Now for the 'I did a gig' jig! Sorry everyone. Really, sorry. That was painful. I couldn't resist. But I should have anyway.
Putting that behind us now, I did a catering gig the other day. I love working with Kristen for a number of reasons. She plans its all, I just show up and chop stuff. Not super glamorous, but its relatively risk free for me. She knows everyone in town, so I'm constantly meeting people when I'm working for her.
I get to see all the kitchens of Baker! This one has all the gadgets, but no counter space. A walk in fridge and freezer, lockers to dump your stuff when you come in, and a whole ton of massive stainless steel machinery I cant name. The kitchen before didn't even have hand soap. The one before that belongs to this cute cafe I've always admired from afar. Almost no fridge space, and the sun was baking me through the eastern windows, but it was still cute. Another cute kitchen kitchen was a residential one, pretty but by large unused. And the one before a well rounded small professional kitchen. It was possibly the easiest to work in. But it could use a walk in fridge too.
Cooking breakfast, lunch and tea on Saturday we were at a slow point, and I paused to taste one of our creations. A broken hazelnut scone, I'd been wanting to taste. Terri walks past and seeing me munching, I compliment her (she made them) and admit that 'really, its all about the food'. She chuckles and continues to get something or other done. I taste some of the berries with creme fresh, and a piece of her bacon quiche. Two things I'd never taste living in Baker that I hadn't yet made myself. She sees me again... and again. About the forth time she walks past me in some nook noshing, I reassure her "I really do work! I mean... some of the time I'm not eating! Really!". I do...
It really amazes me how she can come up with the menus she does. There nothing unheard of. Most of them are simple and easy to throw together en mass, as they need to be. It may be the simplicity that baffles me. They taste great, they're simple to prepare, and they compliment each other shockingly well. And its so simple... yet I can't even conceive them till she points it out.
Potato wedges with Romano, butter, salt and pepper. Basically cheese and potatoes... I can do that. I always have some sort of cheese and potato on hand. Yet this is the first time I thought to do it.
Potatoes from the garden. Yes. Purple potatoes from the garden. And cheddar, cuz we always have some cheddar. And some onions because everything's better with onions.