Here's the prep list for the 2002 party. Some people have wondered about the planning that goes into these things, now here's your chance. The numbers match up with the master menu list numbers from the Menu Planning Entry.
8 defrost shanks thurs12 make butter cream fri AM 13 make puff pastry fri AM 12 make cakes fri1 make sausages fri 1 make pate fri 1 make galentine fri (several) 6 heads roasted garlic fri 2 make soup fri 13 soak apricots fri 14 make pate sucre fri 14 make lemon curd fri 5 make brioche fri PM2 make cinnamon straws 10 AM 13 make pithivier 10 AM 14 bake shell 10 AM 14 fill shell 10 AM5 boil & cool potatoes AM 5 slice and cook mushrooms AM 5 shock spinach, dry well AM 5 make hotel butter AM 6 clean, devien, skewer shrimp AM 6 slice pepper, fennel, onion AM 9 slice, prep toasts AM 10 make stuffing AM 10 spice rub AM5 assemble, saran, freeze noon 6 prep shrimp stock noon 6 prep beurre blanc noon 6 prep garnish, setup noon 10 stuff pork tenderloins noon4 Cube Celery Root, Potatoes, Salted water 1 PM5 brioche, freeze 2 PM (several) fine chop herbs 2 PM 7 make sauce, oil 2 PM 7 shave parm, setup 2 PM 10 setup couscous 2 10 make cuke and yougurt, into fridge 2 11 fine dice veg 2(several) snip parsley plouches 3 PM 4 Cut bass, s&p 3 PM 5 Reduce brown veg 3 PM 8 prep shanks, sauce, etc 3 PM 8 make gremollata 3 PM 8 setup for risotto, measure, defrost stock 3 PM 9 prep custards 3 PM1 slice pate, gal., sausages, plate 4 PM 1 mustards, pickles, etc 4 PM 5 transfer from freezer & egg wash 4 PM 8 brown shanks 4 8 into oven, 300 4 9 cook custards, 20 mins, slow oven 4 PM 11 prep dressing, check setup 4 11 thin slice radish 4CHECK ALL SETUPS!!! 4 PMmake cheese plate 4:302 reheat soup, season, cream 5 PM 3 toast pain de mie 5 PM 3 slice foie 5 PM 4 Cook celery root, potatoes, mash, cream, butter 5 PM 4 Reduce wine + beef glace 5 PM 6 make beurre blanc 5 PM 3 plate foie, frisee, truffle oil 5:30APPS OUT 6 PM8 degrease, strain sauce, hold 65 Into oven, 20 mins 6:30 6 make shrimp 6:30 6 sautee veg 6:45 4 Sautee, plate 6:45-75 plate 7 6 plate 7 7 heat oil 7 7 reheat sauce 7 10 make couscous, rice steamer 7 7 fry, plate 7 FISH OUT 7 PM8 reheat in oven (watch temp!) 7:30 8 risotto start 7:30 9 reheat ragout 7:30 10 5 mins stove, into oven 15, rest 20 7:30 11 sweat veg 7:30 11 boil lentils 7:308 plate 8 9 plate 8 10 plate 8 11 toss, combine, plate 8 MEAT OUT 8 PM14 whip cream, top, lemon 8:45 DESSERTS OUT 9 PMPosted by dowdy at December 10, 2002 08:11 AM