So we've had a few larger functions, the most recent being this afternoon at 140 people. This was a two course, plated lunch, but, sadly I was only able to get pictures of the desserts : Apple Blossoms!
We also did a 97 person, four course, plated dinner recently. They started with Shrimp Cocktails....
Then came a iceburg wedge salad, which sadly, I wasn't able to get a picture of. This was followed by the main course: striploin with garlic mashed, asparagus, mushrooms and jus.
Then came my favourite course, dessert! This is a vanilla panna cotta with a mixed berry coulis and fresh mixed berries.
Today's function had a sweet potato mash with their main course, but, we had a lot extra left over, so we decided that tomorrow's feature is going to be sweet potato gnocchi. Here's the process as shown by my sous chef with an appearance by yours truly....
Start with flour and eggs and your mash
Mix, adding more flour as necessary
Mix more!
And more! Yes, that's me.
Eventually, after a lot of work, even more flour, and likely another egg or two, you've got dough, which you then roll into thin rolls and cut.
We also recently had a function that had a "grill your own steak" portion...soo many nummy steaks. (vegetarians, look away.)
Also, I have had a few folks asking me "Adeptus, what the hell are Yorkshire Puddings?" Yorkshire Puddings, or Yorkies for short, are what's called a quickbread. This is a bread that does not need yeast to rise and instead relies on high temperatures and steam to give them lift. Here are some lovely Yorkies, courtesy of my sous chef.
Now, some folks have wondered why I enjoy going back to work day in and day out, when temps get to 110 or higher, and tempers can flare. These pictures were taken at the start of my breakfast shift one morning around 7am, with views like this, wouldn't you want to go to work?
And here, as promised, is "How to Light a BBQ" as shown by my Chef.
No comments:
Post a Comment