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Message |
    
patmich
Citizen
Username: Patmich
Post Number: 64
Registered: 3-2005
| | Posted on Monday, August 14, 2006 - 9:35 am: | 
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Does anyone have contact information for him? I'd like to use him for some catering. |
Eats Shoots & Leaves
Citizen
Username: Mfpark
Post Number: 3567
Registered: 9-2001
| | Posted on Monday, August 14, 2006 - 9:47 am: |
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I just got the following email from Chef Jesse this weekend. Have a nice event:
Hello Everyone:
I have found a commercial kitchen in the area and I will be able to provide you with catering. See attachment below w/ my catering guide. For more information or if you have any questions call 973-374-8000 or send an email to
ChefJesse1@aol.com.
You can also refer members of your family , friends & co-workers or give them a copy of the catering guide attached. Feel free to order Chef Jesse's All Purpose Essence Chef Jesse's Award Winning Baby Back Ribs, and Chef Jesse's Classic Kettle Cuisine . For soup ordering please call 973-580-2203.
Thank You.
Chef Jesse |
Alleygater
Citizen
Username: Alleygater
Post Number: 2454
Registered: 10-2004
| | Posted on Monday, August 14, 2006 - 12:23 pm: |
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I'm just blown away that H&S couldn't stay in business. BY FAR one of the best restaurants in our area, BELOVED by almost everyone universally on MOL (which is an unbelievable achievement in it's own right), and it was even reasonably priced.
I just don't get it. It really saddens me. I sure hope Chef Jesse can find success. He's a great guy and certainly deserves it. |
Eats Shoots & Leaves
Citizen
Username: Mfpark
Post Number: 3571
Registered: 9-2001
| | Posted on Monday, August 14, 2006 - 12:46 pm: |
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It all comes down to capitalization (Jesse had none, zero, zilch) to be able to hang in and establish a viable business. Location did not help (although not as bad as some claimed--easy to find, close to both SO Ave and Valley). And Jesse had never run a business before--never easy to do, especially with the food industry.
I agree that the food was astonishing, and I am a food snob. The first time there I had his barbequed chicken with the apricot-tinged sauce--I was floored. The flavors were subtle, comforting, yet just unusual enough to surprise without overwhelming. Then I had the ribs and literally they rank among the best food I have had in New York. And it felt even better to eat there because I could yack about food with Jesse, a man who is nothing if not passionate about good food and fine ingredients.
Still, with all that, how many times a month could I go myself, let alone others who were not huge fans? There are so many other places I and others want to patronize locally, with our limited budgets, like Ver Jus, or Lorenas or American Fare or C'ent Anni or the new Sona or...... In order to survive, Jesse needed a lot more resources for marketing, more kitchen support, and money for consistent purchase of materials and supplies. He needed to drive more people into a small restaurant, fill more take out orders from a broader range of customers, and do a lot more catering where I bet his margins were far higher.
If you speak with Jesse, you will find he learned a lot about business in a very short time, the hard way, and he has a pretty cogent analysis of what went right and what went wrong. I hope he finds a way to do it again, this time with more financial backing and a tighter business plan. His food is too good to not be widely available. |
Alleygater
Citizen
Username: Alleygater
Post Number: 2460
Registered: 10-2004
| | Posted on Monday, August 14, 2006 - 1:38 pm: |
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I'd love it if Chef Jesse was the head chef at a place like Niecy's or Voro. |
marian
Citizen
Username: Marian
Post Number: 810
Registered: 9-2001
| | Posted on Tuesday, August 15, 2006 - 2:57 pm: |
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I’m with you, Alleygater. Would be so great if his food was available on a regular basis again. I'm in mourning for Chef Jesse's ribs--best I've EVER had outside of Kansas City, where I spent three years in grad school.
And I also really miss his homemade mac & cheese, corn bread and cabbage & collard greens...SOB!!!!!!!!!!!!!!!!! |
ajc
Citizen
Username: Ajc
Post Number: 5423
Registered: 9-2001
| | Posted on Tuesday, August 15, 2006 - 5:51 pm: |
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"I'd love it if Chef Jesse was the head chef at a place like..."
Alleygater, I hate to mention it again, and again, and again!!! I mean I've personally sat down with him, Art G. has tried, I know of others who have supported the idea, but for whatever reasons it eludes us all... A better man than I needs to try to put this winning combination together….
I speak of "Jesse" being the MAN at "Here's to the Arts". The MAN who brings us his homemade Mac & Cheese, Corn Bread and Cabbage & Collard Greens, making his food available on a regular basis again. Think about it!
It would truly be astonishing if the food snobs, and regular guys and gals like us, to all be able to eat his Barbequed Chicken with the Apricot-tinged Sauce when ever we wanted.
I have often dreamed of being able to eat out where I can have a cold beer and allow those subtle and comforting flavors of Chef Jesse's Award Winning Baby Back Ribs and Chicken surprise my senses.
Yes, Jesse's food literally ranks among the best food I have had anywhere. And, even better, you get to yack about his food with a man who is always passionate about his fine ingredients and how he prepares it with all of his big "Heart and Soul"..... Carry on folks!
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Alleygater
Citizen
Username: Alleygater
Post Number: 2481
Registered: 10-2004
| | Posted on Wednesday, August 16, 2006 - 8:58 am: |
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AJC, keep at him. It's a great idea.
I'm not sure I'm a food snob or a regular guy, but I am sure I'd like more of Chef Jesse's food. |
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