prep for January 2nd

For this week, new year: Prep lists for hot and cold/ new sautee add for cooks in dish. No response unless resume/update version and cover letter are included. Back room organize. Trash recepticles, remove from kitchen. Fix soap in kitchen Install towel for sink area. Check in Linen delivery. Speak to ned about pants and shirts. Also, inventory on all boh towels. White and blue. Downstairs dry storage area. Escargot recipe for Armando Loup de mer: roast whole in a salt crust. ??? For the lemon puree: Water, lemon, sugar and champagne vinegar. Then puree with olive oil. We left out the vinegar tuesday night and that's why it didn't taste correct. Sea scallop with cauliflower and meyer lemon Bass or fish special with artichoke, shellfish(clam, mussel, cockle) sunchoke if no artichoke, used parsnip dice, asparagus, mint chiffonade. Truffle is another possibility. Chopped black truffle peels or pieces. Check duck for leg cure and breast entree, carrot, vanilla bean and orange gastrique. Soup prep: Carrot and Onion Cheese cakes? Coq au vin prep/cook New brussels, 1/2 thirds, other leaves. Demi(redwine) reduction Grill/plancha Gnocchi recipe with the thyme and butter and PARSNIP round chips to finish with fresh thyme leaves and chive New pearl onion, carrot, parsnip, bacon and mushrooms for coq au vin. +talk about new chicken dish. Roast breast, confit thigh. Potatoes anna Truffle honey for duck glaze Hot line prep: Pepper corn sauce, green Salmon base reduction Check cauli and parsnip puree. Truffle froth for pork Cheesecake misen place Crab legs and claws in walkin Sea scallops, other ideas: Potato pancakes, sundried tomatoes and thai basil hollandaise. Gribiche sauce. Citrus on scallops, orange, grapefruit, clemintines, etc. Yuzu kosho: japanese chile sauce: 1 cup lime zest 2TB lemon zest 2 TB grapefruit zest 1 tsp salt 2TB grapefruit juice 2TB yuzu juice 1 green thai chili, no seed minced 2 tsp lime juice Sugar Sea scallops with red yuzu kosho and citrus. Garde manager: Clean and arrange/stock all plastic shelves. Fix shelf at pass, lower 1. Water bath, find new location Leeks oil Thyme oil Desserts Apple reduc? Crab sauce? Bacon lardons. Check and count fish in box Clementines and leeks for salmon. Clean and portion salmon Repack herbs and re count Order for friday Check puff pastry CAVIAR from new year eve. Dijon vin for garde. 1TB lemon juice 1tsp dijon 1TB white wine vinegar 1 garlic clove mined 1/2 cup olive oil Sea salt and fresh black pepper Mix all ingredients except oil which you emulsify at the end. Roasted shallot(confit) vinaigrette: Need recipe from house. Idea is to confit the shallots in neutral oil till completly soft. Covered. Let cool and thenstrain, reserve all oil. Vita mix shallots with vinegar, sherry I think would be nice. Salt, lots fresh black peppercorns. Emulsify in cooking oil. Probably sugar as well, and could put a clove of garlic in with the confit for some more depth. NO raw garlic. No mushroom tart. Check apple tarts Freezer at garde manager and measure of other low boys and prep tables. Potatoes puree, needs nutmeg Meat and cheese board? Desserts: apple, choclate, vanilla bean and cheesecake Check frisee Use old cucumbers