The CountDown to New Year's Eve

Twenty six hours to lift off for NYE and the energy in the kitchen is at high speed.
I lead the pack with a desk that says "totally organized"....

Kevin's prep list as of 9AM this morning.

Some of the St.Brigid Farm ribeye steaks.

Kevin has tools he uses to prep the St. Brigid Farm veal chops...

Little brioche loaves in formation.

Finally they are left to rise. We hope they rise...

Big bowls and tubs of prepped ingredients that will be used somewhere.

Angie is making Yule Logs for dessert - those are the marzipan garnishes, drying in the office.

She's icing them now, with mocha buttercream.

I think she's making four. They are her specialty.

The view through the kitchen.

The prep list at 3:30 this afternoon...some progress made, eh? It's a very stressful few days in the kitchen, with so much extra special prep work to be done for the extra special menu. We have notes from previous years, which help to give guidelines, but it's still a year later and a totally new staff, except for the two Kevins and LaVonte. All new garnishes, some new sauces, many new presentations. The menu will be tweaked somewhat, as the hours go by - already the black pepper brittle that was going to garnish the beef has gone bye-bye - but for the most part it is laid out for all to see. We are just about fully booked - just a few tables at 5:30 and 9:00 left.

Can't wait to open that champagne!