The latter half of this week was a bit of a blur. Our friend Matthew was in town, so we had some late nights (and great food and wine, of course). Also what added to the late nights were that I staged (essentially, interned/worked for free) in two different fabulous San Francisco restaurants: Commonwealth and …
Continue reading Days 53, 54, 55, coffee roasting and two stages
Days 50 and 51 were last Thursday and Friday. It was pretty much more of the same as we'd been doing in Level III - 2 dishes a day under time pressure, plus a second day of Sous Vide thrown in on Friday. On the Day 2 of Sous Vide, we tasted our short ribs …
Continue reading Days 50, 51 and 52 – More Sous Vide, BLTs (at home) and creme puffs!
So, I don't really have any "new" shots of food from school, as we've been rotating many of the items I've already posted pictures of in the past. This feature picture is Branzino with a sauce Americain. Sauce Americain is made by sauteeing lobster shells & legs, and shrimp shells; adding carrots, onions, and garlic; …
Continue reading Days 48 and 49 – More time pressure in the kitchen and some delights at home
Yesterday was day 1 of Sous Vide, which means "under pressure" in French. Can you tell which steak was seared in a pan and put in the oven and which one was sous vide and then seared on the outside for a quick minute afterwards? Each of the steaks and pieces on the right in …
I have been woefully remiss in posting this past week, so this is going to be a long post. I’m going to start out with a recipe of my new favorite dessert (of the week) – the lemon tart. The filling in this tart is fabulous, as it contains about 4-5 fresh lemons! I’m still …
Okay, so we didn't drink this champagne at school. It was at the start of our Wednesday night celebration. If you can find this champagne, I highly recommend buying it. In a world where champagne has become so commercialized and additive'd, thanks in great part to the U.S. palette and the CA sparkling wine producers, …
Thanks for the guest post on Sunday, Carnet! We are both so busy I didn't even get a real flavor of what it was like in Bangalore until I read the post. I am now craving Indian food. But, not enough to pass up Bar Bambino this evening for a celebratory dinner with Brian and …
So, I probably shouldn't have said, "This is the best day ever!" before we actually made anything. But, I was hungry that morning and cheese tasting could not have come at a better time. Above, Chef Tomm is slicing different goat, sheep, and cow's milk cheeses for our tasting pleasure. Prior to that, we tasted …
Chef Tomm gave each of us a chance to create two courses of our own choosing using at least 2 of the 3 proteins he picked: ahi tuna, calamari and shrimp/prawns (differing sizes). He went around and labeled our stations with "A-1", "A-2" and so on. I set up at A-1 prior to the labeling …
The grapefruit, fennel, artichoke, watercress and walnut salad was delicious. The grapefruit vinaigrette was so nice and light, especially due to the sweetness of the fresh grapefruits we worked with today. Here's the recipe (it's really simple): 1-2 Tablespoons walnut oil, 2 Tablespoons extra virgin olive oil, 2 tablespoons fresh grapefruit juice you reserved after …
Salty Apron 