Tie Your Mother Down

So, I don't know if I mentioned it before but, I work at the second largest hotel in Nebraska. Which isn't that big of a deal. It is Nebraska after all. Places like New York and Chicago have some massive hotels. The Hilton here has us beat by like 15 rooms or something. They are rumored to be adding on as well. They are also brand new. We are at least 30 years old if not more. Ancient really. I like to think we're the bad asses. The guys who are better and know it, but don't make a stink out of it. I'd like to think we have the best odds (culinary wise) against anyone else in town if asked to show our stuff. Now I am just bragging. It's true. I love this kitchen. Or kitchens I should say. Old buildings have really wierd layouts, and equipment for that matter. Jesus. Anyway. I'm at work and I'm half asleep. Not a good idea when I play with sharp things. The picture is Sea Scallops stuffed with Mushroom Duxelle, Red and Orange Flying Fish Eggs in a Blue Berry Buerre Blanc. I don't think it really qualifies as a Buerre Blanc due to the blue berries. So what. It was good.