Redemption Song

http://www.nj.com/entertainment/dining/index.ssf/2008/09/if_food_is_your_religion_trini.html

   Wow, what an emotional roller-coaster this past week and a half has been. I have been so sick at times I could not get out of bed. I haven’t slept since I received the “call”. I have been more on edge (if that’s possible) than usual and some people wonder why……

  I’ll tell you why. This is what I work so hard for, day in/day out. This is why I am somewhat fanatical. I have put my outside life on hold for so long because I feel the restaurant needs the most attention. This is why most of my staff could kill me at times. 

  This journey started 15 years ago and has finally payed off (in print anyway). In that time my work ethic has never waivered, even if I hated where I was working. There are so many people to thank in so many different ways. Amiko, Bob, Butch, Brian, MIke & Stella, the Chefs that really “shaped” me. California, for showing the way on buying local and providing me with a great vegetable education while in San Diego. All my vendors who have stuck by me in times when maybe they shouldn’t have. Thanks to Giorgio for showing me that Italian food can be more than breadcrumbs, mozzarella and “gravy”. Thanks to Vito, Tom, John, Johnathan, Jocelynn, you guys have been a tremendous help! Gloria, Rich, Joe, Dennis, Artie, and Craig, thanks for all the wine help. A huge thanks to the staff at Trinity for continuing to put up with me (only gets worse gang!). Our PR help, you know who you are! Couldn’t have done this without you both! 

  Charlie, thanks for letting me be me and not something else. It took a lot of courage on your part to let me come in and turn everything upside down within weeks of opening and do it “my way”.

  Our wonderful group of “regulars” who have encouraged me on a consistent basis as well as challenging me on occasion

  Most of all, thanks to mom and dad who gave me the opportunities that most never get, the workaholic genes, the desire to be good at what you do, and making me eat szchewan food when I was four years old and continuing to shape an “open” palate, not a meat and potatoes bore.