Basin Park Hotel-Balcony Restaurant

Alright guys, I am performing my 45 hours of prep work at the Basin Park Hotel-Balcony Restaurant. I have already began working my prep hours. This week I have help make a couple of different items and also on top of that working on the line as well. I have been slicing and dicing vegetables ranging from tomatoes, onions, potatoes, and lettuce. I have learned to try and use every part the vegetable that you are cutting up, such as using the tops and bottoms of the tomato by cutting around the core to help use in a pico de gallo. I have helped make crab cakes, and many other dishes that are on the Balcony Restaurant menu. Earlier in the week when chopping up the potatoes I helped make a corn chowder for the line the next day. Today, I made ranch dressing with ingredients including buttermilk, mayonnaise, and ranch seasoning. Tomorrow, I will be making a chicken and sausage gumbo using a dark roux base. I can't wait for another try at making gumbo again, since the last time I made it, it turned out wrong. When working on the line I have been working the fryer station. I have been dropping french fries, onion rings, hot wings, egg rolls, and chicken strips left and right especially on Friday and Saturday. This first week not only has been a learning experience but fun. I learned a lot and hoping to continue to learn a lot more. One of my projects for my internship this summer that will correlate over to this class is helping rewrite the restaurant menu and the banquet menu at the Balcony Restaurant and Basin Park Hotel. I look to seeing what I am come up with a see if it will work. If you are near or around Eureka Springs this summer come see me at the Balcony Restaurant and enjoy some of our delicious food. Happy Memorial Day to everyone!!