EFTA00390068.pdf

From: "Rachael Bova" <I ; < To: Subject: FW: VIP Take Out Order Date: Tue, 21 May 2013 19:19:32 +0000 and =I, See below for chef's notes on cooking. Rachael Bova Executive Assistant to Stephen Hanson. President T: F: brouesthospitality.corn "PLEASE NOTE OUR =ADDRESS** BR GUEST HOSPITALITY Facebook, Twitter, Foursquare, Flickr and Youtube at: www.brguesthospitality.corn/whats-happening "Proud to be the first national multi-concept restaurant group to be certified Green by the Green Restaurant Association° Confidentiality Notice: This e-mail transmission and any file or previous e-mail attached to it is intended to be viewed only by the party to which it is addressed and may contain valuable business information that is confidential and/or otherwise protected from disclosure under applicable law. If you are not the intended recipient you are hereby notified that any review. disclosure. dissemination or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. Thank you for your cooperation. From: Michael Vignola Sent: Tuesday, May 21, 2013 2:53 PM To: Rachael Bova Subject: RE: VIP Take Out Order Hey Rachael , EFTA00390068 We are going to char the steaks off ahead of time % a temp under . We will then rest the steaks hard so they will hold the temp . Upon pick up the guest should place in there oven at 250 -300 degrees for 6-10 minutes. ( I would advise them to exercise common sense if it looks to hot it probably is ) . Tomato and mozz salad is a no brainer , we will make is SOS so the client can dress there. Tuna Tar Tar I recommend doing a spicy tuna tar tar so the color doesn't bleed . Shrimp cocktail no problem For sides I recommend the following ; goose fat potatoes, creamed spinach and asparagus . Original Message----- From: Rachael Bova Sent: Tuesday, May 21, 2013 1:16 PM To: Michael Vignola Subject: VIP Take Out Order Hi Michael, Steve will be placing a takeout order for a friend for Thursday 5/23 around 1230pm for 7 people. 1. He wants to do NY Strips which they like to eat medium rare — but they were thinking of having you make it rare so they can finish it to med rare since they don't know if they are sitting exactly at 1245pm or not. Steve said it's a regular oven, so they would probably cook at 350 or something but he wants to know how you should do this so it holds well and doesn't end up being medium or worse. 2. Tomato Salad- family style 3. Tuna Tartare-family style 4. Shrimp Cocktail — family style 5. Sides — potatoes and veggies, which hold best? Rachael Bova Executive Assistant to Stephen Hanson, President T: EFTA00390069 brguesthospitahtsccom "PLEASE NOTE OUR =ADDRESS" BR GUEST HOSPITALITY Face book. Twitter. Foursquare. Flickr and Youtube at: www.brguesthospitality.com/whats-happening "Proud to be the first national multi-concept restaurant group to be certified Green by the Green Restaurant Association° Confidentiality Notice: This e-mall transmission and any file or previous e-mail attached to ft is intended to be viewed only by the party to which it is addressed and may contain valuable business information that is confidential and/or otherwise protected from disclosure under applicable law. If you are not the intended recipient you are hereby notified that any review. disclosure, dissemination or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. Thank you for your cooperation. EFTA00390070