Its been a great week so far in Missoula  Montana,  working with all the great people here at the Hilton and the Blue Canyon.  We are gearing up for this little off premise catering party for 1100 people. Its going to take place over at the Missoula Airport. It’s always interesting when you take a chef out of his or hers sandbox or saftey zone. None of  thier own ovens or walk in coolers….all I can say is the check list is cruical……….so check the check list and double check the person who is checking the checker of the check list.

I have to say I  think I had the best cheese cake that I have EVER had in my life this week. Our Pastry Chef Gretchen sure nailed it!! topped with Huckleberry’s……….. COME GET SOME!!!!

Chef Larry & have a 7 course meal set this evening for some guest at the chefs table…..stay tuned for details and a follow up story on this……

Take care, Chef Brandt

“Gastronomy begins with technique. If you haven’t got technique you will never master Gastronomy.”

This entry was posted on Thursday, February 26th, 2009 at 8:01 PM and is filed under Chef's Everyday. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.