To: ]; Lynn Fontanilla
From: Lesley Groff
Sent Tue 5/21/2013 8:00:05 PM
Subject Re: VIP Take Out Order
Excellent to hear!
On May 21, 2013, at 3:55 PM, wrote:
Yes
Sent from my iPhone
On May 21, 2013, at 3:39 PM, Lesley Groff wrote:
HIE and Lyn...M I am assuming you will be at the house on
thursday helping Lyn out with the lunch, yes??!! :) Les
Begin forwarded message:
From: "Rachael Bova"
Subject: FW: VIP TakeIMI'
ut r .
Date: May 21, 201
To: "Lesle Groff'
Jen and Lesley,
See below for chef's notes on cooking.
Rachael Bova
Orgues nosp a y corn
"PLEASE NOTE OUR NEW ADDRESS"
BR GUEST HOSPITALITY
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From: Michael Vignola
Sent: Tuesday, May 21, 2013 2:53 PM
To: Rachael Bova
Subject: RE: VIP Take Out Order
Hey Rachael ,
We are going to char the steaks off ahead of time 1/2 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 p
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