When are you going to open?

hooba here!

many of you have been asking just that question and quite honestly i tire of hearing it asked. i started to compile a list of those who continue to be nosy and have decided that they may indeed have already been 86'd before i even open. you must realize that this endeavor has required much mental wrangling which is to say i have to think about it and most of you know that hooba and think isn't exactly a match made in heaven. speaking of match i've been having the time of my technolife cruising match.com. to say that i'm not exactly in the same league with most of the women who are taking up valuable space there is an understatement but i'm honing my typing skills and sharpening my rapier wit. credit to bronte in lajolla for the adjective rapier. as you can see i'm also increasing my vocabulary on a scale i'd never dreamed possible while reliving high school english. although not a formal footnote at least i gave credit where it is due. my profile on match is such that i easily seperate the "wheat from the chaff"--a kansas euphemism for eliminating the unnecessary stuff. trust me many of these women have stuff but are trying to disguise it with descriptions that make it seem like divorced with kids is the norm. i'm here to tell you that i've never been divorced and have no kids and consider myself normal. that's a subject for another day. realistically if i can ever pull myself away from my new addiction i may find time to open the restaurant. does that answer your question?

you may have noticed the photo of me helping with crush last week. it was truly a beautiful, sunny, autumn afternoon here in the gorge. like most jobs you start in a position for which you feel you are overqualified and i was no exception. joel added to my feelings of low self esteem by removing the tines from the rake and then instructed me to use it in a manner which i was unaccustomed to. after some discussion of what i thought it should be used for and where he could put it "with my assistance" we began the process of feeding the grapes into the crusher/destemmer. having some background in the agricultural arena of life i was a quick study so obviously had time for a photo op to document the experience. i like to have my picture taken--frequently i might add--so next time you're in the neighborhood please bring your cameras and we'll have some fun with them. i would hope that the results don't find their way to some internet site in hopes of humiliating yours truly thus bringing about the downfall of the restaurant before it even opens. you'll have only yourselves to blame and i can always get a job cooking up at the big house. there tends to be a little more structure to life at said house but it is generally the lack of discipline that lands the tenants there in the first place.


we may have a CUSTOMER RECIPE CONTEST here at hooba's to help inspire the menu that as yet does not exist. i frequently solicit ideas and advice from people i don't even know for things such as my business plan, kitchen design, wine list etc., just for the sake of gleaning information that i might find useful. quite honestly my friends the input i seek has been slow in coming but that could be a result of where i choose to solicit this information and the fact that when i leave i have impaired my memory to such a degree that most has been lost or forgotten. that in itself has some merit as once we're open that may be a definite advantage for those of you who frequent hooba's. i don't encourage impairment but sometimes forgetting is the best way to overcome the feelings of dissatisfaction and the downright insolent treatment you may be subjected to here at my fine establishment. should you have some input you can post it right here and now. there are certain descriptive adjectives that might not be appropriate so temper your tongue and save those comments for when i see you once we're open. just remember--"don't tell anybody about this place as it's your seat."--thanks to bill at the red lion for that sage advice from my college days. as porky would say "tha, tha, tha, that's all for now folks." i'll be in touch---hooba

Hooba's introduction to wines beginnings