The Dawn on the Amazon Café Serves The Best Quarter Pound Hamburgers, French Fries, and Frosty Juice in Iquitos

by Captain Bill

Today Matt and I ate the best quarter pound hamburger, french fries and frosty juice in Iquitos at The Dawn on the Amazon Café.

This afternoon Matt and I agreed we ate the best burgers and fries in Iquitos. The ground beef was freshly ground from brisket, a little salt and pepper, a slice of Edam cheese melted, with a good fresh bun, a slice of tomato, onion, and a little lettuce, simple, no sauce, but ketchup, mustard, or mayo on the side. Matt and I used the ketchup on our fries. The juice was cantaloupe, blended with whole milk, blended with ice. Very good, sort of like a milk shake. Matt is a big eater and he said he was full afterward, so it must have been enough for a meal, a combo,…the Captain’s Combo.

We had near perfect weather in Iquitos all last week, and it continues today. Overcast with a breeze, around 80 degrees.

Did you read the Dawn on the Amazon Jungle Cabin, Llanchama Village post? I thought it was an interesting subject, fairly well written, but the next day I got an email from a young couple that had found the Jungle Cabin page on our web site and wanted to come, but asked for more information. I sent them to the blog article and have not heard back from them. Maybe they didn’t like the part about Farley Mowat eating rat guts to gain balanced nutrition…or were afraid I would apply that to their menu. Oh well, you never know. It’s a real adventure, in the jungle, not a pretend one.

It isn’t easy starting even a simple little café with a small menu, at least for the first time. On our cruises we never pay any attention to portion size or food expenses per portion. We only know how much we spend on the total groceries for the cruise and divide that per day per guest, but not per meal or dish. There is always more food than can be eaten. That is what we want.

For the Dawn on the Amazon Café, we need to know exactly what the portion size is, and it should be enough, but not too much. We need to know exactly what the expenses are, not only for that dish but for all of the miscellaneous items like wages, napkins, sauces, salad dressings, dish detergent, etc. to determine how much we need to charge to make a profit.

Fortunately it isn’t like starting over, we have great recipes, a great chef, and a system, but there is still a lot to figure out before we can make an interesting, compelling menu with the exact prices and deliver the best food in Iquitos to our guests tables, simply, easily, and quickly.

We don’t want to charge too much. We want you to feel comfortable coming here. I expect this will be an important piece of the puzzle to make Dawn on the Amazon Tours and Cruises, and Dawn on the Amazon Explorers Club more successful.

I know why most people don’t call restaurants cafés. It is a real pain in the “fingers” on my keyboards to type the é. I wish I had kept track of how many é I have already typed and never even served a juice or bowl of soup yet.

We are planning on opening next Monday, January 25th. Our Chef Judy is working every day perfecting our portion size, presentation, speed of service, quality of food, and consistency. Every pot and pan, knife and cutting board, salt and pepper shaker, cup and glass, ice tray and pitcher, microwave and blender, and everything else, will be used several times before we open, so I think the objections to eating at a new restaurant will be avoided. We will be up to speed with everything clean and sanitary on the first day.

Marmelita and I have been thinking, and talking about this project for three or four months but we have only been actively working on it for three weeks, so next Monday will be a month. Most of our friends probably think it has been a slow process to get this far since they have been hearing about it for months. It seems like a long time to me also. I meant to open the first of the year but reality has a habit of getting in the way. Actively running three other business, our Peru vacation to Huaraz, Christmas, New Years and blogging were only part of the reality.

I do my best when I can focus on one project at a time and now I am focused on the Dawn on the Amazon Café. Marmelita and Chef Judy are on board. It is coming together. Today my Café crew received their graduation certificate from the Iquitos School of Restaurant Hygiene. The mountain of paperwork has been surmounted. The time for government officials is over. The time to prepare the best food in Iquitos is at hand.

Today Matt and I ate the best quarter pound hamburger, french fries and frosty juice in Iquitos at The Dawn on the Amazon Café.

Bill Grimes is eating great hamburgers and french fries at the Dawn on the Amazon Café.

{ 7 comments… read them below or add one }

1 Dave Bonnett January 19, 2010 at 12:00 am

We’ll be there in late Feb so save some for me!!!
Dave

2 Andrew Witnall January 19, 2010 at 7:22 am

Good luck with it all bill, I’m over early february for a month so will try it out. By the way where is the cafe situated ? i guess its close to explorers club. see you soon. andy

3 leo jones January 19, 2010 at 9:52 am

I’m looking forward to it, Bill. Is there any chance that you will have cornbeard or banana pudding.

4 Captain Bill January 19, 2010 at 4:56 pm

Hi Dave, The Captain’s burger is only a quarter pounder. We’ll save you two of them. Looking forward to visiting in February. See you then.

Hi Andy, Thanks for keeping up with our activities. We will need all the good luck we can get. See you soon.

Hi Leo, Cornbread for sure. You may have to go to Georgia for the banana pudding.

Best wishes to all of you,

Bill Grimes

5 leo jones January 29, 2010 at 12:04 pm

Will you be serving cornbread at your restaurant?

6 edward hammond February 9, 2010 at 7:11 pm

hi bill, i never would have thought you would do a restaurant, but i am sure it is done right, knowing you. when i get back to iquitos, will try out your cornbread, and other dishes.

7 Captain Bill February 10, 2010 at 9:56 am

Hi Ed, I would like to say we have the best food but I guess that other guy has the best of everything, so we are left to scratch and claw and try to have the second best of everything. 🙂 Hope to see you back in Iquitos soon.
Best,
Bill

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