I started the week fairly normal and then for the rest of the week I was going in early to do things. Wednesday I was in early because there was alot of prep for the day that needed to be done. Thursday I was in early to do externship stuff with Chef and to finally go over the ordering process at work. Friday I was in early to do a lunch for a Food Editor/Writer and her group that was with her. Then on Saturday and Sunday I was in at a normal time. But through the week, everyday was great, we had good services, food looked amazing, and there was a surprise thrown in the mix.
But to start with some photos, I'll show what we made for the Food Editor (I was so angry I didn't have my Nikon with me to take some awesome photos, just my cell phone)
We ended up doing the sea urchin flan again with spring garlic veloute again, to be honest, I like it, its got a great taste.
Here we have pan roasted scallops, the white quenelle is parsnip puree, then there are roasted baby carrots and glazed baby carrots that have been glazed in there own juice along with some black currant puree and just carrot puree.
This is a piece of almond milk poached halibut with shaved green asparagus, braised green asparagus and also some pickled spring garlic and tomato water.
This is a take on our braised short rib, in front is smoked potato puree, charred spring onion, glazed pearl onion and red wine braised salsfy.
Zack and I had an idea for a dessert but time wasn't quite on our side so we didn't get to quite execute it. But we were going to do a blueberry ice cream with some shortbread and a vanilla creme anglaise and alittle blueberry compote. She loved all the food we made and that made for a great afternoon!
Which while on the topic of blueberries (I'm sorry if I'm jumping around) but if you want something really good. Just blueberries, sugar and lime zest makes a good dessert.
Now, take a guess as to what this might be:
If you guessed these objects were beets, you win! We had a guy on Wednesday trying out for the sous chef position at work....and lets just say, yeah....moving on!
After a few late nights, on Friday morning as I was trying to wake up and cleaning my chef whites I came across a package for me. I continued to open the package and inside was a surprise so amazing. I want to thank my parents and my sister so much for making me smile and making my birthday one step better!
I got a Masahiro 240, 9 1/2 inch chef's knife and left handed of course. Once again thank you Mom, Dad and Nikki!
But I'm off and hopefully I can write more this week!
-Garrett
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