Hello Everyone!!!
I hope everyone had tons of fun over the Easter Holiday. I know I did…. There’s nothing like being in the kitchen with your fellow chefs, cooks, dishwashers, and stewards. Here is a quick recount of my exciting Easter weekend.
I think I will start on Friday, I walked into my kitchen at about 1 pm and it was a cool 50 degrees. It was stuffed wall to wall with everything that needed to be ready for the Sun Morning. (that is everything that the cold kitchen prepares) That includes cases of romaine, carrots, tomatoes, cheese(about 10 varieties) and so many other things I could be typing for days.
Friday is an easy day, prepping only a few dozen items. Many cold foods that are to be prepared cannot be done that far in advance, they are very perisable. I had to cook all the seafood for the displays. About 18 or so sides of salmon umpteen boxes of scallops, then of course there shrimp, oysters, green mussels, crab claws, that’s just a short list.Peel umpteen cases of pineapple, cantaloupe, and honeydew melon. By nine I was running out the door with a cheese cake which pastry did up nicely for My roomie Joe’s b-day.
Sat I was back at work by 1 pm again. This when the major work for Sun is done. Do you want to know what we did? Sure you do… We started off with filling our coffee cups, complaining about this and that. Standard procedure for every busy day. Here is the list ….12 tomato and fresh mozzerlla cheese platter, 10 cheese platters, fill up the coffee again, grab a few fresh pieces of bread from baking and pastry, joke about we can forget about taking a break, cooking the couscous, adding all the salad stuff to it, making a dressing, mixing it together, putting it in bowls and of course we have to garnish. every holiday is extra fluffy when it comes to decoration.. There’s nothing like being elbow deep in a large bowl of salad, this bowl is so big 3 feet across and about 2 feet deep..it’s a lot of salad, then came another cup of coffee with a dollop of whipped cream, yummy, then my partner in crime and I started to wonder when we would get to go home. It’s about eight and there now no end in sight. We moved on to a bag carrots…50# and made out version of carrot raisin salad with pineapple in that same big bowl, then on to the seafood displays, we laid out 7 very large platter end to end they are as tall as me, some taller. We started them it was about 10, in the middle of that we started to get grouchy because we discovered that we hadn’t eaten all day, coffee cannot sustain life on it's own.. I had a belgin waffle…yummy and another cup of coffee, a glass of water, and some juice. She had a few pb and j sandwiches, and coffee than soda.We make all this cray fancy food but just want to eat simple food.. Then we finished up the seafood, chopped all the lettuce, washed it and set up 8 very large(each bowl serves about 100), Tied up a few loose ends and before we knew it was about 2 am. We left went home went to bed, got up took a super hot shower, and were back in the kitchen by 8 am.
Sun Oh what a blast we had we were so slap happy, I have not laughed that much in a long time. then we have members and guests asking silly questions like is that cake chocolate...of duh..everyone knows what chocolate looks and smells like. A young child stuffing hard boiled eggs that are decorating the buffet in to his tiny suit coat pockets, his pockets were about to burst.A room with a 100 or so children high on easter candy can be a scary thing. We did brunch about 500 people then turned around and did candle light dinner for about 250. plus the buffet in the Seafoam fine dining resturant, buffet in the golf club, plus our beach casual buffet at the patio. It probably wears you out just tinking about it. 11:30 pm came and all the exhausted, bloodshot eyed, grumpy, beyond slap happy chefs went home. And the coffee machine finally got a break and so did our feet and our minds.
The End
P.S. were served about 3000 cocktail shrimp, in the main dining room alone!