Intermezzo service

[Jim]

I am doing a VVVVVIP meal on Wednesday and have a quick question:
What is the proper(!) etiquette for intermezzo service. Specifically, is the liner plate for the intermezzo set on top of the charger? Is the charger removed w/the appetizer, before the intermezzo is served? My understanding is that the spoon is chilled prior to service; if so, does that mean that only one intermezzo is served at a time, requiring a return trip to the kitchen? Is it acceptable to set the intermezzo spoon along with the rest of the place setting, perhaps above the plate?
Our guests are very refined and I prefer not to drop the ball on this particular course. Thanks for any help!!! -Jim

I would think you could chill all the spoons at once and place them on the plate right before they go out to the table.

[Jim]

Thanks, Andrew. This has really been a stumper. I have called about 6 restaurants and each one has a different way of serving the intermezzo. I am just concerned because the client at the dinner is majorly into food and will know right from wrong.
Again, thanks!

Please post and let us know how it went.

[Jim]

Andrew, I certainly will let you know how it goes. Incidentally, in my other post "I need help w/a very High-end Meal".... this is the meal. Yikes!

[Jim]

The Finale...
Well, after 3 days of extensive food production and an enormous amount of research to pull off an exceptional meal... we did just that... it was great! What a great endorphine rush!! Our service staff was flawless, the food looked great and, most importantly, it tasted wonderful. The 'hard-to-please' guy called my direct report and offered (extensive) compliments. I guess being professional and knowing you do a good job (or not) is just natural, but it certainly is nice to hear now and again.
Time to put this function to rest...
Thanks for everybody's input! If anybody ever makes it to Delaware... drinks are on me!

Wwoo HOO, great job Jim!!! Those vip funcitons can be very stres inducing, but like you said, a rush beyond all belief.

[Nicko]

Jim,

Could we post your menu and recipes on ChefTalk for others to see what you did? I think it would be a great addition to ChefTalk.

Congratulations!



------------------
Best Regards,

Nicko
nicko@cheftalk.com

[Jim]

Thanks, guys! The support from everybody @ cheftalk is like having a cheering section! I really needed that support to get through this meal; it really was a challenge. Here is the final, as it went to the guests:
Oysters Moet
Chincoteague Oysters and Rock Shrimp poached
in a court bouillon of crimini mushrooms,
red Swiss chard and Champagne. Toasted
garlic crostini accompany
~
Toasted almond and lemon granita intermezzo
~
Herb jacketed King salmon and Brandy varnished
tornades of cervena venison.
Wild boar bacon-potato hash and spring asparagus-golden beet salad accompany
~
Welton two-year Stilton, Trevisio, White corn and Jicama salad
Laced with Queen Anne Cherry dressing
~
Perugina Chocolate pyramid with golden
raspberries, Amaretto zabaglione and
double whipped cream.

Again, thanks for all the kudos!

Most impressive menu! Congratulations on your success. Your request regarding the intermezzo's spoon demonstrates your atention to detail. Still the spoon's "chilling" resolution has not been furnished. As it is to be chilled, one would think it be already on the granita's service plate or placed by a gloved [second] waiter so as to avoid its sweating on the guest's hand. Many more future congratulations...

[Jim]

Bon,
Thanks for the compliment! And yes, you are correct, about the chilled spoon item; it was 'game day' and I still didn't have a concrete answer. We did go ahead and chill the spoons. The server placed them on the table to left of the forks immediately before the intermezzo was brought to the table. The served used a linen napkin (that I ripped in half to make it more functional). So, I was anticipating the spoons to 'sweat' when removed from the freezer.
The details for this meal were everything! I agonized over a lot of the 'little things', but honestly....I enjoyed it!
Again, thanks!

Chef Jim,

Those "little things" you "agonized over" are what make fine dining, Fine Dining for the Guest. Anything less is just dinner.

Again congratulations!

[Jim]

I think reading this entire string of notes from beginning to end really puts ChefTalk in perspective. I asked a question, got several answers, posted the results of the event and even got (and continue to receive) comments... which is always nice.
After completing the event, I really did feel like all the contributors were part of my crew that worked on the meal, and for that I am grateful.

who were you feeding? Martha Stewart and Emily Post? Cold spoons are nice, but I'll be Julia, Jacques, Charlie, Jean Georges, Thomas and the rest wouldn't break such a sweat. Were you proud of what you serveD??? It's FOOD>

I think to agonize so much over something so trivial is what causes BURNOUT in our business.

[Jim]

Carol,
I am a bit surprised by your response. I would have thought, from reading your other posts, that you would be all for the details and agonizing over the intricacies. I could understand burning out if the service team was flustered and unsure of their duties, however, with all the information and protocol that is available, it was not really a problem.
And besides, I think if you love what you do and have a real passion, there is no limit on how much work you can do to please not only your guests, but yourself as well.
And yes, I was proud of what I served; being sure of the food that goes on the table is a prerequisite at every(!) meal.