March came in like a lion and left like a Colorado lamb... very delicious ha ha. This has been the best March and the best quarter in the history of man kind! And Governor Paterson's sales tax office can be my witness.

I've been working so hard to get seasonal produce in and as a side effect we have been running a lot of specials. I think at one point we were up to about 20! My wait staff told me that the customers start to laugh at them after 8 so we cut it down to 10 specials for now.

It looks like the giant diver scallops are done. We keep trying though. I will go back to Jon in Boston again I wish he can get me U8. There are two boats that might have them. We are also keeping an eye on the Alaskan King Crab market. The price is about to soar. The quality is still fantastic but the portion is smaller. We usually get about 14 straight legs which is the "filet mignon" of crab, now they cut down to about 11 straight legs and that's all we can get for entrees. This needs to be fixed or we won't be able to have them on the menu anymore.

Tomorrow I will fly to Boston along with my brother Lex and a few other chefs from the area. We will check out a new seafood company to see what they have to offer. They will show us their facility, capability and efficiency... lets see how good they are!

Your Chef,