Foundations III is where we get all or at least most of our meat education. This week we are working on beef, lamb, pork and veal. Today we got fabricate a big chuck of beef. I was lucky enough to fabricate the harder of the three cuts and learned a lot. I was also lucky enough to work with another group today and get a feel for how other groups work together.
Meat can be a very expensive thing. And it is also a learned skill that can actually be pretty useful. As I learned today, there is a TV show that had groups of people try to fabricate a leg of beef. Only one group was able to do it. Obviously, not everyone is going to go on a TV show and have to fabricate some sort of meat, but the skill is nice to have to help save money.
During my undergrad I was so poor one year that I was involuntarily a vegetarian. I wasn't too upset about it, better diet, I felt better and less money was being spent. I still have a hard time eating pork but burgers and steaks are delicious! Now a days, I'm almost back to the poverty stricken college student, the difference now is that my tuition also pays for some of the produce like meat. The LCB diet is great. And now that we are able to break down different meat and know how to shop for the good pieces at a great price. So, this week we'll have to see how the plates turn out...
Working with another group, was amazing change. For the first time in a group, I didn't feel the need prove myself, I just felt like I was learning right along with everyone else. No one second guessed me, because we were all on equal groung. I also didn't feel the need to slap anyone in the face with some sort of product. But, I'm still willing to stick it out with the group I was given.
Tip for the Day: Marbling, or the fat throughout the meat, is a good thing. If you see a lot of marbling through a steak and the price is good and marked as Choice grade, buy it, enjoy it, savor the taste of quality at your Safeway price.
Monday, August 30, 2010
Saturday, August 28, 2010
The World is Not Fair, again.
One of the things that keeps me in school are the instructors. We've had Chef Shotgun, Chef Keep You on Your Toes, the Baker/Trainer Chef, and now we have a comical duo- Chef Bacon and Chef Cabbage. A lesson that I am constantly being reminded of is that the world is not fair. Not that I expect it to be.
In this final foundations class, we have weekly written exam, knife skillz tests and a black box practical. The black box is a random dish that we created during the week to make perfect for a test grade. For these black boxes, I am incredibly prepared. So if you miss a class and ask for my help, yes I will help you but carrying you is not my job. This last black box I did carry someone and got a dish that I excelled at during the week. This person, took parts of my prepared product, was constantly complaining on how things were different from the book (maybe if you showed up to class, you'd know what was going on) and scored better than I did and had to add in a comment, "Don't be mad at me because I do better than you". By the way, your welcome for the help ass.
After I got our grades back, I was upset. Rightly so. I work hard and made a beautiful plate that came easily to me to create. So instead of leaving me alone, this person tried to make a joke out of his better success and I told him not to talk to me, for his own safety you see. So what did his 12-yr-old self do? Went and told Chef Cabbage that I was in a bad mood and pissed because he had graded me unfairly.
Chef Cabbage (named because it rhymes) is one of the many chefs that I have started looking up to for his knowledge and advice. He called me over and asked me, "It's not fair is it?" He wanted to know why I was upset and I explained to him that I was by no means upset at him for his grading. Obviously there were things wrong with the plate and he knows what he is talking about. I was more upset at the fact that the definition of hard work is not met at the same standards by all. Chef Cabbage explained to me, the further along we get through the class and the program, the harder we're graded because they get to know us better. Of course, that makes sense. We're pushed. That's why we're here. And if it made me feel any better, from what he's seen, he'd hire me. Thank you for the ego boost and confidence for the weekend. And I appreciated him taking the time to find out why I was upset and try to help me figure it out.
This weekend was also Picnic Palooza for LCB. It is an annual get together outside of the city that Chef Shotgun puts together and cooks all the food. And it is very obvious that he looks forward to this every year. This year, our administration said, if less than 150 people show up, this will be the last year that they put this on. Life isn't fair. There are so many people who did not want to go because they thought it was stupid and to be honest, if I had not had a ride, I would not have gone. There was good food, and it was interesting to see everyone out of uniform, playing volleyball and chatting. And Chef Shotgun was disappointed when we headed out. We really were there for him. Life isn't fair when you work hard for something and are passionate about it and it goes by unappreciated. Hopefully we will have another picnic next year.
Tip for the Day: Wine helps ease the days woes. Everything in moderation. But so does comfort food. So the next time you need something to add to your comfort food, add on some Country Gravy:
2 slices chopped bacon
1 oz clarified butter
2 oz flour
1 pint whole milk
Dried thyme, sage, black pepper
Render bacon and butter. When crispy remove bacon and make a roux with the fat and flour.
Heat milk in separate pan with dried herbs to rehydrate.
When roux is ready let cool and temper in milk.
Whisk in tempered product into hot milk and reduce at least 25 minutes.
Serve on top of Southern Fried Chicken, Pan fry anything...
In this final foundations class, we have weekly written exam, knife skillz tests and a black box practical. The black box is a random dish that we created during the week to make perfect for a test grade. For these black boxes, I am incredibly prepared. So if you miss a class and ask for my help, yes I will help you but carrying you is not my job. This last black box I did carry someone and got a dish that I excelled at during the week. This person, took parts of my prepared product, was constantly complaining on how things were different from the book (maybe if you showed up to class, you'd know what was going on) and scored better than I did and had to add in a comment, "Don't be mad at me because I do better than you". By the way, your welcome for the help ass.
After I got our grades back, I was upset. Rightly so. I work hard and made a beautiful plate that came easily to me to create. So instead of leaving me alone, this person tried to make a joke out of his better success and I told him not to talk to me, for his own safety you see. So what did his 12-yr-old self do? Went and told Chef Cabbage that I was in a bad mood and pissed because he had graded me unfairly.
Chef Cabbage (named because it rhymes) is one of the many chefs that I have started looking up to for his knowledge and advice. He called me over and asked me, "It's not fair is it?" He wanted to know why I was upset and I explained to him that I was by no means upset at him for his grading. Obviously there were things wrong with the plate and he knows what he is talking about. I was more upset at the fact that the definition of hard work is not met at the same standards by all. Chef Cabbage explained to me, the further along we get through the class and the program, the harder we're graded because they get to know us better. Of course, that makes sense. We're pushed. That's why we're here. And if it made me feel any better, from what he's seen, he'd hire me. Thank you for the ego boost and confidence for the weekend. And I appreciated him taking the time to find out why I was upset and try to help me figure it out.
This weekend was also Picnic Palooza for LCB. It is an annual get together outside of the city that Chef Shotgun puts together and cooks all the food. And it is very obvious that he looks forward to this every year. This year, our administration said, if less than 150 people show up, this will be the last year that they put this on. Life isn't fair. There are so many people who did not want to go because they thought it was stupid and to be honest, if I had not had a ride, I would not have gone. There was good food, and it was interesting to see everyone out of uniform, playing volleyball and chatting. And Chef Shotgun was disappointed when we headed out. We really were there for him. Life isn't fair when you work hard for something and are passionate about it and it goes by unappreciated. Hopefully we will have another picnic next year.
Tip for the Day: Wine helps ease the days woes. Everything in moderation. But so does comfort food. So the next time you need something to add to your comfort food, add on some Country Gravy:
2 slices chopped bacon
1 oz clarified butter
2 oz flour
1 pint whole milk
Dried thyme, sage, black pepper
Render bacon and butter. When crispy remove bacon and make a roux with the fat and flour.
Heat milk in separate pan with dried herbs to rehydrate.
When roux is ready let cool and temper in milk.
Whisk in tempered product into hot milk and reduce at least 25 minutes.
Serve on top of Southern Fried Chicken, Pan fry anything...
Wednesday, August 25, 2010
Inspiration
As of right now, this is something I am lacking.
Foundations III, our last foundations class, allows us an opportunity to be creative with our plates. And still I feel uninspired. I think it has something to do with the impending winter weather of constant rain and dreary clouds.
Alas, still feeling a lack of inspiration...
Tip for the Day: ....I've got nothin'.
Foundations III, our last foundations class, allows us an opportunity to be creative with our plates. And still I feel uninspired. I think it has something to do with the impending winter weather of constant rain and dreary clouds.
Alas, still feeling a lack of inspiration...
Tip for the Day: ....I've got nothin'.
Friday, August 20, 2010
Food on Top of Bread and Eating with your Hands
Since moving to Oregon, there has been one thing that I have been searching for-Ethiopian food or Moroccan food. The way these dishes are normally served is on top of a crepe like pancake and with no silverware. Thus, food on top of bread and eating with your hands! And since Portland is best known for its food, I figured this would be the best place to look. I have heard horror stories about some pretty bad places to eat and the good places were never open when I could go.
A friend of mine works at a small Ethiopian place that K Dub and I had found on accident one day. Last night a group of us headed down to Bete Lukas for some much needed food on top of bread. It was a quaint little place on the second floor of a small building right off the main road. It's a small place and family own and run. My friend works pretty much as the sous chef in the kitchen. The owner, Peter, is a quick-witted, hilarious, Ethiopian man with a good heart. He looks after his employee, my friend, and cares greatly for his customer's well being. While talking to him, he compared his restaurant to a hospital; people come in with a need and he tries to alleviate their aliments through awesome tasting food and good company.
Ken, MER and I ordered the beef and veggie combos mostly because we didn't know how to pronounce half the things on the menu. And when it arrived I was so excited!
Like a kid in a candy store. I had finally got what I had wanted and been searching for! Not too spicy and very filling. They provided an extra pancake and we plowed through most of what was there. The spicy beef stew and chickpeas were delicious and hit the spot after a long day. The spices and mixtures blended so well together and the honey wine would have been a pairing.
There are also a few other places to get this delicious food but I am glad that we were able to see a friend in action and meet new ones. It's making the SE a more desirable place to reside in...Next on the list I think we'll head to the Moroccan place. We're looking for at least eight people to go on this adventure. Eight people gets you an entire goat and I'm sure an interesting experience!
Tip for the Day: Food is a people pleaser and brings a lot of people together. It makes people happy when they taste something good and something they have been craving. So make great food and enjoy!
A friend of mine works at a small Ethiopian place that K Dub and I had found on accident one day. Last night a group of us headed down to Bete Lukas for some much needed food on top of bread. It was a quaint little place on the second floor of a small building right off the main road. It's a small place and family own and run. My friend works pretty much as the sous chef in the kitchen. The owner, Peter, is a quick-witted, hilarious, Ethiopian man with a good heart. He looks after his employee, my friend, and cares greatly for his customer's well being. While talking to him, he compared his restaurant to a hospital; people come in with a need and he tries to alleviate their aliments through awesome tasting food and good company.
Ken, MER and I ordered the beef and veggie combos mostly because we didn't know how to pronounce half the things on the menu. And when it arrived I was so excited!
Like a kid in a candy store. I had finally got what I had wanted and been searching for! Not too spicy and very filling. They provided an extra pancake and we plowed through most of what was there. The spicy beef stew and chickpeas were delicious and hit the spot after a long day. The spices and mixtures blended so well together and the honey wine would have been a pairing.
There are also a few other places to get this delicious food but I am glad that we were able to see a friend in action and meet new ones. It's making the SE a more desirable place to reside in...Next on the list I think we'll head to the Moroccan place. We're looking for at least eight people to go on this adventure. Eight people gets you an entire goat and I'm sure an interesting experience!
Tip for the Day: Food is a people pleaser and brings a lot of people together. It makes people happy when they taste something good and something they have been craving. So make great food and enjoy!
Thursday, August 19, 2010
Shun
Before coming out to Portland and even before working at WS, I had really never heard of the kife line, Shun. They are one of a few well-known lines through the world and are truly based on tradition. Shun knives are created using centuries of knowledge of samurai sword making. Home base for these kinves come from Japan though there are several distributors and stores throughout the world. They are light weight, beautiful and expensive knives.
Working at WS has made me somewhat knowledgeable on the 12 knife sets that we carry. And the line that we carry the most of is Shun and I am by no means, an expert on these knives. I really want a Shun because I like the way they feel and since they are meant for the main purpose of slicing. Recently Shun came out with a new line and so the the presidents of all of the regions had a meeting to discuss the new line and go out and check them out in the market.
Last night at work a group of Japanese men walked into the store and the Boss and I greeted them with an slight reference to relatives of mine... They were men on a mission and headed straight to the cutlery section. So, I walked over to ask if they wanted to see any of our knives. Ha, little did I know I should have asked, "Would you like to see any of your knives?" The first man turned around and said we had a beautiful display of knives and introduced himself as the President of the Northwest region for Shun. The man to his left, the Owner of Shun knives, visiting from Japan. Let the smoozing commence!
After chatting with them about their visit, I promptly hustled over to inform the Boss. After several minutes they looked around the store, thanked us and left. Quick visit but it was neat that came to our store. The Boss and I started talking about their visit and they had told him, "If you need anything let me know!" Why thank you, I'll take a 10-Piece Bob Kremmer block set please.
Tip for the Day: Know your products! You'll never know who is going to drop in and ask questions or admire your displays...!
Working at WS has made me somewhat knowledgeable on the 12 knife sets that we carry. And the line that we carry the most of is Shun and I am by no means, an expert on these knives. I really want a Shun because I like the way they feel and since they are meant for the main purpose of slicing. Recently Shun came out with a new line and so the the presidents of all of the regions had a meeting to discuss the new line and go out and check them out in the market.
Last night at work a group of Japanese men walked into the store and the Boss and I greeted them with an slight reference to relatives of mine... They were men on a mission and headed straight to the cutlery section. So, I walked over to ask if they wanted to see any of our knives. Ha, little did I know I should have asked, "Would you like to see any of your knives?" The first man turned around and said we had a beautiful display of knives and introduced himself as the President of the Northwest region for Shun. The man to his left, the Owner of Shun knives, visiting from Japan. Let the smoozing commence!
After chatting with them about their visit, I promptly hustled over to inform the Boss. After several minutes they looked around the store, thanked us and left. Quick visit but it was neat that came to our store. The Boss and I started talking about their visit and they had told him, "If you need anything let me know!" Why thank you, I'll take a 10-Piece Bob Kremmer block set please.
Tip for the Day: Know your products! You'll never know who is going to drop in and ask questions or admire your displays...!
Monday, August 16, 2010
Foodie Friends
One of the things that is great about going to culinary school is that you meet a lot of people who are interested in some of the same things you are, food and libations. The down side to this is unless you have other friends, these are the only people you hang out with. Please do not fret culinary school friends (what little of them I have left), this is merely an observation, I still heart most of you.
When we all get together or even a few of us, it seems like for the most part all we talk about is food. And if we're not talking about food the conversation will eventually lead to food. Now talking to people outside of the conversation looking, they are completely intrigued by the banter and showing off that sometimes happens. However, for those of you that hate working 9 hour days and then coming home to not only keep working but also to have to talk about work some more, this is somewhat similar. Though food is our life and we are passionate about the things we are doing, there are some days when we just need a down day- no work, just play.
I do realize that we are all in school, but dear foodie friends it is not necessary to show off what you know about food since we are all learning the same things. Also, while we are throwing a party for us all to enjoy in the 100 degree weather, criticizing the food just makes people grouchy, constructive criticism can wait until the following day, so stop being a pretentious ass. In addition, it is unkind to just take things from the hosts' house because you think it is funny. Unless you are a good friend and it's a habit between friends, just don't do it.
The benefits of having foodie friends do weigh out the saggy negatives. Every party, even our White Trash party, was paired with some delicious trashy foods. We compare notes in the kitchen and out of the kitchen, we practice cooking our chicken and starches and creating different dishes from our foundations. We know or hear about all of the cool places to eat and where to go for the best products. Going to restaurants is pretty rough too, but that's a whole other thing in itself. We know how to have a good time and entertain the people around us.
Tip for the Day: My dad always had to remind my brother and I (our sister is the angelic one) about humility. And as much as I toot my own horn, his reminders have toned us, or me at least ;) ,down quite a bit. In the food business, be proud of what you serve and serve it with a little humility on the side.
When we all get together or even a few of us, it seems like for the most part all we talk about is food. And if we're not talking about food the conversation will eventually lead to food. Now talking to people outside of the conversation looking, they are completely intrigued by the banter and showing off that sometimes happens. However, for those of you that hate working 9 hour days and then coming home to not only keep working but also to have to talk about work some more, this is somewhat similar. Though food is our life and we are passionate about the things we are doing, there are some days when we just need a down day- no work, just play.
I do realize that we are all in school, but dear foodie friends it is not necessary to show off what you know about food since we are all learning the same things. Also, while we are throwing a party for us all to enjoy in the 100 degree weather, criticizing the food just makes people grouchy, constructive criticism can wait until the following day, so stop being a pretentious ass. In addition, it is unkind to just take things from the hosts' house because you think it is funny. Unless you are a good friend and it's a habit between friends, just don't do it.
The benefits of having foodie friends do weigh out the saggy negatives. Every party, even our White Trash party, was paired with some delicious trashy foods. We compare notes in the kitchen and out of the kitchen, we practice cooking our chicken and starches and creating different dishes from our foundations. We know or hear about all of the cool places to eat and where to go for the best products. Going to restaurants is pretty rough too, but that's a whole other thing in itself. We know how to have a good time and entertain the people around us.
Tip for the Day: My dad always had to remind my brother and I (our sister is the angelic one) about humility. And as much as I toot my own horn, his reminders have toned us, or me at least ;) ,down quite a bit. In the food business, be proud of what you serve and serve it with a little humility on the side.
Thursday, August 12, 2010
First the Puff, now the Chocolate
I respect the Puff, and now, I respect the Chocolate. This week we are finishing up our final week of Patisserie and Baking, THANK GOODNESS! Over the last six weeks I have decided that being a pastry chef is not in my future. Patience is key and I feel trapped in a box, in class there is limited time for creativity, for me at least. There is little repetition to apply what you have learned to new areas. Though I have learned a lot, this is an area that I am glad to know the basics. As time goes on, I will for surely add to my knowledge.
This week is candies. Truffles, sour candies, caramels, toffees, brittles. The last two days we have also tempered chocolate. Chocolate, unless it's in ice cream, is not one of my favorites. To temper chocolate takes a lot of patience. We had to do ours twice. It was constantly setting up on us, chocolate was on everything and we were just running out of time to get our products on the mirror. To prevent finger tipping we threw on gloves, making it a little harder to not get chocolate on everything and to stir things. Aside from the chocolate, everything else was easy to put together. There was so much effort put in to the chocolate that as much as I dislike chocolate now, I do, like the puff pastry, have a lot of respect for it's production.
Tip for the Day: When dealing with melting chocolate, have a designated outfit is always helpful. OxyClean is also a good thing to have on hand.
This week is candies. Truffles, sour candies, caramels, toffees, brittles. The last two days we have also tempered chocolate. Chocolate, unless it's in ice cream, is not one of my favorites. To temper chocolate takes a lot of patience. We had to do ours twice. It was constantly setting up on us, chocolate was on everything and we were just running out of time to get our products on the mirror. To prevent finger tipping we threw on gloves, making it a little harder to not get chocolate on everything and to stir things. Aside from the chocolate, everything else was easy to put together. There was so much effort put in to the chocolate that as much as I dislike chocolate now, I do, like the puff pastry, have a lot of respect for it's production.
Tip for the Day: When dealing with melting chocolate, have a designated outfit is always helpful. OxyClean is also a good thing to have on hand.
Monday, August 9, 2010
Wine Tasting in Oregon
Most of my wine tasting experience has been in California. Beautiful, hot, refreshing and always in good company. Wine tasting in Oregon is about the same, but the view is so much different and not very hot. It's hard to explain but it's almost brighter, more clear. Though part of our adventure took us through the dismal, burb area of Hillsboro it was still a lot of fun. Thank goodness we just passed through.
Now, just as a note, we did hit up the Garlic Festival right before our wine tour. And for the most part it was a good thing that we all did this activity together. Aside from the occasional burp, we were ok. We got to see elephant garlic in its many forms, ice cream, beer, pies, sticks, soap, you name it, it was probably there. Tip for the day: Do not consume copious amounts of garlic before wine tour and then talk about throwing up on said wine tour with a tummy full of garlic. Just a thought, but it does add to all the fun!
Our wine adventure took us to five vineyards, Apolloni, Shafer, David Hill, Patton Valley and Adridi, and on some great turn a rounds through the country. The weather was beautiful and we couldn't have asked for a better day. And though D Dub was driving, he was able to enjoy many pinots and our ridiculousness. By the end, we had tasted 12 too many Pinots and eaten an entire block of cheese. Our palate for pinots had blended them all together and we only tasted one Merlot in the whole day. We savored the difference and enjoyed so many variations. It was a good day, garlic, wine and good company.
To be fair to Oregon, they have some decent wines for the region. My companions on my trip had very different tastes compared to mine but this makes it all the more interesting. It was a great experience and I'm glad that my palate and opportunities give me a chance to taste so many different wines. However, I have yet to find a wine from Oregon that I can say, "Oh my God that is amazing!" It's not to say that I haven't enjoyed most wines that I have tasted. Wine is an art and I would never tell an artist that his or her works was bad, but honesty is our best critique sometimes, so yours is just not my cup of tea. Being on the same latitude as southern France you would think that the wines would be similar in taste and for the most part they are, just have a little more added to them. They are unique to the area.
Again, the day was a success and I was glad that K Dub could enjoy some time with D Dub. So, if you come to visit, I know of some great places to go for tasty wines, beautiful sights and delicious foods. Until our next adventure.
To be fair to Oregon, they have some decent wines for the region. My companions on my trip had very different tastes compared to mine but this makes it all the more interesting. It was a great experience and I'm glad that my palate and opportunities give me a chance to taste so many different wines. However, I have yet to find a wine from Oregon that I can say, "Oh my God that is amazing!" It's not to say that I haven't enjoyed most wines that I have tasted. Wine is an art and I would never tell an artist that his or her works was bad, but honesty is our best critique sometimes, so yours is just not my cup of tea. Being on the same latitude as southern France you would think that the wines would be similar in taste and for the most part they are, just have a little more added to them. They are unique to the area.
Again, the day was a success and I was glad that K Dub could enjoy some time with D Dub. So, if you come to visit, I know of some great places to go for tasty wines, beautiful sights and delicious foods. Until our next adventure.
Tuesday, August 3, 2010
the What Fest 2010
Every year my friend Marko puts together an awesome time in between Powell and Cody, Wyoming. At a little bar, with free camping and the Wyoming wilderness surrounding you various bands from the region come to play for you, for fun, for free. People from all over travel to have a great time and meet up with old friends and meet new ones.
This year, after a whole slew of events, I made my way from my Portland studio back to the Cowboy State for some much needed home time. After frantically putting together my pastries and getting lost in the SE trying to find the TomTom, I headed to the airport to pass the traffic time with my cousin, her husband and his parents. It was the little bits and pieces of the Rockie Mountains that kept coming to me that reminded me why I wanted to head back home. Right after we caught up, I hit the road about 3 hrs later than I had intended. Within my 9 hour drive to Missoula, I had some nice conversations with myself, had some me time and finally got to see the stars again. My arrival in Missoula resulted in only a few hours of sleep and then back on the road to the camp site in Wyoming.
I arrived with Star Wars cookies in hand and was greeted by familiar faces and an Olympia. And so started the hours of debauchery. Tent city took over most of the area and the river ran wild. I set up the Nutshell in heart of what would later be bongo city in the early hours of the morning. The first night, as always, was amazing. Various bands such as the Upbeat Project, RatTrapper, the Patti Fiasco and Jalan Crossland rocked out for everyone. With old and new friends, we danced our little hearts away. Piggly Wiggly was soaked in the goodness from the festival and after 14 hrs of driving, 2 hrs of getting lost and the increase in elevation to help me out, I finally slept like a baby.
The next day passed in a blur. The bongos and steak cook off woke us all up early and we tried our best to recover for the day's up and coming events. I found my friend Timateo and we enjoyed the weather and some much needed catch up time. We all took a quick "shower" in the fast paced river and cooled down our 2nd degree burns and even got to watch the port-a-potties get emptied. I think throughout the day, I took 3 naps. And then after a game of Cops and Robbers and a few more naps, it started all over again! Music until the early hours of the morning and people being fully entertained with themselves. I continued to eat my sammich, Sour Patch, and PBR diet. Early Sunday morning, I took down the Nutshell and packed up the car and started my unwilling 14 hr trip back to Portland. As I drove away from Edelweiss, my heart twinged.
This trip helped me realized something. My heart belongs to Wyoming. But more importantly, I realized that your friends can some times disappoint you but you have to enjoy the time, what little time it is, with them. You can always have a good time, if you want to have a good time. I thought this trip was going to be a lot harder for other reasons than the driving. One of the most important things that we want, are to see the people that we care about happy, no matter how much it hurts. It's so easy to be mad at the things or people that hurt you. But to realize in a moment that you are in a better place and in that moment you are happy, washes away the being mad, even just for a moment. Wyoming is my home and oh man do I miss it. I have learned some of my most valuable lessons there and I can't wait to go back again.
The What Fest is just one of the things that makes Wyoming summers. For those of you who are ever in the area, this well worth your time to come around and visit. The success of the festival is all based on donations and it all goes to the bands. So, thank you What Fest! It was great seeing all of you and thanks for making it an awesome time!
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