Today was the last of all the concept dinners, and my shackles cut free!
Joseph was the Head Chef, and was sweating practically at every corner, while Arias, Edwin and I were just busy cracking jokes about everything under the sun. So, when it came to service time, HerrGerhard put on a serious face and strode around the kitchen, looking for anything that could or had gone wrong. Arias and I were just fooling around and dancing around on the slippery kitchen floor. Suddenly, I realised, I didn't make any sauce for my COD.
Freaked out, minced some onions, sweated it then added some grape juice, and some 2001 French red,let it reduce, stirring my arborio with sauteed mushrooms, thyme and red bell peppers, then adding a little vinegar to the sauce, sliced some cherry tomatoes, chopped some sage and parsley, and seasoned the reduced sauce with some sugar and salt and a bit more vinegar.
Stirred in the sliced tomatoes, swirled it a bit and brought it to a boil, then took it off the heat, added in chopped herbs and let it sit a little.
And it went awesomely with the creamy, fatty cod!!! MMM.
That, with the mushroom and sauteed red pepper risotto, with a little cream, some fresh thyme, monte'd saffron butter before serving, plus a side of shallots pickled in red wine and brown sugar and crispy Russet skin on a Green apple, yellow pepper and red Onion salad.
All in all, I was quite happy when no customers complained and everyone loved the creamy cod and it's pairing of dusky red wine and grape juice with cheeky little cherry tomatoes and a hint of sage and parsley.
First in 7pm, last dish out at 9pm, 41 pax, 6 courses.
After which, we went for a few beers and vented the night away...
*beamy yawn*
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