What’s a mise en place? Pronounced “meez en plahz”, The Professional Chef defines it as, “Literally, ‘Put In Place’. The preparation and assembly of ingredients, pans, utensils, and plates or serving pieces needed for a particular dish or service period”.
At 9:30 last night, the ingredient mise en place for this morning’s omelet buffet looked like this:
The crock pot on the left contained a-pound-and-a-half of fresh Polish sausage from Hiller’s in Ann Arbor, along with two bottles of Guinness. This cooked all night long, and this morning, crumbled easily into a container. There are also bags of GFS hash browns and Pillsbury biscuits. The plastic containers hold multi-colored bell pepper, chopped sweet onion, finely-shredded colby-jack cheese, torn pieces of prosciutto ham, chopped sun-dried tomatoes, sliced mushrooms, chopped shrimp, and under the sun-dried tomatoes (you can’t see it) is crumbled bacon. The jar with the orange tag is a fig spread, and the two jars on the right are from Brownwood Farms in Williamsburg, Michigan, being their Michigan blueberry and strawberry preserves. Finally, the tub on the right is pretty cool. Butterball Butter Balls! Licensed by the Butterball turkey company, the tub is filled with, yes, little balls of butter, for people to spread on their biscuits. Yes, I think it’s funny, so there.
Time to pull the rest of the mise en place together and get it into the van. I hope to post pictures of this whole thing later on. That is, if I’m not napping …
Thanks to my 12-year-old Briahna and 14-year-old Adam for helping pull together what’s in this picture over a very short period of time yesterday evening. You two are great helpers!