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We make tiny things
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Lots of tiny things
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SPOONS
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We place things on spoons...lots
of things...lots of tiny, tasty things.......on lots of spoons
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Then the sppons (and everything
else) have to go upstairs for placement on stage
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Then, logically, the spoons
get arranged on a custom spoon tree
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All of our reception foods
for 12-8-04...all in all, it took three days to prepare
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Chef Andreini instructs on injection
brining
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Sausage Days
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Our team (David, Brian, Myself)
made Kielbasa and Spicy Lamb Sausage
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Okay............let's get this overwith. Sausages often have to be put in casings. These casings are often made out of animal intestines (sheep, pig, cow). But how do we get all that sausage in that intestine? With der schtuffer. Der schtuffer is basically a cylindar with a plunger going in it and a spigot at the bottom where it goes into the casing. You bunch up the casing on an extended tube, crank the plunger, and out it comes. Looking at the casing on the plunger, it's hard not to make comments. Watching someone put the casing on the spigot, it's nearly impossible to make comments. Watching the casing fill with meat and crawl across the counter, you either have to let it all out or simply leave the room. So, here are a couple pictures of this blessed event. |
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Remember the opening credits to star wars? Well, we put instructions on the wall each day for each station....one day, ours was particularly lengthy..... |
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 Clarified lamb stock that was later turned into aspic |
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 You can't tell from the picture....but the tail was moving when it was taken |
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Making gelatin
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We
have 4 oven flats....and have to make sure we know who is using each
one at any one time
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Working
on plates for presentation on stage
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smoked salmon |
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Our team had two plates, one
of them was a japanese "sandwich," which we garnished with
a ginger flower, wasabi paste drawn as the Chinese character for "Tao"
and pickled diakon shaving in the shape of the character for "heart"
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This was....um a slight mistake |
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Chef Andreini planning and demostrating
the plating methods for all 12 plates
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Our prepared
plates
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In the elevator with all the
plates
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Putting the plates on stage |
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General Waiting and Lounging
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Sausage tasting....Chef Martini Stopped by
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Learning how to make gelatin
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Prepping
for Grand Buffet
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Chef Turgeon and Mac's Mom |
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Our
Grand Buffet
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