multimedia: first story of fall semester '11: McEwen's Oxford

Head Chef Jeff Robinson prepares for the weekend as he goes over his produce order with a fine tooth comb. Running out of food isn't an option, so he must meticulously order everything they need for the upcoming weekend.

Sous Chef Scott Ross works seven different pots on the McEwens range top. Bringing everything together and making double batches of almost everything is of utmost importance before a homegame weekend.

Floor manager Hayden Wingate makes a liquor order on Wednesday just for the weekend. The bar being fully stocked is very important as well. He also checks and re-checks the reservations for Friday night, which are getting close to reaching 200 people.

Brooks Cunningham rolls out some goat cheese to prepare for the night and for the weekend. Salads and appetizers are an integral part of the McEwen's menu. Very important position.

As Scott Ross keeps an eye on all his preparation, he pauses to look in the recipe book for the amount of cream to go into a recipe. One thing tasting wrong or different can ruin an experience for a customer, so he must work carefully.