Chef Mick Corduff Previews The Downton Abbey Ball - Connecting point - Dec. 19, 2013

last year's masterpiece bar menu was based on a man you found aboard the Titanic it with delicious and i'm looking at this year's menu to sell the items that you're going to be offering us I always stirs roast duck with apple sauce roasted squab applewood smoked bacon artichoke Romano portabello per share to and that's just a of the appetizer whose the effort as yet get there in a social area so what you have planned for this year's main entree the main entree this year's is it's a flake enemy the emphasis on food back then was fine food prepared you know the quality level and delivered obviously worth a higher much higher level above service which you know we try real hard at the log cabin to deliver similar services these days but the emphasis on the food is more fine quality and elegance so that's kinda I drew from last year drew from the Titanic's last actual menu that was served the night before you know the the whole Titanic going down but this year little bit on the same side of things but again just out again simple high-quality are something polled from that era if you were discussed here was was the Heat who still is the backbone and and what the basis is we use for an any recipe we use these days you're still referring back to recipes that were you know created by him some couple hundred years ago butter so the basis for a lot of what's going on in nearly every restaurant in all over the world these days so well you certainly do a magnificent job love authenticity at the event stand and we're certainly looking forward to this year's many and and the amount over work and prep goes into serving a crowd of over 300 yeah Angela yeah I know there's a there's a lot of prep that goes into it from trying to figure out how much you need to know how much we need to prep breaking down all the recipes and stuff like that I have a great room with the log cabin and Delaney house that that are behind me it doesn't it's not just me trust me with that one are we have a large crew takes 15 to 20 staff in the kitchen along just two to pull together a mi love that you know level and that quality delivery arm and you usually have a crew like that going year-round we got quite a bit going on up the log cabin and Delaney so do and that's something I wanted to talk with you about a little bit you to call owner at the log cabin delaney house you do catering and multiple events throughout the year you've also got restaurant called the mic the man named after without up there you're all over the place with and a couple years ago I saw I'm an article on you said I love what I do I get to go from having an event in the middle of the field to catering 10 course wine affair I'm wondering what else is on your to do list here Valley here in the valley I guess the you know the restaurants are doing very well for us at the moment it's been a tough economy on and it's been a long hard battle for the past I would say if you know 57 years or so arm and we found ways to make the items affordable for customers to come and the Mac is our casual side at the restaurant and the grill is more of a steakhouse New England you know a lotta seafood dishes gluten-free is very common right now so we offer a broad variety you under one roof for to do any house and we actually have 13 little private dining room so from a romantic dinner by the fireplace all the way up to awaiting 200-plus we're capable of doing there but the other thing we're really doing is we're broadening our horizons on the catering side we're excited going into some other Springfield public parks pyrenees state I especially this year arm and broadening our catering division down there and and it you know Forest Park has a lot of history so it's kinda it's fun to you know work on an event like this and then when you walk around the state's down there realize how long they've been around in the mono work and effort that it took to create places like that in Springfield its it's just amazing and here helping to sustain the activity that goes on yeah and deliver hopefully you know Creek already down there as well so thats that's kinda the new and exciting thing in the restaurants are arm really making a strong effort to insisting that tough economy ETA keep a lot of people working up there no ok I we're in the midst of the holiday season we've got Christmas coming up and shortly after that of course New Years and then right around the corner the Super Bowl home chefs are under the gun you put out great rather large numbers of people a lot of pressure yeah is a lot of pressure from from your professional standpoint what is some advice that a home my mother in laws always nervous when I come over but she you knows she's good at is you gotta prepare ahead you can leave it all to the last minute on there's a lot of steps that you can take the day before on to get everything as we say your ducks in a row and in in in whether it's 10 or 400 it's the same steps to take see just got a plan out your time I home cooks one recommendation and make is there's a lot of pre-prepared items out there right now that you can get shortcuts if you would I you know you can buy chicken stock you don't have to go on the making a chicken stocks and stuff like that to make your sauces and gravies and stuff and then the quickest sure could have always we actually do a lot of to go stuff arm we can pick it up at the at the restaurant and other way thanks dad you on your turkey dinner I got you on your prime rib I have avoided that time to down we do it you know Thanksgiving it's a really big thing for is Christmas Eve we do quite a few and around New Years it seems to be all orders so the packages we offer kinda fit the moment if you weren't hurt and that's kinda what's going on in people's homes in if I can help out in any way I am we're always there so great recorder co owner at the log cabin and Delaney house thanks so much for joining us thank you for a helping us put on another masterpiece pop on january third really looking forward to it