When I arrive at the Center on the day of the Dinner there is snow and ice on the ground and it's about 28 degrees out. No need to worry about refrigeration to keep the food from spoiling on the hour trip to Manhattan. The lower kitchen is packed. Piles of equipment, uniforms and serving ware are everywhere. The crew is divided between doing last minute prep and checking the ever present lists.
Tasks best left to the last minute are being complete in preparation for the big move to the city. Three perforated hotel pans hold the Girolles (chanterelle mushrooms) for the Potted Poussin stand ready. They are sautéed, the juices drained to add to the sauce and placed in half hotel pans sealed and labeled.
Brian is supervising Cook James Matos and Anthony cleaning the Kumamoto Oysters for the passed Kumamoto Oysters with Pearl Tapioca and Beluga Caviar and Robert gives them a quality test.
