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San Francisco
Saturday, October 17, 2020

Pork, Salmon, Risotto, Asparagus Schedule

I made the following course this past weekend (100 portions):

Salmon with risotto and asparagus
Stuffed pork tenderloin with risotto and asparagus

Each with a side salad.

I figured that the salmon and pork would go well risotto and asparagus. It’s one of the reasons why I chose those meats. Also, I think that the salmon preparation was easy. Out of everything here, I think the hardest part was making the risotto. It was something that I’ve never done for 100 people. While it worked out in the end, I didn’t get the deep rich smoky flavor I like in other risottos.

Now, how did I do this? Prep and cooking was a one-person show. I had assistance in plating. Here’s the schedule.

The thing to note is that I had access to 2 ovens in order to get this accomplished. While the entire process took 3.5 hours, I spent a good 10 hours planning and role playing in my head how each dish was going to turn out. This helped me prepare for mistakes and unexpected catastrophes.

Edel Alonhttp://edelalon.com
Edel-Ryan Alon is a starving musician, failed artist, connoisseur of fine foods, aspiring entrepreneur, husband, father of two, geek by day, cook by night, and an all around great guy.

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