Week 7- Sandwich

Thursday, November 17, 2011

This week Stacy and I were on the Sandwich station. The sandwiches we responsible were Pork Cemitas, Bratwurst, Fried Chicken Sliders, and Fried Green Tomato and Shrimp. I decided to be responsible for the Sliders and the Green Tomato sandwich since they both came off the fryer. This also meant I was responsible for the Sweet Potato chips that come as a side to the majority of the dishes that come out of the kitchen. (These photos are from the food show, again. I never seem to remember/have time to take photos this quarter.)

The sliders are served with AI Bacon, pepperjack cheese, sliced avocado, and a lemon remoulade with a side of pickled green tomatoes.

The Green Tomato Sandwich is served with a red pepper syrup, goat cheese spread, and smoked shrimp.

Monday was prep day, and we, once again, managed to get everything done that needed to be done in a timely and organized fashion. We always decide the week before what two dishes we will be in charge of so we can both make lists of what we need to get accomplished. I got the green tomatoes sliced, breaded, and frozen so they just had to be pulled out and into the fryer for service. All the spreads and garnishes were prepared. The only thing I needed to do Tuesday was breading the chicken.

Service went smoothly. I sliced the sweet potato chips a little too thin, but it wasn't the biggest deal in the world. At least they weren't overcooked like the time Marc and I visited the restaurant to eat. Chef CJ came through and tried my chicken and said *in a surprised voice, might I add* "This is really good!" It was definitely seasoned well (season the flour, eggs, AND panko, people!) and juicy due to NOT overcooking. Not rocket science, but I am happy that this is a skill I have learned.

The most annoying part of this station is breakdown because part of that includes cleaning/emptying the fryer. Once you do this, you smell and feel like used fryer oil. Sexy. (I think someone should invent a sarcasm font. It is desperately needed.)

Chef decided that this week our stations will be chosen by luck of the draw...Stacy and I both got "unlucky" and are serving.......A-freaking-gain. Ah well. Now I am REALLY glad I didn't throw out my shirt, tie, and bistro apron.


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