Week 22
The final week, the final 2 days then graduation. Can't believe its the end :(
March 13th Day 95 AM: Cooking
we spilt up the dishes again today, some people worked on today's lunch and the other worked on dishes for graduation. what a treat today, pan fried venison and blue cheese beignets, both very delicious. however the dessert was not my favorite. the apple parfait was ok but then the raspberry BEIGNETS, apple compote, and tuile was a strange accompaniment to the parfait.
Pan fried venison with blue cheese beignets and elderberry juices
pommes de terre gaufrette
parfait of apple with raspberry beignets
cumberland sauce
chicken ballotine with mortadella and veal
spiced pickled beetroot with port
claire's bittersweet confection-large
passionfruit jelly with passionfruit ganache
Day 95 PM: Guest Demonstration
tom herbert who is one of the brothers from the baker brothers came today to discuss about bread. it was actually quite interesting, learning about different grains and how the milling process can affect not only the nutritional aspect but also the digestive aspect of bread. using whole grains and slower proving process allows the body to more easily digest the gluten in bread compared to the bread we buy in the store. he baked a few different types of quick breads for us, all were very tasty but wish we could have seen more cooking or tasted more types of bread. but will try to make some loaves as he allowed us to take some of his 62 year old starter, which my classmates were kind enough to share some with me.
March 14th Day 96 AM: Cooking
the final lunch :( very bittersweet, sad its the last lunch But delighted to eat such a DELICIOUS lunch. we were treated to a Tournedos rossini so foie gras on top of beef fillet on top of brioche. very rich but absolutely delicious. and the dessert was also very tasty, who doesn't like pineapple and coconut. but the reality hit that this was our last lunch cooking together and now we will have to figure out on our own what to eat or cook for our lunches.
tournedos rossini
buttered kale
sables with pineapple and coconut ice cream
whole salmon infused with lime and ginger with cucumber radish relish
bulgar wheat salad with lemon and sage
mushroom and thyme tart
the ultimate cheese tart
winter slaw with rocket and watercress
potato salad with sauce gribiche
little butterscoth and roasted nut tarts
pistachio meringue with rhubarb and orange
blueberry financiers with lemon syrup
