Blackstone Valley May 27, 2022
Blackstone Valley May 27, 2022
Blackstone Valley May 27, 2022
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The <strong>Blackstone</strong> <strong>Valley</strong> Xpress • www.blackstonevalleyxpress.com • <strong>May</strong> <strong>27</strong>, <strong>2022</strong> 9<br />
THE FEISTY<br />
FORK<br />
Continued from page 8<br />
Then Part II<br />
When we were able to seat<br />
folks inside again, I kept small<br />
pyramids of pantry items for two<br />
reasons: transparency—people<br />
got to see the ingredients they<br />
were eating; and social distancing.<br />
Fortunately, the pyramids<br />
created a barrier between tables,<br />
and plexiglass went up…everywhere.<br />
Now<br />
The dining room has been relieved<br />
of all the (Covid) extras.<br />
I built some new narrow tables<br />
that allow space and symmetry.<br />
We host Wise Guys Trivia on<br />
Wednesday nights. Live music<br />
is back most Fridays. We added<br />
a proper DJ booth, and on Saturdays,<br />
DJ Proud Larry spins<br />
records. He may be the only DJ<br />
who spins records—no antics,<br />
just outstanding music.<br />
Pizza is just one of the favorites with diners at UXLocale in<br />
Uxbridge.<br />
Now Part II<br />
Inventory is a struggle, the<br />
same products that I rely on<br />
aren’t always available. If the<br />
pricing increases are too night,<br />
I’m fearful not to pass that on to<br />
the diner, but I still want a family<br />
to be able to come and dine<br />
without breaking the bank. We<br />
have gone up on some things because<br />
I will not substitute quality<br />
ingredients.<br />
Now<br />
The menu! Because everyone’s<br />
schedule is still so topsyturvy,<br />
I run “weekend” specials<br />
every night. Some things I can’t<br />
in good conscience put in a box<br />
to go, but if it travels without ruining<br />
texture and presentation,<br />
I’ll let it ride. So lots of my specials<br />
are going back to my roots.<br />
Keeping it fresh, flavorful, and<br />
unfussy.<br />
Throughout-Today<br />
My staff. There is no scenario<br />
where we successfully came<br />
out of this without the fantastic<br />
people behind the scenes, the<br />
ones you barely see. Still, they<br />
are grinding day in and day out,<br />
99% of whom have been with<br />
me since the beginning and all<br />
the people in the front that you<br />
see. I’ve made some great hires.<br />
They want to be there, and they<br />
are about what happens next.<br />
I feel so incredibly fortunate to<br />
have the staff I have. Something<br />
remarkable that I notice daily<br />
is how kind they are to one another.<br />
That’s a gift.<br />
Submit your restaurant news<br />
to The Feisty Fork by email to<br />
rodlee.1963@gmail.com.<br />
Home Grown Meats<br />
for the local<br />
community<br />
Seasonal Produce<br />
Fresh Eggs<br />
Local Products<br />
64 Williams Street<br />
Upton, MA