Posted: Monday 28 March 2011
Behind the scenes at the museum
I got a rare look at what goes on behind the scenes at a Wilde Thyme event. This was the first major event of the year, with over 380 guests to feed. First stop was the canapé station with the chefs creating mini masterpieces on a slate – beetroot and horseradish macaroons, in mini cones - a choice of Skye crab with lemon and ginger curd or pea and mint ice-cream, and in the shell – scallops “Can Can” style.
Once the guests were called into the marquee dinner it was through to the main kitchen to observe the dinner service where the amuse bouche of asparagus veloute was already out being served. The starter was almost ready to go and just needed the addition of the pan-roasted scallop to be placed on the pea and mint puree to complete the Scottish seafood trio. The main course was plated up production line fashion, and went from the hot cupboard to finished dish ready to go in an impressive few seconds. As soon as the last mains plate went through to the dining marquee all the chefs were straight onto plating the pudding, a Wilde Thyme trio special of rhubarb and custard floating island, apple and almond croustade with a mini toffee apple, and rhubarb and custard ice-cream on a carpaccio of rhubarb.
The food was a great success with all the guests, and it was great to see the well-oiled machine that is the Wilde Thyme team in action....and the Museum looks fantastic, looking forward to it being opened later this year.
13 Comments
-
andrew replied on 7 Apr 2011 at 20:08
well done bhoys and Girls
-
Vicki replied on 15 Apr 2011 at 21:40
Its sounds really exciting and great that is was such a successul evening for everyone.
-
Derek Donaldson replied on 6 May 2011 at 08:42
Great food, great event!
-
Jo H replied on 28 Jun 2011 at 11:29
Sounds like it was a huge success- looked great!
-
gb bilder love replied on 27 Sep 2011 at 17:59
Awesome article
-
Health replied on 17 Oct 2011 at 15:32
That is very instructional piece
-
Drip Feed Blasts replied on 28 Oct 2011 at 10:30
This surely makes great sense to anyone.
-
Face Cream replied on 9 Nov 2011 at 15:36
Thankfully some bloggers can write. Thank you for this read!!!
-
App replied on 11 Nov 2011 at 13:14
Probably this blog's greatest post to date!
-
hôtels en provence replied on 12 Dec 2011 at 10:19
What a truly incredible blog post...
-
Top News online replied on 26 Dec 2011 at 11:51
Thank goodness some bloggers can still write. My thanks for this read..
-
golf agency replied on 3 Jan 2012 at 00:24
Wonderfully well executed piece.
-
buildings insurance replied on 8 Jan 2012 at 12:04
I do not disagree with you...
Commenting is now closed.
