The guys know how to plate a lunch!

Comfort Food

While the worst storm in years soaks Northern California, the guys in the kitchen prepare some comfort food for our dinners. 

Chicken Parmigiana with pasta and cauliflower.   The house made focaccia was perfect! 

Corn Bread Dressing

We make a remarkable Cornbread Dressing in the kitchen.  The recipe?  Now that is a secret.  I will tell you that it starts with a 100 pounds of Cornbread  

Short Handed!

Half of the crew had the opportunity to work a catering job in San Francisco tonight.  That left three very dedicated crew members to prepare dinner for 240!

Steve and his crew prepared Chicken tetrazzini  and sides tonight.  They had everything ready by dinner time! 

DeBoning Turkeys!

Serving 200 people requires a lot of preparation. Today we deboned 40 turkeys!  

First we removed the wings.  Then legs and thighs.  The oyster and the breast were carefully separated from the carcass.  The carcass thrown in the stockpot,  

Now comes the tricky part. The thighs and legs were deboned then the tendons were carefully removed! 

The deboned leg and thigh is my favorite part.  Stuff with fresh herbs or forcemeat and roll it up.  Put in the oven for 45 minutes at 400 degrees.  

The photo is of James completing his 30th bird!

Finals!

Several of our culinary students had finals this week. 

Pictured is Joe Q with his savory pastries. 

Steve and Aaron served duck two ways. Pan seared breast and confit. Served with Pommes frites cooked in duck fat. 

poulet farci

We stuffed chicken breast with Prosciutto!  Topped with a simple mushroom sauce.