WWAD?

Andy's always multi-tasking, to the point where his teammates have threatened to tie him to his station. So the answer to the question, "What would Andy do?" is "Something else."

The restaurant was closed today for two private parties and it was really a lot of fun. Each work station produced part of the meal, assembly-line-style, and I was recruited to add beans to the mashed potatoes that Sam scooped. Then Derrick added turkey scallopini (for the first party) or rib eye steak (for the second), and Andrea added sauce and garnish. Fitz was at the start of the line, wiping plates clean, and Sara was at the other end, passing them to the counter for the wait-staff to pick up. The two other stations provided salad and a couple of gnocchi dishes, and soup and fish. Chef Glen gave us an A for execution, at least on the first party; he had to attend a meeting before we were finished with the second. In his absence, Andrea gave us an A+.

Before service, I spent a long time on a pet project of Chef Glenn's, a "stuffing torchon" to be sliced and added to the turkey plate. I made bread stuffing with sautéed shallots, onions, and celery, moistened with some chicken stock and some fresh applesauce, and seasoned with sage. I formed the stuffing into rolls, encasing it in clean napkins tied at the ends with kitchen twine. Then, I steamed them. We had a long discussion about including eggs in the stuffing: Fitz and I wanted to do it, but Chef said no. When we sliced the finished product, it was looser than "the vision," and the slices didn't hold together. So Chef 86'd them from the plate. "You should have added eggs," he told me.