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Misenplace for Pantry Garden Pavilion 'PM'

Chef G
Checklist for service
Print Recipe
Prep Time 30 mins
Course Salad
Cuisine American

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.
Keyword pantry setup