That grill is the one we are getting when we remodel the kitchen(hopefully sometime this summer)
Let us know how it is!!
ok the good news is. I got promoted. I achieved my black pants status. and am going into the P.M Sous Chef position at our Country Club! Ill be getting back into ordering (as the country club doesnt have a purchasing dept), inventory, more menu planning imput. Doing what I can to make the exec sous' job easier. He sure has large shoes to fill, Getting my new pants and jackets this week. Starting the position on the 30th. Getting 8 Fresh Bragard jackets!!!!! Already went out there this sunday on my day off and help with inventory this for this month, so i have a good idea for next month. and yesterday was the B-DAY. Turning 25 landed me a 12 oz NY Strip with a ring of pommes anna over roasted garlic whips, parsnip flan, haricots verts, Dessert was red velvet cake. and was seranated (sp), by the kitchen crew with a Happy B-Day song.
Im finishing out this week/weekend on the line and cleaning out the locker and filing cabinet.
A whole new challange awaits me, wish me luck!
I've been following this thread for quite some time now. The caliber of product your kitchen produces is really exceptional.
Congrats to you on the promotion. That's a big step! I can't imagine how excited you must be right now.
Way to go (wow that was a couple of months ago we talked about this)
Management is a whole different level. Make your self some spread sheets to fiqure out food cost and such for dishes, it is a whole lot simpler.
Inventory was a bitch at Sugarloaf, took 3 of us 2-3 days to do it
conflict resolution hope you dont have to work with a bunch of pansies like I had at Sugarloaf
The club I worked at was The TPC at Sugarloaf (owned by the PGA Tour--home of The Bell South Classic) Not only did we have a Main kitchen, we also had a clubhouse at the pool center, one at the tennis courts, and also a kitchen at the "half way house" where the carts were packed. One walk in freezer that was about 125' by 100', (needed a heavy jacket in that forker brrrr) a walk in cooler about ther same size---a dry storage room about the size of a small apartment and another room about the same size for just candy.
we weighed EVERYTHING and we had a lot of "loose" stuff between the exec the am sous and myself we got it done while still being opened for service
well guys , got the uniforms in. 1st day of training begins on wed!. We have wine dinner at the town club on tuesday so I am working with the guy who is taking over my station . After that, well, im in training for 3 weeks.
As far as inventory goes, it took us 2 hours, 11 pages of items. 2 guys, We banged it pretty quickly. Everything was organized pretty well.
Hey Billy, Did you get my PM?
As far as the inventory at the TPC. Damn! Thats a lot of work brother. At the town club we have 5 walk ins throught the main kitchen (produce cooler, meat cooler, main walk in , banquet walk in, pastry shop walk in). 2 freezers, (one in purchasing, and one in the bake shop). We also have the cold room and their walk in. Plus dry stores in purchasing.
I just got a new computer and my digital camera software isnt compatible with Vista. So thats why pics arent up yet. Guess i need a media card reader. argh. Hope everything is going well with you guys.
Last week we were running Nantucket Bay scallops with a 5 grain medley (quinoia, white rice, wild rice, barley, and cracked wheat) with cranberries and toasted almonds, spinach, champagne sauce, garnished with fried leeks.
Also ran a grilled ny strip over pepperjack polenta, with spicy tomato cilantro salsa, and ancho chile corn jus.
Crispy skin Barramundi with leek risotto, saffron mussel cream sauce with herbs fines, baby carrots and a beet curls.
Whats new with you guys?
wow triple post.
im just working we have slowed down here allot. so i think im going to take some vacation time and go out to Vegas and check things out. because i plan on moving there in a year or 2. Minnesota isn't exactly a culinary mecca
Modified by tobin_bass at 12:05 PM 1-28-2008
End result=$$ Don't get jerked off with ridiculous title B.S. The last Exec. Chef Business cards I had were used to light my pilots when they didn't turn on. Hate to always be a dark cloud but look after #1(meaning you) Saw you floating around the scirocco forum. like I said before, real chefs drive sciroccos.
hey guys, well. My brother has been in town for a week now, I had a few days off to chill with him. Made it back to work yesterday. We have been very very slow. No banquets. Im getting back into this ordering thing. haha, trying not to forget anything. but, yes doing the occasional add on when needed. Got in some sweetbreads and veal butt tenders. Ended up doing a duo of seared veal medallions with crispy sweetbreads over a sweet potato, mushroom, and tomato ragu. Sauteed spinach, and raisin gastrique.
Did a Citrus marinated Alabama U15 shrimp pasta with papardelle pasta, tarragon, spinach, tomatoes and orange essence.
Im trying to get used to the new kitchen. Everything is a bit foreign. But itll work out just fine. So far so good.
Hope all is well with you guys. !
Quote, originally posted by gourmandster » Was the Gastrique folded into a Glace or used by itself? How did you process the raisins in with the reduc. and what type were they? Interesting!! Also, Scirocco yet???
started the gastrique with whole butter, shallot, sweat the shallots, add sugar and let caramelize a little bit, add raisins, red wine vinegar, reduce down, the raisans will rehydrate and get soft, finish with a nice ladle full of good glace de veau and mount with a knob of butter, adjust seasonings. The raisans were just regular raisains, not golden or anything. We wanted to do it with currants, but had none in house.
No scirocco yet, I need to get back up to my buddy Will's and help him finish slapping the 16v back in his. its gonna be nice when all is done. Take care
Sounds good, hahaha you said knob lol
Anyway, our deck is open and we are busy as ****, doing 130+ a night---even during the week!!!
Had a nice write up in a local mag that I'll scan and post a link in a few, will be a pdf file.
Doing a Wagyu Kobe Short rib for the weekend. Oven Roasted Fingerlings, Sunshine Bean mix and some of the braizing liquid---Beer and Ginger (used Flying Dog Amber Lager) I'll get a pic of that tonight or tomorrow.
Quote, originally posted by skyyost » Let's see everyone's Valentines Menu
I'll post ours up after tonight
We Really are not doing anything special, dessert for 2 yes, but the main menu is gona stay the same. I will be running a Steak and shrimp special though---because everyone and there dead mother will be doing steak and lobster
link to the scaned article, do have a pdf file that is way better to read but it is like 8 mb and I have no space if really interested send me your e-mail.
Well I had my annual review yesterday.
Lots of 9's/10's.
Chef is really happy, wishes he could do more for me.
Basicly told me awsome job, shave off your beard, and i'm giving your a $1 raise.
My only negs were that when i do make a mistake or **** up i hold it and don't let it go. But im working on that.
dude, Ill tell you through experience. When i f something up , I hang on to it and kick myself more than I need to. Its something all chefs have to face at some point in their career. Just learn from your mistakes and dont make them twice. If you piss your chef off in the middle of service, and he rips you a new one, its typical of the industry . (not saying that yours would) but, in a kitchen tensions run high, tempers easily flare up. But, at the end of the night, your guys on the line that you may have been b!tching with all night will invite you out for a beer to celebrate making it through the night.
Last night, I rotated back to the grill position to fill in for a guy. We had 90 rezos, did 40+ in our grill room, walk ins and a 14 top that had a set menu (all three options came from the grill), and 80% of the menu was grill. I had a rough night. But, it ended up being ok when I got home. Did brunch today with about 40 covers. Slow,
Ill try and get some pics up of the new kitchen and whats on the menu. Take care guys
we where dam slow last night besides two large walkin partys( a 15 and a 12) we did 35 covers. for some reason the members where scared of the -7 degree weather.
it was so cold in fact the the hoods had icicles and there was snow blowing out.
Modified by tobin_bass at 10:43 PM 2-11-2008
Our Valentines Day menu consists of
Soup: Cream of Maryland Blue Crab with Parmesan Foam
App: (choice Of)
Cinnamon Dusted Seared u5 Scallop With oxtail and red cabbage Ragout and butternut squash Puree
Braised Short Rib Toast With Truffled White bean puree, applewood smoked bacon and mache parmesan salad.
Pluche of lolla rossa, frisee and green oak, with shaved fennel, manchego, d'anjou pear, and toasted almond Vinaigrette
Entree (choice of)
Filet Mignon with Smoked Potato Puree, Sauteed Wild Mushrooms, Grilled asparagus, and Vegetable Pincage
Chilled Arctic Char with Citrus risotta, sauteed spinach, and Lobster sauce
Seared Maple leaf Duck Breast with Sweet potato/bacon hash, verts, and dried cranberry and calvados jus
Dark Chocolate Mapolean and Warm mixed Berry Beignets, Candied Kumquats, and Passion Fruit Sorbet
Lets see em,
It was a long prep day today !!!!!!!!!!!!!!!!!
Our V-day menu was:
February 14, 2008
$60.00 per person
Warm Lobster Bisque with Snipped Chives and Creme Fraiche
Woodland Mushroom Chowder with Fresh Thyme and Sourdough Croutons
Ashby Inn Caesar Salad with Warm Polenta Croutons and Shaved Parmigiano-Reggiano
Mixed Baby Greens with Marinated Bermuda Onions and Local Cheeses
Charcoal Grilled Pheasant Breast with Creamy Risotto and Red Wine Braised Fennel
Pan Roasted Halibut with Tomato Saffron Broth and Cherrystone Clams
Filet Oscar with Yukon Gold Mashed Potatoes
Rich Red Velvet Chocolate Cake with Cream Cheese Mousse and Warm Berry Compote
Sour Cream Panna Cotta with Caramel and Fresh Strawberries
Chocolate Profiteroles with Lavender Honey Ice Cream