November 21, 2016
With Thanksgiving right around the corner, the kitchen is bustling with brining whole turkey, cranberry sauce, stuffing, bread slicing, stock making, and final menu planning. I am currently working on recipes and a prep list for my final menu on the 1st of December for 28 people. This is what it looks like:
Amuse Bouche — Apple Trio: poached apple, apple jelly, spiced apple chip
First Course — Wild Mushroom Rillettes with mushroom medley, smoked salmon and brocolli puree
Second Course — Potato Leek Truffle Ratatouille
Third Course — Chicken Galantine with salt crusted beets, garlic and duck confit and a broken mustard butter sauce
Hopefully between the costing of three different menus and a prep list and recipe collecting, I will be able to get some sleep. I am not alone though, Collin is here!