Thursday, June 19, 2008

Wine Dinner, prep

This is english pea gazpacho in the works, and I don't think I've ever made more of a mess with a blender in my life. Hours later I was wiping green slim off the ceiling tiles

This pic goes side by side with the next! Corriander crusted duck breast, the above are raw and those below have been rendered and where then baked for about 5 minutes.

This is my only action shot of the event. Chef Jen is picking our home grown Chervil to use as a garnish. It looks like some kind of south central gang sign, bit I assure you, she was just picking chervil in this photo.
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Scott Sebastian said...

How many guests at the dinner?

Michael Walsh said...

If i remember correctly the we ended up having a total of 68 guests. We decided our max capacity was around 75 so we pushed the bubble close to popping. Since the restarant consists of different rooms we were able to mix and match some plates so we used all in-house stuff instead of renting. 4 of us plated up all the food. usually one person was working on cooking something for the upcoming course, on person was helping clean plates or something of the sort, and two people swiftly plated the food. having a cold soup, and a cold dessert made things all that much easier.