fridays are bonkers
Posted in iChef on October 10th, 2008 by Andy Husbands
Fridays are nuts. I woke up thinking about my new menu; what I like and what needs to change. Generally the changes are tweaks I need to make so the dishes flow thru the kitchen with ease. This is where chefs can have big problems, if the menu does not flow then the cooks get backed up and customers wait for their food, neither is good.
Chug some coffee, no time for suduko today, and I am out the door at ten. Fridays start the mayhem of the weekend; we’ll have 400 to 500 people in for brunch (and this week we are doing brunch on Monday so add another 100, Columbus Day) plus dinner service(another 200-300), so there are a ton of people around cracking eggs, making mornay, slicing bacon and basically getting ready to serve the masses. Fridays also happen to be the day that all managers work so why not throw 2 meetings on top of everything else…..
Meetings and Prep make a busy day, and of course final changes to the menu just to make it a little more exciting.
Here are some of the new items
Tempura Shrimp
ginger pickles, wildflower honey
Korean Style Short Ribs
green papaya salad,
spicy cilantro dipping sauce
Maple Cured Grilled Pork Chop
bacon braised cabbage, turnips,
dried cherry & pecan relish, cider glaze
3 Tastes Of Fall
parsnip potato cake, roasted baby carrots,
vegetable strudel
Garlic Rubbed Grill Roasted
“Free Range” ½ Chicken
mashed potatoes, broccolini, lemon herb pan jus
Pan Seared Giant Scallops
lemongrass steamed rice, sugar snap peas,
hoisin bbq sauce
Grilled Arctic Char
parsnip fonduta, lemony greens, pear chutney
Wood Grilled Flat Iron Steak
basil braised fennel, seared raab,
rosemary-scented fontina stuffed tater tots
















