The mignardie is a final bite from the kitchen, almost like a farewell treat. Ours will be a lilac perfumed éclair. T I M E L I N E Saturday, June 2nd 2018 4PM – BOH transitions into prep 4:30PM – FOH Arrives/refreshments provided 5:00PM – Prep continues [*refer to production schedule] Tables rearranged / settings laid out ‘mingle table’ set up Decorations set/amp set up 6:00PM – Nick arrives Final review of the evenings plan, FOH and BOH Light candles, start music KEEP. DOORS. LOCKED. TILL. 7!!! 7:00 – Diners arrive / led towards seat / complimentary champagne is given 7:10 – Amouse Bouche is served 7:20 – CLEAR AMOUSE BOUCHE 7:30 – Course I 7:40 – CLEAR COURSE I 7:50 – Course II 8:00 – CLEAR COURSE II 8:10 – Course III 8:20 – CLEAR COURSE III 8:30 – Intermezzo 8:40 – CLEAR INTERMEZZO 8:50 – Course IV 9:00 – CLEAR COURSE IV 9:10 – Course V 9:20 – CLEAR COURSE V 9:30 – Course VI 9:40 – CLEAR COURSE VI 9:50 – Mignardies 10:00 – CLEAR MIGNARDIES Clean up and go home!!
Was every plate balanced? What was your impression of the plating? How was the timing? Final impressions, concerns, questions, comments? Production Schedule [Week of Dinner] FA – Full Amount, for test and actual dinner HA – Half Amount, for test dinner Saturday Sunday Monday Tuesday Wednesday (pre dinner prep) Thursday (pre-dinner tasting @ 6PM) Friday Saturday Crème Fraiche 1Qt Thyme meringue FA Roast Rhubarb HA Bechamel HA Brioche prep Béchamel White stock 1G(freeze) Hazelnut tuiles FA Beurre noisette FA B&S Asparagus HA Asparagus puree Bake Brioche Popsicles FA Hazelnut dust FA Brioche prep HA Asparagus Vin. FA B&S Asparagus Ramp gnocchis FA (freeze) Pink peppercorn oil FA Asparagus puree HA Prep Dandelion greens FA Bean Ragout Turnip green chiffonade Pork stock 1Qt (freeze) Lemon curd FA Brine beans HA Bean ragout HA Brine more Pave prep Shave turnips Strawberry confiture FA Champagne vin. FA Soft poach eggs Brine tenderloin Crespelle batter Pancetta bites FA (save fat) Turnip green chiffonade Biscuit prep HA Veloute Ricotta FA Shave turnips Mushrooms Sear pave Mushrooms HA Crespelle batter HA Eclairs Bake biscuits Pave prep HA Fried sage FA Macerate strawberries Brine tenderloin HA Veloute HA Chantilly cream Biscuit prep HA Sear pave
Lilac pastry cream FA Bake biscuits Eclairs HA Macerate strawberries HA Chantilly cream HA June 2nd Production Schedule Time Task 4:00PM Transition into dinner service -remove brunch prep from lowboy, replace with existing dinner prep -create a clear work space by utilizing shelf below, and mobile cart -assist with the remainder of brunch dishes/clean up 4:30PM Break for 15-20minutes Keep Thom away from Vodka 5:00PM -Finish brioche -Sear paves -pre-cook pork tenderloin -Veloute (hold on oven) -Béchamel (hold on oven) -bake biscuits -macerate strawberries / slice fresh -Crespelle batter -Shave turnips/chiffonade greens -Chantilly cream -gather garnishes, finishing seasonings, tools (breakfast bar tray) 6:00PM Completely review setup/take stock of space Organize work areas, give a wipe down Clear heads/bathroom break/get a drink of water!!!! 6:30PM Waiting period – regroup, GET AMPED Continue to keep Thom away from Vodka 6:45PM Reheat rhubarb Place brown butter over low heat Bring crème fraiche to room temp Organize dishes -Light candles -turn on music -set the mood 6:50PM Set up amouse bouche plates Have melted butter at the ready on griddle, with pastry brush Boil water for eggs (be prepared to switch for eggs!) Place over low heat (griddle right side) -béchamel -asparagus