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

Savory Palate - Week 1

This quarter is restaurant. This is an experience that students get to learn front of house and back of house. We have input on the menu and decor that goes on the tables. Its a very unique experience for the students and the diners. The students put out a five course meal, and a couple extra dishes if that is decided for the day.
The diners get to experience the window into the kitchen and get to watch students cooking and taking direction from the chef instructor in the kitchen. They are also presented with a wonderful menu of exotic, seasonal, and fresh ingredients. Because the room is small, its reservation only, but its worth it. Diners also get to critique the students meal at the end of the night. Its a very positive experience for everyone.

Having started this class, I am in the front of the house. I have posted pictures below of us learning to set the table, and some of the food we started to cook on day 1. This quarter restaurant is at night and we serve two nights a week. I am excited to learn both sides of a restaurant and for the challenges that come ahead. So if your in the area, come have dinner. It will be a great experience.

Happy Eating

The picture above is duck skin that has been rendered. The duck fat will be used for Duck Confit. Next to it is the beginings of roasted squash for a chutney dish.