Prep Wednesday 25th, 2013 Linens, check count. Ask for friday if needed. Pants for cook and dish. Turkey reduction Braised turkey crisp thigh, reduce sauce Butter compound for breast Check Salmon, clean and portion. Salmon reduction(champ vinegar, bay leaf etc) Potato for pork loins(fingers upstairs) Clean filet and roast trims. Also use trims in my box, 1/3rd pan bottom left. Bring and count fish up Roast veal bone Veal stock Demi prep Ny strip clean up and roast trimmings for bordelaise. Stocks inventory: Chicken, light Chicken, dark Turkey Beef/veal Vegetable Sauce for service: Salmon: Citrus bur blanc and leek oil Pork: Jus, Cauliflower/truffle, Apple reduc Steak, ny strip:peppercorn(green) Lamb:Red wine reduc, Crisp parsnips Shortrib: Broth/braise liq Chicken: Broth/braise liq Onion soup Glazed carrot soup and garnish Double check misen place Desserts: Tart apple Pecan pie Chocolate cake Blanch: Asparagus green beans Brussel sprouts Stuffing (need recipe), bread from bakery Gnocchi's prep (sauce?) Salmon tartar and beets salad compose Parsnips puree Crispy parsnips Chips, crisp for ? Pomme puree and its prep(10 for service, 1/2 case or 1 for thursday Chives, dice Check thyme Scallion grill (olive oil and black pepper) Pearl onion red wine braised Lardons, render fat and save(torn croutons on frisee) Check leeks oil Check Apple reduction If time: Wash leek Lentil(brunoise:carrot, celery, leek, bacon) Chicken/pork jus Braised chicken, coqauvin prep: Reduce and strain sauce. Portion for service. Friday party counts Order for friday morning Walkin cleanup All pots/pans upstairs for thursday A.M. Plate inventory for Thursday. Rack of lamb clean Pork tenderloin clean Clean and portion mussels