Data or bread?
August 20, 2020
Fisher communities adapt to new realities
September 21, 2020
Coming back from the brink
Chef, food writer and restaurateur Karen Dudley opens up about her pain of closing her Woodstock restaurant The Kitchen during lockdown, and what it will take to recover during this difficult time.
Words: Karen Dudley Images: Supplied
How does one walk away from something you envisioned and worked tremendously hard for in order to make it a reality and success?
Every few weeks I’d arrive at The Kitchen with a fresh sheaf of recipes.
My cooks would fall on these with glee! The recipes looked something
like this: Esnart: roast cabbage, XO sauce, red onion, seasoned crumbs and mint. Phati: broccoli Pad Thai, bean sprouts, peanuts, spring onions, tofu, no noodles and sriracha sauce. Sandra: shaved cauliflower, slightest blanche, chimichurri, sultanas and parsley garnish.
In the course of the morning, I would be presented with a small sample plate of a new salad and asked, “Do you like it, Mama?” Usually, I would be in the middle of the shop talking to customers.
