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Restaurant lunch highlights:

The nerve racking world of catering

The nerve racking world of catering

One June night in 2011, the food-writing brothers Matt and Ted Lee showed up to support a fellow Southerner who was cooking at the James Beard House. Their friend, the chef Steven Satterfield had to knock out 80 servings each of sautéed quail and braised oxtail crépinette.  So he enlisted help from three of the best catering cooks in the city. They unzipped their backpacks, unrolled the dish towels that held their knives and attacked the kitchen like Navy SEALs swarming a ship commandeered by Somali pirates.

As reported on the NEW YORK TIMES website - READ MORE

Last modified onWednesday, 10 April 2019 05:13
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