Lilac pastry Bake cream FA biscuits Eclairs HA Macerate strawberries HA Chantilly cream HA June 2nd Production Schedule Time Task 4:00PM Transition into dinner service -remove brunch prep from lowboy, replace with existing dinner prep -create a clear work space by utilizing shelf below, and mobile cart -assist with the remainder of brunch dishes/clean up 4:30PM Break for 15-20minutes Keep Thom away from Vodka 5:00PM -Finish brioche -Sear paves -pre-cook pork tenderloin -Veloute (hold on oven) -Béchamel (hold on oven) -bake biscuits -macerate strawberries / slice fresh -Crespelle batter -Shave turnips/chiffonade greens -Chantilly cream -gather garnishes, finishing seasonings, tools (breakfast bar tray) 6:00PM Completely review setup/take stock of space Organize work areas, give a wipe down Clear heads/bathroom break/get a drink of water!!!! 6:30PM Waiting period regroup, GET AMPED – Continue to keep Thom away from Vodka 6:45PM Reheat rhubarb Place brown butter over low heat Bring crème fraiche to room temp Organize dishes -Light candles -turn on music -set the mood 6:50PM Set up amouse bouche plates Have melted butter at the ready on griddle, with pastry brush Boil water for eggs (be prepared to switch for eggs!) Place over low heat (griddle right side) -béchamel -asparagus
Lilac pastry cream FA Bake biscuits Eclairs HA Macerate strawberries HA Chantilly cream HA June 2nd Production Schedule Time Task 4:00PM Transition into dinner service -remove brunch prep from lowboy, replace with existing dinner prep -create a clear work space by utilizing shelf below, and mobile cart -assist with the remainder of brunch dishes/clean up 4:30PM Break for 15-20minutes Keep Thom away from Vodka 5:00PM -Finish brioche -Sear paves -pre-cook pork tenderloin -Veloute (hold on oven) -Béchamel (hold on oven) -bake biscuits -macerate strawberries / slice fresh -Crespelle batter -Shave turnips/chiffonade greens -Chantilly cream -gather garnishes, finishing seasonings, tools (breakfast bar tray) 6:00PM Completely review setup/take stock of space Organize work areas, give a wipe down Clear heads/bathroom break/get a drink of water!!!! 6:30PM Waiting period – regroup, GET AMPED Continue to keep Thom away from Vodka 6:45PM Reheat rhubarb Place brown butter over low heat Bring crème fraiche to room temp Organize dishes -Light candles -turn on music -set the mood 6:50PM Set up amouse bouche plates Have melted butter at the ready on griddle, with pastry brush Boil water for eggs (be prepared to switch for eggs!) Place over low heat (griddle right side) -béchamel -asparagus
for-her-a-sort-of-almost-plan.docx