Awards / rewards

As the Beard Awards approach here are some thoughts…

With extra attention comes extra critique. I wonder sometimes if diners know what goes into making their experience happen? This industry has suffered post pandemic. Good employees are harder to find, especially in the kitchen. We pull together when times are tough but that can mean 18 hour days for my husband because he is so dedicated to our standard; to providing the best experience we can.

We all have lives outside of work. Sometimes that means a family member being sick, or dealing with our own hardship. But we still show up 100%. We push ourselves and we try to help create good memories for the fine folks that choose to dine with us.

It’s an honor to be on a list of 5 restaurants nationwide, being recognized for doing something well.
I can’t think of a better group of people than those that we get to share our work hours with. Our team is my inspiration and something I am incredibly grateful for. I couldn’t and would not want to do it without them.

That’s truly the biggest win of all.

Being DYNAMIC

1. (of a process or system) characterized by constant change, activity, or progress.

2. (of a person) positive in attitude and full of energy and new ideas.

We operate under the principle of being dynamic…

This a quote from a New York Times article entitled “How We Chose The Most Exciting Restaurants in America” dated September 2022: “Mr. Gallagher, who led the team, said it wasn’t just the food they considered — they also took into account the service, the atmosphere and the ambition of the cuisine.’”

Writing a new menu each week is not only dynamic but it’s pretty ambitious. New wines, new n/a pairings. Our restaurant is an ever changing entity with strong systems that keep us anchored. Our entire staff works hard to make this happen. Sometimes guests may use phrases like “the dishes were well executed but didn't feel exciting.”

I’ll take “well executed.” This is the foundation of going out to eat. I like to think that the excitement of coming in and having a special place to be with your dining partner checks off that box in its own right…

Dynamic means that when a guest says “hey…this wine is not quite what I was expecting” we provide an alternate. Or when we check in and a guest mentions “this is slightly salty for my palate” we remake the dish. Dynamic means you have different menu items to chose from every week and you can decide if that sounds like what you would enjoy, as a diner in our house. We work to maintain an exceptionally good, well rounded and consistent service each day. ‘Be dynamic. Just like life. Innovate. Create. Explore. Never become stagnant.’ - Akin Olokun

Agreed.

The 'why...'

Below is an excerpt from an email I received from a guest yesterday…he has been dining with us twice a week since we re-opened in July of 2021:

“Copine has long been my favorite Seattle fixture, not just restaurant.  Since my first meal there after you reopened your doors, I’ve experienced many of the finest creations of my life.  I could tell from photographs, before even making a reservation, that it was special, and the salad of Hawaiian hearts of palm at that first meal cemented Copine as the dreamiest neighborhood restaurant; I couldn’t believe I could have brilliant, world-class fare without airfare.  The consistency shone through visit after visit, and I knew within weeks where I wanted to be week after week.

I will never forget all your generosity in allowing me to dine, often at short notice, at a table or at the bar, helping me secure a reservation time after time.  I love how you asked me if I had a subscription to ‘Art Culinaire’ because I knew the importance of the publication; I’ve never had one, but I now had a subscription to a delightful restaurant.

I can’t express enough gratitude to you and all who’ve played a part at Copine. Your dedication and diligence are truly deserving of all the success that you desire.’

This is the ultimate example of why we run a restaurant. It’s hard and very humbling to describe what this means to us; making memories and building relationships with our guests is such an honor. Thank you so much, Barron…we wish you the best on your journey to the East Coast. You’ll always have a seat at our table.

Parts vs. Whole

‘The whole is greater than the sum of its parts’…is that the case? Yes. And no…

Each person brings something to the table on this team. They push themselves to be better each day. We allow them to shine at their own pace with our guidance…sometimes you need watering before you can reach your true potential. But ultimately it’s how we come together at 5:00 that defines us and makes us a whole.

As happens, it’s time for a culinary team member to move on. She has been presented with a great opportunity and we support that 100%. That’s the nature of this business. We say to her: thank you and we are all proud of you!

Looking for another creator…another person wanting to excel in our kitchen…is it you?

James Beard Thoughts

You may wonder how one feels when they are on what is called ‘the long list’ for a James Beard Award for Outstanding Restaurant. The last time we were on this list was for Best Chef Northwest in 2017. At that time it seemed that there were always new restaurants that had just opened on these lists. We felt then “Hmmm; okay? What is this based on; we have only been open for less than a year?”

During the pandemic there were a lot of aha moments regarding the behind the scenes workings of the hospitality industry. (Some not so pleasant, by the way.) It seems JBF has made some changes to their processes, etc. which is nice to see…new names, more diverse collections of food and culture, etc.

We stood strong through the dark days of the pandemic with the constant support of our team and our guests and gradually the light came. We are so happy to still be here, doing what we love. The reward is the lasting relationships we have created along the way. We are still close with most of our former employees and sometimes they help us out when we really need it.

Fast forward to this season of the nominations. We found out we were on this list from a colleague in the food industry. She sent Shaun a message while he was unpacking the produce for the day, congratulating us. Outstanding by definition means ‘exceptionally good.’ We hope to be that every day. Who knows what will happen? It’s nice to be recognized. What we can say for sure is this:

The accolade belongs to our team. They work together to uphold the standards that we set. This award nomination is due to them; we cannot do it alone. Congrats, team! Keep this moment with you; you deserve it.

new year, same you

Hi friends…welcome to 2023! As we start a new chapter in our lives, businesses, relationships, etc. take a minute to breathe deep. It’s a new page to fill with hopes and goals. For Shaun and I that means resetting our health. The stress can be a lot and the last part of 2022 kept certain things out of reach. Sleep, nutrition and long term financials are on the list.

Making changes within the parameter of what’s realistic for you is the most important thing. Baby steps, as they say…

On another note, I want to say a warm thank you to Paola, who was our only new hire when we re-opened in 2021, and is moving on to begin her journey towards a career in heath care. Sometimes things just ‘click’ as they did when she joined us here at Copine. We wish her all the best; and we look forward to welcoming a new team member soon. All good energies as you start on your path this year!

loss and hope

It’s been hard to address this without bursting into tears…we lost an amazing friend and guest recently. It’s a hard way to finish out a year that has presented many challenges…but it also proves there is such love, hope and good in the world. We met Dan Sweeney in 2010 at our former restaurant. He was always positive, friendly and had such an appreciation for food, wine and travel. We were lucky enough to also meet his mom, Barbara after she relocated to Seattle from New York City during that time. Dan was such a light…he did amazing work for the kids at Seattle Country Day School. Often he would cross paths with other guests of ours here at the restaurant; and they would usually thank him for his impact on their children.

He wrote me in October sharing news of his cancer diagnosis; we were gutted but so encouraged by his positive attitude. Unfortunately he lost his battle by the beginning of December at the age of 48. But we were absolutely gifted by one last visit by Dan and his friends. The opportunity to say goodbye is a luxury that one can never take for granted. We are so honored that he chose to dine with us for his last meal out. Being able to look him in the eye and tell him we loved him was both challenging and incredibly meaningful…

Hug those around you…make sure they know how important they are. He did…and it made all the difference.

With love to our dearest Daniel B. Sweeney. Thank you.

October 2022

This has to go on record as the worst October to date. We have joined some of our colleagues in having been vandalized/robbed this month. It’s quite an unsettling feeling, this. Thankfully, no one was in the space at the time and ‘things’ are replaceable. Insurance serves its purpose. I have to wonder how hard up someone is to behave this way?

That said; it’s violating. No two ways about it. This city needs help. It needs a plan to move forward without so much violence, houselessness and hardship. Last month I had a guest get hit with a rock as she was getting out of her Uber; thrown by a man who had been living on the corner, creating havoc and garbage. He clearly had mental health issues. This was not our fault, of course, but I was pained that her memory of dining here will be entangled with that experience. The following week I saw all sorts of folks who were in full on mental health crisis, wandering the streets. I am not certain what the solution is?

I just want to thank my crew and our guests for all the kindness and for always rising to the challenges. I am grateful. And that’s good enough for now.