That statement is definitely true. After working 10+ hours a day for the past week I can finally catch up on everything. So all in all, Easter brunch was pulled off successfully, yours truly didn't have to wake up early and make omelets instead he worked at night doing prep for the following week.
Things lately at work have been really good, on Friday, Zack and I banged out 80 covers smoothly for the most part except alot of confusion brought upon by the wait staff. Its just been alot of prep all week to put on the Easter brunch for 600 people. To fill up the rest of the blog page I've got photos of food from work because all of last week was somewhat of a really long blur.
Here is our trout dish. We take a whole trout, fabricate it but keep the two fillets together. Then we take Transglutaminase or aka Meat Glue (this is a natural enzyme that binds proteins together, theres nothing harmful about it and has no flavor) and we bind the two fillets together, therefore giving us a "whole" trout. The trout fillet sits on a bed of wilted napa cabbage and pickled currants and to the right we made a carrot puree and we have roasted orange and purple baby carrots and then braised thumblina carrots finished in reduced carrot juice aka carrots on roids. I fricken love this dish, it looks great I think and it tastes amazing.
This was a special we ran on Friday, it was sea urchin flan. We made a custard base of bouillabaisse and sea urchin and poured it inside of the body of a cleaned sea urchin "shell" so to speak. The green sauce is a spring onion cream. What was awesome about that cream is we got local green onions in along with a whole bunch of other amazing produce (asparagus, baby braising mix and more!) To finish the garnish on top is uni and some baby tatsoi.
This is grilled yellow fin tuna with a roasted spring vegetable fricassee and reduced balsamic vinegar. The big thing about this dish that I like is the fact I go through shitake mushrooms to find little ones (also called doubloons) and confit them in olive oil. The end result is a great tasting mushroom and an intense olive oil with an amazing smell. If theres something I think is great in this world, its mushrooms along with a long list of more things.
This is another special we ran on Friday featuring some local asparagus we got in. To the left is a mix of braised and roasted asparagus tips. In the middle, pan roasted scallops sitting on top of Meyer lemon whip (that stuff is so good) and then to the right is a piece of grilled asparagus with fresh herbs and orange and lemon zest.
Now this is was a total joke for Tim and I. We had a wedding on Saturday night and we had to put out a few kids meals. So we took it all to the next level and made the plating awesome. So a fanned corn dog with a beef tenderloin slider and a side of ranch dressing. It's oh so fancy.
To end this blog, I'm sitting here watching No Reservations with Anthony Bourdain and right now hes in Sardinia. I'm looking at how they are eating food, eating family style, everything is from the area and it all looks amazing! The way of life and how food is Incorporated into everyday life is so important, so key and its respected so much. Its seeing that I have a greater appreciation for food and I want to experience food in Europe and cook it. The idea of food seems to differ so much from Europe to the US and to other countries around the world.
But something I want to get my hands on and try is bottarga.
Bottarga is dried and salt cured grey mullet roe and this stuff looks interesting but apparently it tastes amazing. If I get my hands on some it would be quite the culinary adventure.
But I'm off for the evening!
-Garrett
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