Shauna told me they passed out fliers at the local Intellitec College (Like Brown Mackie, if you're in Kansas!). She said they met a guy who was very interested in seeing my pies and trying them. He was to be at the restaurant after 1Pm. WOO! Someone who wants to taste my pies?! ROCK ON!
I whipped out a few apples, made dough for the lattice top, pulled my pie crust out of the freezer (pie crust I had made, not store bought mind you!) and started whipping up a new pie. While I was at it, I grabbed 6 pounds of cream cheese and put them near the steam tables to speed the process of getting to room temperature.
There is a specific procedure, mind you, to put cut apples into a pie crust to form a deliciously wonderful apple pie. If using a apple corer/peeler/cutter, simply run the apples through the machine and then cut the apple spirals in half. Next, place the curved edge of the apple piece against the side of the pie crust, horizontally. Layer the apple pieces over each other in an almost fan manner. Layer them up and in the middle until a big mound is formed. This is a better procedure than just dumping all the apples inside and hoping they settle and form a cohesive pie that will hold when cut.
The pie was baked. *Our oven is now working properly. It was not for the past few weeks, as it would have to be set to 500 to cook at 300. It was a burden.* The pie was set high on the shelf to cool. At this time, it was around 12:45pm. I waited patiently for this mystery man...the pie guy....to come in. Sure enough, shortly after 1pm, he walked through the door.
My heart leapt! Perhaps he would like to buy pies to sell at the college? Maybe he makes decisions for the food bar inside the college?
He asked to see the apple pie and he would like a piece to go. I gladly went back to the kitchen, grabbed the pie fresh from the oven, boxed up a big piece of my apple pie, and headed towards the man. I set the pie on the counter and placed his to go box next to him. He looked puzzled and said "I just wanted a slice, not the whole thing!" I simply and kindly replied "You asked to see the pie so here it is and there's a slice of pie in that box!" He kind of smiled and exclaimed "You even did a lattice top!" (OF COURSE! Who wouldn't?! I pride myself on my crooked lattice strips. It adds character....character...right?)
He paid and told me his wife is a world class pie maker. He also stated that he was expecting someone quite older...like an old lady. I just smiled and said "Nope!" He said "baking from scratch is a dying art, you know?" I had to agree.
He left and I got a $0.50 tip.
I suppose that meeting with the pie guy didn't quite go as I had figured it would. I was just happy that he came in to try my pie! SPECIFICALLY, my pie!
I was ready to bake my cheesecakes. I whipped up my cream cheese, added my sugar and eggs, a few drops of love, and poured the batter on top of my shortbread crust.
While those were baking, I decided to doctor up my pies a bit. I cut my key lime pie into 8 large even pieces. I then moved to my cherry pie *lattice top as well. Perhaps I should make a new top for this one?* and might I mention, the cherry pie is a lovely burgundy red color. The crispy golden brown lattice top made the cherries pop. It's a shame that no one has bought a piece of the cherry or key lime pie yet. YET.
I also cut what was left of my vanilla bean cheesecake. One piece had a chunk missing from the front, so I gave it to my coworkers to enjoy. I asked Robert, a fantastic cook and a funny guy, to tell me what he did not like about my cheesecake. He said that he couldn't think of anything. He enjoyed how it wasn't overpowering with sugar. He also commented that my strawberry sauce was berry full of strawberry flavor and not overdosed with sugar. I also asked Shauna to tell me what she didn't like about my cheesecake. She said it was almost too much cream cheese-tasting, and she was expecting more "vanilla bean" flavor. In that cheesecake I not only put real vanilla extract inside, but I also sliced up two vanilla beans to mix in. I suppose I could make some sort of vanilla bean mousse to put on top?
Either way---I bring up a good point. When it comes to cooking, it's always good to ask if someone likes their dish. It's also very beneficial to ask what they did not like, so to gain criticism and understand how to improve your dish. I think that every recipe and every dessert can be improved upon and no dish is ever perfected.
Tomorrow is another day. I can't get to discouraged that not a whole lot of people have been coming in to eat. We've only technically been open for 3 days.
Keep your chin up! I'll do the same.
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