Vitner's Dinner

          A formal dinner, inspired by Spanish cuisine, was held at the college last Friday. About six hundred people attended. The décor in the building consisted of bright reds, oranges and yellows. Gorgeous! The tables were covered with silverware and wine glasses. Apparently, each course had a specific wine paired with that dish. Four wines for the four courses and wine before the meal. Everyone seemed very lively!

I arrived about 11 to help clean one of the kitchens which wasn’t very exciting. Then I had to find something to do before lunch. After lunch we prepped and waited. Waiting was the boring part. I wouldn’t have minded working the whole time. The problem is when you are standing around and doing nothing, you feel lazy and you start to think about how your feet hurt, your neck, etc… Once we started to plate, it was nonstop.

We had 34 people plating 2nd and 3rd courses for 600 with a 30 minute time slot for each course. That’s a mouth full. 3 assembly lines were going and our table was short of 2 people so Tina and I had to plate two items instead of one which meant speed. It was fun! You feel like the plates are flying down the line and into the hot boxes without a glitch. Afterwards, you feel tired but proud of how everyone worked together.

Next, we cleaned and filled our take out boxes. There wasn’t much left but I was able to get a few lamb chops, pulled lamb and some fennel. I have to tell you, the lamb chops were surprisingly delicious. I had a nice 10 o’clock snack.