Today was a busy morning. We were closed for several days over the Christmas holiday and so I began with morning with basically no prep from previous days. This can be a little scary because you know you have so much to do, but also exciting because you know that every single thing that goes out that day will have come from you. If its great, its because you did it right, if its wrong, you are the one that fucked it up. There are no surprises on days like this either. You know exactly how much of everything there is and what condition it is in. You know that everything is as fresh as it can be and you can choose how much you want to prep. I enjoy days like this, especially since I work so many lunches in a row. Despite the fact that I had alot to do this morning I know that tomorrow morning I can go in and know that anything left over is exactly where I left it when I cleaned my station today. I know what I can still use, what needs to be tossed and what needs to be prepped anew. Sure dinner will have used a few things and some things have to be done everyday but still there is a confidence that comes with continuity.
We were pretty busy at lunch today but as has been the case for most of the winter months, grill was far busier than I. I feel so awful when grill is covered up in orders for chicken confit and panko-crusted tilapia and the only hot meal I have is lamb which takes about 6 minutes from start to finish, if that. I try to help out where I can, taking over soups when needed and tidying up without getting in the way. I'm ready for warmer weather when people start eating more cold items so I can feel like I'm pulling my weight again.
* Spinach and Frisee Salad- Bacon, mozzarella, pecans, crispy capers, slow roasted tomatoes, red onions and cucumbers dressed in sherry-viniagrette
* Bibb Salad- Dressed in citrus-viniagrette with marinated onions, pomegranate seeds, feta, beets and walnuts.
* Duck Salad- Thinly sliced smoked duck breast with watercress and frisee, thyme-roasted red potatoes, pecans, mozzarella and beets in a dijon-apple cider viniagrette.
*Lamb Pita- ground lamb kefte on a warm pita with spicy tomato jam and cucumber-yogurt dressing, bibb lettuce and caramelized onion.
As usual I had my appetizers of goat cheese and crostini, hummus with warm flatbread and marinated olives.
I hung around after service like usual to see if dinner needed a hand prepping but they were good to go so I got out in time to enjoy the last few hours of warm sun and take my dog to the park, followed by a little yoga and beers with my neighbors. All in all a damn good day :-)
No comments:
Post a Comment