Misenplace for Pantry Garden Pavillion ‘PM
In a world of endless things to do, and in a kitchen with never ending preparations, checklists are my savior. Like mother like daughter, we sleep, eat, breathe, live and die by checklists. Pictured below, you will find a precious list from my mom’s notebook during her tenure as sous-chef. A tried and true checklist, this gem is scrawled with an inky inventory, splattered with delicious memories, and wrapped in protective saran wrap making this invaluable list durable for all-terrain weather in the kitchen.
Misenplace for Pantry Garden Pavilion ‘PM’
Checklist for service
Ingredients
Salad Dressing
- 1 gallon Bleu Cheese Dressing
- 1 gallon Caesar Dressing
- 1 /2 gallon 1000 Island Dressing
- 1 gallon Gourmet Dressing
- 1-1/2 Qt Tartar
- 1/2 gallon Cocktail Sauce
- 1 Qt Mignonette
Line Condiments
- 1/2 plastic bucket Garbonzo Beans
- 1/2 plastic bucket Corn
- 1/2 plastic bucket Kidney beans
- 1 plastic bucket Button Mushrooms
- 1 plastic bucket Sliced bacon
- 1 plastic bucket Bread Croutons
- 1/2 plastic bucket Parmesan Cheese
- 1 soup bowl Anchovy
- 1 soup bowl Garlic chopped
Garnish
- Bell Peppers all 3 colors
- Bby Spinach leaves
- Romaine
- Water Cress
- Lemon
- Parsley Sprigs
Seafood
- Oysters
- shrimp
- Clam
Notes
from the chefs notebook. Mise en place is the essential ‘gather prior to service. the picture is from the apprentice archives.