I have been trying to hone my plating and presentation skills. I can't share the results with you as my camera is missing (hence the lack of updates, sigh) but I've made some lovely food this weekend:
Beer and Beef Stew, based on Mark Bittman's recipe, served with homemade half-whole-wheat parmesan and peppercorn biscuits and maple roasted brussels sprouts
PPK's Carrot Bisque, with a grilled cheese made with local bread, local raw gouda from the $3 and under bin in the Bfoods cheese section, chard, and my friend Mari's Fruit of the Doomed (pomegranate-habanero hot sauce).
YUM. I'm nervous about running my first big meeting with the whole back-of-house crew tonight. I am not used to managing people so I hope everything goes well. Fingers crossed.
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