A night at the theater. . .

Mother always said I would have really shined on the stage.

I’m not sure I agree with her on that one but certain degree of acting is required in this job and I will be the first to admit that I am not always willing ready and able for that task. Case and point the Sunday before last at the Broadway Center in my beloved down town T-Town. It had been an uncharacteristicly long week. With 6 events in three days I was running on a mixture of spite and honor by the time the Lord’s Day rolled around. HE may have gotten to rest on that seventh day but as my contemporaries will tell you, few caterers ever do.

The even was a fundraise for local schools and getting the Arts BACK into the classroom. Something myself, and my girlfriend have felt was direly needed when WE went to school and it’s apparently only gotten worse. So when this idea was pitched to me a month or two ago I had no problem doing a freebie. Which I generally abhor, I mean, if my food was good enough to sell why am I giving it away? And between three different owners and four different jobs it was methodically beaten into my skull that a bit of “Pay it Forward” and it’ll come back to you is required in small ponds like Tacoma and even works out in larger lakes like Seattle.

What I failed to take notice was that so many other things were coming to a head that weekend and I would be paying for my humanitarianism in spades this time. I have hence learned to ALWAYS consult the ordersheets and callendar before committing to anything. If you asked me if I regretted it now I would still say no. My home recipe for Herb Roasted Cocktail Shrimp Shooters cleaned up. So popular were they, I had one left afte what I saved for my fellow presenters in the appetizer portion of the evening. The Roasted Red Pepper Bisque with Gorgonzolla Drizzle were mildly popular, but it was much warmer than I anticipated, though the older crowd raved about it.

Maxwell’s Speakeasy and Lounge was in attendance, I recall eatting there when they first opened a while back and it was the BEST porkchop I had ever eatten. I often come across food far superior to my own but they even beat my old meat loving training Chef Hawley from SSCC and that’s saying something. Not to mention porkchops are so commonly used and abused by chefs either ignorant in their preperation or worse, use the item as filler. So I was surprizing disappointed that they their jalepeno shrimp curl was overly strong and chewy. The chicken wrap they paired it with was also a bit chewy, but they complimented one another. I would probably be less critically if their fat assistant chef hadn’t been running his mouth about how much decor we had. Espeically when they had nothing but a chalkboard and a flat table.

Brix 25, a small restraunt out in Gig Harbor, that until this event I had never heard of. Brought some decent competiton, with their napa roll and a lettuce roll. Moe didn’t care for the lettuce roll but I thought it’s semi-crisp texture paired with a creamy center was a nice addition to their spring roll. Albeit, Monica would never let me serve something as colorless as that, but if the flavor is there that’s an easy fix. And further kudos to them for slicing them on site. That’s no easy task espeically packed in with four other chefs in a 6 square foot area and 200 hungry socialites chomping at the bit for more. Their presentation was also very nice, and their chef quite cordial.

My only real complaint for that evening was the rentals.  I ordered shot glasses and small demitase cups, I had ordered these before, and expected shot glasses and small demitase cups. Granted, these were a donation and not paid for on our part but even then, the equipment I received was more than substandard. Their idea of a shot glass, resembled a clear glass votive that one puts a 6 hour candle into that you’d find in cheap bars. The demitase cup, turned out to be an undersized coffee cup instead of a petite bit of china.

As a Chef I have certain limitations once I get “On-Site”. Things can only bend so far before quality or quantity are compromised. This is doubly so when it’s done in front of the guest in a live action station. So after starting off the day at my wits end and coming across this bit of news I will be the first to admit that I lost it. I was a right certifiable ogre that afternoon and worst of all it showed. Not to the clients that found me both quote, “Enguaging.” and “Very professional.” but to my peers. Apprently I snubbed both my Boss and the event coordinator with some sort of curt answer about how my day was going. I can only apologize to all the parties involved and take it as a learning experience.

Kitchen’s closed.

-KM CD

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