This is a wild time for me. I am almost 7 months into an very busy and fun restaurant. I have a baby on the way. I am surrounded by the best people and management team I have ever had the pleasure of working with. Together we have created something that has now taken on a life of its own. I must say, this is even more than i thought. I am blessed and I know that I am lucky. My old football coach would say “I would rather be lucky than good” another one said “luck is when preparation meets opportunity” I happen to think it is a combination of both that works best. So with all this in mind, we are going to change it up a bit……more than a few people asked me to blog about the products we use, the farmers we use and tell the stories and reasons and philosophies of why we do this. I like this idea, problem is i could sit here all day and night and do that as these people are the best. So I will keep moving onward and blog as much as I can about what we do and who we use and why……a problem for me is that typing is not as fast as my mouth/words, but I am going to use that as a positive and do my best not to run on and on and on and…….

One Comment

  1. Catherine Oliver
    Posted June 6, 2012 at 9:51 am | Permalink

    Good idea, Mark! IMneverHO, Campo is unique and it’s that ‘story’ that makes it so. We’ve never visited a restaurant so regularly and it’s the people as much as the food that keep bringing us back. I’d also like to hear about your local sourcing and which may be available to the common folk like me.

    Thanks for all you and the gang at Campo do and keep mixing it up.

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