My first day back at Boneta I was lucky enough to accompany Jeremie to a party to raise money for Haiti. Lots of chefs volunteered and it was interesting to see how each team would put out their coarse and how they would organize themselves. Our coarse was so smooth, it was quiet on the line and the plates looked beautiful. Ours was cauliflower puree, cauli florets sauteed with mitake mushrooms, blood pudding (Jeremie’s grandmother’s recipe), fresh local scallops, mustard micro green and red wine jus. There was also a rock star serving crew.

Earlier at the restaurant:
“Do you have the mise en place for the party for ‘aiti tonight?”
“Party of 80 tonight!? No one told me about an 80.”
“No, the party for ‘aiti.”