Well, I've got together the menu, prep, and shopping lists for this year's big party. The first step for me is to list all of the items on the menu, breakdown the steps that go into them, and figure out what needs to be purchased (that I don't already have on hand).
Each menu item has a number and the steps are numbered the same, so that when looking at the timeline view, I can tell which dish a particular step goes with. The next step is to re-order the items based upon a timeline and assign times to do each step.
If you find this sort of thing interesting, go to the extended entry.
1) Fruit and Cheese
1) prep cheese and fruit
1) make rosemary nuts
- fruit for fruit and cheese
- cheese for fruit and cheese
- nuts, mixed + cashews, unsalted, raw
2) Olive/Rosemary Bread (2 loaves)
2) make olive bread
2) reheat and slice olive bread
- olives for olive bread
3) Demi Baugetes (3X recipie)
3) make pate fermente and poulish
3) cook baugettes
4) Pain de mie
4) make pain de mie
4) slice pain de mie
4) toast pain de mie
#) Clarify butter, 2#
- 6# plugra
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5) Crab Bisque with Old Bay Beignets
5) re-heat soup
5) add cream, whisk in crab butter
5) make beignet dough
5) fry beignets
5) garnish w/ chervil
5) prep ingredients for beignets
5) heat serving dish for beignets, line w/ napkin
5) clean and ploush chervil
- eggs (3 dz)
- milk (1 gal)
- chervil
6) Foie Gras Terrine
6) slice and plate foie
6) clean frisee
6) toss w/ truffle oil
- frisee 2 ea
7) Strawberry Salad
7) cut strawberries into vertical slices
7) cut cucumber into small dice
7) cut jichama into matchstick and toss in lime
7) make lime vin.
7) toss/mix salad
- spinach, 2 bags
- strawberries, 2 pt
- jichama, 1 ea
- english cuke, 1 ea
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8) Scallops with Vanilla Saffron Sauce
8) clean scallops
8) make vanilla beure blance base
8) clean/heat thermos
8) mount with butter & into thermos
8) pan fry scallops
8) pan fry spinache w/ shallots
8) prep sauce, vanilla bean into cream, no strain
8) chop shallots
- scallops (40)
- butter, sweet 1#
- spinache, 1 bag
- vanilla beans, 2 ea
9) Trifecta of Gnocchi in Sage Butter
9) boil each gnocchi, shock, oil and cool
9) fry each gnocchi in butter and sage
9) top w/ cheese
9) grate cheese
9) slice sage
9) garnish w/ additional sage
- sage, 2 ea
- butter, clarified
10) Buffalo Monkfish, Maytag Blue Cheese Celery Root Salad
10) clean/slice monkfish
10) make spice/flour mixture -- poultry seasoning, ground
10) toss in flour
10) pan fry
10) make beurre blanc w/ tomato & franks & vin, not too hot
10) make remoulade
10) slice and lemon celery root -- min 2 hr before
10) plate, lettuce leaf under remoulade
10) setup sauce
10) prep lettuce leaves
- monkfish, 5#
- celery root, 3 ea
- maytag blue, 1/4 #
- lettuce leaf for garnish
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11) Wild Mushroom "Cassoulet"
11) cold smoke and slice red bell pepper
11) roast garlic
11) soak beans
11) cook beans
11) soak mushrooms
11) cook mushrooms
11) make/cook mir poix
11) reheat demi
11) bread crumbs
11) assemble
11) remove from oven
11) into oven
11) check/break crust
11? reserve cooking liquid
- wild mushrooms, 3#
- celery, 1 large bunch
- red bell pepper, 2 ea
12) Boeuf Bourguignon
12) cube beef
12) rough cut mir poix
12) slice bacon
12) sear meat
12) wine, oxtail, water
12) add mir poix, tomatoes
12) into oven @ 275
12) check doneness
12) chop chives
12) drain liquid
12) reduce sauce
12) toss to re-heat in sauce
12) chopped chives & bacon garnish
12) cook bacon and reserve lardons
- chuck roasts, 2 ea
- chives
- 3 tomatoes
13) Truffled Potato Gratin
13) slice potatoes
13) slice truffles
13) layer potatoes and truffles
13) salt, pepper, cream
13) bake 350 45 mins
13) truffle oil on top before service
- man. cream, 1/2 gal
- 6 large potatoes
14) Cherry Smoked Lamb Racks, Pinot Sauce
14) trim lamb
14) salt and pepper
14) smoke, 375 for 20-25 mins w/ cherry
14) reduce lamb w/ oxtail and pinot and lt chick
14) check sauce
14) plate w/ sauce in sauce boat
- lambs, 8 racks
15) Vegetables Pointy and Round
15) round turnip, 50 each
15) boil and shock turnips
15) round carrots, 50 ea
15) boil and shock carrots
15) reheat turnips & carrots w/ lt veg and vermouth
15) garnish turnips & carrots w/ lemon thyme
15) prep asparagas sauce & shallots
15) trim asparagas
15) rehydrate morels
15) sautee morels and asparagas
15) sauce asparagas w/ dk veg, white wine, shallots
15) plate as two sides or in two dishes
15) setup sauce #1
15) setup sauce #2
15) chop shallots
- turnips 8 ea
- carrots, large, 8 ea
- asparagas, 2 bunches
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16) Chocolate Rosemary Fraternals
16) make galubs
16) make rosemary syrup
16) toss in syrup & cool
16) re-toss in syrup, check softness and sweetness
16) make cream puffs w/ rosemary
16) make chocolate mousse
16) fill cream puffs & into cool area
16) check state of cream puffs
16) pull galubs out of fridge
16) check state of galubs
16) extra syrup on side
- soft rosemary
17) Dried Cranberry Cornbread Pudding
17) make cornbread w/ cranberries
17) prep custard
17) slice cornbread and toast
17) prep cornbread in pan
17) fill w/ custard and bake
- stone cut cornmeal, 2#
18) Fruit Tarts
18) make pate seucre
18) make pastry cream
18) bake tart shells
18) fill tarts
18) top tarts
18) glaze tarts
18) pastry cream->diplomat
- fruit for tarts