It’s 9:30. I set the alarm on the back door and take one last look around a dark kitchen that just faintly glimmers with all the stainless I know is there. No worries. Come morning time she will hum again as MK starts the bread baking and prep for the sweets that adorn our ever changing menu. There will be no moss on the rolling stone that is The Winds.
Essential employees they called us. Granted we had the option to work or not. How could we not work. Kitchens are all we know. We cook for people. Sharing all the good things we come across is why we work tirelessly and tediously day in and day out. Lettuce is finally back. Asparagus season is here! 5 weeks. Thats it.
Unfortunately it seems not a single stalk will likely be served in the dining room. The same dining room that now has a fine layer of dust on it from being idle for so long. The last two butts to warm chairs there were an impromptu dinner for my daughters 2 days after everything came to a halt. They had quiche.
The thing that gnaws at me the most is how do we use this absurdly disruptive event to catapult us onto the way we want to live. I for one am quite enjoying the longer hours with my girls in the morning and better connections with my guests. It sucks not having access to all the usual products from my purveyors but we are cooking even more with what we get from farmers than before. The menus change every two or three days. It is really quite fun. I do miss putting food on plates. The togo boxes just dont complete the aesthetic.
Can we not shed the trappings we have shown we do not need. Everyone that wants to work should have the opportunity. I will never deny that to anyone. We could do with a few more ranchers and farmers in my opinion. I would love to have a good butcher around. Or a cheese monger.
Tipping should die with this pandemic. I hate the practice all together. Hospitality is a profession. Professionals shouldn’t have to work for tips. You may see a slight raise in menu prices. I would rather that than continue to have my guests feel obligated to give my staff monetary compensation after paying for my product. I hope we can find a way to make this reality.
3 guidelines:
Take care of each other
Aint nothin that damn serious
There is always time for a beer
www.windscafe.com/dinner
The Winds Café
There is no doubt that when a person signs a contract of employment, they have standards to live by. There is also no doubt, that a standard, like public opinion, can change over time. As we evolve, rules must be ALTERed….or we would still be hunting witches in Salem.


DAU—Amy Williams, thank you for sitting down to talk to me.
DAU—Are you the only artist in your family?

Like you, each of our local restaurants are constantly evaluating their daily routines. With the safety and health of the community guiding all decisions, our locally-owned, independent restaurants continue to work on ways to adapt their traditional services to limit person-to-person contact without sacrificing integrity and attention to guests.
Cinco de Mayo is usually a holiday that sends hordes of people to their favorite Mexican restaurant for tequila shots, margaritas, chips and guacamole and tons of taco’s. However, the coronavirus crisis has sidelined many big Cinco de Mayo celebrations this year. So celebrate a little differently this year – hold your own fiesta at home.

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The $89.99 Date Night Meal Box will include the makings for this meal for two:
Coldwater Cafe
Sandy Wilson, Program Administrator the Ohio Department of Commerce, Division of Liquor Control. For more info she can be reached at (614) 644-2472.
The Public Media Connect Board of Trustees has named Dorothy “Kitty” Lensman as the next President and CEO of 




After a 40 year career in the home improvement business, Michael Kauffman decided it was time for his something different. He says he’s had a passion for cooking and for the past few years he just hasn’t enjoyed the remodeling business as much as he should. A good friend of his told him to stop talking the about the food truck and just do it. So he took his old tool trailer and began transforming it, and he says, “if this all works out I’ve done my very last kitchen remodel.”



