Masters, day 2

Well, I am winding down at 8:24 pm after a great day at work and a long day getting lost in downtown Augusta. I HATE Augusta. The interstates and highways are confusing and everywhere I go I feel that my safety is compromised. I wouldn't care so much except that everywhere I go I get lost and it happens to be in really rough areas where people cat-call. I am tired and ready to go to bed.

Getting up at 4am to be at work by 5am for our soft opening! We only expect about 10-15 patrons from Rolex and 20 from Mercedes-Benz tomorrow (day one of qualifying rounds). Today was spent prepping for a la carte menu items. I learned a few things:

• Cutting on the bias is not just prettier but makes for more surface area and more even cooking. Basically that is cutting at an angle - i.e. hold your chef knife at an angle while cutting down asparagus tips
• Fried capers: I have never heard of them, but we are making them tomorrow! Crunchy and sour sounds good to me
• Grating a boiled egg on a china cap: just grate the egg white and yolk from the inside of a china cap and it makes a beautiful little grate for salad toppings.

Going to shower now and hopefully go to sleep by 9:30.