Our buffet went very well. We served a lot of food, and there was nothing but complements from the guests. The guests ate almost all the food that was prepared, and even ran out of waffles and duck legs. Other things on the menu were wild rice hash, asiago hash browns, walleye, tatertot casserole, a Minnesota take on Eggs Benedict, made to order omelets, smoked ham and apple cider braised chicken (which is what I made). Along with the duck, there was a root vegetable hash.
Our class made history! It is the first class that Chef Jones has had that was ready on time for their first buffet! He was very happy with us!
During service, there were several people assigned to help the servers clear dirty plates and refill glasses. I was one person doing the omelets, one carving the ham, and me standing behind the food helping with questions and refilling dishes. I felt very special! Others were in the back doing dishes (which there was a lot of) and, I think making more food for some of the popular dishes that could be prepared quickly.
I had fun, and what was great was that my husband, kids, mom, sister and her little came to eat! Also, my husband’s cousin came with his wife and two kids. They had nothing but complements and both parties said the kids loved my chicken and ate it down to the bone (which is unusual).
After everyone was gone, dishes were done and buffet tables were taken down and the rest rearranged, it was 8:15! Chef allowed us to leave then instead of working on our meat fabrication class items. Everyone was happy, and exhausted; my feet hurt too.
Next week the theme of our buffet will be Italian. I don’t know what an Italian breakfast is like, but I guess I will find out soon enough.
