Tavern in the Park

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Tavern in the Park

• By Jesse Boxer-Meyrowitz Anthony Esquivel
• May-August 2006

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Introduction

• Located at Assiniboine Park Pavilion55 Pavilion
  Crescent
• Has a capacity of
• Sit down dinner - up to 70 people
• Cocktail Reception 100
• second floor Rotation Gallery of the Pavilion
  20-100
• The Boardroom 16-24
• Owned by Dale and Barbara Yuel
• Managed by Executive Chef Joe Dokuchie

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The Kitchen
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Lunch Dining

• Jesse Boxer

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Regular Day to Day Responsibilities

• Set up the hot line
• Cut yam fries, cut herbs, Bake Foccacia Bread,
  make quiches meat pies, Grill Vegetables,
  Vegetables potatoes of the day, build fruit
  cups, fry potato latkes, make crepes, build the 9
  pans.
• Put food orders away in an orderly and organized
  fashion

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Lunch Line Service Responsibilities

• I worked on the hot side
• Fryer/sides, Plating (finishing plates managing
  bills), Grill/setup (mise en place)
• Tearing down cleaning the line for the dinner
  crew

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Lunch Menu
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Sunday Brunch
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Sunday Brunch Prep Responsibilities

• Every week we would have a Brunch prep list to do
  on top of our Lunch prep service
• The list included tasks such as cutting hash
  browns, making waffle batter, cutting
  marinating gravlax smoking salmon, prepare
  omelet bar mise en place, prep 2 hot items
  (different every week), making pasta potato
  salads

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Sunday Morning Prep

• Every Sunday morning we would have approximately
  3 hours to build all the platters and do all the
  last minute odds ends
• Platters that have to be built
• Cheese
• Sliced Meats
• Fruit
• Relish (selection of pickled veg)
• Sushi..etc.

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Sunday Morning Prep cont.

• Decorating desserts
• Plating and decorating 10-12 cakes
• Floating Islands
• Rice pudding
• Rum balls
• Cold salads
• Create, prepare decorate

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Brunch Service Responsibilities

• Omelet station
• Involves dealing with the customers directly
• Following requests
• Meat Carving Station
• Running food to the buffet
• Keeping the buffet clean and presentable

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Professional and Personal Gains

• Learned to work in a fast paced environment with
  space and time restrictions
• Experience
• Confidence
• Knowledge

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Evening Dining

• Anthony Esquivel

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Hot line responsibilities

• Set-up ingredients
• Blanch broccoli and ribbon vegetables, onion
  rings, béarnaise sauce, truffle hollandaise
  sauce, dips, dressings, cut calamari, clean
  chicken livers, cook risotto, plum relish,
  gnocchi, oregano pesto, make garnish tray
• Cook and plate appetizers
• Pickerel cheeks, calamari, tempura prawns,
  chicken livers, appetizer special for the day

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Garde manger responsibilities

• Set-up ingredients
• Clean and cut mixed greens and lettuces, make
  dressings, garnish tray, parmesan crisp, crab
  cakes, sugared pecans, tiramisu, croutons, rice
  vermicelli
• Plate salads and desserts
• Make a dessert special

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Professional and Personal Gains

• Professional
• Experience
• Knowledge
• Contacts
• Personal
• Self-confidence
• Stress management
• Time management

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Critical Events

• New Menu
• Mothers day Brunch

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Conclusion

• Entertaining and very knowledgeable staff
• Intense very fast paced kitchen
• Great place to work if you are looking to build
  on your skills