1 | DAY 0 | DINNER | TORTOLA | FRIED POLENTA
One clean prep flow. No kitchen panic opera.
This page is built in the order the work should actually happen: buy, prep cold, cook hot, load the Baby Cases, serve, reset. One cold case. One hot case. Each case is 2 pans long and 4 pans deep, so the flow now matches the real geometry. Big thumbnails. Big checks. Simple math. Move like a professional.
The Baby Case load map
Think in pans, not chaos. You now have two dedicated Baby Cases: one cold and one hot. Each case is 2 pans long and 4 pans deep, so this map is laid out as a real 2-column × 4-row load plan. Read each case from front to back.
Gantt flow
The entire supper in one view. Bigger type. Bigger boxes. Easier to scan. Built for humans, not hummingbirds.
Days
Days
Day
Morning
Hours
Hours
PM
Gear
Confirm pans, tins, foil, gloves, labels, fuel, sanitizer, bread, and core grocery buy.
Group items by station. Cold goods stay cold. Dry goods stay together.
Pack by service order, not by hope. Front-row items stay easiest to reach.
Open no-steam prison later: wash, dry, relabel, and reload empty.
Soak 6 lb peas deep in water in perforated pan nested in solid pan.
Peel, blend batter, portion into 4 oz tins, then freeze or cold-hold.
Fry at 350°F, drain on rack, and keep uncovered so they stay crisp.
Warm in hot case row 3, then top with schmear and pico at pickup.
Toppings
Blend, season, chill, and label. Nuts are not a surprise party.
Drain crawfish, dice vegetables, mix, season, and chill shallow.
Prep heart of palm, citrus, cucumber, and dressing. Hold separate.
Load pico, schmear, salad, and dessert items in the cold case by row.
Dress salad late. Keep avocado and delicate garnishes looking alive.
Moqueca
Build moqueca base, season proteins, and label the hot-case pans.
Cook 6 lb jasmine rice in 2/3 pan, covered, then fluff and hot-hold.
Sear sirloin, warm moqueca base, and verify hot-hold temps over 140°F.
Front left rice, front right moqueca, row 2 sirloin and fish, row 3 bread and warm acarajé.
Finish flaky fish late. Plate rice first, then moqueca, then proteins.
Drink
Bake chocolate milk cakes, cool fully, then cover and chill.
Make vanilla-bean banana cream, bag it, label it, and chill it.
Stage guaraná, limes, cups, and ice plan. Nobody wants warm sadness.
Load cakes and cream in cold case row 3 with dessert reserve in row 4.
Pour NA or alcohol-controlled drinks and plate dessert clean and cold.
Front left cashew, front right pico, row 2 salad and acarajé, row 3 dessert, row 4 reserve.
Start cold and keep it closed. This case is a cooler with ambition.
Fast-grab items up front. Backup and overflow in the deep back row.
Grab, close, move on. Do not leave the door hanging open while storytelling.
Dry-run all eight hot pans by row before the food is cooked.
Front row for rice and moqueca. Row 2 for proteins. Row 3 for bread and warm acarajé.
Heat only after food is ready. The case is a stage, not a miracle machine.
Front = high-turn items. Back = reserve and overflow for quick swaps.
Refill from the back row, keep doors shut, and watch temps like a hawk.
Rule: crisp never rides with steam, cold never rides with hot, and fast movers belong in front. That one sentence saves the supper.
Recipe flow checklist
Every block has a thumbnail slot, checkbox, buy link, quantity, unit price, and line total. Paste thumbnail URLs in the data section of the code only. Load both cases front to back using the map above.
