Savory Palate Week 4

Its been a while since I have had some time to update my journal on here. Restaurant class has been alot of fun. There are so many ingredients that we are using. I urge people to come and have the experience of fine dining cooked by future chefs.  Each dish is pleasing to the eye and taste buds. I have been working on a face book page for the restaurant. 

This week I was working the breads station, where I made Cardamom Pulla and we had Teahive cheese, smoked blue cheese, Varzi salami, cured Chorizo, a mustard made with squid ink. It was a very interesting dish. We had six dishes this week to include a chef's dish and then there was the bonus of our specialty drink that we made. Working in the back of the house is a good experience for me, it raises my expectations when I go out and apply for jobs.

The ingredients used in this weeks meal was a Truffle Tremor Goat Cheese, Coffee infused duck, Smoked Salmon, Lobster Mushrooms,and  Cardamom. Those were just the speciality ingredients. Next week there is talk of using Turtle in our food along with blood sausage.. I will try to keep everyone updated. Below are pictures of dinner.
Happy Eating.

 our take on Oysters Rockefeller