Oh my God, even on a slow night the servers bread station looks like a mess. It seems like the more people available to clean an area the less likely it is to stay clean?!?!?! Things work differently on the other side of the line.
Wednesday, February 28, 2007
A slow night at the restaurant
If it wasn't for the camera on this night, we might have found something un-wholesome to take part in, but luckily, we have these!
These are shaved garlic rounds to be dried in the microwave as described by Thomas Keller in his famed French Laundry cookbook
The next few photos show the growth of our Scallop presentation. Here we have our seared scallops and next to it garlic asperation.
Here we begin plating with our foundation of Pamasean-Mascapone risotto, sided with the garlic asperation.
The beatifully camalized scallops crown the risotto here as the plate comes to completion.
A healthy drizzle of Villa Monadori Balsamic vinager dresses the plate raising the seaminly deep, dense, and one dimensional dish to highly flavorful and complex.