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Wednesday, January 11, 2012

Postmortem: Murder Mystery Wassail

The Spice Rack (L-R)
Tarragon, Rosemary, Saffron, Sage
Peppercorn, Thyme
All told, the dinner was a success. I was able to get the vast majority of the items prepped in advance, so that little was left to the vagaries of the location's lack of cooking space—however, the one item that could not be prepared in this manner (the Cornish Hens) were, of course, the problematic one. They went from being the first meat course to being the main course, due to spending far longer being cooked than I had anticipated.

Everything ran slower than I'd intended, as well. This was due, partially, to the Cornish Hen issues, but also lay at the feet of some guests being late, the murder mystery show and the servers being (more or less) unable to occupy the spaces between tables at the same time, and not having quite enough staff to efficiently plate one course whilst clearing another. This is not to say that the waitstaff was at all insufficient—I had the easiest time with this dinner because I was able to focus more, and did not have to run around serving, clearing, doing dishes, and cooking all at once.

Tarragon, the Butler, was ably assisted by the twins Rosemary and Sage, and Thyme, the fellow with the bell. Peppercorn was my point man for the Cornish Hens, and Jason (whose nickname has yet to be determined) was an
The Steampunk Chef, and Sous Chef Jason
excellent sous chef, in charge of quenelles, cornish hen fabrication, and piping whipped cream, as well as generally keeping me a sane man.

Apparently, my timing ended up satisfying the guests, who were quoted to me as saying that the slower pace of the food meant that they had time to watch the show, talk, and generally feel that they were not being rushed through the evening. I find that to be a success out of what I would have otherwise considered a failure.

The menu ended up being shifted around, as I said, and finished thus:

Open-Face Tea Sandwiches
Dill Cream Cheese, Cucumber, Hard-Boiled Egg

Winter Squash and Chicken Quenelle

Winter Salad
Greens, Green Onion, Celery, Radish, Hard-Boiled Egg, Beet, Dressing

Braised Beef en Filo
Onion-Leek-Garlic Compote

Roast Cornish Hen, Lemon Cream Sauce
Glazed Carrot, Rice


Assorted Fruit and Cheese

It was a lot of food, to be sure, but most every plate came back clean... Recipes forthcoming.

Photos here by Lance, aka Tarragon, aka Blue Dragon Media, LLC.

2 comments:

  1. He neglects to note that his dishes were so delicious that guests were actually bouncing in anticipation when they saw the next course coming their way. O, and in addition to preparing this fine feast, our chef did also put in a most memorable performance. Definitely a success!

    ReplyDelete
  2. The Braised Beef en Filo, was to die for.

    Lord John Stone

    ReplyDelete

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