Day 80 was our final day of Level 4 and our second buffet. I loved this buffet! The theme: Spain, with a little Asia and charcuterie thrown in for good measure. I refuse to call it fusion because it wasn't meant to be, but some students really wanted to do Asian, so Chef Ryan was …
Continue reading Days 80-86: The big buffet and Level 5 start
Today's focus was prepping for tomorrow's Spanish-inspired buffet. It's a very ambitious buffet. I'm making 5 dishes solely on my own: Vegetarian Paella, Squash stuffed empanadas with spicy sour cream, roasted wild mushrooms in a shallot-garlic-sherry wine-olive oil reduction, Octopus tiradito (sort of like a ceviche, but the octopus has been "tenderized" in daikon and …
Okay, I'm lame. I have not posted in 8 school days - yikes. I'd like to say it's because I'm busy - and I am - but I think most people are these days, so I'm just going to say I'm lame. So, what have I been up to? Family meals have been pretty fun, …
Today was the big day - Day 10 of Level 4, which means our big charcuterie buffet. We made several different items from the pig we butchered, a salmon we cold smoked and several different condiments and breads to accompany the foregoing. Pictured at top is one of our featured charcuterie platters. Starting from the …
Day 59 was the midterm and we all passed! It wasn't nearly as nerve racking as I had originally thought it would be. I drew #3, which was a great number. Victor served first, then Bobbie, then me. Mark followed, then Tomas was #5. We all made consomme and the thick-cut pork chops with pommes …
Continue reading Days 60-66: Level 4, family meals, a saw and a machete
Salty Apron 