Ok...So if you haven't gotten the point...Quesadillas are a really big pain in the butt to make...let alone any amount of them above 1 order. I'm not going to go on a rant about quesadillas but I'm going to leave it as that.
Overall, I'm going to say today at work was good to ok. I walked in today feeling great and then I guess I say my prep list that I wrote out last night and then some of the extra things I had too do and felt alittle shuffled by it. It kinda blows because we only have one VitaMix in the kitchen and its gears are stripped so its already jank. Then the blender cup to the VitaMix has a nice crack in it so half of your contents end up on the prep table. We were using it alot today and the demand was high for it so it was constantly being shuffled around. It was also making us all angry.
Service went well, it wasn't too terribly busy or the tickets were really well spread out, who knows. Good food was put out and we kept the flow.
We got to tinker a bit with some menu items going on the spring menu which is very very cool (Pics to Follow Soon!) Next Monday I get to go to a menu development meeting with my Executive Chef, our Food and Beverage Director and the General Manager of the Club. I believe they are going to finalize the menu costing and the overall menu itself to see that it will see fit at the club.
The incredible item I have to share tonight....Carrots on Roids.
Now this sounds very odd and much like a carrot on GMO but this is not the case. We cooked baby carrots this evening with alittle bit of stock to steam them. Now here is the kicker, this is what makes the carrots on ROIDS....CARROT JUICE! We then cooked the carrots in reduced carrot juice, added a tad of butter and white wine, reduced and tasted....they were delicious and it was simply because the carrots were then cooked in there own juice. I'm a true believer now in this practice and I feel I'd continue cooking my veg in there own juices.
But I'm off to bed so good night everyone!
-Garrett
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