Tavern in the Park

1
Tavern in the Park

• By Anthony Esquivel
• October-January 2008

2
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

3
The Kitchen
4
Evening Dining
5
Hot line responsibilities

• Set-up ingredients
• Cook spaetzle
• Cook blue cheese polenta
• Cook latkes
• Cook risotto
• cook truffle hollandaise, fontina mushroom demi,
  hunter sauce, porcini demi, etc.
• Cook and plate Main Entrees
• Cook and plate Appetizers
• Make specials

6
Garde manger responsibilities

• Set-up ingredients
• Clean and cut mixed greens and lettuces, make
  dressings, garnish tray, parmesan crisp, crab
  cakes, sugared pecans, croutons, goat cheese
  tarts, flavored butter, etc.
• Make and Plate salads and desserts
• Make specials
• Plate cheese tray

7
Banquet Responsibilities

• Prepare and plate hors d oeuvres
• Prepare and plate salads
• Make vinaigrettes
• Prepare and plate dessert
• Plate main entrees

8
Professional and Personal Gains

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

9
Critical Events

• New Menu
• Chefs Table
• New Years Eve

10
Conclusion

• Skilled and patient cooks
• Fast-paced service and pays really good attention
  to quality and detail of the food
• Great workplace for those who are looking for
  challenge and creativeness on food