On Sunday the 13th of March, I met with the team from Tipsy Parson. Well first off, everyone was there when I got there. I felt late. The head chef had a foot cast. I thought she was going to have a hand cast so I envisioned a task list and tons of work to do. The girls were relaxed-all female team. I was working like a dog. I just wanted to produce. I chopped scallions, made drink garnish (spoke to the front of house manager-Stephen I think), topped pana cotta topped with rhubarb, filled cups with a corn muffin mix (and baked them), cracked eggs to be fried (50-in separate containers), helped fill donuts, prepared French Toast and later helped plate.
I saw the mass confusion when the house/floor manager asked for the items. First there was enough time, then there was not enough time. It was a hoot to watch all the players. Later on there was an egg dish to accompany grits. Well there were not enough poached eggs so the chef scrambled a few. That was hilarious, as she was a little frazzled at first and everyone was sitting around waiting for her, literally—you had to see-about 8 people waiting for her lead. That must be stressful-like being the captain of a ship and you are making the plan to escape.
Then later on, as is the habit of most chefs, we are supposed to do something assembly line. Well that was a mini disaster. There should have been an order in which to place the food—also the timing. We had started to plate and then were told to stop. There was ice cream to the dish and the bread needed to stay warm. We stacked the plates so they could retain the heat. When we were finally got to the platting I kept saying this order is not working. We had not done a complete plate. All I knew was that the ice cream needed to be the second to last and then to top it off, the bacon—so those things had to be ordered that way. The chef was putting the ice cream behind her and then going in front of her to add the bacon. Also the bread was being put on on both sides of the chef so she had to reach back to put the ice cream and then pass the plate over to get the bacon. Can we say—WTF. LOL, LMFAO
I jumped in and said, we will put the bacon on last. I was waiting for someone to pick up the tray of bread and fill maybe 5 plates are a time and then get them out that way. (no such thing happened) I guess that is what working at the James Beard House has thought me. I know the assembly line method. In the end we did not use all of some things as the time had passed to serve them, but everyone had food in the dining room.
At the end I took home French Toast, maple brushed bacon, some donuts and some poppy seed cake/bread —yummo.
Each time at James Beard it is an experience, and I always learn something new.
Ciao for now!
Look ahead to more follies, fun times and future top chef moments. 🙂
Joan Garvin (photographer)
Deviled Eggs with Fudge Farms Bacon
Jalapeño and Pimento Cheese Hush Puppies
Val D’Oca Blu Prosecco NV
For the Table > Pecan Sticky Buns, Cinnamon Rolls, Meyer Lemon–Poppy Seed Pound Cake, and Peanut Butter and Jelly Doughnut Holes
Greek Yogurt Panna Cotta with Honey Granola and Figs
Coffee Milk Punch > Campo de Encanto Pisco–Infused Coffee with Averell Damson Gin Liqueur, Milk, Vanilla, and Nutmeg
Smoked Arctic Char with Potato–Celery Root Hash, Fried Quail Egg, and Herb Salad
Upsy-Daisy > Brooklyn Gin with Orange and Grapefruit Juices, Orange-Flower Water, and Egg White
Pig in a Poke > Rockland Plantation Stone-Ground Grits with Andouille, Poached Eggs, and Toast Soldiers
Smoky Bloody Mary > Hickory-Smoked Pepper–Infused Cold River Vodka with Tomato, Spices, and Deviled Tasso Ham–Stuffed Olive
Cinnamon Swirl French Toast with Bourbon–Pecan Gelato, Blis Bourbon-Matured Maple Syrup, and Maple-Lacquered Bacon
Sparkling Morning Glory > Champagne with Whipper Snapper Whiskey, Maple Syrup, and Warm Spices