Day 157: Passing

Since the Stokehouse is closed for renovations for 6 weeks, it seems like Donovans is picking up the slack. We have experienced our busiest Monday and Tuesday this year being fully booked over both nights doing over 160 covers.

This was my last shift on the pass for a while. I decided to make Spinach and Ricotta Tart, veal meatballs wrapped in prosciutto and some Grilled Eggplant Sandwiches.

The tart filling was great but, the ricotta pastry, let’s just say I need to work on that, my first tart ended up looking like a dogs breakfast but the one after was much better, though I left it for the pass to use the day after.