After Friday, I have no notes on the days that follow, so the information here is strictly my menu notes, combined with recollections based on what the menu stirred up in me, plus a little cribbing from people who were better able to document the course.
Saturday - Breakfast
Granola (with and without nuts)
Milk, Soy Milk, Yogurt, etc.
Fruit
Saturday - Lunch
Fresh Vegetable Stew with Rice
Bread
Saturday - Dinner
Sushi
Clear soup with mushrooms, kale and chive
Green Tea Ice Cream, Ginger Ice Cream (soy)
A few things leap out at me about the dinner:
- I was seriously over-reaching with this menu
- Only half of the intended rolls were made
- One batch of rice burned, so we had only half the rice available, though we did make a second batch that didn't get used until later in the week
- The ice cream never really had a chance to freeze, so it was more of a slushy soup. It wouldn't even qualify as squerd.
- Not on time, not on time, not on time. Looking back from a distance, I can see that I was operating as if I were cooking for a smaller course (like an intro - 20 or so). This was closer to 40, and I was over-estimating my abilities, as well as the team. That's not a knock on the kitchen team - just that I was pushing it and not compensating well.
- I also recall saying to myself at one point "I really need to be somewhere else right now".
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