More Pure...
Sunday, December 10
Another shift finished at Pure Food and Wine, complete with the "family dinner" served at 5 pm with a variety of delicious dishes for staff. Today, I created a number of things under the supervision of the chef... a salad, preparation of greens, pinot noir and black pepper crisps (a mix that is spread on to sheets and the sheets go into the dehydrator for more than six hours), a cranberry sauce, and a marinade for their new portabello mushroom dish. It's nice to be able to make a variety of things, especially when the chef and staff are helpful and encouraging. It's been an easy transition there so far. By the way, you've got to like a restaurant with a nice candle-lit patio all throughout the year for people who want to have a breath of fresh air or a cigarette with their drinks or coffee/tea, and a big dog dish outside always filled with water.
Another shift finished at Pure Food and Wine, complete with the "family dinner" served at 5 pm with a variety of delicious dishes for staff. Today, I created a number of things under the supervision of the chef... a salad, preparation of greens, pinot noir and black pepper crisps (a mix that is spread on to sheets and the sheets go into the dehydrator for more than six hours), a cranberry sauce, and a marinade for their new portabello mushroom dish. It's nice to be able to make a variety of things, especially when the chef and staff are helpful and encouraging. It's been an easy transition there so far. By the way, you've got to like a restaurant with a nice candle-lit patio all throughout the year for people who want to have a breath of fresh air or a cigarette with their drinks or coffee/tea, and a big dog dish outside always filled with water.
posted by Caroline at 7:52 PM
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