behind as usual… this class ended a while ago, but i figure i’d post these pictures before i forget what we cooked in this class.
for saute, we took care of the chicken, calamari steak, vegetables, sauces, and plating for most of the entrees.
under there somewhere, is chicken and polenta (tomato cream vodka sauce)…
calamari steak was quite good, served with a ginger beurre blanc sauce and roasted garlic kale yukon gold mashed potatoes
under there somewhere is sirloin steak with wild mushrooms demi glaze and roasted garlic kale yukon gold mashed potatoes
grilled salmon with a miso butter sauce served with okinawan sweet potato mash, sauteed snap peas, and a sesame honey ginger slaw. never had an okinawan mash before. it is quite good and goes well with the salmon.
for grill, we handled the salmon, lamb chops, steak for entree, steak for the steak sandwich, and chicken for the chicken sandwich.
the lamb was my 2nd favorite dish (1st was the snapper). never heard of poha berries before, but the poha berry chutney was delicious.
for sandwich, there’s the assembly of the steak sandwich, maple bourbon chicken sandwich, turkey club, and burger. appetizers were the mussels casino and barbecue chicken quesadilla (forgot to take pictures).
steak sandwich was very good. this one and the veg panini were my favorites. the steak goes nicely with that watercress salad on the grilled bun.
chicken sandwich has a sweet and spicy apple chutney and those fried onions. nice textures in this sandwich. gotta make sure the onions don’t clump when you fry them.
a pretty good traditional club.
the patty we made for this was interesting; it had some cajun spice, garlic, and basil. a lot of people like this burger. i just like ground chuck with salt and pepper though, so not my favorite.
anyway, intermediate was a very fun class. we got to work at all the different stations, make good food, and learn. i’m glad i decided to take it