2010 Season, Here We Come!

The buzz around Mac's is alive and great.  We had superb weather in April which gave us the opportunity to get all the outside projects completed in time for Mac's Shack May 6th scheduled opening.  We have already been working on new menu ideas, prepping food, and getting fired up for another great season.

Physical changes that we have made at Mac's Shack this year include a new awning covering the entrance and waiting area.  It extends down past the restrooms so on those rainy evenings we'll be covered! 

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Littlenecks with Rice Noodles in Ginger & Garlic Broth

When it comes to littlenecks, we like 'em strictly local. But when Alex spent some time eating the streetfood of Vietnam some years back, he came home with a notebook full of inspiration on combining seafood with the faraway flavors of Southeast Asia. In this recipe, ginger and Thai sriracha chili sauce spice up a simple bowl of littlenecks, kale, and tofu.

 

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“Give them SOMETHING for NOTHING”

I have been cooking in commercial kitchens for over18 years. Wow, that is scary when I think about it. I have worked in many different places and cooked many different types of food. I would like to share some of those recipes and GIVE you SOMETHING for NOTHING!

But, I don't feel like posting any recipes right now.

Sorry.

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“Small is the New Big”

I just finished "Small Is the New Big" by Seth Godin. The book is a compilation of a couple hundred blog entries Godin has posted over the last 10 years relating to business and the Internet and what he calls "being remarkable". Essentially he believes that small businesses are in a much better position to succeed in today's marketplace than big ones, for a number of reasons. For one, small business have greater flexibility to change with the times since they aren't bogged down with intense corporate policy.

While I like Godin's idea, I've

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August

Here we are in the thick of August. It is 5:30 on a Saturday night and I'm at the Mac's Shack. The dining room is full and the kitchen is starting to gear up for another busy night. People always ask me what is it like, well, it is busy. But what is really amazing is how our staff rises to the occasion, no matter what is thrown at us. Our restaurant is set up in such a way that each department relies on a system that operates independently of other departments. At the same time, each department

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