  • Hired a marketing chick and a business guy. So to speak. In actuality, Nicole is going to write a press release (known to many of us as a Facebook Status Update) and Charlie is going to count how many reservations we’ve taken and figure out how many eggs we’ll need.


  • Looked up what’s in season at the Farmer’s Market. Something exciting about the end of April is the abundance of rhubarb and absolutely nothing else. Get ready for an overwhelmingly thrilling tasting menu.


  • Designed the Logo. A fun fact about me is that I have a sick obsession with fonts. It took me approximately 125 hours to choose the proper script for my wedding addresses. I’m totally exaggerating, it was more like 150 hours. Here’s what I’ve got so far. Kindly ignore the horrible quality of this image, I’m really tired from being a creative genius all day…

Hashbrown Harry's Logo

  • Googled stuff. No restaurant could possibly exist without Google, and Hashbrown Harry’s is no exception. Today I looked up recipes for homemade marshmallows, read about the local egg farm, and checked to see if it is possible to make my own organic fruit loops. The answer is yes, if you’re a ridiculous hippie, which I just so happen to be.


  • Invited my therapist to dinner. I just feel like maybe she won’t think I’m crazy once she gets her hands on 7 courses of late-night breakfast excellence.


As you can see, we’re practically ready to open. The only things I haven’t figured out are how much this (priceless) meal is going to cost you and how I’m going to sell tickets. I’d say Live Nation but I’m mad at them right now for selling out of Phish before I could get seats. Perhaps I’ll just take reservations like I usually do. That seems to work. I also need find some old lumber to turn into art installments and candle holders, because I’m going for a vintage barn look. I really wish I had a rusty old watering can to fill with flowers.

That would really bring the whole room together.


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