SHOW FULL TEXT
Streaming support for WMC come from Berkshire orthopedic Associates , an affiliate of Berkshire health systems providing orthopedic services in the Berkshires including make a robotic surgery sports medicine and anterior hip surgery 413-499-6600.
It’s a return to Schenectady in 2008 and Lisa and her husband opened a Moroccan and Indian boutique and there in 2011 Tarik should open its doors at 40-34 31 Liberty Street the Daily Gazette has rated in the top 5 restaurant and it has been ranked among the top 25 by both the Albany Business Review and The Times-Union earlier this year and he’s open another location in downtown Troy New York always great to have this guest on the program and he says a lot of fun , she knows food she knows business and if you have a question about Moroccan cuisine , which is what we’ll be talking about today. The number is 34825518 well you may email us at Vox Pop at WaMu.oh r g . But again the number is 3482551 a nationwide he’d welcome back .
Thank you for having me again , Ray.
Carol is busy yes you’re always busy , so first of all , let’s get up to speed on how things are going at Tora and what’s new.
Fatah was doing great.
Yeah we open Troy earlier this year and there was little bit frightening. Why was .
You were on just before it opened , I believe.
I now why was because you you’re doing a new look.
Hey Shannon the number one thing that we were conscious of is we wanted the new location to be just as amazing as our original one. And having said that , we also wanted to make sure that things don’t start sliding original location rookies were a sort of now running to places , so there was , there was a challenge , but we have some great people working so .
And how do you divide your time between the 2 locations.
And so the number one place.
They actually focus on is home with the kids , but I kind of now have stepped away from the day-to-day operations. So I look at what you know . Every morning we look at what location and see what’s going on and where I need to be and then that’s how we make a decision .
And is it , do you feel that you still have the control. I know from talking to your husband has been on this program . He ran a tight ship . Yeah . And so how do you keep that control .
Meetings every single morning. And the most of the time I mean skin I .
Today because sort of Humvees for me but the crew in Troy , we pretty much hard every single day and I am I pop in there at least once were.
Well surprise and I don’t need to this great group of guys. Yeah , but you just keeping .
Connected every single day and listening to customers and you know we’re constantly looking at views and what people are saying , you know , keep you know year to the ground. Sort of .
That’s so interesting so health and all the other issue very important to you , can you obsess about that too much.
Yeah , well , I think you have to take a lot of stuff with a grain of salt , but that’s where we.
Really truly get feedback. So you know with these a grade and we’re doing well , it’s . It’s awesome to hear good stuff , but it’s more important , you know , the stuff they were not doing right . So we look at that regularly . I would say at least once a choice or week-in , then the staff talks about it , you know , and we look at it we see is something that we can do something we do better . Those kind of things .
UN I would assume have to filter some mean spirited , things that are in no way constructive in no way accurate. I mean , yeah , we get that too .
Yeah , yeah , I mean some of the stuff that week.
Cannot control for example you know where the building is an Schenectady if just for or the physical space in others are things that are beyond our control. We just sort of let like it .
What we’re more looking for things that you know related to the food to the service. So the army and take things that we can control and know sometimes things slide we’re all human cell , look , we all know . Yes , good , thank you . But we want to be good .
Every single day. So we try very hard for that .
And you wouldn’t be you had intimated before we started the program that there may be some menu changes.
Yes , what I have been what you know , I’ve been working on.
And switching the menu aboard the restaurants for the past couple of months. I try to do that at least once a year . If not some some euros twice a year , but the idea is not only to bring new dishes to the customers , but new cooking techniques , and you know we , we have a really good stuff that’s been with us for a few years . So part of what also happens as we also have kitchen fatigue .
So people just get a little of that old ugly.
Yeah , you know , making the same dish over and over again and.
So I mean think about it , we probably go through , you know maybe about rough numbers about 1,000 people that are reading through the restaurant. We can and to me , you know you make the same chick into maybe 50 times .
But that’s a simple , you can’t not.
Well , yes. So some of the state .
False. We have never touched in the past 6 years Israel but then what I try to do is we work around the Staples , we try to bring in new ingredients that people are not eating outside of our cuisine you take you know things that are exciting not only for others to do but also for the customers to come and try .
You brought some things today before we get to the calls by the way , before we talk about the food which looks and smells amazing our guest is an Isa Wahid of Tora kitchen our number is 803-4 8-2 5 5-1 and we will get to the phones. In a moment or 2 but you gotta tell me about .
So I brought a few different things today. The first one here is called chicken cadre . We just saw it , which is a but it just has a little bit .
More a homey feel it’s got all crane and it has snowmen which is a Moroccan butter smell. Yeah , it’s a fermented borrower and has some chili flakes and just has a very different flavor profile from the stuff that we normally do fermented barter exploited by .
Tell me what you know this is very.
I mean place a Moroccan food , where they do lots of different strong flavored ingredients that preserve lemons rare with knocked about their own when they were yet , so there’s a lot of preserved ingredients there are preserved through the year and then used in small quantities in dishes to just sort of you know , may part and smell. It’s no different . You know it sort of butter that’s refine into DC which is basically at that point is lactose free so it’s better that’s cooked and then all the solid got evaporate and then they take that in season it would some other seasonings and close it up and then it really preserve and then that has very strong fermented flavor but and when you cook with a little bit of it , it can really put food over the time .
Do you have to make your own. Can you actually for .
You can , you can procure that and we do a little bit of.
Sort of combination we procure a smash and and then we can add a little more to add to. Can I get it to the level that we want to be . So that’s the chicken with the okra and then in Troy , we’re going to be during a brunch menu within the next couple .
We we yeah what a great idea. Yeah , so I’ve been wanting to do brunch for a long time because you don’t work enough you know we don’t work , I can see all the number of hours in the day that I’m not working , and so that’s been a very exciting .
For me , because that’s something I’ve been wanting to do for a while but we held back for a couple different reasons but would Troy being in downtown area where there’s a lot of people living down there and looking for brunch and having Josh was a chef in Troy kinda really take the boldness and Ryan , we’ve created a menu which is gonna be pretty spectacular. Really . Yeah , so they have some of the brunch items . A couple of the brunt items here that almost looks like , yes , yes , exactly . It’s a very apt way to describe it . It’s a quiche made from chick pea flour yeah and and seasoned with eggs and Harry razzle her new and the way we’d bake it is with a layer of lamb and then we pour the chippy better on top and then we became like a quiche and you know , with you know a salad . Basically , so we have that and we have potato patties which is sort of a Moroccan street food you know in in Morocco just been know walking round in pick-up does potato Patty and with sort of elevated that to be a full meal with an arugula and chick pea salad and some boiled eggs and then the other 2 items we have are actually going to be featured in the new topless lounge were opening in Schenectady a car loaded us .
Oh wait , that’ll happen. We’ll have to talk about that after the break .
But yeah and add this is you know because its top us and it sort of designed to be more in and out. So what I have .
Is a date stuffed with its some spicy sauce or almonds wrapped in turkey bacon and then they supposed to be a 1 by lots of big flavors and.
That’s a big bite. So yeah , I think you can do it and you’ve seen me again . You’re absolutely right in their work and we have some .
Ground lamb meatballs , which you know also served to Picasso.
So it’s in that the concept of as varied.
And from all the other restaurants that we do , it’s top us it’s you know a small plane it’s couple by it’s like a master of shared plates and cocktails , so very new plants that.
What a great idea and when will low.