- 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.