What a week!
Its been crazy since my last entry. Business at the resort is picked up along with the weather. Record heat here lately and boy oh boy do we feel it in the kitchen!
I was moved from the Bake Shop to one of our finer dining outlets for the last two weeks. Mostly doing time in the pantry or on the line doing lunch. Lunch is nothing really special, being southwestern cuisine its mostly Quesodillas, Hamburgers, and the like. Dinner on the other hand is a little different.
One of the highlights from the last two weeks was the Wine Makers Dinner we hosted last monday. During the sales year for vineyards they work with the resort to promote thier wines with large parties, usually about 50 to 60 people, to whom we cater a 5 course meal. Each course is paired and prepared according to the wine sample given at that course.
Its really a chance for the Chef de cuisine Patrick to get creative. One of the most interesting dishes I thought he did was a wild mushroom salad with a blueberry vinaigrette. The flavors were amazing. Some of the Passed Appetizers were pretty interesting as well. Like the Cold Cantaloupe Soup with Watermelon Caviar (yes thats right, Caviar) and a sprig of mint.
Unfortunately I stupidly left my camera sitting on my table at home but was able to snap a few pics with my phone, but having some issues getting them sent to email so I can upload them. Will post as soon as it works out.
I did manage to get a couple of pictures while working the Pantry at night. Pictures and plate descriptions to follow. Please excuse the poor quality as they were taken during service and had to be done quickly.
The Arizona Ceaser Salad. Romane Lettuce tossed with roasted corn, Cornbread Croutons, Parm Cheese, and Jicima. On the top is a crisp made from a unleavened cornmeal. One of the most interesting things about this salad to me... the ceaser dressing is a 32 ingredient recipe. To give you an idea in case you didnt know, ceaser dressing is usually 5 ingredients.
The Organic Salad. Mixed field greens, Julianne Asian Pear, Maytag Blue Cheese, Spiced Pecans tossed in a Champange Vinagrette. A really basic salad but really good flavors. The pears add sweetness in unison with the dressing and the blue cheese adds a sourness thats cut by the spiced pecans.
Last but not least a desert. Trio of Orange. All the way in the back (and hard to see I know sorry) is a orange Brulee with a candied Orange slice. Next (Middle) is a Orange Mousse topped with Lavender. Lastly (right) is the Orange tart with a slice of blood orange.
Hopefully Ill be able to get some of these pictures off my phone, they are alot better quality.
I was moved from the Bake Shop to one of our finer dining outlets for the last two weeks. Mostly doing time in the pantry or on the line doing lunch. Lunch is nothing really special, being southwestern cuisine its mostly Quesodillas, Hamburgers, and the like. Dinner on the other hand is a little different.
One of the highlights from the last two weeks was the Wine Makers Dinner we hosted last monday. During the sales year for vineyards they work with the resort to promote thier wines with large parties, usually about 50 to 60 people, to whom we cater a 5 course meal. Each course is paired and prepared according to the wine sample given at that course.
Its really a chance for the Chef de cuisine Patrick to get creative. One of the most interesting dishes I thought he did was a wild mushroom salad with a blueberry vinaigrette. The flavors were amazing. Some of the Passed Appetizers were pretty interesting as well. Like the Cold Cantaloupe Soup with Watermelon Caviar (yes thats right, Caviar) and a sprig of mint.
Unfortunately I stupidly left my camera sitting on my table at home but was able to snap a few pics with my phone, but having some issues getting them sent to email so I can upload them. Will post as soon as it works out.
I did manage to get a couple of pictures while working the Pantry at night. Pictures and plate descriptions to follow. Please excuse the poor quality as they were taken during service and had to be done quickly.
The Arizona Ceaser Salad. Romane Lettuce tossed with roasted corn, Cornbread Croutons, Parm Cheese, and Jicima. On the top is a crisp made from a unleavened cornmeal. One of the most interesting things about this salad to me... the ceaser dressing is a 32 ingredient recipe. To give you an idea in case you didnt know, ceaser dressing is usually 5 ingredients.
The Organic Salad. Mixed field greens, Julianne Asian Pear, Maytag Blue Cheese, Spiced Pecans tossed in a Champange Vinagrette. A really basic salad but really good flavors. The pears add sweetness in unison with the dressing and the blue cheese adds a sourness thats cut by the spiced pecans.
Last but not least a desert. Trio of Orange. All the way in the back (and hard to see I know sorry) is a orange Brulee with a candied Orange slice. Next (Middle) is a Orange Mousse topped with Lavender. Lastly (right) is the Orange tart with a slice of blood orange.
Hopefully Ill be able to get some of these pictures off my phone, they are alot better quality.