Saturday, February 21, 2009

Dinner Party Pre-Plan

Tonight is the dinner party. What started out last night as a mild sake tasting, ended up becoming a two bottle session, complete with diver scallops and matzah balls (I've been working on matzah balls as a comfort food). Oh yes, and we made the ankimo, which came out well. Well seasoned, buttery.

Today's breakfast: water, advil, two oranges.

I have a few knives to sharpen. Theres going to be a lot of sashimi rather than roll cutting, so I can put a finer of an edge on it. I finish with a leather strop after a series of natural and synthetic waterstones at least on my main work knife which is Suisin Shiro-Hayate 270mm made by Keijiro Doi. Look him up on google. My other one for western work is the Nenox 210mm S1 Gyutou which uses a 3000 grit Naniwa ceramic stone. Anyways, I'll use both of them tonight.

On suggestion, I will aim to shorten the food service portion to about 2 hours. I have a good amount of sake for tonight, but we're right up on the budget which is $450. I was definitely on target with the seafood portion. It's amazing that even at wholesale, food costs are incredibly high. The hirame/halibut was almost $70 alone, but I'm pretty happy with the overall spend.

Gotta finish writing up the execution plan, since I'll be directing an equally skilled cook on my vision for tonight's service.

No comments: