Done

  • At least 100 sourdough crostini
  • At least 50 walnut bread crostini
  • 5 pounds spiced nuts
  • 1 quart blackened red pepper sauce
  • 1 quart roasted jalapeno vinegrette
  • 1.5 quarts of roasted jalapeno cream
  • 100 shrimp peeled
  • 10 pounds pork covered in dry rub
  • 1 quart braising sauce made for pork
  • refrigerator reorganized four times

Tomorrow I’ll slow cook the pork and make a chicken liver pate.

On Thursday, the real fun begins.