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Kitchen Operation

Empty all cambros and wash
Disinfect reach in and fridge lid
Pull out fridge while sweeping
Mop full kitchen
Spray down mats outside and drip dry on porch (only after close)

Sunday extra tear down

Clean all dishes 
Pick up mats
Sweep kitchen
Spot mop as needed
Turn off warming mat
Toss unused warm bread and mushrooms
Wash used Cambros
Cling wrap all remaining cambros in the station
Wrap any remaining bread items
Spray down all surfaces
Remove cutting board and disinfect underneath
Disinfect cutting board
Empty trash, checking all cans including bathrooms and behind bar
Take out trash and recycling
Check olive oil and sherry bottles are filled

Kitchen Tear Down

Chop focaccia. Slice baguette. Slice and marinade mushrooms. Slice bresaola. Prep tableau boards as needed. Check olive oil and sherry bottles are filled. 

Kitchen Set Up

Main Knowledge Base - For All Staff, Property, Wine Info

Plates

Preparation: wash mushrooms, and chop the cap and end on each. Mandolin the remaining stems. Drizzle heavily with standard olive oil, and sprinkle with salt flakes and cracked pepper.

Seasonal - Mushroom Carpaccio

Plating: 4-6 (depending on size) anchovies across long plate, drizzle with olive oil in an S pattern from plate end to plate end. Crack pepper on top, and grate lemon zest lightly onto each fillet. Small pinches of micro greens in between the fillets, some overlap on the fish is fine. 

Seasonal: Anchovies/Boquerones

Plating: 1.5 handfuls of bread cubes. Served on oblong plate with a small ramekin of olive oil. 2 skewers stabbed in for easy picking, or adjust to match size of the table.

About: Made for us in Annandale, NJ by our friends in the Juniper Hill kitchen!  Made daily for us.

Fresh baked Focaccia (Juniper Hill for now)

Serving: Healthy drizzle (not filled) in small ramekin. Goes with all focaccia, and can be replenished on request. Single orders should go on side plate (BNB plate) for safe carrying. 

About: Boccabella Farms in California (boutique, husband and wife team)

Olive Oil - (Bocabella, made in California)

Batch prep: full container of olives plus brine into cambro. Peel 2 lemons, and express some of the peels into the brine. Wash and trim woody stems off a handful of thyme. Mix all to incorporate, making sure brine covers all olives in storage. Spoon out any extra into a small cambro for service, and add offcuts of lemon peel and a few thyme sprigs to marinate. 

Plating: Scoop of olives in the gray bowl. Serve with 2 skewers, or enough for the table.

Marinated Olives

Plating: Long plate. 3 pre-cut cheeses, 4 pieces of each, fanned around the sides rind side out. Add 4 crackers, fanned. 

About: Crackers are from a small baker in Clifton NJ.

Cheese from Long Valley Shepherd, our neighbors.  

Selection:
Oldwick Shepherd: Raw sheep milk, aged 3+ months, Manchego style. Sliced in triangles. semi-firm texture and a pate that is both rustic and refined. Nutty, full-bodied, and undeniably sheep! Suggested Pairings: Reserve Chardonnay, Skin Contact, Chardonnay.
	
Asbury: A very mild goat tang and a rich mouth feel of jersey cow milk combine to make this a new favorite. Suggested Pairings: White Cabernet Franc, Press Cut

Nettlesome: Semi-hard, with a stick to the roof of your mouth, smooth texture and containing a few holes. The Nettles inclusion adds a vegetal, almost meaty component that has propelled Nettlesome to our top 5 over the last twenty years. Suggested Meadowbrook Pairings: Chardonnay, Reserve Chardonnay, Whole Berry.

Cheese Plate (Long Valley, Valley Shepherd)

Plating: Long plate, 3 meats, 4 pieces of each. Discs in fans. Bresaola is layered in a rose format. Serve with 4 crackers in a fan. 

About: 
Crackers are from a small baker in Clifton NJ.

From Salumeria Biellese in Hackensack. Beasts from Tri state area. Includes Soppressata, Rosette de Lyon, Finnochiona, and Bresaola.

Salumeria Biellese turned 100 years old in 2025! All products are naturally fermented, and gluten free. 

Soppressata: Coarsely ground Berkshire shoulders are mixed with some fat to give the desired marbling. Melt-in-your mouth texture. Sliced into semi-thin non-translucent rounds. Great with all three reds, and maybe even Reserve Chardonnay.

Bresaola: Air-dried beef selected from Black Angus top rounds grown on a small farm in Pennsylvania. Sliced thin in sheets on slicer. The funkiest of the three, pairs beautifully with the Whole Berry Cabernet Franc.

Finnochiona (technically DiBruno out of Philly) is a cured pork with harder texture, and heaver fennel flavors.

Charcuterie (Salumeria Biallese, Hackensack)

Combined big plate with center olive dish with skewers, 4 pieces of 3 cheeses, 4 pieces of 3 meats, 6 crackers all fanned and alternating on plate. Bresaola is still in a rose format.
**May double this for a group of 4 in a premium tasting.
**Premium Tasting also includes Focaccia and oil in regular plating.

Tableau (or Premium Tasting for 2)

meadowbrook.kitchen

meadowbrook.kitchen

Overview for Kitchen Prep & Plating

Kitchen Operation

Plates

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