First, let me say, probably my most boring day yet, but extremely interesting to see how far you can go with food. When I say boring, I just mean there was not much for me to do, just watching and takin it all in.
I walked in to the guys breaking down the smallest pigs I've ever seen. Probably 15-20 lbs max! They totally debone, then cryovac (sous vide) or vacuum seal the whole thing, and cook for 24 hrs. Pretty cool! They sous vide everything here... Google if you've never heard this term before. They do a lot of new age Gastronomic technics which is something I've only messed with a few times, so I'm grateful for this. I helped clean a bit, then the Garde Manger/Pastry cook grabbed me to help him. Thank god, I felt kinda helpless today in a kitchen. Haven't felt that since day 1 at Prestonwood CC back in the day! You think you know, but you have no idea...
Just to give you an idea of how much goes into each dish, I helped prep the Amuse bouche or starter. One of many. First we steamed about 100 quail eggs for 20 min at a very low temperature so they come out with the white set, and the yolk still runny. Then you carefully peel away the shell, without breaking yolk of course, and put into water. Then, you scoop each egg out of the water, making sure to only take the yolk and the residual white, getting all excess white off, and put into sunflower oil to store. This step alone took me almost 40 min! After that, when service was beginning, we took one at a time, and dredged in flour then tempura and deep fried. So you have a crispy tempura quail egg, with a runny center served with a sweet soy sauce. Awesome, but that was just the bouché, Hahahahahahaha!
Oh yeah, chef asked me to prep and make family meal right when I walked in, no pressure!?! Hahahaha, all good. Made a "Gringo Carbonarra," AKA white boy pasta... Fresh pasta with eggplant, green garlic, tomatoes, and ham... Finished with Parmesan and egg yolks. They prob thought it sucked, but they were very appreciative and it was cool to cook for them.
We took a break around 5, and went to local coffee shop for cigs and café solo, AKA espresso. They like theirs with milk here, which isn't bad, but most milk is bought and stored room temp... Kinda scares me, but it's called UHT, guess us Americans just like ours cold.
Service, was a truley humbling expirience. I literally stood around and watched... The whole time! Until about 10 o'clock, the chef let me step in a help plate up. Plating a dish for them is completely different. The cooks mainly bring a pan of sauce or protein up to him, then he plates almost everything. Except pastries and most cold dishes. The call this plating area the "pass." They also work completely verbal, only chef has tickets, and calls for the food when it is ordered and when he wants it fired to the pass. He controls the timing of every table, and the waiters... They respect him, he is the boss, and they put out incredible freckin food. They each, not only use tweezers, but have multiple different kinds that they use on every plate. I mean... They don't simply plate up, it takes them at least 3-5 min start to finish, and there is a waiter there in 5 seconds no matter what. Each dish has at least 8-10 components, which each have a place, and each took time to prepare, not simply chop...
It was crazy, they only do 40 covers a night!?! But that 40 covers has a bout 8-12 courses each. And each plate takes 10-15 steps. It's an art. So much more, I'll get back to ya mañana...
Got a few pics...
Some killer light and air-ey Oreos they make that they pair with Foie....stupid good!
The anchovies plate, with ridiculously good olive oil, tomato, pickled peppers, blanched pearl onions, caviar, and I'm sure something I forgot...
Kobe beef which some caramelized crispy starch, quenelles of chutney and stuffed empanadas, and sauce was amazing
The cards! This is weird... You are served this at your table with the gazpacho course. It's a strawberry flavored dehydrated rose petal, on some crazy sugar paper. Card says "Welcome" in about ten languages.
Shrimp dish is like their Paella kinda. Lobster risotto with broiled head on shrimp, chives, olive oil...
The martini glasses are one of the many tapas you get to start...crystal clear gazpacho, with strawberry foam, and melon flour
Said wow before but I think I overstated it previously. Glad you have become a writer......wonderful descriptions.....keep on learning and observing....cannot wait to read more tomorrow.
ReplyDelete