So I’ve talked about Loretta and Teresa on this blog before. I’ll refer you again to the world famous Penis Story. Tee hee.
However, aside from being my co-stars in that amazing story, they are also amazing people. I’ve known Loretta for about 5 years now. She took a chance on me and gave me my very first EVER real restaurant job. She’s passionate about food, an amazing manager, well organized, and driven. She’s got an amazing head for business and numbers as well, and I owe her a lot – including getting me the job at Border Grill. She and I work well together. Although she likes to tell people that at that first job I mentioned, she almost fired me after my 3 month review, because I was surly and was getting customer complaints. She DOES complete the story by explaining however, that I totally took their advice and ran with it, and became one of the most valuable employees as well as a friend. What *I* would like to mention is I’m still surly and I have the worst possible bitch-face. I’m just better at faking being nice.
Teresa I haven’t known as long, but I feel like I’ve known her forever now. I met Teresa when Loretta offered me the job on the BG Truck. Teresa was our sous-chef, and I don’t know what she thought about me (I’ve never asked) but I liked her a lot right away. She’s an amazing chef. She’s warm, friendly, and gives these GREAT bear hugs , and I feel that comes across in her food. She’s thoughtful, creative and caring. I really enjoyed working for her.
SO, when they told me secretly a few months ago that they were thinking about starting a restaurant, I was overjoyed. I’m a terrible secret keeper, but I kept my mouth shut until they were ready to make their announcement. Once they incorporated, then came the search for investors, so the cat was DEFINITELY out of the bag. They started holding what they were calling “Sunday Supper” to showcase their potential menu items to friends and potential investors looking for both money and feedback on their ideas.
Vanessa (the girlfriend) and I were invited to one such supper, and we had a wonderful time, and stuffed ourselves silly!
Racíon, LLC has taken space at 9th and Broadway in a beautiful historic building in what is the “Old Downtown.” However, the city has taken a lot of interest in this area and will be investing money in restoring the area, and several well known food establishments are rumored to be moving into the area.
Well no one could describe their concept better than the owners, so I’m stealing this part straight from their business plan: “Ración seeks to combine the dining traditions and flavors of Spain with the consciousness of a modern Californian dining experience.” They will be keeping in mind sustainability and one of the ways that they showcased this idea at the particular Sunday Supper I was at, was by purchasing several whole ducks and creatively incorporating almost every part of the duck into the meal.
Well I said it already, but I’ll say it again, the food was delicious. They have a great concept going so far. We started off with pinxtos which went so fast with all the people there I wasn’t able to even get a picture!! There was a duck liver pate with fresh orange and chives and also a white bean puree, duck confit, and confit mushrooms. Let me just say, the girlfriend LOVED the liver. In fact she loved it so much, she at one point later in the meal, snuck into the kitchen to get more so she could smear it on more stuff. Weirdo.
Our first course was a duck consomme with preserved lemon, fennel, and crispy juniper bacon. Consomme was made with stock from leftover duck bits of course. It also featured a crispy piece of house cured bacon which Teresa was very proud of. And it was bomb. Yeah. I said bomb.
The next course was a flatbread that Loretta made. Loretta seems to have taken over the baking portion of everything. They want to serve housemade breads and she had been perfecting recipes, which keep popping up in beautiful photos on Facebook. Anyway, it was an olive flatbread with pan seared duck breast, caramelized onion, apple, and manchego cheese. If I haven’t mentioned before, I love duck (about as much as I love lamb, which I KNOW I’ve mentioned before) so this was a real winner with me. The duck was perfectly cooked and the sweetness of the caramelized onion and apple really went well with it.
The third course was Relleno de Calamari, squid stuffed with homemade duck sausage and potatoes with salsa brava and mache salad. ¡Buenísimo! Every component of this dish complemented every other.
Dessert was a crema catalana ice cream with olive oil cake. I enjoyed it, but Loretta and Teresa were disappointed by their own performance on this dish. However, they readily admit that neither of them are pastry people but are giving a lot of thought into how they can strengthen this area of their business.
How You Can Help
So the reason I’m posting this now, is 1) I love being around on the ground floor of something like this, and I’m super proud of my friends. 2) They’re approaching the end of their fundraising goals, and just need a little more help. They’ve now created a Kickstarter project which I will very modestly take all credit for having turned them on to, and they need backers. Even if everyone only backed a few dollars they could easily hit their goals.
If you are not convinced I’ll tell you a little more from a personal standpoint. I don’t think there’s anyone more deserving of achieving their dreams than these ladies. They are smart, beautiful women for whom the sky is the limit. Please take a moment to at least check out their Kickstarter Page and at least admire their really cool video.
They also have a blog where they’ve been talking about their opening process which you can find at Lolo and Tere’s Blog and more specifically, chef notes on the particular meal I’ve talked about in this post at the permalink Sunday Supper #2 Quack, Quack!
They also catered my birthday lunch, so be on the look out for that post!! (I’ll be sure to come back and edit this post to link to it later on….)
And as if you needed more proof, check out all the panzas llenas, almas contentas!