Now that they have the menu it's time for list, and lists of lists. All the standard kitchen lists are required, grocery, produce, dairy, meat, fish, serving ware, prep schedules, staff schedules etc. But there are even more for this type of event. You need lists for packing and unpacking as well as task schedules for all for the day of the event, to avoid any wasted time. The prior prep I critical, you have to do absolutely everything possible ahead of time. Everyone has to know their duties and timetable, from the moment the truck arrives in front of the Beard House. On December 6th there is a trial run for the menu at the monthly Epicurean dinner at de Seversky. The small sautiors and glass ware for the seafood sampler, which were due in September, are still lost somewhere in customs. The two days of prep before the event are pretty much the same as if they were doing the event at the de Seversky Center except everything is labeled, put in sealed containers and the location where they are stored and where they will be stored at the House are listed on the ever present check sheets.
Thursday day 1 of prep-
There is a whole lot of pealing, slicing and dicing going on. Sous Chef Pilar Visconti has the enviable task of making 2 gallons of perfect small dice Yukon Gold potatoes for the potato risotto, while First Cook Brian Hoos gets to make 250 tournayed carrots for the Potted Poussin. Yes they are counted and recounted. Also present is Cook Jose Santos working with hospitality student/volunteer Anthony Marzuillo peeling and packing lima beans for the fish course and Cook Dave Tessitore gets to mince shallots.
Another consideration with an event at the Beard House is the Chef and kitchen crew are inviting friends family and distinguished guests. The unique layout of the Beard House, 4 separate rooms of widely varying size and proportion make for some interesting decisions as to who sits where. It s no easy task and takes ups much more of Chef Robert's time than you would imagine, or he would like.
