Some of the recipes are still being tweaked to perfection including the Potato Risotto. The results are incredible; a creamy yet firm blend of small dice Yukon gold potatoes with white truffle, lemon oil and cream. All changes to the recipes are noted and entered in their recipe management program.
Pastry Chef Lori Fortunate, formerly of Patisserie J Lanciani and the Garden City Hotel is working with silplat mats and home made stencils making the small cones for the Tuna Tartare with Tobiko in Cornets and for the Ice Cream and Sorbet sampler.
By the way, the glass plates for the Seafood Sampler and the mini copper sautoir's for the Poussin are still MIA. The appear to have cleared customs and are in the possession of UPS but no one seems to know where they are.
Friday- day two of prep-
It's another slicing and dicing day but with some much more interesting product. One that got me excited was portioning out the A Grade Foie Gras. This trusted task was assigned to Jose. Seeing a full hotel pan of absolutely perfect lobes of cardiac clogging heaven just did something to me. The two ounce portions were part of the Potted Poussin that was to go in the mini sautoirs.
Anthony is toping, tailing, peeling and protioning the cardoons for the fish course. Cardoon's look like a large celery stalk and are prized in Mediterranean countries for its unique flavor and are similar in taste to the globe artichoke. There is the proverbial good news and bad news story about the missing serving ware. First the bad news- The UPS contacted the shipping and receiving department at NYIT. They were told that the school was closed for the holiday recess and would not reopen until January. Now the good news both shipments are at the Uniondale office of the UPS and can be picked up anytime before 5pm. Bobby immediately dispatched Brian to pick them up.
