Week 2: and now for the big finish...
Thursday:
I wanted to serve Baja Fish Tacos the first week I started, but I'm so glad I waited. Making tacos en masse is an assembly line process worthy of Mr. Ford... or Rube Goldberg. Ours consisted of a corn tortilla; tilapia sauteed in a bit of olive oil, chili and lime; shredded cabbage; some salsa (heavy on the lime again); avocado; and pickled red onions. (There was more salsa and crema fresca available on the counter too.) I had misgivings about the tortillas from the start, but with our first over 60 plate day I didn't make time to taste test -- ALWAYS taste your food before you serve it. ALWAYS! Any way after service I sat down with a taco for myself and bit in... UGH!!!! I know we are on the East Coast, far from the land of margaritas and fresh ground masa, but sweet jesus! The filling was excellent, but the tortilla was thin, barely corn flavored cardboard. You bet my food vendor got an earful the next day. I am now on a mission to find a decent corn tortilla in the area and buy locally.
Notable Foods: Baja Fish Tacos
Number Served: 62
Friday:
We served our first repeat, Cajun Chicken Penne. This time we tried out mixing the ingredients together beforehand and giving it all a final saute right before plating. No one mentioned a difference in the flavor, but the difference in the kitchen was huge. I think it may have even been better since the spices had time to soak into the pasta and chicken.
Also, I made the chef's favorite Friday fridge clearer, Minestrone Soup. A perfect way to clear out the leftover pasta and veggies. Add a few beans and it's a hearty end to the week.
Notable Foods: Cajun Chicken Penne, Minestrone Soup
Number Served: 51
I wanted to serve Baja Fish Tacos the first week I started, but I'm so glad I waited. Making tacos en masse is an assembly line process worthy of Mr. Ford... or Rube Goldberg. Ours consisted of a corn tortilla; tilapia sauteed in a bit of olive oil, chili and lime; shredded cabbage; some salsa (heavy on the lime again); avocado; and pickled red onions. (There was more salsa and crema fresca available on the counter too.) I had misgivings about the tortillas from the start, but with our first over 60 plate day I didn't make time to taste test -- ALWAYS taste your food before you serve it. ALWAYS! Any way after service I sat down with a taco for myself and bit in... UGH!!!! I know we are on the East Coast, far from the land of margaritas and fresh ground masa, but sweet jesus! The filling was excellent, but the tortilla was thin, barely corn flavored cardboard. You bet my food vendor got an earful the next day. I am now on a mission to find a decent corn tortilla in the area and buy locally.
Notable Foods: Baja Fish Tacos
Number Served: 62
Friday:
We served our first repeat, Cajun Chicken Penne. This time we tried out mixing the ingredients together beforehand and giving it all a final saute right before plating. No one mentioned a difference in the flavor, but the difference in the kitchen was huge. I think it may have even been better since the spices had time to soak into the pasta and chicken.
Also, I made the chef's favorite Friday fridge clearer, Minestrone Soup. A perfect way to clear out the leftover pasta and veggies. Add a few beans and it's a hearty end to the week.
Notable Foods: Cajun Chicken Penne, Minestrone Soup
Number Served: 51