Day 18 - Buffet Prep

Today we divided up into stations for our Breakfast Buffet for Day 19. Hazel and I were put in charge of the Potatoes O'Brien. The prep involved dicing 22 russet potatoes, 10 green bell peppers, 10 red bell peppers and 10 bermuda onions. Here is the half hotel pan full of the veggies.

We par-sauteed the veggies and parboiled the diced potatoes. The prefix "par" simply means we partially cooked an ingredient so that it will take less time to cook on the day of the event. On the day of the Breakfast Buffet we'll quickly deepfry the potatoes to give them a little crispiness and then finish by sauteeing them with the vegetables.

After we finished preparing the Potatoes O'Brien, I helped K with a dessert she was making. It's a homemade fruit breaded tart dish that looks absolutely yummy. I can't wait to try it tomorrow.

That's basically it for the prep day. It was a lot of work but very relaxed and fun. I'll have a lot more to write about on Day 19. The day of the buffet.