Directions for Sous-Chefs for Max and Day's wedding

photography by Aaron Delesie

Many people have asked me for my recipes from events and what the production looks like for an event. These recipes may seem a little cryptic to non-professional cooks. But this is the exact email I sent to my sous-chefs before Max and Day's wedding. We usually don't cook from recipes. We cook from ingredients or just making the food taste how we think it would be good. Most caterers and cooks seem to do it that way. For those of you who are interested I thought you'd enjoy the menu and notes. There are some recipes that do have measurements so those will be easier to follow.

Rayo and Ana,

I just wanted to give you a head start. I'll print copies for each of you to have for prepping and for kitchen. I know it is going to be crazy busy getting ready for this one, so I thought it would help if I gave you the ingredients ahead of time. I may even type up the prep list now:-)

Thanks!

Maili

Ingredient/Recipe list for Max and Day’s Menu

August 16th, 2008

special food notes: 4 kids (make pasta and quesadillas),

1 nut allergy (no crust on lamb)

approx 15 vegetarians, approx 4 don’t eat fish. Make tofu with onions, lentils and chimichurri sauce for vegetarians. Grilled fish for those that don’t eat lamb

BRANFORD SCREW

lemon, lime and orange juice

mint

turbinado sugar simple syrup

Maker’s Mark Bourbon

Pelligrino

note: we will also be making non-alcoholic lemonade to go in mason jars before the

wedding. And we will make orange water and cucumber water to go in jars.

CHORIPAN

Baguette or some kind of bread

sausages (grilled)

Chimichurri Sauce

1 cup Italian Parsley leaves, chopped

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup packed fresh cilantro, chopped

2 garlic cloves, minced

3/4 teaspoon dried crushed red pepper

1/2 teaspoon salt

Juice from 1/2 lemon or lime

Mix together by hand. Some people use a blender, but I like it by hand

GREGOIRE POTATO PUFFS

Make Mashed potatoes the day before

Deep fry them in little balls

Sauce Andalouse (but check with me because I may want to improve this)

mayonnaise

tomato paste

red chile or some kind of pepper

paprika (optional)

lemon juice

salt

Belgian Fries with Curry Ketchup

Cut Potatoes for thick fries

Minced Parsley

Kosher salt

Brown paper for cups

Cups

Deep Fry in oil, first time at 300 degrees, second time at 375.

Cut potatoes night before and soak in cold water. Fry first time at lower temp. Let cool,

Fry again just before service at higher temp.

Fried Bacon Egg and Cheese Sandwiches (150 servings only)

Make HALF WITHOUT BACON

Brioche Bread

Fried Eggs

Thick Bacon

Cheddar Cheese

Cook in saute pan in butter, cut into fours and serve

(ketchup for dipping on the side)

Fish Tacos with Tomatillo Crema

Mini Corn Tortillas

Fish Sauteed with a little salt

shredded cabbage

avocado

tomatillo cream sauce

(other sauce that Ana wants to make)

don’t combine both sauces, serve two separate versions

GUACAMOLE WITH HOMEMADE TORTILLA CHIPS

Avocados

kosher salt

tomato

onion

jalapeno

cilantro

lemon juice or lime juice

Tortillas Chips. Cut tortillas, fry in oil, toss with salt

THAI BEEF SALAD WITH GREEN PAPAYA IN LETTUCE CUPS

Slice beef thinly, season with salt and saute quickly

Lettuce for cups

Mash the below with a mortar and pestle:

3 cups shredded green papaya

3 cloves garlic

5 small green thai chilies

a few chopped green beans

2 tablespoons fish sauce

2 tablespoons lime juice

1 teaspoon palm sugar

1 tomato in wedges

2 tablespoon peanuts

First Course:

SEARED DIVER SCALLOP

Cook fennel in oven with salt and olive oil

Season scallop with salt and sear in hot pans, let rest on rack on sheet tray

Meyer Lemon Buerre Blanc

Meyer Lemon Juice

White Wine

(a little rice vinegar, may not be necessary because of acid from the lemon)

shallot

Reduce above to a sec

Add heavy cream and reduce by half

Whisk in butter a little at at a time, constant stirring

adjust seasoning with salt

add lemon zest (optional) could be a garnish

Second Course:

HEIRLOOM TOMATOES WITH BUTTER LETTUCE

Similar to salad we made for MB 2005 and Sunstone July 2007

3 different color tomatoes on the side of the lettuce

Butter Lettuce, wash night before and lay with cold towels

Heirloom Tomatoes, cut just before service and seasoned with salt and olive oil

Buttermilk Herb Vinaigrette

Mayo

Ploughman’s mustard

rice vinegar

parsley

salt

minced garlic (not too much!!!! just a hint!)

Buttermilk

(options: chives, lemon juice or black pepper)

Third Course

PECAN AND SHALLOT OAK GRILLED RACK OF LAMB

Prep Lamb

Season with salt, pepper and olive oil and cook over oak

Mustard to brush on lamb so crust will stick to it

Crust for Lamb

Shallots

Balsamic (already reduced!)

Parsley, minced

Bread Crumbs

Ground Toasted Pecans

Caramelize shallots in olive oil

Add balsamic and reduce. Toss with bread crumbs, parsley and ground roasted pecans.

Summer Root Puree

cook celery root in salted water

puree with olive oil and salt with hand mixer

(unlike potatoes, celery root has no starch so they will not turn to glue like potatoes)

Succotash

bacon

corn

zucchini

green beans

mint

oven-roasted heirloom cherry tomatoes

(Succotash continued)

day before: oven roast tomatoes in olive oil, salt and thyme, blanch green beans in salted water. Do not combine tomatoes until before service. Add fresh mint just before service

(a dash of vinegar could brighten this. caramelized onion could also be great)

No additional sauce for lamb.

Fourth Course:

Chocolate Cake, Bread Pudding, Lemon Cream Tarts, Fresh Fruit Tarts Truffles

All from bakery, cut and serve