Brunch dry run in prep 4 the real thing – Tofu Benedict & Pancakes

Less than week before the real deal~  6 folks have already signed up.  Pam was running almost an hour late this morning but we still managed to have a wonderful dry run of the brunch for next week.  Mike was awesome in helping out freshly squeeze the “sunrise” juice of oranges and blood orange – beauuuutiful:) and broke in the new coffeemaker with the first batch of coffee.  Broke in the new griddle and toaster which worked perfectly.  Tofu benedict with roasted tomatoes in thai basil was scrumptious and melted in your mouth.  The silver dollar pancakes with strawberry/raspberry compote were gorgeous and tasty although I still need to figure out how to keep it hot when serving- hmmm.

Whew~  it certainly is a lot of work but had a blast cookin’ away!  My favorite moment – plating.  Something about plating that’s so precise and perfect all in few moments of silence and perfect stillness.  Can’t wait for next week when it’s the real show…wearing my chef’s coat:)

MwL (Made with Love),

-ck (chef kelly)

About chefkelly

Leveraging a lifelong passion for food and combining a unique cultural mesh of korean cuisine, robust flavors of Texas BBQ and California cuisine, Chef Kelly brings her own signature style to delectable perfect bites exploring complex and often surprising interplay of flavors, textures and colors. She has honed and shared her craft through her experiences from five star restaurant kitchens to private cooking instruction to her self-written food blog at all made with 2 tablespoons of love; love for food, love for life.
This entry was posted in becoming a chef and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *