Dinner

A few days ago while chopping onions or some other mundane task I cut myself. This (knock wood) does not happen very often. I set off to find a bandage and anti-bacterial ointment. There was none to be found in the medicine cabinet and I recalled there may be a tube in my kitchen tool box (a Craftsman, multi-drawer standard red variety) that would reside at the restaurants I once toiled. I am not solely a baker and in a previous life worked in some very nice kitchens. Low and behold there was indeed a tube of Neosporin tucked away there. I applied a dab and covered my wound with a Band Aid. I got to wondering “how old is this tube of Neosporin?” I find myself asking this question a lot lately about random possessions. Often a difficult one to accurately answer with things like socks and other sundries lacking date stamps. I scoured the small tube for an expiration date. I could barely read it. I took a picture and zoomed in on the text (if you’re old enough you know what I’m talking about).

Expired 12/94

My first thought: “wow, I’ve been at this awhile.” My second: “is this safe to smear into an open wound?”

So, I ask ChatGPT, “what is the shelf life of Neosporin?”

ChatGPT replies: “The typical shelf life of Neosporin (both cream and ointment) is about 2 to 3 years from the date of manufacture, if unopened and stored properly (cool, dry place, below 25°C / 77°F). Once opened best practice is to use it within 1 year after opening, though it can remain stable longer if stored well. Note: It’s an antibiotic ointment, and while it may not become dangerous after expiration, it can lose effectiveness over time, which defeats its purpose.”

I was relieved anyway that, much like me, it has lost it’s effectiveness but wasn’t dangerous. Still, this caused me to take pause. Do I really have a 30 year old ointment tube? It’s dawning on me how long I’ve actually been doing this whole feeding people thing. I begin reminiscing about the kitchens I once worked, the endless meals I’d prepared, the cooks I had the honor to stand beside on the line, etc. I’m shocked this ointment has made me so nostalgic, but it had.

If you’re unaware I had a few careers before Flour City Bread Company. I was an engineer at Eastman Kodak for a decade and a chef for the next one. On February 14, 2009 I resigned my executive chef job. My “plan” to take a year to “figure out” whats next. My kids were 5, 7 and 9 and Obama had just been inaugurated. Bread had always intrigued me so I set off to construct a wood-fired oven in my garage. Seems reasonable. No intention of opening a business.

By Memorial Day of that same year I was selling my first loaves at the Brighton Farmer’s Market and Flour City Bread was born (an unplanned addition to the family). By the end of 2010 we opened at 52 Rochester Public Market and in March of 2020 (amid some minor global crisis) I purchased the buildings at 43-45 Public Market. After a few years of uneventful renovation we relocated to this much larger space. Much larger than the bakery required and it seemed ideal to fill it with a restaurant.

The restaurant business has a way of drawing you in. If it’s in your blood few escape it’s collapsed star gravitational force. Opening a restaurant in addition to the bakery is daunting. The hot line is a young persons domain. I needed help. So, I pitched this idea to the most talented young chef I knew, Cassidy Broman. He accepted and is now a partner and chef at Public Provisions.

You may not know who Cassidy Broman is. He was quite literally raised in Chapel’s - Rochester’s finest of fine dining restaurants in the 90’s. He eats, sleeps and breathes food. Cass is well traveled and has dined around the world. We first met in 2004 at Tasting’s during a celebrity chef event. I recall asking “who the hell is that kid?” He possessed the chops of a well seasoned professional at the tender age of 16 and has pursued this passion his entire life. His experiences and desire for great food informs our menus and preparations in every aspect. Age may be no guarantee of wisdom, but rest assured Cass and my combined years of indentured restaurant servitude will deliver an amazing dining experience. 

And what does all this have to do with 30 year old Neosporin? That small tube of goop was a thread that connected me back to my origins in food service. I have been at this a very long time. It’s been years since I’ve been associated with restaurant kitchens. In my heart of hearts kitchens are where I feel most in my element. Public Provisions is the culmination of something that began a long time ago. About the time I purchased that tiny tube of Neosporin.

I know we’re often associate with Saturday mornings and the bakery and breakfast sandwiches and the market but rest assured our evening game is on point. I am very excited to invite you to join us for dinner. Cass has the kitchen, I’m leading the craft cocktail program and my once 9 and 7 year old kids are running the front of house. Let us show you what we love doing - feeding our community. Please come join us for dinner.