i know that feel. haha this last saturday we were serving 740 people over 4 different events.....there 7 people cooking in the kitchen and at 3 o clock (hottest part of the day; naturally) we had another 20 serving staff show up to begin loading plates, table settings, serving platters, ect. the internal kitchen temperature was 96.4 when i walked out with my food at 5:15.
1st-Chilled English pea soup with mint infused creme fresche.
2nd-my take on patatas bravas. roasted new potatoes, bravas sauce, spanish chirizo, on a bed of sautéed arugala.
3rd-shredded goat meat tacos wrapped in my homemade corn tortillas, a salsa made out of braised beets, fresh zucchini and shallot glazed with this bombass dankass guava reduction.
4th-beef tenderloin seasoned with garlic, thyme, rosemary and parsley on a bed of roasted kale, butter-braised veg, neapolitan made from grilled heirloom tomatoes, zucchini, eggplant, and fresh basil served in a light bath of bordelaise sauce that i spent hours crafting. (all veg was also out of our kitchens garden. :])