Friday I have my final tasting with the owners, GM and cooks. So far it has been very interesting to see what happens at the tastings. In the last one I had, about 4 weeks ago, I did a lot of last minute improvising. To be totally honest, I do not think it worked as well. So for the past 4 weeks, I have been cooking non stop. Experimenting and getting the recipes down perfectly. From very simple chicken wings, to much more elaborate pastas and others. The final menu is due next Tuesday.
Here was my take on the chicken schnitzel with a beet & feta cheese salad and french fries. It came out delicious, but only after 4 tries to get it all right.
|This version was done with pank bread crumbs (I ran out of the other normal bread crumbs)|
In two weeks I begin to train the kitchen staff on all my recipes. We have two weeks of hard work to get it all straight before our soft launch. By beginning of next month expect me to be going insane. How crazy is this. I am loving it so far.
If any of you are around NYC during August, please stop by and let me know what you think. Its my official cherry pop in the NYC restaurant circle, so I am as nervous as I am excited.
Any other proper tips, recommendations or ideas? Let me know.