Both are hung for several days to allow for drying which creates a better sear and adds "aged" flavor to the protein.
I spent a good deal of time learning to make light as air potato gnocchi and squid ink farfalle. In addition, had the opportunity to work a little bit of the line, helping fish to plate their entrees as well as the canape and pastry stations. Here's a few insider shots:
Scenes from the canape and pastry stations:
First few bites: Rabbit Salad/Apricot/Tarragon Cream
Shitake Mushroom Gelee/Radish/Pea Puree
Fried Mozzarella/Candied Kumquat
Honey Carrot Cake
Sumak Creme Fraiche
Candied Celery Leaves
Hazelnut, Chocolate, and Pear
Petit fours include: Cassis Marshamallow, Chocolate Macaroon, and Jasmine Tea Pate de Fruit
One more post to follow with more pictures and a summary of my time here.
Next stop: ESPANA!!!