|6 days a week one of the interns is in the kitchen rolling out dough for the cornetti, those awesome croissants they sell in coffee shops|
|This is Clementine, who I caught rolling out the dough early one morning|
|Each day there is a delivery from the Roscioli bakery|
|Here McLane makes the pannini for the day|
|Pizza bianca is split horizontally, then spread with delicious fillings|
|Of course there is the requisite caffe and a bit of a snack-McLane, Clementine and Chef Domenico go over the menu items.|
|This is a tilt skillet, and it is awesome, it is where large batches of sauteed greens can be made in minutes, rather than using 5 to 6 skillets taking up valuable space on the stove top.|
|Plating the pasta before service|
|Knife skills are important, here you can see the basis for the soffrito for a beef braise that is being made for a lunch|
|Tom on the left is going to brown the meat, then add the soffrito|
|Caspar our chef today adds the wine to the braise|
|Simmering to concentrate the flavor|
|Leah is prepping oranges for an arugula, beet, orange salad for lunch|
|Assembling the salad|
|A few toasted walnuts top it off---bella insalata|
|This is a fava bean, spring pea sauce with spring onions for the pasta|
|Jeremy is rocking the pasta today; a shaped pasta to catch the little bits of sauce|
|Clementine helps prepare the plates|
|A sprinkle of cheese, and away we go|
After that the early shift preps vegetables for the next day, takes the compost up the hill, and helps with whatever needs to be done for the dinner service. The early shift ends around 5 p.m.
The second shift begins at 12:30--those on the second shift include interns, and the head chef for that day. They help make sure the plates of food on the buffet luncheon table are kept filled.
If you are interested in supporting the RSFP you can donate here.