Wash ALL fruits & vegetables under cold running water before prep
- even ones you will peel.
Scrub firm produce (potatoes, squash, carrots) with a clean vegetable
brush.
Swish leeks & leafy greens (spinach, lettuce) in a bowl of water
to release grit; lift out, repeat until water runs clear.
Rinse berries & grapes gently and ONLY just before serving (early
washing speeds spoilage).
Dry greens in a salad spinner so dressings and sauces cling.
Trim woody asparagus ends and green-bean tips; wipe or briefly rinse
mushrooms - never soak them.
Sanitize boards, knives & hands between produce and raw proteins.
Notes / Reminders / Warnings
Client style (from menu)
Keep everything moist, tender & mild. Avoid dry grilled proteins,
hard crusts, aggressive garlic, spicy sauces, and very lean prep
without sauce. Build depth from herbs, cheese, butter, cream,
mushrooms, onion & wine reductions - not heat.
Melon removed (per request)
Omit Monday's sliced melon. Tuesday lunch fruit side = soft
grapes only (no melon). Offer extra grapes or berries if a fruit side
is wanted.
Allergies - confirm with client
TREE NUTS: sliced almonds (green beans almondine). FISH: salmon. Keep
allergen items separate and labeled.
Alcohol
Sherry, Marsala & wine are used in reductions. Confirm acceptable;
most cooks off but flag it.
Raw-protein handling
Bag bison, beef, poultry & salmon separately. Store on the bottom
shelf, use separate cutting boards, and keep deli meats cold.
Cold chain
Bring insulated bags. Refrigerate salmon, dairy, deli & meats
within ~1 hour of purchase (sooner in summer). Pick salmon and berries
last, closest to checkout.
Specialty items
Ground bison and Comte/Gruyere may need a counter or pre-order - call
ahead.