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In those early days, when I first got to Saigon, the tap room, it seemed that it wasn't really a cohesive idea yet. They saw the business opportunity, got an investor on board, hired a chef and a brewer and figured the rest would come later. And it did.
Mai and Don quickly put together a great menu of both American and Vietnamese bar treats at the taproom. Hand made spring rolls and fried noodles paired well with the lighter brew offerings. Mai sourced the best chicken wings in Saigon. The locals prefer the whole wing and they were breaded with this amazing Viet shake and bake and then deep fried. You pretty much had to wash them down with the IPA.
Mike and I whipped that little brewery into shape as well. I worked really hard to dial in the details and to keep the chemistry on track. The boys were machines but from time to time, they would get thrown off course.
I remember one afternoon in particular. We were at the boil stage of the brew. The boys had eaten lunch and were lounging in the hammocks adjacent to the brewery. I had gone about 20 feet away in my bedroom to work on the computer.
Mai had given the boys a cell phone to use and I heard it ring. Then, I heard Tha answer, have a short conversation and hang up. I heard the boys moving around and then it was quiet. From time to time, she would ask them to harvest greens from the garden that would be used in the menu at the taproom. Or sometimes she needed them to inventory things and she would often just ask them directly, without involving me. It wasn't uncommon. What happened next, however was.
to be continued at www.beerland.net