October 2023

Well, hello October!

I am pleased to say that after much hard work (thank you BOH team) and patience to find the right fit(s) we have completed our kitchen staffing. (Pause for applause.)

The fall is always interesting for us; it’s very busy up until mid-September and then usually a slight lull until after Halloween. We had the pleasure recently of hosting the inaugural “Around the Table” dining series with The James Beard Foundation and Capital One. This dinner highlighted Shaun’s journey as a chef and featured a menu of dishes that were significant in his career and his growth as a cook. Thank you to all who came out for the night…

Stay tuned for our Thanksgiving Takeaway Menu for this year…pick-ups will be November 22nd.

I hope autumn is treating everyone well-we look forward to welcoming you soon!

WTH...v.2

This past week a new cook started with us. He had stated that he really needed work, as his wife was just out of the hospital. Could he start right away? Sure, we said. After working Wednesday (a prep day) he wrote down his list of things to do on Thursday, took 3 brand new custom embroidered aprons with the Copine logo and left work.

And never came back.

No response to emails or a phone call after the fact. If this is the work ethic of some in this industry…I am not sure where that will leave the landscape of dining out. All that is needed is words. Maybe it was harder technique-wise than he thought? Or (more likely) he just chased after more money. But at least have the common decency to speak up and communicate. I don’t understand people?

And by the way: at the minimum you could bring our aprons back. SMH.

WTH?

Hmm. The best way to approach this is just to write it down and get it out…

Over the last 9 months we have been tested in ways we have not experienced before. 2 break-ins at Copine. Both Shaun and I experiencing Covid…employees with Covid. Personal tragedy in the loss of a dear guest to cancer as well as the loss of a close family member just last Sunday due to two massive strokes. A severe car crash in May, which totaled my car. Leaks in the ceiling from an unattended bath that a tenant forgot about. Fire alarms randomly going off during our dinner service. And this past weekend a small gas leak that caused no damage, but required the Fire Department to break in a floor to ceiling window.

Intertwined in this time frame is a string of failed hires from dishwashers to cooks who seem to be suffering personally; to the point where they cannot show up to work. I feel like this pandemic has left people emotionally damaged.

At the same time: I love this industry. I love making people happy; I love what I do. And we were nominated for a James Beard Award in tandem with all these crazy circumstances.

All this to say, I have never felt so lucky to be supported by those that understand. By those that cling together when the waters are getting high. We all have our struggles, etc. But it’s the people that GET IT that survive-even thrive. If you are considering a career in the hospitality/restaurant industry be sure to think long and hard about who you surround yourself with; and be sure that they know how valuable they are.

Because that’s what saves you in the end.

Awards / rewards

As the Beard Awards approach here are some thoughts…

With extra attention comes extra critique. I wonder sometimes if diners know what goes into making their experience happen? This industry has suffered post pandemic. Good employees are harder to find, especially in the kitchen. We pull together when times are tough but that can mean 18 hour days for my husband because he is so dedicated to our standard; to providing the best experience we can.

We all have lives outside of work. Sometimes that means a family member being sick, or dealing with our own hardship. But we still show up 100%. We push ourselves and we try to help create good memories for the fine folks that choose to dine with us.

It’s an honor to be on a list of 5 restaurants nationwide, being recognized for doing something well.
I can’t think of a better group of people than those that we get to share our work hours with. Our team is my inspiration and something I am incredibly grateful for. I couldn’t and would not want to do it without them.

That’s truly the biggest win of all.

Being DYNAMIC

1. (of a process or system) characterized by constant change, activity, or progress.

2. (of a person) positive in attitude and full of energy and new ideas.

We operate under the principle of being dynamic…

This a quote from a New York Times article entitled “How We Chose The Most Exciting Restaurants in America” dated September 2022: “Mr. Gallagher, who led the team, said it wasn’t just the food they considered — they also took into account the service, the atmosphere and the ambition of the cuisine.’”

Writing a new menu each week is not only dynamic but it’s pretty ambitious. New wines, new n/a pairings. Our restaurant is an ever changing entity with strong systems that keep us anchored. Our entire staff works hard to make this happen. Sometimes guests may use phrases like “the dishes were well executed but didn't feel exciting.”

I’ll take “well executed.” This is the foundation of going out to eat. I like to think that the excitement of coming in and having a special place to be with your dining partner checks off that box in its own right…

Dynamic means that when a guest says “hey…this wine is not quite what I was expecting” we provide an alternate. Or when we check in and a guest mentions “this is slightly salty for my palate” we remake the dish. Dynamic means you have different menu items to chose from every week and you can decide if that sounds like what you would enjoy, as a diner in our house. We work to maintain an exceptionally good, well rounded and consistent service each day. ‘Be dynamic. Just like life. Innovate. Create. Explore. Never become stagnant.’ - Akin Olokun

Agreed.

The 'why...'

Below is an excerpt from an email I received from a guest yesterday…he has been dining with us twice a week since we re-opened in July of 2021:

“Copine has long been my favorite Seattle fixture, not just restaurant.  Since my first meal there after you reopened your doors, I’ve experienced many of the finest creations of my life.  I could tell from photographs, before even making a reservation, that it was special, and the salad of Hawaiian hearts of palm at that first meal cemented Copine as the dreamiest neighborhood restaurant; I couldn’t believe I could have brilliant, world-class fare without airfare.  The consistency shone through visit after visit, and I knew within weeks where I wanted to be week after week.

I will never forget all your generosity in allowing me to dine, often at short notice, at a table or at the bar, helping me secure a reservation time after time.  I love how you asked me if I had a subscription to ‘Art Culinaire’ because I knew the importance of the publication; I’ve never had one, but I now had a subscription to a delightful restaurant.

I can’t express enough gratitude to you and all who’ve played a part at Copine. Your dedication and diligence are truly deserving of all the success that you desire.’

This is the ultimate example of why we run a restaurant. It’s hard and very humbling to describe what this means to us; making memories and building relationships with our guests is such an honor. Thank you so much, Barron…we wish you the best on your journey to the East Coast. You’ll always have a seat at our table.

Parts vs. Whole

‘The whole is greater than the sum of its parts’…is that the case? Yes. And no…

Each person brings something to the table on this team. They push themselves to be better each day. We allow them to shine at their own pace with our guidance…sometimes you need watering before you can reach your true potential. But ultimately it’s how we come together at 5:00 that defines us and makes us a whole.

As happens, it’s time for a culinary team member to move on. She has been presented with a great opportunity and we support that 100%. That’s the nature of this business. We say to her: thank you and we are all proud of you!

Looking for another creator…another person wanting to excel in our kitchen…is it you?

James Beard Thoughts

You may wonder how one feels when they are on what is called ‘the long list’ for a James Beard Award for Outstanding Restaurant. The last time we were on this list was for Best Chef Northwest in 2017. At that time it seemed that there were always new restaurants that had just opened on these lists. We felt then “Hmmm; okay? What is this based on; we have only been open for less than a year?”

During the pandemic there were a lot of aha moments regarding the behind the scenes workings of the hospitality industry. (Some not so pleasant, by the way.) It seems JBF has made some changes to their processes, etc. which is nice to see…new names, more diverse collections of food and culture, etc.

We stood strong through the dark days of the pandemic with the constant support of our team and our guests and gradually the light came. We are so happy to still be here, doing what we love. The reward is the lasting relationships we have created along the way. We are still close with most of our former employees and sometimes they help us out when we really need it.

Fast forward to this season of the nominations. We found out we were on this list from a colleague in the food industry. She sent Shaun a message while he was unpacking the produce for the day, congratulating us. Outstanding by definition means ‘exceptionally good.’ We hope to be that every day. Who knows what will happen? It’s nice to be recognized. What we can say for sure is this:

The accolade belongs to our team. They work together to uphold the standards that we set. This award nomination is due to them; we cannot do it alone. Congrats, team! Keep this moment with you; you deserve it.