Saturday, 30 August 2008

A Soft Opening

Custard Tart, Butterscotch Sauce, Garibaldi Biscuit

When you have invested a very large sum of money
and paid attention to every trivial detail
and tasted endless menu options
and carefully trained your waiters and bar staff
your restaurant is almost ready
for the grand opening.

Then, just for a few days, some lucky people
will be invited to help you make sure
that everything works perfectly
before it is open to the public.

This is a Soft Opening.

They will be the first customers
to admire the gilt ceilings and great globe lights;
to sink onto the soft brown leather benches;
to sigh with delight at the menu
and be enchanted by the friendly service.

Not everything will run smoothly
but that is not the point...
the people who have been invited
know that it is a huge privilege to be there
because they can remember when
it was just a dream.

9 comments:

peppermintpatcher said...

Whose dream was it?

It does look delicious. If that is soft opening fare it will all be fine.

blackbird said...

How heavenly to be in the inner circle.
It's not easy to take photos at that kind of thing. I'm sure we all appreciate the picture of dessert and would love to see the rest of the meal.

BigCat said...

It sounds so exciting. Tell us more.

trasha said...

Mmmmmm...cake....

Gina said...

That looks like a delicious combination. Now I'm wonderiing where this is...

Liz said...

I've never been invited to a restaurant opening, soft or grand. I have, on the other hand, dreamt about cakes and pastries. But not Garibaldi biscuits.

Sarah S. said...

Yumm. I want to come. Who's dream you must give us details!

Is MissM back yet?

Ali said...

Ah, when I open my dream restaurant I'll be sure to put you on the Soft Opening guest list Mrs M!

BreadBox said...

Lucky you, I'd say!

N.