Service

The Holidays are getting closer, but I will try to also snap some shots of what we do at the restaurant when I can (when my charcuterie is at a standstill) in order to have topics to post about. It is slowly starting to pick back up with the families starting to trickle in(Disney World is a busy time during the holidays), so don't know what I'll be able snap shots of. Nevertheless I will try my best.

Tonight the Sous Chef, Danny (a.k.a. Richard) was brainstorming and came up with this pasta which allowed us to utilize product we had lying around the kitchen. We get crazy amounts of organic produce from Hammock Hollows Herb Farm based out of Gainesville, Fl, but never know what he is going to send us. Today we had 8 cases of organic greens come in consisting of Red Romaine, Arugula, Carolina Mustard Greens, Blue Tuscan Cale, Baby Collard Greens, Mizuna, and also cases of Sunburst Tangerines and HUGE!!! Meyer Lemons (I have to try to remember to snap a shot of them... they are seriously bigger than naval oranges). We also get beautiful root vegetables, such as turnips, watermelon radishes, and kohlrabi from them. But back to the pasta....

So the Chef's pasta special tonight was 'Confit Chicken Thigh, House Pappardelle, Truffle Cream, Fall Mushrooms, Wilted Arugula, and Glazed Turnips.' It came out really nice. The great thing about running the Chef's Pasta special is that with the amount of great produce we get in, the possibilities are endless.



2 comments:

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  2. Ah finally i got you now... I need to send you guys some material, i owe some starchefs video and some pictures... Nice to see you doing things as always and we shall need to take a trip to SC to McCradys for some crash course charcuterie sometime soon...
    Hit me up...

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