September 21, 2017
September 21, 2017
Sons of Utah Pioneers Day!
Instead of being on the food production crew, I spent this class period arranging the plating area, getting plates heated, de-leafing basil, and plating the meal.
We began the event by setting out pre-plated dinner salads. Then we finished pan searing/roasting our herb marinated chicken, blanched our broccolini and carrots, cooked our rice pilaf, and warmed our sauce. Josh also made a vegan portabella marsala for the vegans in the group. We also made our fried leek garnish. After putting everything in the hot box, we organized our plating area and plated and served the entree.
It was very well received and we were able to enjoy dinner as well and get out of dishes duty. It went really well overall and it was a great experience for my group.
WHAT I LEARNED:
It is important to plan ahead for special diets even if they don't show up. It is better to have more of something than less. I cant think of anything worse than having an unsatisfied guest. So I learned that it is always helpful to plan for dietary restrictions.
Sons of Utah Pioneers Day!
Instead of being on the food production crew, I spent this class period arranging the plating area, getting plates heated, de-leafing basil, and plating the meal.
We began the event by setting out pre-plated dinner salads. Then we finished pan searing/roasting our herb marinated chicken, blanched our broccolini and carrots, cooked our rice pilaf, and warmed our sauce. Josh also made a vegan portabella marsala for the vegans in the group. We also made our fried leek garnish. After putting everything in the hot box, we organized our plating area and plated and served the entree.
It was very well received and we were able to enjoy dinner as well and get out of dishes duty. It went really well overall and it was a great experience for my group.
WHAT I LEARNED:
It is important to plan ahead for special diets even if they don't show up. It is better to have more of something than less. I cant think of anything worse than having an unsatisfied guest. So I learned that it is always helpful to plan for dietary restrictions.
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