Mock Dinner Take 1 Part 1

Chapter 254

Mock Dinner Take 1

Part 1

I opened the door and went inside, normally we would have removed our shoes the moment we entered the house, but there was no way we could work barefoot or in our socks inside a kitchen; knowing what could happen if we spilled or dropped something on your foot. Mrs. Earl greeted us as we came up the stairs where we would be eating. She was busy Ironing our tablecloths and napkins for Friday as the girls from our ward were folding napkins and stacking them in cardboard boxes. She said. “Yours is in there for tonight when you are ready to begin setting the tables.

I gave a nod and went inside the closed-off area where our dinner party would be served. It was blank space, nothing was in the room, No tables or chairs just a blank empty space with boxes stacked in the corner, with everything I would need to set the tables all except my table centerpieces which I was told Rhoda and Jackie were working on them.

I gave heavy sigh as the weight of responsibility and the amount of work piled up. However, I wasn’t alone in this, as Luke and Martin soon joined me with the rest of the boys that were my brothers. Eli, Greg, and Kirk were down at the main kitchen working on my large prep list I had left for them to do. I didn’t even have Erik or Mark or Rick. Being as they too were down at the main kitchen doing all the dishes and cleaning of the kitchen

Dad arrived with Terry and the boys he had gathered around our house and the ones that were just coming home from school that wasn’t going down to the main kitchen. Like Jake and Adam as well Bishop Sakes two boys Hank and West while their sister Fran was already been recruited to help with the napkins and the tablecloths.

I quickly gave them their task which was to set up the tables and chairs for 100 people. Not knowing for sure if that was the exact count, but I had planned that many servings plus a few extra for those that wanted an extra helping. I left Dad in charge giving me a yes Chef as he quickly organized the boys into teams. I nod and went into the catering kitchen that Bishop Earl had built so he and we could have large indoor parties from 25 to 300 hundred people.

My work began the moment I put on an apron as I quickly checked my temperatures of my prime roasts. That still had maybe an hour left to cook, then they would need time to sit and rest before I had to remove the bones from them and get them ready to be sliced. I turned on the three hot boxes and checked to see that I had everything before I began my long list of things I needed to prepare; while Chef Philip was checking the progress of the work down in the main kitchen.

He hung up the phone and said. “All the table clothes and napkins have arrived and dishes are now being unpacked and washed; however the tablecloths are not all white like we wanted them to be, some or tan or cream color of white.”

I nodded said. “Still workable, we can mix them around the room like we are doing with the napkins and centerpieces. Its just fabric, white would be boring anyway.”

Chef Philips said. “My thoughts exactly so let’s begin with our gravies and sauces.”

I nodded as he said that we should start with the sauce we would need for the German green beans. Being that one is the most time-consuming. I nodded as I took notes using my cooking notebook. It was the biggest one I could find which was about 500 or so pages.

I wanted to spend the time typing it up and make my own hard copy that I could read without having too deciphered my own handwriting which was beyond bad.  The recipe was simple it was not exactly a creamy white sauce it was more of liquid clear sauce.  Using floor and butter for a rue like all my gravies. The difference was the flavoring and liquid profile.

I was told to cook my bacon once I had cut it up into fine chunks and cook it inside the table top kettle, but on Friday I would have to do it in the big floor kettle. Unless I felt like making it in the tabletop kettle five times to get the amount of sauce I was going to need. I had no desire for creating extra work for me, so I paid attention to my amounts making a note of each item and how much it will serve. I added fresh diced onions to the mix as it cooked inside the kettle filling the kitchen with a tasty aroma of beacon and onions with a hint of garlic and fresh herbs seasoning.

Once the bacon and onions were cooked I added my flour and butter making my rue mixture. I had counted out 1 case of number 10 canned green beans which were 6 cans in a case that would give me the portions I would need to serve 100 people. I need the juice from the cans to flavor my sauce then add water for the rest and little heavy cream about 3 half quarts. The sauce needed to be clear in form whereas cream sauces were all white using milk and cream to thicken it.

Once I had the juice from the cans I finished the beans by putting them directly into deep hotel pan where I can pour the sauce directly over it and stir it, while it warmed up the beans for me, inside the of the large steam table. Later I would transfer the beans into a regular hotel pan to be transferred to chaffing dish, causing me to acknowledge the fact I hadn’t told my table crew to set up two long tables to put them on.

Chef Phelps said. “Made your first error didn’t you? I told you this was a mock dinner where everything you do tonight will be the exact same way as you would be doing it on Friday everything except the main decor where you will be supervising at same time you are cooking. Tonight is all about the food and setting up the tables how you want them.”

I nodded said. “I didn’t read the instructions for tonight’s dinner service.”

He nodded said “Better correct it quickly because you need those chaffing dishes cleaned polished and filled with water and lit so they can be ready when you need them and will take time to pin the skirting around the tables themselves. Remember the measurements of how much water… You don’t want water all over the place when you put the food in them and you don’t want to burn yourself either.”

I nodded and checked my sauce and turned it down while I left the kitchen. Then stopped for a minute looking at the other tabletop kettle I wasn’t using.  Thinking of killing two birds with one stone quickly added my butter so it could be melting for my rue while I was out. Chef Philips gave me a nod of approval said I was thinking like Chef. He asked, “Is there anything you would like me to do while you are gone?”

I said. “See where my rolls and deserts are and how long the girls are going to be with tonight’s centerpieces.” He gave me a nod and I left him to follow my orders.

Dad and the boys had just finished putting up the chairs and the tables, I looked around the room doing a table and headcount, I was pleased until I realized my mistake that they were to spread out leaving me no room for my long buffet table. I quickly shook myself and told Dad that this wouldn’t work explaining I had forgotten the buffet table. Dad gave a low growl. “You got to be kidding me?”

I said. “Sorry, it was an oversight on my part. I didn’t read my instruction that it was going to be exactly what it will be on Friday. No big deal. Just set up two long tables against the far wall. And move the tables closer to make the room for it.

“The chaffing dishes are in the equipment storage room, oh before I forget only put 3 inches of water in them before you light them. If you need help putting them together let me know. They are pretty much self-explanatory because they are stored the way they are put together; there is also a can of polish for them and for the silverware marked on cans. Come find me when you ready to set the tables, and make sure the glasses have been put through dishwasher and polished. I all come back once you have the tables put together with tablecloths and skirting.”

Dad said. “Ok boys, don’t shoot the messenger we have to start all over, apparently we forgot to set up the buffet table.”

The boys did. “Oh man, you got to being kidding me?” I apologized for the inconvenience and left them too it.

Chef Philips quickly updated me that rolls were on the way as well as the girls and my centerpieces. I gave a sigh of relief said. “Good they can help the guys set the tables making sure everything shines and sparkles to our standards help with the table skirting.”

I quickly made my rounds around the kitchen taking temperatures of my roasts telling Chef Philips that they were ready to come out of the ovens so they can rest. It was little after 5… dinner would be served at 7 pm sharp. Allowing our team at the main kitchen to clear down, go home and shower and change into some nice clothing. I quickly had Chef Philips taste my green bean sauce getting his approval on what it is supposed to taste like; which was bacon, green beans and onions with a hint of fresh garlic and rosemary.

When it was perfect I emptied the kettle and poured the sauce over my green beans and mixed it real good, then worked on my chicken gravy; adding the floor and chicken stock to it and the water to mix it into a very loose sauce so the flour could cook and thicken it. I turned down the kettle and cleaned out my other kettle and started my beef broth using all the drippings from the roast. 

Chef Mack’s wife arrived with Eli, Greg, and Kirk. Said the rest are busy cleaning up the kitchen for the night. I quickly put Kirk to work on the carrots and sent Eli to the dish room with Greg to make sure the plates, silverware and the glasses got a good once through, though the dishwasher had them bring up the clear glass salad plates so Chef Mack’s wife could start putting the salad plates together.

The kitchen quickly started to fill up with people the moment I assigned everyone to their tasks. I turned down my chicken gravy told Chef Phelps to keep an eye on everything and start breaking down the roast for me; keeping an eye on the clock walking out to the main dining room.

The Girls were having the boys put on the tablecloths and help bring in the rest of our stuff we would need tonight. I took the time to kiss Rhoda said. “Thanks for taking on this huge task of making all our centerpieces from scratch.” The girls created something that was perfect for Halloween by using my pumpkin idea of painting small pumpkins then add a layer of autumn leaves underneath it and putting a black witch’s hat on the pumpkins. Simple but not cheesy, It looked Halloween-ish. Once the first table was sat, the way I wanted it. With roll plates at the top over the salad fork like I was taught in school. Placing the salad plate in the middle of the main plate where the napkin sat in the place of the salad until service was ready to begin.

Once they were ready and the big wine glasses just above the spoon and knife. The girls had been practicing with the table cloths and skirting that would go around each of the tables. Short skirting for the dining tables and long skirting that would go around each of the serving tables from table to floor as the dining table skirting only went to a person's knees. It was to look like fine dining, suited for the menu and venue we were doing. It was one step above a fancy wedding dinner.

I cringed when I realized I had forgotten about the dessert table. But there was no room for it to separate it from the main buffet table, without opening another portion of the dinner table. I made a quick decision by using the same table we were using for the buffet table. I worked out the punch table for the main event but needed something I could control which was either placing cheesy workmen thermos of the table our set pitchers of cold homemade root bear on the table. Which I still had to make, we had decided that both would be plentifully either on the punch table were we would put a big back plastic witches cauldron as our punch bowl with the cookies. Making it look like a boiling witches brew with lots of dry ice. That was for the main event, not for our mock dinner.

Once I was satisfied with the table arrangements, giving the girls the green light to make sure every table looked like this one. I moved to the buffet table watching Dad pour the water into the chaffing dishes asking me if this would work. I stuck my finger into the water, not realizing it was hot. Dad said. “You didn’t say if it was cold or hot water you need. So I thought hot water so wouldn’t take to long to heat.”

I jerked my finger out and sucked on it then used my trusty stick thermometer to see how deep it was. Finding out they were pretty close to the level I needed them to be some a little over but they were ok, it was just an eyeball estimate. I said not go any higher and Dad nodded giving me a yes Chef.

The room was really starting to come together, so I left them to it because I had my own things to attend too. Chef Phillips said. “I suppose you noticed you forgot about the punch bowl table and the dessert table?” I said. “I did, but I solved it, by adding the pitchers of our homemade root beer on the tables once the glasses were filled, then have the buffet double as our dessert table.”

Chef Philips said. “That could work, providing no one wants seconds on food. Just add another table on the end of the buffet table then can have it do double duty.”

I nodded and said. “Yes, that could work even better.” I quickly grabbed a tray of the rolls which were called orange glazed rolls. And box of butter pats and took them out to the girls… I swung back to Dad who was now lighting the chaffing dishes as the boys polished the dome lids and told him I need one more long table connected to our buffet table for the deserts. He gave me a little frustrated sigh, and I said. “Its just one table Dad, nothing needs to be moved. Just put it up and throw a tablecloth over it.”

He said. “Fine, but son when we do the main event you better have the room planned out; moving a few tables here is easy for hundred people. Doing closes to a thousand covers we will not have the time for errors and last minute changes.”

I noted that said. “I will do that on the plane tomorrow where we will have the map as our guide. It will be done; I give you my word on that.”  I turned to walk away then turned and said. “Everything looks, great guys. When you're done go home and shower and change, dinner will be right at 7 pm. Good work.” Dad smiled because I learned that always thank your workers, even though it seems stupid and silly. But those words mean a lot when you say them and make them what work hard for you.

Once back in the kitchen, which was busy with activity. I could see the salads being plated which was an impressive salad, to say the least. It wasn’t just a simple garden salad. This was a first class salad you would find in an expensive restaurant, the same with the orange glazed rolls.

Everything was elevated to a high standard. I finished my chicken grave having Chef Phelps taste it and adding any seasoning it might need as well as the beef broth before pouring them into pans and setting them in the steam table waiting to be dished out into proper serving pans for the chaffing dishes. 

Greg and Eli were cleaning my kittles as Kirk and Chef Mack’s wife was finishing the salads and putting them on dolly inside the big walk-in cooler. It was time to deal with the root beer, and put the cordon- blue’s into the oven and the twice bakers. The carrots too were ready to be put into the big steamer in about 30 minutes before serving time; with a staggered cook time of 15 minutes per pan before for taking them out to the buffet line.

I had worked out the portions per pan with a cottage cheese container with the amounts needed for the candy sauce they would need. Like Honey, brown sugar, cinnamon and butter, so all that I had to do was cook the carrots and pour the cottage cheese container for each pan.

The root beer was bubbling away in the big floor kettle, with a whole bunch of dry ice in an ice chest. It was my Pa’s recipe I was using only on a bigger scale. Greg had the pitchers lined up so when the root beer was ready they could fill the pitchers about 10 minutes before service and place two full pitchers on each of the tables.  We as the kitchen staff would be the last to be seated and through the line. Well, Chef Philips, Greg and Kirk and I will be the last to be seated. I did one last look at the tables before my workers went home to get ready.

My mother had arrived about 5 or so and was taking a nice hot bath, as my adoptive Mom and she bathed my younger brothers. There would be no time for me to do likewise or any of us that couldn’t leave the kitchen in the last push towards dinner service. Greg, Eli, and Kirk would quickly change into a white Chef Jacket and black slacks. Chef Philips and I had a spare one hanging up in the corner were the coats and aprons were. We would be taking our long hot bath after our dinner party, me getting what Rhoda and Eli promised me and what Chef Philips promised my mother.

The place was quiet as I entered the dining room. It looked spectacular even though it was missing the greater decor that we would have at the reception hall in Salt Lake City. I gave everyone high five telling them to get going so they can be back on time for dinner. It was such a relief having the dining room set and my food nearly done. Greg placed two carving boards at the end of the banquet table After we decided to move it about five feet down so me and Chef Philips could carve them on an L shape to server both sides of the line.

Chef Philips pulled out a box of chicken tenders and French fries. For the kids that didn’t want cordon bleu or prime rib.  We thought of doing hamburgers and hot dogs for them but, what kid doesn’t like chicken tenders and French fry’s. We even did a quick Jell-O cube inside a dessert cup with lots of whip-cream and cherry on top with a choice of Green or red; if they didn’t like our 7 layer dessert. It was the same exact menu we would be doing on Friday. We need to the caterer to not only the teens and the adults but the smaller children as well.