New Special on the Menu

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

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.

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…

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