A day at the office and a day at the spa

The day yesterday was actually spent in someone else’s office. My life is otherwise blissfully sans office. Our assistant chef instructor, Chef Herve, asked a few of my classmates and me if we would be interested in helping with an event his company was catering for the City Bar Association. (Bar as in lawyers, not as in alcohol, though equally dulling to the senses.) So five of us spent the afternoon and evening “plating out” all that had been prepped over many days for an audience of 700. While what we were charged to do was not so technically challenging -I composed 70 condiment plates, then sliced some prime rib and garnished a chicken dish with parsley – it was a fascinating look inside the catering process. It takes many, many people to feed hundreds of people in a short time span.

Hail, Brittania

My classmates want it that way

The day at the spa was for a bunch of seafood, not for me. Today’s lesson was all about the steaming process. I honestly didn’t think I’d get that excited about these recipes. In my mind steaming equals bland and low-fat, but all 4 of the recipes we made today were knockouts. While yes, steaming is a way to accomplish cooking without additional fat, that doesn’t mean you can’t add it, and one steamed striped bass dish in particular had been marinated in sesame oil (among other things) and was so good I nearly could have eaten the whole platter.

But I did not, because there were also mussels and clams to be eaten.

Oh, and this salmon “en papillote.” If anyone had told me before class I would have monster chowed down on salmon baked in parchment paper, I would have laughed. Really? Salmon in parchment. *yawns* But apparently the salmon had the last laugh, because that s*** was delicious.

Eat me.

This entry was posted in Uncategorized. Bookmark the permalink.

4 Responses to A day at the office and a day at the spa

  1. AVG says:

    This is what I missed yesterday? I’m upset. I love steamers. Now that I have commented. You know I read your blog. Well, part of it.

  2. mk says:

    fish in parchment is the BEST! you get so much delicious moist flavor- and also i love sesame oil. anything in sesame oil tastes smells delicious!

  3. Dave says:

    What do you do to that fish other than put it in parchment and apply heat? I have some parchment, and some heat, and I know where we can get some fish, but I feel like there’s got to be more to it than that… or is parchment really a tasty type of paper and I’ve just never tried to eat it before?

    • Pamela says:

      DAVE: Don’t eat the parchment. First, make a heart-shaped cut out, salt the heck out of your fish, and put it on the left ventricle of the parchment heart. Then pile on some finely sliced veggies, a little oil, and some white wine. Then play origami with your parmchment until it resembles a calzone. THEN put it in the oven until the parchment puffs up like a lethal blowfish.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s