About the Ebook
The second in the Decade of Dish series from chef turned author Michele Niesen. The inside scoop on how to open your own independent restaurant, the hilarious cracks in the system, how not to hire your lovers, New Mexico, old Mexico, how to make the perfect margarita and of course tales from the Border...Collie--her muse for 15 years Billy Goat, the namesake of Niesen's second restaurant Billy Goat's Cantina which she created in 2003.
Niesen was also owner of The Supper Club from 1997-2007 in Decatur, GA. She vows never to go into the restaurant business again, but she secretly misses it and not so secretly still has a huge love affair with food, cooking and sharing it with friends.
Funny and heart wrenching at times, Niesen writes with a clever conversational style that exposes life from all it's sides. Raw and cooked. Includes recipes from Billy Goat's Cantina!
Illustrated by her nephew Jeff Niesen
In 1997 Niesen opened her first restaurant in the Atlanta suburb of Decatur, GA. She had no money, no investors and just a lot of pluck. A former travel writer and ad copywriter a love of food and entertaining was all she needed. (Sort of) A Decade later, and two restaurants under her belt, the self taught chef owner sold her businesses and moved to the country to start an organic farm and teach cooking classes at her Habersham Hacienda, a 7 acre bucolic property she bought in the North Georgia Mountains. She continues to reinvent her life.