07.09.2012
We were both driven people, stuck in a step-stool setting. I met Anthony while serving a almost three years ago. We got to know one another during my lunch shifts since there was only one server (myself) and well, you gotta attempt to get along with the chefs, right? If not they make your life a living you-know-what in the restaurant world. Anthony was my favorite. Not only was he super talented, he just cracks me up! His jokes aren’t always the most “appropriate”, but sometimes, funny is funny. Call it what it is!
Once Jeff met Anthony he understood what all the fuss was about in my new-found friend. They got along quite well from the start, to the point where Anthony was deemed “godfather” of lil’ Miss Amelia.
I don’t think I ever thanked him for being one of the people who really believed in my own photography abilities while I was highly doubted by others. Anthony had no problem glitching when it came to telling me “just do it, who cares what they think here. You’re better than this, you should be doing what you love already.” He would say it with such a straight face. Then when I would have nothing to say, he’d blurt out, “now quit eating all my edamame and get back to work!” When I noticed he looked anything less-than-happy, I too, would turn to him and tell him the same thing, minus the edamame sneaking. Then we’d both roll our eyes and grunt as we clocked in and worked the remaining part of our shifts.
When I finally quit, I mean, up and quit that place to pursue what I loved, I was most excited to tell Anthony. I let him know that, “guess what? I’m outta here in less than two weeks!” He looked at me blank in the beginning, then hugged me and said, “I’m so happy for you. Gonna miss you.” I didn’t visit often in the couple years he was there, but we still kept in touch.
There were a couple things recently that were life-changing for Anthony and I was more than excited to hear about them. For starters, he is engaged to the lovely Elyse (Jeff and I are quite excited for this wedding next year) and second, he is now running the kitchen for Burlap in Del Mar, as an executive chef. We went in for a visit last week and were very well taken care of. He brought out the best dishes, the four he created for entrees we decided to go ahead and order one of each. Same with four desserts and several appetizers… I would like to point out that this is the first time ever I’ve ordered filet mignon after the dessert! I think the Burns’ family would agree this was a first for them too. Steak at 10:30pm? The food there was mind blowing. It was insanely delicious and we just had the best time there.
Anthony took us through a tour of the restaurant and kitchen. I just paid more attention to the way he carried himself. A proud chef and a very happy soul. It’s like the negativity was gone. He was in his element-given the go-ahead to make whatever he wants! A chef’s dream I’m sure. The additions to the Burlap menu have been loved by not just the reataurant’s regulars but the staff as well. It seemed like everyone who brought out a plate to our table was looking at the food with a gleam in their eyes as they set it down gently with a “excellent choice” to follow. Thank you again Anthony for a meal we are still talking about, we can’t wait to go back! Excited for the things to come for you as well, chef! I’m so happy for you. Cheers! <3, Talia and Jeff
^the halibut was the best I’ve ever had. Perfection.
^Samantha, I’m hoping you understand the sugar reference. =) And there’s the filet we had last. <3
ahhh mahhh gahhh!