Chef Robert and the Beard House Maitre'd Dino Redzic go over service timing, availability service ware and space issues in the kitchen. The Beard House staff is used to pumping out these multi course events in around an hour and a half. This is no small feat when you consider that it's a new menu and kitchen crew every event, no trays are used for service and the dining rooms are spread over three floors with only narrow stair cases serving each of the rooms. That said they were also very friendly, extremely professional and a pleasure to work with.
Pastry Chef Lori designs the demo plate for the Praline and Dried Fruit Charlotte with Champagne Anglaise Sauce. The will be assembled later because there is no refrigerated space left to store them plated
Chef Robert seasons and sears off the Scallops for the Scallop with Potato Risotto and White Truffles from the Shell Fish Sampler.
Pilar is in the back kitchen sautéing the Foie Gras for the Poussin.
