So with the prep cruising along we, the management team sat down for "pit stop". Many of us are Cameron Mitchell alums and this is a hold over from that time. We went over the last few days and talked about what to do if the printers don't work (they did), what glasses were getting cleaned in the bar and which in the tank. Pretty mundane stuff. The Chef's cut out early and jumped back on prep. I was shooting for about 20 of everything. we were expecting 150pp and it seemed like nothing was going to push past 20. Walleye needed to be cut, Pollack needed to be marinated, cakes to be frosted, lemon parfaits assembled. I still needed to set up expo, make soup of the day (Watermelon Gazpacho with Avocado and Shrimp) and really get my mind set.
Myself (Christian) and Stacy were going to Expo. I get little tickets out of a printer and coordinate the cooks activities by calling out orders, while Stacy receives the plates from them wipes the rims and gets servers to run them to guests.
About ten minuets before service I changed the presentation on the calamari. My friends in Georgia might recognize some aspects of this one. Deep Fried Calamari and Jalapenos with Oranges, Cilantro and Sweet Thai Chili Sauce. I had the boxes and wanted to find a spot for them on the menu. One of our themes is the park so this makes me think of getting carryout and eating it in the park.
A stretch? Maybe but it is fun and makes me Happy.
After the Pollack was marinated (Ginger, Garlic, Scallions, Sambal, Lime, Nuac Mam and Sesame Oil) it was battered in Tempura and served with Diakon Radish Slaw, Siracha Mayo and there is a wedge of Lime skewered on top for squeezing.
229 Burger- Ohio Proud Beef, Roasted Peppers, Mornay, Bread and Butter Pickles and Fried Onions
Three Little Pigs- Seared Belly, Pulled Pork and Really Good Bacon with Slaw, Pickles and BBQ
The Mac and Cheese comes in a skillet and is served with Bacon, Scallions and Tomatoes as garnish. There is a bit of panko on top as well. The boys had the salamander (that is what we call the broiler like thinnk you can see behind Vicente above) kicking and this one got darker and less uniformly toasted then one might have wished for but there you have it.
This is a real simple banana pudding that went over with all but one person who did not like the jar. As you will see below I am a big fan of the jar so it is unliklely that I am getting rid of it now. I actually had a group of ladies who ordered five to go and we sent them home with the mason jars with lids on them. Really cool perp.
As you can see another jar. It is a bit different then the other one so I am going to run with it. Lemon Parfait- Lemon Curd, Whipped Cream, Lemon Soaked Pound Cake and Blueberries. Gotta Like Lemon for this one.
Service went well. Ticket times were good, only one recook. There were some issues with salt. I have some issues with salt which I will try to tone down. There were a few Plates that still need some work but overall really a great first practice. So at 11:00 the cooks went home, at 11:30 the chefs said good night and by 11:45 just shy of 15 hours I checked with Danielle and Stacy who were working on Liquor Inventory and left for the day. No note for the AM guy, no menu to scribble on, but I am rolling back in this morning to check on things and get the whole thing started back up. Christian