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May as well do a Croque Madame.
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Jan 11, 2020 00:34
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Thanks guys, <3deedee megadoodoo posted:May as well do a Croque Madame. I was thinking that too, we have all the ingredients and I already make bechamel for Moussaka.
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Jan 11, 2020 00:35
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I do a "Croque Ma'am" with country ham and bacon hollandaise lol
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Jan 11, 2020 00:39
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Maybe a Croque LGBT, Lettuce, Guac, Bacon + Tomato. Where I live is basically the English version of San Francisco so something like that would probably go down well. Donate £1 to a local pro LGBT charity for each one sold.
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Jan 11, 2020 00:44
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Raikiri posted:
Oh my god  I think I need to make some rosemary foccacia now.
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Jan 11, 2020 02:02
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Raikiri posted:Maybe a Croque LGBT, Lettuce, Guac, Bacon + Tomato. Where I live is basically the English version of San Francisco so something like that would probably go down well. Donate £1 to a local pro LGBT charity for each one sold. What is the avo supply like there? I dunno if there's Euro sources for decent ones at a reasonable price point, but I know here in the eastern US the quality tends to be wildly inconsistent throughout the year even though you still pay through the nose for them.
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Jan 11, 2020 02:03
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If you want to PM me your email, I’ll send you a copy of our brunch menu and pics of some the dishes + can link you to other brunch spots here in SF. The gays love brunch, it’s a whole subset of the industry here and my old resto has a very famous one (350+ covers a day)
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Jan 11, 2020 03:04
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People who like brunch like quiche too. It's easy to throw a bunch of stuff into it to use up odds and ends as well. Like the frittata suggestion pair it with a salad and let 'er rip.
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Jan 11, 2020 04:58
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Thumposaurus posted:People who like brunch like quiche too. Don't do both though, that poo poo is overkill. I love potato rosti with seafood at brunch, serve a few of them under a nice poached halibut with thyme and lemon, or make them a little larger and use them as the base for some smoked salmon/creme fraiche/chives/pickled onion. Or serve with that mackerel dish you have, it sounds delicious. It might be a little too 'americanized' for you, but one of my best sellers (and a great way to use up product from the weekend) was always a hashbrown scramble. Saute up some veg of whatever tastes good, throw in some diced/pulled whatever meat you have left from the weekend (lamb or something like beef short rib work great, as well as hams or even just roasted chicken), throw in some chunky cut homefries and a hearty leafy green, toss it all together, throw it in a bowl and top it with some cheese and in the oven for a few minutes.
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Jan 11, 2020 07:48
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Simple desserts go over well at brunch too. Fresh berries with a champagne sabayon or just an assortment of sorbets is nice. Something chocolate can't hurt either.
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Jan 11, 2020 11:30
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Naelyan posted:Don't do both though, that poo poo is overkill. Yeah. Quiche can be done ahead of time and them reheated in an oven, so that may work better for you, or not.
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Jan 11, 2020 11:41
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Coasterphreak posted:What is the avo supply like there? I dunno if there's Euro sources for decent ones at a reasonable price point, but I know here in the eastern US the quality tends to be wildly inconsistent throughout the year even though you still pay through the nose for them. We get 18 large avocados for £22, quality is generally pretty solid from our supplier. That's about 3.2KG/7lb IIRC. Thumposaurus posted:Simple desserts go over well at brunch too. I make a limoncello sorbet and a raspberry one for our usual menu, so they can be sold for brunch too. I also have greek yogurt, nut granola, honey and fruit salad for a sweet option. MAKE NO BABBYS posted:If you want to PM me your email, I’ll send you a copy of our brunch menu and pics of some the dishes + can link you to other brunch spots here in SF. The gays love brunch, it’s a whole subset of the industry here and my old resto has a very famous one (350+ covers a day) Much appreciated, will send over now. Edit: No I won't, don't have a platinum account. Resting Lich Face posted:Oh my god It's pretty good, I make a rosemary-infused olive oil and use that when mixing/kneading to get more flavour into it. Top with some decent sea salt and more oil plus fresh rosemary before baking. Raikiri fucked around with this message at 22:42 on Jan 11, 2020 |
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Jan 11, 2020 22:31
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goddamn my feet are throbbing tonight, guess it's time for new rubber
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Jan 11, 2020 23:23
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Me too I'm tired of danskos/sanitas falling apart. My current pair has come unattached at the toe area and is somehow wicking water through the bottom so my socks are soaked by the end of a shift. I'm thinking about getting a pair of ariat work boots instead.
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Jan 11, 2020 23:47
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Raikiri posted:We get 18 large avocados for £22, quality is generally pretty solid from our supplier. That's about 3.2KG/7lb IIRC. Ok. Google the menus for Zazie, Plow, Foreign Cinema, NOPA, Starbelly, Flore and Outerlands in SF.
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Jan 11, 2020 23:49
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Thumposaurus posted:Me too I'm tired of danskos/sanitas falling apart. My current pair has come unattached at the toe area and is somehow wicking water through the bottom so my socks are soaked by the end of a shift. The MOZO line from Shoes for Crews are the best kitchen shoes I've ever owned.
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Jan 11, 2020 23:52
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My Sanitas have never fallen apart, even when I was down to one pair of work shoes. Like, 1.5yrs of 60+ hour weeks. Did you get a knockoff on accident maybe? Da skis as kitchen clogs blow, but their high heel clogs are comfy and durable enough.
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Jan 11, 2020 23:57
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The soles on the dansko and sanita both I had before this pair both cracked down the middle where it flexes after about a year. The first pair of danskos I had lasted 3 years before the leather cracked. I tried contacting dansko and sanita both about it and never got any reply from either.
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Jan 12, 2020 02:58
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I buy a pair of sketchers once a year.
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Jan 12, 2020 08:00
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kittenmittons posted:I buy a pair of sketchers once a year. When I worked in a kitchen I was buying them 3x a year as I wore them out but I didn't mind because they were cheap as dirt. Normally I'd blame me wearing through them on my fat rear end but no, usually the glue on the soles would start failing.
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Jan 12, 2020 08:17
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Thumposaurus posted:Me too I'm tired of danskos/sanitas falling apart. My current pair has come unattached at the toe area and is somehow wicking water through the bottom so my socks are soaked by the end of a shift. Don't do boots. They act as a bucket if you spill something hot down yourself and will cook your feet. Not safe. I spent the last couple years I was in the bakery in Shoes for Crews Froggz. Thick-soled close toed rubber clog that was safe to spray down when they got funky. Liquid Communism fucked around with this message at 08:29 on Jan 12, 2020 |
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Jan 12, 2020 08:24
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Alkydere posted:When I worked in a kitchen I was buying them 3x a year as I wore them out but I didn't mind because they were cheap as dirt. Normally I'd blame me wearing through them on my fat rear end but no, usually the glue on the soles would start failing. I work a mere 45 hours a week, so I can usually stretch mine out a while.
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Jan 12, 2020 08:25
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kittenmittons posted:I work a mere 45 hours a week, so I can usually stretch mine out a while. Do you work Dish Pit? Between doing that (because we didn't have a reliable night dishwasher) and cooking and shocking 100lb batches of rice spaghetti every night for tomorrow's bolognese (we batch made food to be served up in pre-made units to be taken home) the hot and cold water and detergents probably didn't help the glue on the soles in my case. Especially the two times I basically boiled my foot splashing hot pasta water all over my shoe and working long enough to get the pasta into the ice water or else be stuck in the kitchen for another hour that night.
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Jan 12, 2020 08:38
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Alkydere posted:Do you work Dish Pit? Between doing that (because we didn't have a reliable night dishwasher) and cooking and shocking 100lb batches of rice spaghetti every night for tomorrow's bolognese (we batch made food to be served up in pre-made units to be taken home) the hot and cold water and detergents probably didn't help the glue on the soles in my case. I did for about two years. I've been on the line for about 6 months, and it's way easier on the shoes.
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Jan 12, 2020 09:00
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Yeah it was probably the dishpit water eating the glue then.
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Jan 12, 2020 09:48
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Manuel Calavera posted:Also don't forget that savory french toast can be done. That foccacia made me think of that. Savory bread pudding is awesome as well Also extra steps but semmelknuden shaped in logs, sliced thick, and fried with gravy + mushrooms + scallions + poached or soft cooked egg is a nice retake on biscuits & gravy
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Jan 12, 2020 10:15
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A random question for the workers in catering: do customers really like food stations? Aramark and all the hotel caterers I work with have been really pushing these over the past couple years, and it seems like the answer to a question nobody asked.
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Jan 13, 2020 19:03
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Halloween Jack posted:A random question for the workers in catering: do customers really like food stations? Aramark and all the hotel caterers I work with have been really pushing these over the past couple years, and it seems like the answer to a question nobody asked. define “food station” pls
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Jan 13, 2020 19:22
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A table separate from the rest of the buffet, where a chef makes omelets or tacos or carves meat to order. (I've seen some wedding caterers who just use the term to mean breaking up the buffet into multiple tables to prevent a bottleneck and encourage people to mingle. That I understand.) Like, Aramark removed the good cheese boards from their reception menu, but added a Dim Sum Station. There is less than zero demand for that in the academic setting where I work.
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Jan 13, 2020 19:45
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People loved them at my restaurant for private events, we do 8-9mil in private events but we are also an iconic fine dining restaurant in SF, a very foodie town. Ours are usually oysters, shell fish/sea food stations, smoked salmon station, charc/cheese/crudités or a pig carving station, tho. Not like a hof brau sort of thing.
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Jan 13, 2020 22:25
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Of the 86 weddings we did this year, I'd say at least 20% of them had a food station of some kind. Probably higher. Definitely higher if we include late night, which is very often a station of some kind. Sometimes as simple as a carving station for the proteins in a buffet, sometimes the entire dinner is all stations (mac and cheese station, slider station, flatbread station, stir fry station, taco station, s'more station, etc). But yeah, we offer them and sell a fair amount of them. They generally end up being cheaper than a plated dinner and more "fun and whimsical" and poo poo than just a straight buffet.
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Jan 14, 2020 01:14
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Halloween Jack posted:A table separate from the rest of the buffet, where a chef makes omelets or tacos or carves meat to order. (I've seen some wedding caterers who just use the term to mean breaking up the buffet into multiple tables to prevent a bottleneck and encourage people to mingle. That I understand.) Maybe it's the departments I'm more familiar with, but I can't imagine a Dim Sum Station not being the most popular at every event featuring one.
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Jan 14, 2020 01:16
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i'm curious, what constitutes a dim sum station? the other stations i'm familiar with all have a bit of a performative element, but i can't think of a way to do that with most traditional dim sum dishes
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Jan 14, 2020 04:09
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GhostofJohnMuir posted:i'm curious, what constitutes a dim sum station? the other stations i'm familiar with all have a bit of a performative element, but i can't think of a way to do that with most traditional dim sum dishes Bao cannon
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Jan 14, 2020 04:10
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I'm really not sure at all.Sextro posted:Maybe it's the departments I'm more familiar with, but I can't imagine a Dim Sum Station not being the most popular at every event featuring one. I should clarify: I used to do a lot of these events with minimal effort by having Aramark deliver antipasto and charcuterie boards. Then they took that stuff off the menu in favour of the stations. They can still do it, but you have to get a custom quote and it's a hassle. (There's still one cheese tray on the standard menu, and it's cubed cheddar and Ritz crackers.) So it's not weird to me that a Dim Sum Station exists, it's just weird that it replaced decent cheese as a standard feature.
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Jan 14, 2020 04:21
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It seems weird to me to outsource plating cheese
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Jan 14, 2020 04:25
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Yeah, does your university not have a cafeteria if any sort? Seems like that’s a big lost opportunity Any local deli or cheese shop could make a nice one too, and then you have the ~~~local business~~~ aspect in your favor
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Jan 14, 2020 04:28
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Sandwich Anarchist posted:Bao cannon This is the kind of innovation the restaurant industry needs.
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Jan 14, 2020 04:29
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As a former student that had to watch the school switch to aramark, yuck awful company. They probably did figure out a way to get rid of the kitchen so they could charge more for things.
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Jan 14, 2020 04:29
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Aramark is the internal caterer. It's dressed up as University Catering, but it's all Aramark.pile of brown posted:It seems weird to me to outsource plating cheese Halloween Jack fucked around with this message at 04:32 on Jan 14, 2020 |
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Jan 14, 2020 04:30
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