Chef, Patricio and I were thinking for the Lemon Mint rice pilaf to use 1/4 cup of lemon zest, 2 cups of lemon juice and 1 bunch of mint chiffonade for the 16 cups of rice. Does that sound about right to you?
To minimize confusion at the beginning of service Andy and I made a list of jobs for everyone. Eric - Expedite Andy - food runner Simon - fry and pour Lhassi Tim - Plate North Lindsey - Plate South Yelana - Plate dumplings/bread Alicia - plate accompaniments Patrick - Naan If you have any questions about your jobs please let us know!
Everything looks good, except a small tweak on the pilaf. Don't use lemon juice in the cooking liquid, it just makes things sour. Make a plain pilaf and finish it with 1 cup of fresh zest and 1 cup of mint chiffonade after it's cooked.
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ReplyDeleteChef, Patricio and I were thinking for the Lemon Mint rice pilaf to use 1/4 cup of lemon zest, 2 cups of lemon juice and 1 bunch of mint chiffonade for the 16 cups of rice. Does that sound about right to you?
To minimize confusion at the beginning of service Andy and I made a list of jobs for everyone.
Eric - Expedite
Andy - food runner
Simon - fry and pour Lhassi
Tim - Plate North
Lindsey - Plate South
Yelana - Plate dumplings/bread
Alicia - plate accompaniments
Patrick - Naan
If you have any questions about your jobs please let us know!
Everything looks good, except a small tweak on the pilaf. Don't use lemon juice in the cooking liquid, it just makes things sour. Make a plain pilaf and finish it with 1 cup of fresh zest and 1 cup of mint chiffonade after it's cooked.
ReplyDelete