Sunday Dinner
Catalan style roasted chicken, Ibérico lard, lemon, and herbs: Served family style with seasonal roasted vegetables, ‘Patata Caliu’, grilled scallions, salsa verde, and hazelnut romesco
Server Description
pronunciation
runner description
Roasted chicken feast with seasonal vegetables, Catalan baked potato, and hazelnut romesco
Line up notes
allergies
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Egg
Gluten
Nut
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ingredients
Final presentation:
- 1/2 roasted chicken (see recipe roasted chicken)
- 1/2 potato caliu
- 3 oz roasted brussels sprouts (roast in oven with salt and olive oil)
- 5 each grill scallions
- 4 oz roasted purple cauliflower
- 1 ramequin romesco
- 1 ramequin of salsa verde moruno.
- 1/2 grilled lemon
For the potato caliu:
- 1 potato Idaho
- Aluminum paper
- Salt
- Olive oil
sourcing
procedure
- Roast chicken before service, keep room temperature. Only cook what you need for service.
- Roast a few portions of vegetables before service. Only cook what you need for service.
For the potato caliu:
- Wrap potatoes seasoned with salt and olive oil in aluminum foil. Cook in oven until soft.
- Set aside.
Final presentation
- Heat up all the ingredients in the oven. grill scallions on a grill or plancha.
- Plated as pictured with boqueria paper underneeth. putting allioli on top of the potato and finish with maldon salt pepper and olive oil.
critical control points
PACKAGING
Plateware
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