Lesson one: the easiest way to peel butternut squash is with a vegetable peeler.
Pasta queen, Martha, says, this is the best type of peeler for peeling squash.
Lesson two: Don’t throw away the broccoli stems! Catering cook, Jen, has sliced them, tossed them with olive oil, salt, pepper, and chili flakes. Then she plans to roast them in the oven and will sprinkle Parmesan over the top to finish. This will be part of our family meal today! We love eating our veggies!
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At family meal, otherwise known as staff meal, there’s no hierarchy; you’re breaking bread with your friends. For those 30 minutes, everyone is equal- and hungry. Family meal is our version of the water cooler- but with better food.
I’ll be sharing my thoughts, tips, and observations, and, in the spirit of family meal, I’ve invited our creative, energetic staff- everyone from line cook to bartender to bookkeeper- to have a say. I hope you’ll add your own comments and join in the conversation.
-Tom Douglas
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October 14th, 2010 at 9:32 am
Yes, I just discovered that particular kind of peeler and LOVE IT! And it’s so cheap!
October 14th, 2010 at 9:33 am
As for the broccoli stems, yes! And more tender if you slice them on the bias….