Ciao !
At our shop in Lexington we were always thinking of new ways to serve our customers, to offer them something more. One avenue for sure was to eat!
Following Italian tradition of family dinners on Sundays we came up with hosting Sunday Suppers, but since we were not open on Sundays (and did not want to be!), thus the ...On Thursday Night! It began as a once a month event, we sent out an email, had no idea of the menu until a day or two before, and we sold out from day one. Then the next one. And every one after that. Everyone who attended would reserve for the following month while they were at the shop for the one they were enjoying. No one else could get in and we were accused of running a private supper club...which we sort of were. Then we went to twice a month, then to once a week, and finally to twice a week. It became a little cra cra (Pazzo! For the Italians reading this...).
Guests HAPPILY paid $65.00 (this was 10 to 12 years ago.), 3 months in advance (it took that long to get on the list.), having no idea of what would be served (nor did we.).
But here is why:
- The food was usually Italian or Italian-inspired, always delicious and creative and beautiful, and mostly based upon our products (we imported or made and sold over 30 different products in house.).
- The GUESTS, the community that the dinners created, made it in fact like a private party of really good friends all of whom were really happy. Every. Single. Night.
- No one wanted to leave, people volunteered/almost pushed their way into the kitchen to help with washing the dishes because they wanted the FEELINGS to continue. We ended up hiring two of those guests to work at Oliva Bella because of it...and because it's illegal to have guests in the kitchen working in food service!
- There was a guy whose name escapes me but not his face or "singing" voice who brought his guitar each dinner "in case someone had a birthday" and he could play for and sing to them (how do you say no to that? We actually tried...).
- People hungered for these connections as much as the food and wine, and left hugging their new friends and making plans to meet.
- There was a guy who came as a guest of regulars and we only learned he was vegan when he arrived (we always asked for food allergies and dietary restrictions upon reservations.). He told us he was happy to eat lettuce all night just to be there, but we for sure came up with an amazing vegan meal for him on the spot, and HE became a regular after that.
- Our team, who would walk through fire for me and I know that because they told me, knocked it out of the park every night. They over exceeded everyone's expectations with every detail. Aperitivos and nibbles began at 6:30 and most guests would be outside waiting at 6:00 pm. Much to our team's panic, I left at 6:00 to go home, shower, and to be back to welcome our guests 30 minutes later. But never before a quick toast of prosecco with the team to wish for a good night.
The power of food and love at the table continues to overwhelm even me on a daily basis.
By night's end WE were also so "high" on all the emotions and stress and joy of feeding happy people!
It doesn't have to be a sit down Sunday Supper, it's that sandwich on the ferry with the truck driver, it's your friend (or their family) dunking in your cappucino. It's a friend or family packing up every single leftover for you to take home on the train. It's the chef in the tiny restaurant in the tiny train station wanting you to try his Amatriciana sauce and then sitting with you while you do.
THIS... is our Oliva Bella. | 
