surf and turf

Today i rocked it at usual. i finally learned to make a butter sauce without it breaking on me. I feel so good about it. Noone was there to see it but the customer loved the sauce and jenny(the Barista) tasted it and said it was indeed quite yummy. I hope to have a photo of the dish tomorrw to post..... along with a few others that i have done... to be continued

Ok so today i got to make the entree again and took a few photos.. it is whole grain ciabatta topped with beef tenderloin medallions, covered in a crawfish scampi sauce made with butter, shallots, garlic, capers, chardonnay, and more butter.. served with a fresh ceaser salad. oh so yummy and the suace held too. i am becoming more confident in myself now and know i can really do a great job.









I also am getting the hang of making the souffle not fall on me.... this was my attempt today... not too high yet but getting there.

The Cheesecake

my sous chef ashley and i decided to venture on our own and make a lavender lemon cheesecake. I having made them before basicaly instructed her on the basics of cheesecake preperation. we used gingersnaps for the crust and soaked the lavender leaves in the madagascar vanilla. She did all the work and we put it in the oven to do its work... well it cracked.. big time... so i took it to work and mixed some sour cream, sugar and lemon and coated the top and let it set. then i sliced some real thin lemons and placed them nicely patterned in a circle while ashley put flowers in the middle... so the end result was beautiful... chef comes back monday... hope he likes it.