Lightning speed update before I go…
After Sunday and Monday, I was down to only 2-3 orders left of the wild boar & cherries terrine, so I spoke with the sous chefs and we decided to introduce the new veal tongue terrine starting today. It is garnished the same way as the beef tongue terrine, so I spent part of the day whipping up the chili marmalade (Meat Guy had already done the sous vide carrots for me on Monday).
Service was rather slow, though we had a 35-top with passed hors d’oeurves in the private dining room. I did not have many orders, not a single charc board, so I floated and helped Pantry with shucking their oysters, Singing Hot-Apps Guy with plating his gnocchi dishes, and Sous Chefs S & J with setting up the party appetizers. There is ALWAYS something to do.
Cucumber gazpacho shooters topped with ahi tuna tartare crostinis
Chef has not said much to me lately. I don’t know if it’s just all in my head… perhaps he had always been a man of few words but was just nicer to me when I was new. On the bright side, when he does say something, it’s (usually) something good. When I bring up my dishes to the pass, he would say “Excellent” and compliment my plating. The best compliment was this morning — I had posted a photo of our new braised veal tongue terrine and I saw that Chef had re-posted it! He must have liked the way I plated it, so it felt great to see him show off that picture on social media.
Braised Veal Tongue Terrine — sous vide carrots, chili marmalade, mustard.
Even though he didn’t properly credit the photo. Oh well. That’s all part of being a line cook; you’re executing the vision of the Executive Chef until the day you earn your stripes and can call your own shots in your own kitchen with your own menu. Someday…
