Lots of the dishes we make take time. Which requires a fair amount of planning... and a good deal of salt. Morton's Kosher Salt is our favorite. (have I mentioned that before?) Gravalax is one of our favorite things to make. A whole salmon filet, skin on, bones pulled, kosher salt and white sugar, crushed juniper berries, fresh dill sprigs, and thinly sliced lemon. The filets get flipped, and pressed with a weighted pan... two to three days later the cured salmon is ready to be thinly sliced.
We make our creme fraiche, that takes two days minimum, from buttermilk and heavy cream. The wafer thin crostinis we make from a day old baguette, that's another day. To serve we thinly slice red onion, get some capers, and tidy everything up for service.
All in all we work as much with the calendar as we do with cooking utensils.
Here is our prime rib. We use wet aged 21 day prime rib. Which means it has been in the cryovac bag for three weeks, as opposed to dry aging which is exposed to air. Three days prior to the party we trim it, tie it, salt and pepper it, herb it, garlic it... and then set it in the cooler. Three days of salt on a piece of meat works magic.
We put lots of time into our food, for both catered parties and the sandwich shop. Customers seem to notice the difference. (Now this customer may be exagerrating just a bit... but we will take the compliment cheerfully.)