Once, eight years ago, Kathy had this grand notion. She would create a restaurant with an employee benefits package that included MORE than just wages. This turned out to be the kind of idea you might come up with while using hallucinogenic drugs.
Because, it turns out, the national average profit margin for restaurants is 4%. And if you are only one little restaurant in Hood River, the chance of you making a lie out of that statistic, and blowing way past 4% (especially when your ownership collides with a big, bad recession, in which the number one suggestion for saving money was to stop eating out) is not likely.
Thankfully, money isn’t the only thing in life. It does, however, appear to be the only thing that will buy a health insurance policy. And so we have not been able to buy that for our employees. And so we depend on something else.
When allergy season hit recently, Kathy went to Rite Aid. And Ben, the wonderful pharmacist there, who is a regular at Nora’s, helped Kathy pick out a variety of seasonally-adjusted pharmaceuticals to help the allergy-prone staff, and she brought them back to the first aid drawer.
“Consider it our health care plan,” she told Matt, while dumping the pills and throat lozenges into the drawer. Matt, new to the Gorge and our spring allergies, was happy for the pills and the advice. “Stu says this one here is really good,” Kathy told him. Matt said, “Well, I’ll give it a try, and give you a second opinion.”
See? Who needs doctors! We can try over-the-counter remedies and give each other second opinions! We remain hopeful that health care reform will ultimately make health care both MORE affordable and MORE available. Until then, we’ve got Dr. Ben and Dr. Stu and Dr. Matt.
Fab new dishes coming your way this week
So thrilling to have our farmers coming out of winter hibernation and showing up with boxes full of good green things. Here are some new dishes you’ll find on our plates this week:
- House-smoked Idaho trout tostadas on house-made masa tortillas, lime tequila slaw, avocado mango pico de gallo
- Fresh Alaskan halibut cheeks, asparagus gratin, salad of pea tendrils and walking onions
- Mountain Shadow grilled lamb chops in mint cilantro chutney, buttery tomato saffron cream sauce and basmati rice
- Vegetarian entrée: Roasted cauliflower, Italian white bean with grana cheese and garlic confit, chimichuri sauce, fried currants, organic duck egg
- House-made chorizo-filled breakfast tamales, walnut white mole, peruano beans, eggs however you like them
7 + 7 Equals Eternal Daily Bliss
You know we’re open seven nights a week for dinner, right? It’s been a year now. And you know we’re open 3 days a week for breakfast, right?
But here’s the news: on May 3, we open 7 Days a Week for Breakfast. This is almost as good as the Eight Days a Week the Beatles sang about.
So beginning May 3, you won’t have to ask yourself, “When is Nora’s open again?” It’s just 7 + 7. Come have breakfast AND dinner at the people’s choice “best restaurant food” and “best brunch.” (As voted by readers of the Gorge Guide.)
We’ll see you soon around Nora’s Table.