Short Summary

I was conceived at one hotel opening and had my first, second, and third birthdays at other hotel openings.  I was raised as Eloise at the Plaza was.  My first kiss was in the linen closet and yes I rode the dumb waiter for fun.

Being raised by a French Chef here in America in the '70's and '80's was a great experience.  The states were coming into their own and discovering food that went beyond Prince Spaghetti night or Tuna casserole on Friday night.  It was fun!

My folks raised us living and working in a family business being run more along the lines of a French Auberge.  My sister Jacqueline was smart enough to get out of the hospitality business and not so smart enough to go into education.  They say I am the one who is nuts but really lets rethink that.  As Jacqueline says, "I get all summer off."

I on the other hand, stayed in the business and have since worked in hotels fro 12 rooms to 500 rooms.  From 4 diamond beach resorts to Big city conventions hotels and little town historic hotels complete with ghosts.  My first love of Food and Beverage was never far from the forefront.  And though the last 10 years have been spent as a General Manager, I couldn't quite leave Food and Beverage.

In the last couple of years I started a blog to memorialize the crazy yet magical childhood of being raised in a hotel as well as matching up those memories to Papa's great recipes as well as my own.

Now I get my dream...Entrepreneurship.  Doing what I do best, developing and running a restaurant...my own.

Today We go live here at Indiegogo and we kicked it off with a preview party in the new space.  As you can see we had a great time hashing out names over the bar!

Bon Appetit!

What We Need & What You Get

We need the final push.  The deal is great.  The location is great.  The opportunity is great.  I want everything once we open the door to be great.  As good as all the circumstances of this are it is happening very fast.  Personal funds are not as strong as I would like them to be with more time.  We are starting out about $25000 shy of where I would like us to be going into the soft winter season.  The reachable $10000 will bridge that and keep things moving, more will make it more comfortable. 

All contributions are valuable and we Thank You for any help amount you can give.  I hope that you find sometjing enticing in the blocks to your right.  Come enjoy the Crepe's and all the rest.  Who can resist Chef Noel's French Onion Soup?    

Other Ways You Can Help

Today may not be the day.  This month may not be the day.  Trust me, I get it.  It is all about the timing and the braces for Jr. and the medical bills that won't go away and the hours that were cut at work.  So if this isn't the right time to make a contribution I ask one more thing.  Please share this campaign with those you know who may be able to contribute.  Those who are Francophile's at heart and would like to see a French Bistro and Creperie near them. Those who like to see start up's succeed.  Please share the information. 

And when the times are better.... Come by, share a drink, enjoy a meal.