Day 124
Today we had to create a buffet brunch for 20 guests.
We started our prep work about 2 weeks in advance.
Cured the pork belly for the bacon. Smoked it about 7 days after that.
Baked the brioche for the french toast so that it could sit out a few days (if the bread is too fresh it doesn't soak up the egg bath very well).
Monday morning arrived and were ready to go.
We started our prep work about 2 weeks in advance.
Cured the pork belly for the bacon. Smoked it about 7 days after that.
Baked the brioche for the french toast so that it could sit out a few days (if the bread is too fresh it doesn't soak up the egg bath very well).
Monday morning arrived and were ready to go.
Our Menu:
Brioche French Toast with 3 Berry Compote
Dungeness Crab Cake Benedict with Fresh Avocado and Dill Hollandaise
Deep Smoked Brown Sugar Bacon
Rosemary and Thyme Potatoes
Sticky Granola with Greek Yogurt and Clover Honey
Fresh Squeezed Orange Juice
Sarah Simms