Arrived at Primo

Lily and I arrived at Primo in Rockland, Maine on Monday. The restaurant's gardens look beautiful, with flower beds in full bloom and vegetables ripe for harvest. Chef Kelly is letting us park the camper in the employee parking lot, where we can be hooked up to an outdoor electrical outlet. It's very nice to not have to pay for campsite fees during peak season here in Maine.

My first day working was yesterday. The kitchen is huge compared to La Morra, and it feels like a luxury to have so much counter space to work on. Last night while observing service, at one point they had three swordfish left but no more on the baby fennel bulbs that accompany the fish. They asked me to fetch a few baby bulbs, so I went out back to the garden and picked a few fennel bulbs out of the ground! A few minutes later I had them washed and fabricated, ready for the grill cook to use on his last few orders of sword. It's cool to see how quickly something can go from in the ground to on a plate.

Here are a couple pictures of the pigs and the garden:







As a side note, our herbs are growing like crazy now that they've settled into their pots. Space is tight though and they're competing fiercely, but all the herbs - basil, chives, marjoram, oregano, parsley, sage, rosemary, and thyme - are looking very healthy. Here are a couple pictures:




-Wax