Well, it would seem Folsom is back in its comfort zone, talking about pork rinds and which beer to wash your car with, and this forum is back to its real mission: a digital delivery system for jokes and gossip.
Seriously, my intent was not to disparage Folsom. Its to improve the quality of the food and service when you go out locally. My own theory is that quality trickles down from the top. Look at Napa , for example. Keller, Pawlcyn, Chiarello, Reddington et al have insured that NO ONE will be a success if they don’t come with their ‘A’ game. Without quality, you just won’t make it. None of this “let’s support these guys, they’re locals” mentality. You have quality, you’ll make it. No quality, you go out of business. Ask yourself this: how long would either Visconti’s or Granito’s last in Napa before the villagers came at them with lanterns and pitchforks?
Does quality trickle down? Again, back to Napa. A quick run up either St. Helena Hwy or Silverado Trail will reveal only one fast food joint, but what a joint: Taylor’s Refresher. A converted A&W, it is staffed by CIA students up the road, and features Maytag Bleu Cheese Burgers and Duck Confit Tacos, with wine options such as 500ml bottles of John Kongsgaard’s Arietta Blanc.. That is quality trickling down.
Again, this is about Folsom, not Napa.
What I am trying to say, in the absence of a really great restaurant in Folsom, embrace and celebrate the best we have, which to me, at least, is Bidwell Street Bistro. Let them know, with your voice and wallet, that you recognize and appreciate their relationship with real quality. Conversly, use BSB as a tool with which to rub other restaurants snout in their respective piles of crap, the way you would house train a dog.
What can be done to improve the quality of Folsom’s restaurants? I would suggest letting the local restaurants know that you are disappointed, and can no longer patronize them unless they improve their products, their preparation, their presentation and their service. Confront them directly, not via a forum. If you see these quality-challenged chefs, resplendent in their starched chef coats, pushing a cart though the aisles of WinCo, call them out on it. Confront them, snap their photos, ask them in a very loud voice whether or not they are using these bulk, ice-glazed products in their restaurants. In the restaurant itself, ask questions: where did this snapper come from? You say this is Chilean Seabass, show me its not grouper. As for wines, take steps to insure you aren’t being ripped off. Make sure they aren’t buying crap you’ve never heard of for $7/ bottle and selling it for $38. Hold them accountable.
You don’t have to accept this state of affairs. It won’t get better until you force these restaurants to improve by withholding your patronage. Give them a chance, but let them know they must improve. If improvement is beyond them, its better they close the doors.
You deserve better.
I'ld much rather be discussing and/or eating pork rinds and drinking beer (or washing my car with it) than be discussing Chilean Seabass geneology and $38 bottles of possible vinegar.
Only the best.
