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Greg
- Male
- Portsmouth, New Hampshire
- United States
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New Hampshire Foodies
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GGIE
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robatdave commented on Greg's blog post 'Lookng to start my own underground restaurant..'
Owning a restaurant can be very rewarding, but don't think you can open one and hire a manager and then forget about it. You need to be on top of training .
Las Vegas Party
Greg commented on ALFONSO+CLAUDIA's album
Looks great! Love the labels. How was your first experience brewing? I just got my first kit, and i was not sure what type of beer to go with. I love all types...woild love to here your story....
Greg
Greg commented on Jill Davis's photo
hey Jill - the setting looks freakin AWESOME! great job....I wish i had access like that...glad it went flawless!!...
Greg commented on Chef William Henry's photo
love the menu design. What program did you use?
rentaurant left a comment for Greg
It's on and popp'n for June 14th. 6pm to 10pm RSVP to rentaurant@gmail.com
Profile Information
- I am:
- a chef
- I live in:
- New Hampshire
- About Me:
- 35 year old Restautanteur, been in the business 20 years, and LOVE cooking for Friends and Family, tired of the restrictions other chef / owner give you to run it " their " way....I just want to create the simplest and freshest cuisine for people to enjoy in the company of friends. And hope make and meet new friends along the way...
Greg's Blog
Lookng to start my own underground restaurant..
I found this site doing some research. And I can not get off it!! I love this site...The creator is a Geniuse..
Want to start my own underground event, have some ideas, but looking for a few more...any suggestions on how to get started would be great...
Thanks....Greg
Want to start my own underground event, have some ideas, but looking for a few more...any suggestions on how to get started would be great...
Thanks....Greg
Posted on November 5, 2008 at 4:30pm — 10 Comments
Comment Wall (33 comments)
- At 2:52pm on August 7, 2009,
Joe Alberi said… - Just concentrate on getting the boar meat and trying to get more people like at least another 2-3. Lets say tentative September 1?
- At 2:40pm on August 7, 2009,
Joe Alberi said…
- Cinghiale! Sounds great, do you know where to get the wild boar meat?
- At 2:32pm on August 7, 2009,
Joe Alberi said…
- Greg, I can make rosemary focaccia
- At 2:31pm on August 7, 2009,
Jo said… - I hope to be up that way sometime soon, Greg. Do you have a Gilda's Club by any chance up there? I think the cookoff is a great idea and I might suggest using fresh farm foods and foods that are healthy and beneficial. Create a competition - maybe around a recipe book that could be used to fundraise for a specific cancer charity in your area.
- At 2:29pm on August 7, 2009,
Joe Alberi said…
- Sure, I can make homemade mozzarella, so we can have insalata caprese. You make the game appetizer- I'll just make some traditional neapolitan pizza. Lets keep it simple the first time around.
- At 2:24pm on August 7, 2009,
Joe Alberi said…
- Greg, I have a commercial kitchen with professional gas oven, 3 bay sink and of course wood fired pizza oven. It's not really that long of a drive perhaps 1-2 hours. Pizza is real easy to make and I could accomodate about 4-6 people .
- At 1:54pm on August 7, 2009,
Jo said…
- Hey, I'm always looking to help and share with ideas for underground dining - as well as try and get BVS events happening in other cities. If you're interested, let me know, I think there might be a couple of opps up your way. :)
- At 7:40am on June 16, 2009,
Joe Alberi said…
- Greg,
Yes this would be for fun and profit. Email me at nhcal@yahoo.com Joe
- At 11:45am on June 15, 2009,
Joe Alberi said…
- Greg,
I have the location for this- call me at 603-827-3067 Joe
- At 11:33am on June 15, 2009,
Joe Alberi said…
- Greg,
Anytime, I typically make pizza at least once per week. I also make my own mozzarella cheese. Give me an idea when you would like to come out. I also import the figone olive oil from California along with wine from my small vineyard.
Joe
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