Sunday Supper # whaaa??

14Dec09

Duck Liver Pate, Lemon Zest Ricotta, Parsley Salad, Bruleed Figs  & Crostinis

Sundays are the best, because you’ve just come down from a high off of working 2 crazy back to back nights (200+ covers). Sunday is literally, the day of rest. My weekend is usually Monday and Tuesday, so having only about 50 covers, plus an opportunity to play around with food and make something of my own, is kind of the perfect way to cap off my week.

I don’t know if I actually explained what Sunday Supper is, but it’s essentially a 5 course tasting menu offered alongside the regular menu on Sundays only. Whoever wants to participate (granted it’s approved), gets to create 1 of the 5 courses (5 being dessert). On Sundays, most of the staff comes in at 3:00 pm to prep for service that begins at 6:00 pm. Your dish needs to be ready by 5:30 pm, but planned out by 3:00 pm (so the menu can be typed up). You can imagine what kind of harried predicament that leaves those a little less seasoned in the art of improvisation. If you’ve decided that you’ll be contributing a course in the upcoming Sunday, you’ll want to start thinking of your ingredients probably around Thursday or Friday. But considering you have regular service to be concerned about (and the 200+ people per night), you really don’t have that much time/concern for what’s going to happen 3 days from then. And, when you come home at 1 in the morning, brainstorming about MORE food, is kind of the last thing you want to do. Sooooooo… basically I’m all kinds of flustered, but somehow every Sunday, 5 great dishes come together and people seemed to be happy with what they’re getting. We’ve toyed with the idea of trying to coordinate all five dishes into one theme. And hopefully we can find a balance of time and energy to do so at some point. But when everyone’s schedules change weekly, and ingredients seem to be missing or overly abundant at the end of the week, you just kind of have to bang it out.

My favorite part is the collaboration and group critique, and the personalities that shine through each of the dishes. When you know and understand the people you cook with, it’s a great thing to see what they can create and the creative energy they send through the preparation and execution of their food. It’s finally the time during the week when your cooking is art, not your job, not a craft, not technical, not mindless. There are the risk-takers and the play-it-safers, there are those that take upon past experiences and those that look towards current trends. It’s all solidified into a product that is edible. And I might be biased, but I think that’s the best kind of fuckin art.

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One Response to “Sunday Supper # whaaa??”

  1. 1 smelly

    so what category of chef do you fall into? safety dance, or living on the edge?

    Also — what were the other offerings last sunday in addition to your delicious pate plate?

    I MISS YOU!!


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