We produce an amuse bouche every night for every table. And while some are more thought out than others I am always happy with what we serve. This past weekend we went to an old pairing of fruit and cheese. Almost like a sample of our cheese plate. We paired our house made fig jam with Mahon cheese and almonds. Pretty simple but delicious none the less.
I took these pictures mainly because of our garde manger or pantry chef Chino. I told him what the bouche was and that was pretty much it. He took the amuse bouche and made it his own. I wanted to show all of you the care he took with something we give away to every table. We charge nothing for the bouche and Chino still took this much love with it. Chino was actually making quenelles of the fig jam like he does for the cheese plate but in miniature. This is pretty time consuming especially when you are making 125 of these in a night. Hence this is why we call Chino a hammer. He drives everything home no matter what we give him. Chino also makes all of the salads and all of the desserts for the restaurant.
Here are some of the nicknames we through around the kitchen on a regular basis. These change frequently.
Chino, pepito, tortuga, chepe, salsa face, salsa pants, polvo, jefe, marica, chucky, torita, scary.