Times of In-Between

The kitchen in our home is being dismantled. At first it was nice to move out some of the more commercial aspects of our operation. We really don’t need the pan rack up now that it is not necessary to have a dozen skillets available at all times, and without them being hung we get so much more light in the kitchen. Being able to spread out all of our ‘personal’ food (as in non-work items) felt liberating. It was with joy when we emptied out and unplugged our downstairs refrigeration, knowing that we didn’t need all of the space anymore.

And then today happened.

Robert and Simon loaded up our commercial dishwasher, three-well sink, and dish washing platform into our truck and took them to our new restaurant Esquina to be connected in the kitchen there. I was left home in a kitchen that is eerily vacant and has wires sprouting out of the wall where I once washed dishes. In fact, there really is no longer a place to watch dishes (picture a sink the size of one in a bathroom). I am trying to be philosophical about it…it is a real effort.
Guilt free use of paper plates.
More meals out at restaurants.
A newly designed residential kitchen (eventually).
Personal character development through times of trial and transition (this might be stretching it, I realize).

It is when I am starting to almost smile about my kitchen that I remember our commitment this Sunday. Ages ago we were invited to be guests chefs at a private event with Michael Smith at his restaurant in Kansas City. We are preparing three of the six courses served. That event is this Sunday – for 100 people with high expectations. I am preparing my most popular dessert, apple celery granita on vanilla panna cotta with wasabi, black salt, sugar work, and apple chip. I am also preparing mignardes to be passed after dessert – a plate of three different sweet bites with which to finish the meal. As I mentally make a prep list for the event, I look at our transitional kitchen. I know that the kitchen at our soon-to-be-opened restaurant Esquina will not be functional until after the event. Did I mention the event is for 100 people?

Maybe it will give me something to write about.


8 Comments Add yours

  1. Alexa says:

    I don’t mean to be rude, but that is not your most famous dessert. I’m thinking…rice krispy treats?

  2. jay says:

    I have no doubt that you will figure this out and shine while doing so. We celebrated our February birthdays without the Krause experience for the first time in a long time. We missed it but also recognize even more so how truly lucky we were to have so many fine meals with you. Saw the windows at Esquina uncovered today and can’t wait to see it from the inside!! Best!

  3. jay says:

    P.S. LOVE the blog!

  4. nancy says:

    Panic set in for me when I read your blog. No kitchen and 100 people expecting a fabulous dessert, how will you manage. then I thought how amazingly calm you seemed through it so I havew every confidence you will do fabuolously as always.
    This is a wonderful idea to keep us up on what is going on. Can’t wait to experience the new place.

  5. theapartmentkitchen says:

    Molly – I remember when my parents remodeled our kitchen long ago. For one thing, it took forever (or it seemed like it, because I was very young and it was over Christmas). The best part was eating out and paper plates – so with that, I totally agree! Enjoy having someone else cook for you!

  6. Cindy says:


    Come use my kitchen! For just one of your desserts, you can have it for the day!

  7. Vondie and Aureta O'Conner says:

    We really miss the old restaurant(s) but are loving the burgers at the Burger Stand. We look forward to the new restaurant. What is the address and when do you expect it to open? For that matter, when will you begin taking reservations?

    Can’t wait!

    1. Molly says:

      The address is 801 Massachusetts and we will open SOON (I promise I will announce the date when I can). Esquina is a casual, counter service restaurant and bar where reservations are not needed.

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