Yet again been slacking supper hard on the posts....
Got into work pretty early to day and have the rare minute to sit down and catch my breath. So I figured I'd use this time to post some prep pictures.
Being a pretty small seasonal restaurant we prep 99% of our menu daily. A few things we can get away doing in bulk but even then nothing sits for more then a handful of days. I hate to say most restaurants don't do this but sadly its true, things are prepared in bulk, sit in reach in or walk in refrigeration units for a week, some times longer. Or sauces, dressings, even completed menu items are bought as instant mixes or premade frozen products. The late Tony Bourdain said it best, never order seafood at a restaurant on a Monday or Tuesday unless you personally know the chef or owner. Any way, some of todays prep include. An asparagus sauce for one of our pasta dishes, lemon cream for scallops, avocado soup, a tomato jus, and fennel cream sauce for two of our fish dishes. Braised pork butt for our pork and sausage ragu. Way to many mini crabcakes for a event, and chocolate mousse. 
