December 6-7, 2017
December 6, 2017 Today we prepped to feed the Sons of Utah Pioneers. We practiced our knife cuts and fabricated a chicken. One thing I really appreciated about today was that Chef KJ gave me some special pointers on how to roast a chicken and entertain to feed. He told me how to prepare specific things in advance so that everything would look pretty without seeming too difficult. I really liked his suggestion to have stock simmering on the stove throughout the day so people would smell it and get excited. Then we could use the same stock in our sauce! Genius!! December 7, 2017 We served our last “SOUP” of the season and it was awesome. We totally utilized leftover ingredients from other events to make a pho type dish. It was pretty and well liked. It is fun to serve people food that they enjoy and I am grateful we got to learn from the kind and appreciative sons of Utah pioneers.
