Posted 23 July 2002 - 07:33 PM
Posted 25 July 2002 - 02:26 AM
Staff meal takes place every day at 4:30 pm. Everyone eats together at tables in our garden room. The meal is immediately followed by a staff meeting for both front and back of the house. We look at the reservation book together as a group ( $10 to anyone who recognizes a name from eGullet.com), talk about menu changes and daily tasting menus and taste dishes and cheese being offered in the restaurant. Our front of the house staff at Blue Hill is as passionate about food as we are in the kitchen and they are encouraged to ask questions and taste the dishes and ingredients that go into them in order to better understand the menu.
All of the stations in the kitchen share in the duties of cooking staff meal but our roundsman, Adam, an experienced and excellent cook takes a special amount of pride in keeping us well-fed. He also happens to have worked at Chanterelle for some time. For those of you who are familiar with David Waltuck's book, there is a strong tradition being carried on.
Posted 25 July 2002 - 05:49 AM
Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.
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Posted 25 July 2002 - 06:27 AM
Mike -- What might a staff meal consist of?
Staff meal takes place every day at 4:30 pm. Everyone eats together at tables in our garden room.
Posted 25 July 2002 - 07:03 AM
Staff meals this week will go something like this:
Grilled Flank Steak ( actually grilled out back!)
with corn on the cob and cole slaw
Baked Salmon with soysauce and lime juice
rice and zucchini
Smoked Turkey sandwhiches
rice salad with raisins and curry
Roasted chicken legs with lemon and herbs
pasta with tomato and cauliflower
Duck legs moo shoo style
We try to use extras as much as possible but we do buy ingredients specifically for staff meal. For many of the staff it will be their only meal of the day.
Thanks for showing interest!