We starting prepping for the Mother's Day buffet yesterday. We couldn't start until about 10am, but this is what I accomplished:
Trimmed, roasted, sliced 40 lbs of chicken breasts. (For the crepe station).
Peeled, cut, roasted 50 lbs of sweet potatoes.
Cut and roasted 40 lbs of red potatoes.
Cut, marinated and grilled a case each of yellow squash and eggplant. I wish my arms were a foot longer to reach the back of the grill).
Made chicken stock to go into sauce for the crepes.
Clarified 6 lbs of butter.
Cooked 4 lbs of bacon and 5 of onions for the green beans.
Helped make the cinnamon syrup and fruit butter for the French Toast.
Today will be an easier day. A case each of zucchini and peppers are waiting to be grilled. After he bones out the turkey breasts, I'll make stock, then I'm done. Well, at least until Saturday when we make the parfaits.
Trimmed, roasted, sliced 40 lbs of chicken breasts. (For the crepe station).
Peeled, cut, roasted 50 lbs of sweet potatoes.
Cut and roasted 40 lbs of red potatoes.
Cut, marinated and grilled a case each of yellow squash and eggplant. I wish my arms were a foot longer to reach the back of the grill).
Made chicken stock to go into sauce for the crepes.
Clarified 6 lbs of butter.
Cooked 4 lbs of bacon and 5 of onions for the green beans.
Helped make the cinnamon syrup and fruit butter for the French Toast.
Today will be an easier day. A case each of zucchini and peppers are waiting to be grilled. After he bones out the turkey breasts, I'll make stock, then I'm done. Well, at least until Saturday when we make the parfaits.
Practice safe lunch. Use a condiment.