this module i’m taking intermediate cookery with chef eddie. we get to work at the 220 grille, which is open for lunch from 11-1 on tuesdays through fridays. it’s very different from fundamentals because we work in teams, prep for service, and make things as customers order them. the first couple weeks we learned the recipes and did some practice. this week was our first week of service, and my team was on the salad and pasta station. i learned a lot and had a lot of fun. every week we rotate to a different station.
salads is probably the easiest station. this week we just had two salads, watercress salad for the steak sandwich, and paninis. station setup:
1. Chicken Salad with Mustard Vinaigrette (rotisserie chicken with napa cabbage, baby romaine lettuce, snow peas, red grape tomato, English cucumber, pine nuts, oranges, garnished with toasted sesame seeds) – a yummy salad. the dressing has a little bit of pickled ginger – secret ingredient! one time i forgot to put in the chicken so now i will never hear the end of it… haha all in good fun.
2. Mesclun Greens with Pomegranate Vinaigrette (served with granny smith apples, toasted spicy sweet pecans, blue cheese, english cucumber and yellow grape tomato) – now it’s served with whole leaves of various lettuces grown on Maui (red oak, green oak, red leaf, green leaf, etc.). another yummy salad.
3. watercress salad for steak sandwich. this is a delicious sandwich. very good with the watercress salad.
4. Roasted Vegetable Panini Sandwich on Focaccia Bread fire roasted zucchini, yellow squash, eggplant, red bell peppers, sweet Maui Onions with smoked mozzarella cheese, sweet basil, and Asian Pesto – this is also delicious. i really like all the roasted vegetables in this one. i kind of want a panini machine now.
the pasta station is a lot busier. it covers the two pastas, risotto, and the snapper. during the practice week i messed up a few of the dishes, but i learned what i was doing wrong and did a better job during service. i also got some good tips on flipping things in the pan from one of my teammates, so i’ve been working on that and getting a lot better at it. the hardest thing is keeping all the orders straight. our team is still working on that. setup for the past side:
setup for the risotto/snapper side:
1. Wild Mushroom Pasta honshimeji mushrooms, cremini mushroom, shiitake mushrooms, broccolini with garlic butter, white wine, parmesan cheese served on a bed of fettuccine noodles served with focaccia garlic cheese bread – the key to this pasta is lots of garlic butter. it needs a lot because the mushroom absorb a bunch, and you want enough so the noodles look kinda creamy. this pasta is growing on me. quite yummy. pictured is basil, but that was replaced by broccolini. very popular dish. bread not pictured.
2. Mini Penne Pasta with Italian Sausage and Mint sauteed with hon shimeji mushroom, roasted red bell pepper, garlic, capers, and parmesan cheese served with focaccia garlic cheese bread – i’ve never had mint in a pasta, so that is kind of different. pretty good, but not my favorite.
3. Risotto with Wild Mushrooms and Bay Scallops Scallops sauteed with hon shemiji, cremini, and shiitake mushrooms, sweet basil leaves served with Spicy tomato broth – very good with the three types of mushrooms, scallops, and spicy marinara sauce. we pre-cook a big batch of the risotto, and then cook the rest to order. quite a popular dish.
4. Red Snapper 7 oz. snapper fillet braised with green onion ginger oil and miso vinaigrette, baby bok choy, shiitake mushrooms and roasted corn stir fry and steamed white rice – my personal favorite dish. everything in it is delicious and works well together; i also like that it comes with some vegetables.
next week we are helping in the cafeteria, so we won’t get to work at 220 grille. but the week after is dessert station!