Poppycock June/July 2014 - Page 30

frozen yogurt, honey strawberry, cream, lemon balm, elderflower There are ups and downs to sharing a space with others. Although the smell of candy is lingering during the dining experience, it adds to the casual, relaxed flow that Preisch and Stocks want. Sometimes their methodical, precise, clean style can be messed with from sharing with other companies. “Let’s just say, not everyone who works here is as anal retentive as we are,” says Stocks graciously. The upside about being in Holdfast Dining is that there are no employees to worry about, no servers to get annoyed with, and no managers breathing down their necks. “If I’m not at work on my day off, I don’t have to worry about what’s going to happen to my kitchen or if my walkin is going to shut down,” says Preisch. Over the past year, Preisch and Stocks have developed scallops, wasabi, coastal vegetables, apple 30