Okay, so here's the prep list, reordered based upon time. I honestly can't say anyone other than me cares, so my excuse is that I'm using this blog to back it up in case I delete it from my computer.
This list is now taped to the cabinet in my kitchen, all ready for the big day.
1) Fruit & Cheese
2) Olive/Rosemary Bread (2 loaves)
3) Demi Baugetes (3X recipie)
4) Pain de mie
5) Crab Bisque with Old Bay Beignets
6) Foie Gras Terrine
7) Strawberry Salad
8) Scallops with Vanilla Saffron Sauce
9) Trifecta of Gnocchi in Sage Butter
10) Buffalo Monkfish, Maytag Blue Cheese Celery Root Salad
11) Wild Mushroom "Cassoulet"
12) Boeuf Bourguignon
13) Truffled Potato Gratin
14) Cherry Smoked Lamb Racks, Pinot Sauce
15) Vegetables Pointy and Round
16) Chocolate Rosemary Fraternals
17) Dried Cranberry Cornbread Pudding
18) Fruit Tarts
----------------------------------------------------------------------------------------------
#) Clarify butter, 2# FRIDAY
1) make rosemary nuts FRIDAY
2) make olive bread FRIDAY
4) make pain de mie FRIDAY
11) cold smoke and slice red bell pepper FRIDAY
11) roast garlic FRIDAY
11) soak beans FRIDAY
16) make rosemary syrup FRIDAY
16) make galubs FRIDAY
16) toss in syrup & cool FRIDAY
12) cube beef FRIDAY
12) rough cut mir poix FRIDAY
12) slice bacon FRIDAY
14) trim lamb FRIDAY
11) bread crumbs FRIDAY
18) make pate seucre FRIDAY EVE
18) make pastry cream FRIDAY EVE
16) make chocolate mousse FRIDAY EVE
17) make cornbread w/ cranberries FRIDAY EVE
3) make pate fermente & poulish FRIDAY EVE
16) make cream puffs w/ rosemary AM
18) bake tart shells AM
3) cook baugettes AM
18) pastry cream->diplomat AM
18) fill tarts AM
18) top tarts AM
18) glaze tarts AM
16) fill cream puffs & into cool area 10
9) grate cheese 10
9) slice sage 10
15) chop shallots 10
8) chop shallots 10
15) round turnip, 50 each 10
15) round carrots, 50 ea 10
15) trim asparagas 10
15) rehydrate morels 10
15) setup sauce #1 lt veg & vermouth, lemon thyme 10
15) setup sauce #2 dk veg white wine shallots 10
11) cook beans 10
11) reserve cooking liquid 10
2) reheat and slice olive bread noon
12) cook bacon and reserve lardons noon
12) sear meat noon
12) wine, oxtail, water noon
10) clean/slice monkfish noon
8) clean scallops noon
8) prep sauce, vanilla bean into cream, no strain noon
12) add mir poix, tomatoes 1:00
12) into oven @ 275 1:00
5) prep ingredients for beignets 1:00
5) clean and ploush chervil 1:00
12) chop chives 1:00
11) soak mushrooms 1:00
7) cut strawberries into vertical slices 1:00
7) cut cucumber into small dice 1:00
7) cut jichama into matchstick & toss in lime 1:00
7) make lime vin. 1:00
9) boil each gnocchi, shock, oil and cool 2
15) boil and shock turnips 2
15) boil and shock carrots 2
10) make remoulade 2
10) slice and lemon celery root -- min 2 hr before 2
10) prep lettuce leaves 2
10) make spice/flour mixture -- poultry seasoning, ground 2
10) setup sauce 2
17) prep custard 3
17) slice cornbread and toast 3
17) prep cornbread in pan 3
16) pull galubs out of fridge 3
16) re-toss in syrup, check softness and sweetness 3
14) reduce lamb w/ oxtail and pinot and lt chick 3
5) make beignet dough 4:00
14) build fire, prep wood, themometers, etc 4:00
14) umbrella, flashlight 4:00
12) check doneness 4:00
12) drain liquid 4:00
12) reduce sauce 4:00
12) place all into ice chest 4:00
11) make/cook mir poix 4:00
11) reheat demi 4:00
11) cook mushrooms 4:00
11) assemble 4:00
8) clean/heat thermos 4:30
8) make vanilla beure blance base 4:30
8) mount with butter & into thermos 4:30
1) prep cheese and fruit 5:00
6) clean frisee 5:00
14) light fire, bring up to 375 5:00
11) into oven 5:00
13) slice potatoes 5:00
13) slice truffles 5:00
13) layer potatoes and truffles 5:00
13) salt, pepper, cream 5:00
5) oil for beignets to 360 5:15
16) check state of cream puffs 5:30
16) check state of galubs 5:30
10) make beurre blanc w/ tomato & franks & vin, not too hot 5:30
--------CHECK SETUPS------ 5:30
5) heat serving dish for beignets, line w/ napkin 5:30
5) fry beignets 5:30
4) slice pain de mie 5:30
4) toast & triangle cut pain de mie 5:30
#) OVEN TO 375 5:30
5) re-heat soup 5:30
5) add cream, whisk in crab butter 5:45
6) slice and plate foie 5:45
6) toss w/ truffle oil 5:45
7) toss/mix salad 6:00
5) soup, beignets out, garnish w/ chervil 6:00
--------APPS OUT---------- 6:00
13) bake 375 45 mins 6:00
11) check/break crust 6:00
9) fry each gnocchi in butter and sage 6:30
9) top w/ cheese 6:30
9) garnish w/ additional sage 6:30
8) pan fry scallops 6:45
8) pan fry spinache w/ shallots 6:45
10) toss in flour 7:00
10) pan fry 7:00
10) plate, lettuce leaf under remoulade 7:00
--------FISH OUT---------- 7:00
14) salt and pepper lamb 7:00
14) smoke, 375 for 20-25 mins w/ cherry 7:00
14) WATCH SMOKER TIME AND TEMP, DO NOT CROSS OFF UNTIL LAMB IS OUT!
11) remove from oven 7:00
13) remove from oven 7:30
17) fill w/ custard and bake 1 hr 350 7:30
12) toss to re-heat in sauce 7:45
12) chopped chives & bacon garnish 7:45
13) truffle oil on top before service 7:45
14) check sauce 8:00
14) plate w/ sauce in sauce boat 8:00
15) reheat turnips & carrots w/ lt veg & vermouth 8:00
15) sautee morels and asparagas 8:00
15) sauce asparagas w/ dk veg, white wine, shallots 8:00
15) garnish turnips & carrots w/ lemon thyme 8:00
15) plate as two sides or in two dishes 8:00
17) remove from oven 8:30
--------MAINS OUT--------- 8:00
16) plate fraternals 8:50
16) extra syrup on side 9:00
17) bread pudding out 9:00
18) tarts out 9:00
--------DESSERTS OUT------ 9:00
Posted by dowdy at December 4, 2003 08:04 AM