Mike@Pastiche’s Substack
Working ChefShort stories from a lifetime in the kitchen.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 49 | Subscribers | Read | mikepastiche.substack.com |
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Beginning a New Chapter in Brown Deer
The time went fast, and the River Lane officially closed New Year’s Eve 2015. I was in there the next morning to start with the cleaning. Jim’s chef was a nice guy named Mike, a competent chef whose main ambition seemed to be spending time ...
Mr. Marks, Golf, and the River Lane Inn
It wasn’t as if things had been going along swimmingly in Brown Deer, either. Because of the tight labor market, I’d agreed to rehire the staff from the River Lane Inn as part of the deal I made with Jim Marks. Now Jim is one of those rare ...
Pastiche at The Metro
One quick note: I said this way back in the beginning, and this seems a good time to repeat it- these stories are just that, stories. Sometimes I was present when things happened, other times they were relayed to me by others who were there...
Bay View
We’d probably been open less than six months when the hot water stopped flowing one Thursday night. By that time, I’d become pretty familiar with how ineptly the building had been slapped together by the landlord’s crew of day laborers, who...
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Well-aged chef
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