In spite of a new dish and a tweaked dessert, we were a well-oiled machine. Even the table of elite chefs thought so.
Day 2 is all about getting it right.
The pop-up goes live the first night with a soft start: almost as many cooks in the kitchen as diners in the dining room.
An introduction to the components, what goes into prepping them, and who did all the work.
Yes, I did it, I cooked all my meals this week for $35. I even managed to squeeze an extra five-course meal out of the leftovers. But would I do it again?
The lesson here is: you can take the mix out of the package but you can’t take the package out of the mix.
Why have I called these tacos cheesy when there was no room for cheese in my budget? Recalling a Swedish dish which uses an egg yolk to bind the potatoes and the meat and the horseradish, I was able to create a very cheese-like sauce for these potato-chile tacos.
A few days ago as I was working on the meals for this blog, I asked Chef, who lives upstairs, to come down and give me some advice on making a Mexican dish that would incorporate chicken liver pate. His advice? Don’t over-think it.