4-28-11 Harry Savoy Grill Taste Of A Nation Dinner
This was a great day. Thanks for everybody who made it possible. A lot of money was raised for Share Our Strength. A special thanks for my friend , sous-chef for the day/photography assistant Alex Garfinkle.
7:15- Woke up, got out of bed, ran a comb across my head (showered and shaved).
7:48-Sharpened my knives on the wet stone.
8:14-Packed mis en place at Nage.
8:47-Left Nage and went to borrow my mom’s camera.
9:35- Arrived At Bob and Barbara Russel’s farm.
9:50 -Picked chive blossoms and buds.
10:05- Spotted and tasted beautiful lemony Oxalis.
10:20 -Left Bob and Barbra and headed up to Harry Savoy Grill.
11:58- Arrived at Harry Savoy Grill and unpacked car right before the rain started.
12:16 -Met with Chef David Banks, discussed the day’s agenda, and set up our work stations.
12:27- Delegated task and started prepping. I prepped hard the few days before the event and had an excellent plan of action so our time was spent putting the finishing touches on our dish.
12:29- Cleaned, peeled, and braised 160 cippolini onions while Chef Alex finished the reduction Sauce.
1:00- Scored Royal Trumpet Coins, poached tops, par-roasted Hen of the Woods mushroom, portioned and seared 160 suckling pork bricks. Also worked on garnish.
2:00 – Met the other guest Chefs and prepped some more.
4:00- Completed all prep and organized mis en place.
5:00- Front of house meeting with the servers and sommeliers. Chefs were introduced and described their dish.
5:20 – Worked on passed hor d ‘oeuvres.
6:00-Show time. I helped greet the guest as they arrived. Guest drank Champange and were served by some of Delawares top Chefs.Ivan Torres of Ole Tapas in Newark, Dan Butler of Piccolina Toscana and Deep Blue in Wilmington and Jay Caputo of Rehoboth Beach’s Espuma were invited to the reception.
7:30- Stood with guest to raise money as they pledged money for SOS.
8:15- Chef Evan Deluty of Stella in Boston plated seared scallops with potato puree, black truffles, crispy onions.
8:45- I Plated suckling pork confit, with dried cherry, Kennett mushroom, spring onion, and braised mustard seeds.
9:15- Chef Marc Orfaly of Boston’s Pigalle plated a deconstructed Cassoulet.
9:45- Pastry Chef Robert Bennett of Classic Cake in N.J plated a Lemon Delight, lemon mousse encased in tender ladyfingers with a fresh raspberry center.
10:00- All of the chefs were introduced and were applauded by the guest.
10:20- Changed out of chef gear and headed for the after party for drinks and food provided by our gracious host Harry Savoy Grill.
Late night- We went to our hotel for much-needed rest. A very successful day and a great feeling of accomplishment.