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

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