12.27.25 | Winner Winner, Christmas Dinner

Some of you may know, Becca and I did our first ever staycation for Christmas this year. We didn't do any traveling, cooking or stressing … just kidding, we did all those things, we just didn't do them and also show up for work. We did them from the comfort of our own home in the comfort of our own jammies … mostly. Becca and I had some plans and some goals, general things we wanted to get done during our time off. Becca, for instance, built a shed on the property while I, on the other hand, played video games. I did do a bit more than just lounging on the couch though; I also made pizza for Christmas dinner. Sure, Becca built a shed, but I had to brave the supermarket during the pre-Christmas rush, so who really did the lion's share of the work?

We also did something else fun and exciting on our vacation—we totaled our car. Wahhh, wahhhh, wahhhhhh. These things happen, no one was hurt, and on the plus side, Santa brought us a Brand New Car! (Please read that last bit in Bob Barker's voice.) So we spent Christmas Eve Eve and Boxing Day traveling to buy a car. Becca wanted the car from Ghostbusters, I wanted the car from Back to The Future. We settled on the exact same car we just totaled. Technically we didn't total it, someone else totaled it, we were just in it when it happened. Once again, totally fine. During the accident, Jellybean, our poodle-terrier-mutt blend, was with us and you know what, she loved every minute of it. The cars whizzing by, Becca holding her so tight she might pop, strangers rubbernecking. Jellybean is a bit of a thrillseeker and an attention hog.

The new car's in the driveway, Christmas Day has come and gone and it's time to start thinking about work again. How did 10 days go by so fast? I have to start thinking about our New Year’s Eve party prep. What's new in January? When's the next wine dinner? What's in store for the new year?

So back in the kitchen with devil’s food cakes in the oven, Italian meringue in the mixer, and veal bones in the pot, I have some fun things to announce. For January we are going to do some scheduling changes. We will be closing three Tuesdays in January: January 6th, 13th and 27th. (We will be open Tuesday the 21st.) I know this may mess some things up for our guests, and I know dining options in town are quite limited right now. But when you join us on Wednesdays, you'll get the same great food and atmosphere with a well rested staff to boot. I know what you're thinking, “He just took 10 days, didn't he get enough time playing video games in his jammies?” One, no I did not, and two, we're just taking a little extra time for ourselves during the slow season.

That being said, we are going to be doing a wine dinner at the end of the month—a competitive wine dinner, a real tète-a-tète. Becca and I are doing The Great Lexington Bake Off. Four courses of Becca and me going head to head in a baking battle royale. Flour flying and rolling pins rolling, and just between us, Becca is going down!

Did she teach me everything I know? Sure.

Has the student surpassed the teacher?

Has the padawan become the Jedi master?

You'll have to wait and see? 

So, on the last Wednesday of January we're going full gluten. Each course will showcase one baked option made by either Becca, me, or a collaborative effort from the two of us. Each course will come with its own curated wine pairing. It should make for a nice evening out with friends over a sit-down meal. We hope to see you then.

Time to “wrap up” this write-up. I hope everyone had a stress free vacation. If we miss you on New Year’s Eve, we'll catch you after the new year and if we miss you on one of the Tuesdays we're closed in January, hopefully we'll see you the following Wednesday.

Happy New Year!

Matt, Becca, Jellybean, and the whole Zunzun crew