My name is Val, and this week I was scheduled to be the General Manager for the British Isles menu at La Friandise. I think it was one of our most successful Cuisines of the World menus, because it was very palatable to anyone. The guests ate everything on their plates, which is the best indication of how good the menu is.
Our first course was an Asparagus and Wild Mushroom spring mix salad, which was comprised of a jumbo asparagus spear and a variety of marinated mushrooms, tossed in a tarragon vinaigrette. Served with it were fresh blueberry scones.
For our entree, we offered a medium rare, melt-in-your-mouth prime rib. A horseradish cream sauce was provided to dip it in. The sides were English chips, Brussle sprouts, and Yorkshire Pudding.
Dessert was just as delicious. Served in an elegant wine glass, this raspberry trifle was to die for. Pound cake layered with vanilla pastry cream, real raspberry jam, and topped with Chantilly cream and toasted almonds!
Unfortunately for me, this week had a slight hitch to it... Below is three pictures of the classroom I came into after the Thanksgiving break.
Needless to say, my fellow classmates and I had to fix it up before service. This is my wonderful team, and what we all accomplished.
Enough of the front. What goes on in the mysterious kitchen? I have managed to capture a picture of the elusive, evasive Chef Redd. I also snapped a few pictures of what goes on during service on the line, and the expo area.
Chef Redd
Expo Duties
Some More Expo
Preparing Food on the Line
The Line
The Bakery
I hope you enjoyed reading about my experience as General Manager during the British Isles menu.
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