How does Chris Hastings come up with his menus?
It doesn’t matter what time of year it is, we talk to all of our purveyors, we seize the moment that’s coming and the moment that’s fading, and we try to plan for the availability of those things. Sedesh Boodram is our sous chef at the restaurant, and I control the process and creation of the dishes. We collect our data, start ordering things, flesh out ideas, cook together and fine tune — we’ll cook a dish once or 10 times, whatever it takes to evolve it to where we want it to be. It’s more controlled than it used to be. We used to say, ‘Hey, something just hit the back door, let’s do a dish.’ And that was fine but we’ve become a little more thoughtful and refined and the entire process has to be attached to that — how we receive a product, taste it, articulate it into a great dish, and then have that documented properly with recipe writing and photographs, and then teaching the cooks and then the staff.