NASCAR in Town

The NASCAR weekend is here, not that I personally care about cars going around in circles, but it's a big deal in Sonoma for local business. The restaurant was expecting a fairly big night. Most of the chefs were there tonight and surprisingly they were happy to see me. It would be nice to think that I am loved, but the truth is that I am free labor and I think it helps everyone a little when I am there to help with the prep. The day began with the herbs. Damn, where was the new extern? I thought I had been promoted out of the herbs? A big night, meant a lot of herbs! After that I helped a little with the meat cook's mis en place which took me right up to the service.


I took my next task of hand shredding rabbit confit legs on the line until I needed more room at which time I went back to the prep room. Here I am almost finished with the task. The restaurant does a very nice recipe with this rabbit confit. After shredding it and ensuring that all the bones and cartilage are removed, a rillette is made along with black truffles. next a rabbit leg is stuffed with the truffled rabbit rillette and then wrapped in Caul fat. When the order is fired, it's cooked in a pan with some veal sauce. It's served with a ragout of morels, fava beans, and spring onions. Very tasty!

After this I went back on the line and helped out the Hot Apps. I mostly assisted with cooking some of the simpler apps and helped when things got busy. The service ended around 10pm. Not a bad day and night.