Chef Jason Vincent offers counsel and solidarity to a restaurant owner facing an uncertain future in her tourist-heavy town. FWPro
I’m writing this between two meetings. The first meeting was standard. Friday at noon we meet at my restaurant Giant to taste through ideas that the kitchen has put together over the course of the week. Four of the people in the kitchen have a few minutes to present something to the group of us and we all talk about it. It’s fun. It’s the one meeting that I really look forward to. Not everything is perfect but it’s a chance to get really deep into the weeds about process.
It’s a big thought, and one that I am too naïve to contemplate accurately here but I will say that my gut tells me the best thing to do is close until the spread of the virus is contained. My gut also has shit for brains, so, welcome to my neurosis. Over the past month we have seen the spread of COVID-19 from the epicenter in Wuhan Province to nearly every populated region in the world. To be honest we didn’t think much about it even when cases in Europe were popping up and stories of people being quarantined in Alaska on their way back from Asia were circulating. Personally, I’m disappointed in myself for not being empathetic to the point of being cautious, which as "nervous Jew," is my brand.
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