Every month we set a schedule for how brunch will come together in the form of yummy morsels for our guests to enjoy. This month is no different. Last weekend, we finished testing our dishes and finalized the menu, yesterday we made a plan, and today a shopping list.
At t-minus five days, our kitchen is starting to smell like work. We started by milking four fresh coconuts and caramelizing them into a thick curd. Now we are busy boiling up some freshly crushed pineapple into jam. As we write this (on a break in our air conditioned office), the pineapple jam is on a rolling boil as it inches its way to 105°C.
Our last task today is to pick some lemongrass, combine it with some ancho chilies and pour a gallon of vodka over it to infuse for a few days. If some accidentally spills into our mouth, it will be a good end to the day.