This was such a chaotic and crazy and love filled day. Valentines day seems to be a fairly big deal her in Italy, but that is probably because Italians in general are very affectionate and caring people. We had been planning the special set menu dinner for just about a week now, so when Monday came, it was time to finish some of the last minute items and get set for the folks coming in. We had prepped for 40 and heard that between KSU and AofU there would be roughly 30 confirmed. With Sous Chef Carlo gone, we were working with all four of us and Chef Lorenzo. The menu consisted of the following:
Antipasto - Vegetable Terrine with Paprika Emulsion (Nikki)
Zuppa - Cauliflower and Beet soup with Guanciale (Chef)
Pasta - Linguine with Sun Dried Tomato cream sauce and beef medallion (Drew)
Entree - Fried Lamb with Fried Carrots and Spinach Flan (Tyler)
Dolci - Cheesecake with Berry Coulis and Pink Limoncillo (Francesco)
After building the terrines on Sunday, it was time to check them out early on Monday and see how they were holding together. My vision was to serve them cold, but chef wanted to heat them. It was a pull and push and a little frustration filled afternoon, but moments before the meal started, we had a final plan for the antipasto dish. It ended up being sliced, heated, and then served with the paprika emulsion cream sauce. Overall, all 40 folks that came to dinner that night, enjoyed the said meal. At the end of the meal we all were thanked by the customers.
It was a very, very long day and all the customers were very very intoxicated afterwards. I hope you all had a wonderful Valentines day! Happy Birthday Bro!
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