Crepes Suzette is very fun to make but I fell into the flambe trap. I was so enamored by the bright blue flame over my skillet that I allowed the Suzette sauce to over reduce into a gooey mess. Mind you a gooey but tasty mess, but a mess all the same. This is one of the dishes we're serving at our public buffet on Day 19 but I think I can handle the flambe now.
The last part of the day we focused on Quiche Lorraine and Quiche Florentine. These will also be served at the buffet on Day 19. Unfortunately because they are being served on Day 19 we didn't get the taste them but the Chefs said they looked perfect.
Day 18 will be a prep day for the Day 19 buffet so if we show up on time and work hard we'll get 20/20 for both days. I can use that.
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