Well, the annual owner meeting for the store ended up being a rousing success, and the Cajun theme was mighty popular. All of the feedback I’ve had so far can be summed up like so: fun, good food, good wine, and a great night.

It’s wonderful to have this year’s event accomplished. I only have a smattering of photos, as once the doors opened, I was on bar duty, but believe me when I say that the venue was full and almost everyone was constantly smiling. And the big wine winner of the evening? Sobon, hands down. It was the most requested glass, and the most requested refill.

Of course, success doesn’t come without a price. I’ve woken up at 1:00 each morning this week, going over the lists of requirements until finally getting up to ready myself for the workday. At this point, my brain is pretty foggy and exhausted, but it was worth it. It was a pretty, festive, and fantastic evening. Now, however, I’m ready for a nap.

Braised Collards

Serves: 4

10 leaves (1 bunch) of collards
2 to 3 tablespoons olive oil
1/2 onion, cut in crescents
5 cloves garlic, minced
2 tablespoons water
1 tablespoon tamari
1 tablespoon mirin
A few drops of sherry vinegar

Wash greens carefully and remove stems. Chop leaves into bite-size pieces.
Heat a large skillet over medium heat. Add oil and onion. Sauté onion and garlic over low heat, stirring occasionally, until translucent and soft. Add collards and toss to coat with oil. Sauté over medium heat until leaves begin to turn brilliant green and wilt down.
Mix together water, tamari and mirin. Pour into pan. Cover pan tightly. Braise until leaves are tender, 5 to 8 minutes, adding 1 to 2 tablespoons of water if pan becomes dry. Taste to check for doneness; greens should be tasty, not bitter. Sprinkle with a few drops of vinegar before serving.