As Christmas neared this year, we pulled out the one and only box of decorations we had left, and wondered whether to even bother opening it. Earlier this year, in preparation to eventually downsize from our home, we sold every single last bit of decorations that we had used to cover the 6700 square feet of venue space these last seven years.
Watching a business materialize from just a seed of an idea, learning to be an employee, learning hospitality, learning to view space differently, teaching myself about food, and the two of us traveling so much, brought us to an intersecting point in time. We had to choose between building our new vision or continuing to build Tuscan Hill.
The more our clients used our vendor partners, the more familiar the partners became with our policies and procedures. It became easier to execute events from a vendor standpoint because, as a venue, all other hired vendors would be coming to our property. That’s somewhere between eight to ten other businesses trying to navigate working in our space.
I remember the day my mom asked me what I thought about trying this new thing. I was so excited to be in on a bigger-sized business decision. The ideas we exchanged back and forth (not a new thing, but different) were life-giving and raw creativity like I hadn’t experienced before.
The sun rises and the grass glistens with dew. The rays dip into the valley below and just miss the front porch, creating a quiet nook of shade. I leave my room with my purse and computer, and lock my door. As I slip under the rope that blocks our hallway, the first two staff members ring the doorbell.
Travel taught me what good food was; the garden taught me I could make it. As the two came together, I began to cook relentlessly, so much so, that it became part of Tuscan Hill. My mom wanted to provide dinner to our evening shift employees so I convinced her that it would probably be cheaper (and definitely more fun) for me to cook. And the era of “staff dinners” began.