Day 52:
Today was practice day for our luncheon tomorrow. Adrienne and I made two dessert sauces, a passion fruit and a raspberry coulis. After we finished the sauces, we got all the puff pastry squares Adrienne made and attempted to plate our dessert for tomorrow. After several attempts, some much better than others, we finally came up with something we somewhat like that has all the right flavors when you bit it, which means we had the perfect amount of sauce in the right places. That took us quite a long time to do.
After we finished our plating idea for the dessert I needed to pull out my pork tenderloin and do a practice run to decide which glaze I wanted to put on it. I had made a few different orange-chile glazes and if all those failed, we were going to do plain old maple glazed instead. I cut my tenderloin in half and tried two different glazes. Both turned out really good, everyone tasted and voted and it was pretty equal on both sides. I tried a piece of each so I knew what I would be serving and they both did taste really good. In the end, I chose the one with the less time consuming sauce to make. It will save me a lot of time tomorrow.
When those were both done, I just talked through the menu and plating ideas with Rex for tomorrow so we are all on the same page and ready to go tomorrow.
It was a nice busy day, just what I like. Tomorrow should be really fun. I like that he trusts me enough to put me in charge of such big lunches. It should turn out really good. I'm going to remember to bring my camera tomorrow so I can take pictures of everything.
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