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Sunday, April 24, 2011

Culinary School - Q5 Week 4 Vocabulary

Vocabulary week 4

amuse-bouche*: a tiny bite, amuse bouche literally means amuse
the mouth
apèritif*:  a drink before a meal to stimulate the
blind bake:  the process of baking a pastry shell empty
and then filling it after
bruschetta*:  toasted bread rubbed with garlic and
served with toppings
buffet (hors d’oeuvre) service:  a table or several small
tables with appetizers, stationary not passed
butler service: this is when servers carry the trays around
the room to people
canapé*: a small piece of bread or pastry that has a topping
on it
cocktail: an alcoholic drink, or a seafood appetizer that is
served in a glass with a sauce on it
cold hors d’oeuvre:  hors d’oeuvres that are served chilled
or at room temp
crudités*: a tray of raw or lightly cooked vegetables that
are served with dips
décor: a small item of food placed on tray for visual interest
heated hors d’oeuvre:  opposite of cold hors d’oeuvres, cooked
ahead of time then re-heated
hors d’oeuvre cutters: specialized cutters used to make shapes
for hors d’oeuvres
hors d’oeuvre kebab: a few small pieces on a skewer
hors d’oeuvre*:  small foods attractively  prepared meant
to eat with fingers
hot hors d’oeuvre: prepared by the hot kitchen and served hot
passed hors d’oeuvre:  same as butler service… carried around
on trays
pastry hors d’oeuvre: hot hors d’oeuvres on a pastry
picked hors d’oeuvre: on skewers on the tray so they can be
picked up
rolled hors d’oeuvre:  foods that are small sized and rolled up
together. Like a slice of ham with cream cheese and a pickle
roulade*:  food that is rolled up
sip:  short for soup sip, or soup shots
skewered hors d’oeuvre:  same as hors d’oeuvres kebab
spoon hors d’oeuvre:  tiny portions that are served in spoons
stationary hors d’oeuvre: same as buffet service.  One long
table or small rounds placed around a room
stuffed hors d’oeuvre:  small piece of food that has something
stuffed inside it
wrapped hors d’oeuvre:  a small pieces of food that are wrapped
inside of pastry or bacon or some other food

Culinary School - Q5 Week 3 Vocabulary

Vocabulary week 3

leavened bread: breads that are raised with yeast

crumb: the inside of the bread

crust: the outside of the bread

unleavened bread: bread that is made without using yeast to raise

flatbread: same as unleavened bread or bread made to give it the flat appearance

yeasted flatbread: breads that are made with yeast but formed to give them the look of unleavened bread

sandwich spread: liquid or sauce like spread applied to the bread in a sandwich to keep it moist, like mayonnaise or mustard

compound/composed butter: butter that is softened and then mixed with herbs or lemon juice and then rechilled.

external garnish: like the chips or pickles on the plate

internal garnish: stuff inside the sandwich like lettuce and tomatoes

simple sandwich: two pieces of bread with the fillings, internal garnish and spread

single-decker sandwich: same as a simple sandwich

double-decker sandwich: a sandwich that has more than two slices of bread like a club sandwich

multi-decker sandwich: like a club sandwich. Has more than two pieces of bread or decks

club sandwich: three pieces of toasted bread, lettuce, tomato, turkey or chicken, bacon and mayo

open-face sandwich: a sandwich made with only one piece of bread with the toppings showing

simple long roll sandwich: a long roll that is split then filled, like a Togo’s sandwich

hollowed long roll sandwich: a hollowed out roll cut down one side and has excess crumb removed… similar to how Subway prepares their sandwiches

Italian sandwich: salami, capicolla, mortadella, on a long sandwich roll

hero: an Italian roll sandwich from NY

hoagie: same as a hero but origins in philly

submarine: the Connecticut version of a hero

grinder: a toasted roll sandwich

po’ boy: the new Orleans version of a hero

oven grinder: an Italian sandwich that has been heated

pocket sandwich: a sandwich made using something like a pita that forms a pocket

wrap sandwich: a sandwich that uses a tortilla or other thin flat starch to wrap the fillings in

tartine: the French version of an open face sandwich

pressed sandwich: a sandwich that has been cooked in a plancha or panino press

sandwich press: a plancha or other press for cooking sandwiches, heated on both sides to both toast the outside of the sandwich and warm the inside

plancha*: a sandwich press

panino (pl. panini):another name for pressed sandwich

Cubano*: another name for a Cuban sandwich

Cuban sandwich: a pressed sandwich with pork loin, ham, pickles, cheese and mustard

Culinary School - Q5 Week 3

Garde Manger

April 18-19, 2011

Objectives: Cold Soups and Sandwiches

Recipes: Chilled Blackberry Yogurt Soup, Cured Salmon BLT, Vegetable Chips, Reuben Sandwich, Duck Prosciutto with balsamic glaze and fig jam, Southwestern Turkey Wrap, Chilled Roasted Tomato Soup with Basil Crème Fraiche and Parmesan Tuile, Lamb Pita, Vada Pav, Croque Madame, Club Sandwich

Summary Day 1: This week we worked on sandwiches and cold soups. The thing about Garde Manger is consistency. A lot of the things that are produced in the Garde Manger kitchen are going to be used in buffets so each item that is the same thing needs to look the same.

I really liked the Chilled Blackberry Yogurt Soup. We did leave it in the freezer a tad too long to keep it cold and it was almost frozen but it was delicious! I don’t like salmon so it didn’t care for the Salmon BLT. The Reuben was good but I would have put more meat on it. I am used to seeing Reuben sandwiches stuffed with meat. I was really surprised by how delicious the Duck Prosciutto was I was hesitant to try it but after I did, I could have eaten it all off the tray I was using to store it on. I let my Balsamic Glaze go just a little too far and release too much moisture so it was really thick. We didn’t get any figs for the jam so I used Apples and Dried Cherries. I really liked that. I think it would also be good as a side for a roast pork loin. The Southwest Turkey Wrap was really good. I liked the flavors in it.

Chilled Blackberry
Yogurt Soup

Classic Reuben

Cured Salmon BLT

Duck Prosciutto Salad

Southwestern Turkey Wrap

Summary Day 2: More Cold Soup and Sandwiches today. I really enjoyed the Chilled Roasted Tomato Soup with the Parmesan Tuile. With the little dollop of Basil Cream on it, it was the perfect starter. Then we had the Grilled Lamb Pita. Sadly, our lamb was under cooked so I didn’t try it but I made the Tzatziki Sauce so I knew it was good. Chef suggested that next time we make the greens smaller so that the sauce would be a little smoother. I think I would also add some fresh dill. I didn’t like the Vada Pav. I am not a huge fan of chickpeas. The flavor from the spices was nice. The buns that Shari made were perfect for it. I love a good Club Sandwich. The only change I would have made to ours was add more bacon! Bacon makes everything better! Chef said that ours were properly dressed. I think some of the teams may not have had the mayonnaise on both sides of the middle slice of bread. The last sandwich from tonight was the Croque Madame. This is basically a grilled ham and cheese sandwich with a sunny side up egg and some béchamel sauce. We used a Veloute. It was as good as with the béchamel. The difference is that the béchamel tends to form a skin on it if not eaten right away and the veloute tends to stay viscous. Either way is fine with me. I mean, how can you go wrong with cheese and ham, right?

Chilled Roasted
Tomato Soup

Classic Club Sandwich

Croque Madame

Grilled Lamb Pita

Vada Pav
I am looking forward to the week 4 food and then making sausages in week 5!

Tuesday, April 19, 2011

Culinary School - Q5 weeks 1&2

Garde Manger

April 4-5, 2011
Week 1

Objectives: Curing and Brining

Recipes: Pork Rillettes, Duck Confit, Duck Prosciutto, Bacon, Canadian Bacon, Pancetta, Pickles

Summary: These are our first nights in the kitchens. I have been looking forward to taking Garde Manger since I finished Fundamentals. The change to the curriculum this quarter is beating me. There is so freaking much homework. Even with having my doctors note for my recipe cards.

This week, I made the Bacon and Pork Rillettes. I burned the hell out of my right forearm on the handle of the pot the Rillettes were in when they came out of the oven.
Arm Burn
This picture was taken a week and a half after the burn happened. I hope the Rillettes are going to be worth it!

Butchering Duck




Pork Belly and Duck


Pork Ribs

Week 1 Vocabulary
Garde Manger
(to) cure: curing is a process of preserving mostly meats and fish, using salt, sugar, nitrates.
charcuterie: part of what a garde manger chef is responsible for. Things like pate, confit, galatines.
curing compound: usually includes salt, sugar, nitrates, sometimes colored pink. Rubbed on the outside of the meat.
dry cure: meat is coated with the curing compound then usually hung to dry allowing it to age from weeks to maybe over a year.
rub: a rub can be wet or dry. A dry rub is usually made of herbs and spices then rubbed onto the surface of the meat. A wet rub contains some kind of liquid like oil and then coats the meat.
brine: water with salt used to preserve vegetables and meats and sometimes fruit.
brine cure: the process of preserving food by soaking, washing or injecting food with brine.
wet cure: to submerse meat, usually pork that will be used for hams, in brine
pickle: a vegetable, usually a cucumber, submerged in brine for preservation. OR a way to preserve foods for use when they are not in season.
cooked brine: a brine that is heated to help the salt dissolve more quickly.
osmosis: the process of salt entering the cells of the meat.
refined salt: salt that has had all the impurities and minerals removed.
natural salt: salt that has not been refined. Still containing minerals.
kosher salt: refined salt in medium sized particles that dissolve quickly
sea salt: made from evaporating salt water in lagoons.
sodium nitrate: used as a color fixative and preservative for meats in combination with sodium nitrites.
sodium nitrite: used as a color fixative and preservative for meats.
pink cure: curing mixture tinted pink so it won’t be confused with salt.
tinted cure mix (TCM): another name for pink cure. Tinted for safety so that it won’t be confused with salt.
Prague Powder #1: contains 93.75% table salt and 6.25% sodium nitrite.
curing salt: used to cure meats. Tinted pink to prevent it being confused with table salt because it contains nitrates and nitrites.
Prague Powder #2: contains sodium nitrate in addition to sodium nitrite.
cure accelerator: used to help curing compound penetrate meats more quickly
nitrosamines: formed when meats containing nitrates and nitrites are subjected to high heat
humectant: aids in retaining moisture without making things tasting sweeter
pellicle: skin that becomes tacky and translucent from air curing
immersion brining: placing food in a sanitized container with brine covering it
internal brining: applying brine to the inside to the meat
injection brining: using a needle to inject the brine directly to the inside of the meat
arterial brining: using the arteries to inject the brine into the meat. Usually a front or hind leg
food injector: a machine that forces the brine into the meat
brining syringe: a stainless steel chamber with a needle and a plunger
continuous-feed brine pump: a bucket like container for brine that is attached to a hose and needle
(to) corn: the process of applying salt to meat
curing tub: a container to hold the meat layered with curing compound. Usually non-reactive like plastic or stainless steel
overhauling: making sure the cure gets applied evenly by turning a curing item
smoke box: a box where smoke is trapped
smoking chamber: a room or box that holds the smoke for smoking meats
smokehouse: a room or building used for smoking
green wood: wood that had just been cut from trees. it smokes a lot when burnt
aged wood: stored away from moisture and insects for at least a year after harvesting
seasoned wood: the same as aged wood. Been held away from moisture and insects for up to a year
cold smoking: smoking meat at a temperature below 100° F or 37° C
hot smoking: food that is hung in a smoke filled room that is between 150° F and 200° F
rendering: cooking meat slowly to release the fat in the connective tissues
semisolid fat: like butter, fat that becomes semisolid when chilled
confit: cured meat that is then sealed in fat like duck
rillettes: meat cooked in seasoned liquid, then shredded and sealed in fat
potted meat: meat that has been cured then cooked in lard and sealed in fat
mellowing: time for the food to release oils and marry the flavors

Week 2, Day 2 

Objectives: Simple Plated Salads, Composed Salads and Buffet Salads, Gravlox Demo

Recipes: Contemporary Caesar, Simple green salad, Butter Lettuce with Dijon Vinaigrette, Hollywood Cobb Salad, Classical Nicoise Salad, Green Bean and Jicama, Pear Salad, Asian Chicken Salad, French Lentil Salad, Mixed Bean Salad with Red Wine Vinegar and Duck Confit, Chinese Noodle Salad, Garden Pasta Salad

Summary: Salads this week. I like the Caesar Salad. It is one of my favorites. I would have put a little more dressing on it, ours seemed a little dry. The Simple Green Salad was ok. I like Frisee lettuce and at home I use it for my salads. Frisee is from the endive family! I like to toss it with a light vinaigrette and then add a poached egg and some bacon crumbles! Diego flubbed the plating of our Hollywood Cobb Salad. I know he is young but I am trying to not baby him so we let him plate it on his own. I think sometimes he doesn’t read through the instructions before class or while we are working in class. It frustrates me because he was on my team in American Regional and so he followed me to my table in Garde Manger and I can’t tell him that we don’t want him on our team. Anyway, I liked the day two salads. The Asian Chicken Salad was my favorite of the day, although I did eat all the confit off the salads.

Week 2 Vocabulary
complex salad: A salad that has a base of lettuce and then other things like a tuna salad or a cobb salad
simple salad: a simple salad is one of greens and maybe tomatoes, onions and cucumbers with dressing
tossed salad: similar to a simple salad, all the ingredients are tossed together with the dressing and presented on the plate
sprouts: like alfalfa sprouts. Used in salads and on sandwiches. Or greens that have just sprouted their first set of leaves.
micro greens: a little older than sprouts, have grown more leaves and need sunlight
baby greens: greens that are the next step older than micro greens
proprietary greens mix: a mixture of salad greens sold under a brand name
mesclun: a mix of baby lettuces like red chicory and arugula
spring mix: a mix of lettuces that are specialty greens or baby greens
pluche: tiny leaves of herbs
edible flowers: things like nasturtium and pansy’s that are safe to eat
hydroponics: growing in water based nutrients
“living” greens: lettuces that still have the root ball attached and are sold in a little bit of water
turgid: firm, fresh leaves with no damage
rust: the discoloration on lettuce leaves. Caused by cutting or bruising
bolted: when the lettuce is extremely overripe
mixed presentation: a salad like a cob that has been mixed all together instead of having each ingredient separate
arranged presentation: salads that have been dressed and are presented separately on the plate
liner leaf: a big leaf that is placed on the plate and then topped with the other salads
bed of greens: the base of a complex salad. The greens at the bottom of the plate
complex side salad: a smaller version of a complex salad used as a side dish
bound protein salad: a salad that has as its main focus a meat protein like chunks of chicken or turkey
complete salad: a salad that has vegetables, proteins and starch
fruit salad: a salad made of fruits, sometimes dressed with a whipped cream dressing and sometimes served plain
water out: to extract the water from something
arranged salad: a salad that has many different ingredients arranged in a specific design or pattern
plate painting: drawing designs on the plate with sauces
bedded presentation: salads that are placed on a liner leaf
plate rim: the raised edge of the plate
plate well: the center of the plate where the food goes
front of the plate: the side of the plate nearest the guest
back of the plate: the side of the plate away from the guest
o’clock: one of the stations on the plate, like 3 o’clock would be to the right side of the plate facing the gurst. The front of the plate would be 6 o’clock and would be at the guest.
mounded presentation: arranging separate piles of the ingredients on the plate
flat presentation: presentation where the elements are placed flat on the platter
molded presentation: using rings or scoops to place the salad in a shape on the plate
socle: a molded base
plinth: a square block that is used as a base for a buffet table

The Gravlox demo was really interesting. I kept hearing in my head the “fish heads” song.
Asian Chicken Salad

Pear and Blue Cheese Salad
and Blue Cheese Tart

Chinese Noodle Salad

Classic Caesar Salad

Classical Nicoise Salad

Fish Heads, Fish Heads
Rolly Polly Fish Heads

French Lentil Salad

Garden Pasta Salad

Green Bean and Jicama Salad

Salmon Gills

Hollywood Cobb Salad

Chef Filletring Salmon

Green Bean and Duck Confit

Whole Salmon ready to be

Sunday, April 3, 2011

Culinary School - Q4 The Final Grade

The Grades are in.  I scored 98/100 on my Practical, 10/10 on my Shadow a Chef project and 105/100 on my Written exam for a total of 95.89% in the class!  I am still a 4.0 GPA student.  If I can maintain a 4.0 GPA I will graduate with the Culinary School equivalent of Summa Cum Laude!

Next Quarter is Garde Manger!  I can't wait!!!

Culinary School - Q4 Shadow A Chef Project

American Regional –Shadow a Chef, Final Project

March 20, 2011

On March 17, 2011 I arrived at Pampas Palo Alto to shadow Chef Nicole (Nikki) Baverso for the day. Pampas is a modern churrascaria style restaurant. They have a rodizio style of service with fourteen different types of meat.

Chef Nikki graduated from Johnson and Wales in June 2006 with a Bachelor degree in Culinary Arts. She did her internship at Casanova Restaurant in Carmel, CA. At the end of her five month internship she was offered a permanent position in the kitchen at Casanova however, she returned to Johnson and Wales to finish her degree. When she graduated she returned to Casanova where she worked for Executive Chef Didier Dutertre, alongside fellow sous chef Anna Marie Bayonito for two years. At Casanova, the kitchens produced approximately 150 covers at lunch and sometimes nearly double that for dinner.

In 2008 the owners of Pampas hired Chef Nikki to be their executive chef. Nikki hired her friend and co-worker from Casanova, Anna Marie Bayonito to be her sous chef.

When I arrived in the kitchen at Pampas prep for lunch was in full swing. Line cook Carlos was doing prep for the ala cart lunch service. Another person was grinding meat for the house made Linguica and lamb sausages. The Salad chef was prepping ingredients for the side bar evening service.

Chef Nikki was prepping her corned beef for the sliders she was planning for the lounge happy hour. She was also making pickles in house as a side for the sliders.

While I watched we talked about her background and she answered questions for me. She took me into the walk-in to show me around. Her walk-in is meticulously organized. Since the restaurant’s main staple is meat that takes up most of the space.

The lunch service was a little slow until almost 2:00pm at which time lunch service ends. There was a rush that came in right at that time. 23 orders came in all at the same time. As I watched the orders come in from the POS, Chef Nikki moved to the line to help Carlos with the last orders of the lunch service.

Watching Chef Nikki and Line Cook Carlos working together was almost magical. They meshed so easily to get the orders completed without even having to say a word to each other.

After all the lunch orders were out, Carlos moved to switching out the line for dinner service. Chef Nikki and I went to the walk-in to take inventory. Because it was Thursday a large order had to be placed for the weekend. We went to the storeroom and inventoried there too. Then we went to the office to place the order. After that was done, we went back to the kitchen to sample the sliders. They were delicious!

I chose to do this report on Chef Nikki because she is already an executive chef at the tender age of 27. In a male dominated field she has worked her way to the top of the field. I find that very inspirational because I started my career so late. It makes me feel like there is hope for me to be successful in the field. In fact, Nikki said I can come back and work for her anytime!

Me with Chef Nikki
Q&A with Chef Nikki

What's your regular comfort meal?
Pizza or plain old Mac & Cheese

You're stranded on a desert island. What five foods would you want with you?
1. Parsnips
2. Reese’s cups
3. Pineapple
4. Mozzarella
5. Dried Cherries

If you were being executed tomorrow, what would be your last meal?
Manicotti with Béchamel, Marinara, and Spinach

What is the most essential item in your kitchen?
Hobart Mixer

What's your favorite kitchen tool?
Meat Grinder

If you weren't a chef, or in the food business, what would you be?
I would be a dentist.

What ingredients should every home have in the cupboard/refrigerator?
Paprika! It is such an under rated spice.

If you had 30 minutes to cook a meal for the president, what would you cook?
Seared Ahi tuna, Parsnip puree, Arugula salad

What is the longest you ever worked without a break in the kitchen?
15 hours for 7 days straight.

Culinary School - Q4 Week 11 Hawaii - Final Exam

American Regional

Hawaii menu FINAL

Ahi Poke
Spam Musubi
Saimin with Teriyaki Meat Sticks
Pineapple Fritter, Maui Mango Sauce

Ahi Poke

Spam Musubi

Saimen Noodles with
Teriyaki Beef Skewers

Pineapple Fritters
with Mango Sauce

Culinary School - Week 10 Pacific Northwest

American Regional
Mar 14-15, 2011
Pacific Northwest Cuisine

Day one
The Menu:
Red Lentil Soup with Onion Marmalade
Mussels in Thai Coconut Broth
Pear and Hazelnut Salad with Oregon Blue Cheese
Sautéed Halibut with Apple, Dried Cherry Compote
Gai Lan (Chinese Broccoli with Crispy Garlic)
Creative Dessert – Apple Crumble with Rum Caramel Sauce

The Food:
Let’s start with the Red Lentil Soup. I never knew I liked lentils. This soup is definitely something I would make again. I did taste the Coconut Broth before the Mussels got added. It was quite good. The Pear and Hazelnut Salad with Blue Cheese was also really good. And is another dish I would make at home. Halibut is my favorite fish. Pairing the halibut with the Apple and Cherry Compote made the fish extra delicious. I eat Gai Lan all the time so I enjoyed this dish. We made an apple crumble with a rum caramel sauce for our creative dessert. This was so good! I wish we had more.

I thought the food from the PNW would be all Salmon and Crab. Boy was I wrong! The food tonight was really tasty. I think that since Washington is known for apples, they really lend themselves to all kinds of food. You could make the Pear and Hazelnut salad with apples instead.

Red Lentil Soup

Mussels in a Thai Coconut Broth

Pear, Hazelnut
and Blue Cheese Salad

Grilled Halibut with Gai Lan

Apple Crumble with
Rum Caramel Sauce

Day Two
The Menu:
Broccoli Soup with Tillamook Cheese and Toasted Hazelnuts
Grilled Cod with Cucumbers and Ginger Salad
Roasted Lamb with Thyme-Merlot Sauce
Savory Bread Pudding
Brussels sprouts with Hazelnuts
Zucchini and Snow Peas with Basil
Strawberry Brulee

The Food:
One can never go wrong pairing broccoli and cheese. If we had had Cod, I think I would have really enjoyed the cod and cucumber salad. But since the Cod had worms we had to substitute shrimp. I was afraid I had destroyed the Lamb by over cooking it but it was good. I like lamb a lot but don’t get the chance to eat it very often. The bread pudding seems like a good idea. I wish ours had been a little firmer. I love Brussels sprouts and eat them all the time so I enjoyed this dish. My team somehow missed the Zucchini and snow peas. I think it was because of the Dean coming in to the class and announcing some changes to the programs.

Overall I liked all the food from this week. I can’t believe how quickly this quarter has gone. I have learned so much about the different regions of the United States.

Thank you, Chef Jim for broadening my horizons!

Broccoli Cheddar Soup

Grilled Shrimp on
Cucumber Salad

Mustard and Panko
Crusted Lamb with
Savory Bread Pudding
and Brussels Sprouts

Strawberry Brulee

Culinary School - Q4 Week 9 California Cuisine

American Regional
Mar 7-8, 2011
California Cuisine

Day one
The Menu:
Chilled Avocado and Cucumber Soup
Warm Scallop Salad with Tomato, Mint, and Lime Dressing
Sautéed Duck Breast with a Port Wine Reduction
Monterey Jack and Green Chile Polenta
Fried Fennel
Creamed Spinach
Creative Dessert – Faux Beignets with Blackberry-port sauce

The Food:
The Chilled Avocado and Cucumber Soup would be nice on a hot summer day. I liked it even though it tasted mostly like cucumber soup. For the Warm Scallop Salad Chef also gave me some veal so that I would be able to taste it. I like veal a lot. I understand the people that think it is unethical to eat veal, but I don’t agree with it. The Sautéed Duck Breast was a little salty. I really liked the Monterey Jack and Green Chili Polenta. The Fried Fennel was delicious. I think the frying takes away some of the bitterness and licorice flavor. I didn’t like the creamed spinach. Tonight we got the chance to make a creative dessert. My Team chose to make a beignet.

I liked the soup. It was creamy and refreshing. Kind of like an avocado and cucumber gazpacho. The Veal salad with Tomato, Mint, and Lime dressing was really good. I liked the flavor of the dressing on the meat. This might make a nice lunch sized salad with a bigger piece of meat. The Port Wine Reduction was a little salty for my taste. I am a big fan of polenta and grits so I really enjoyed the Monterey Jack and Green Chile Polenta. While I like spinach, I think the Creamed Spinach tonight was disgusting. For our creative dessert, we had to come up with something to go with our fruit. We wanted to make beignets but had to use the ingredients that were already in the kitchen. We used a Paula Deen Recipe as a starting point. We have no extra eggs in the kitchen and no evaporated milk that was called for in the recipe so we used sour cream in place of the eggs and heavy cream in place of the evaporated milk. The beignets were a little doughy on the inside but since they didn’t have any eggs in them, the doughyness was ok.

Faux Beignets with
Port Wine Blackberry sauce

Chilled Avocado Cucumber Soup

Warm Scallop Salad

Warm Veal Salad
Duck Breast with Port
Reduction, Creamed Spinach
and Fried Fennel

Day Two
The Menu:
Cream of Garlic Soup
Warm Baked Goat Cheese with Baby Greens
Calamari, Artichoke, and Penne Pasta, Monterey-Style
Raspberry Chicken
Swiss Chard with Golden Raisins
Rice with Red Peppers and Pine Nuts
Strawberry Shortcake with Cornmeal Biscuit

The Food:
Cream of Garlic Soup was good, but the consistency was off. Disappointing to say the least. The Warm Baked Goat Cheese Salad was fabulous. I love baked goat cheese. The Calamari Pasta was good, I think it would be east to substitute things like eggplant, tomatoes, or squash with the artichokes. The Raspberry Chicken was good but the fresh raspberries were kind of bitter so the sauce was on the bitter side. We should have added some honey to the sauce. The Swiss Chard was a quick and easy dish to prepare. The Rice was another easy dish. This would be a good dish with fish or beef as well as the chicken. I love Strawberry Shortcake but the biscuits we make tonight were not great. I thought they were kind of tough,

I liked the sound of this menu. I wish we had executed it better. Looking at the swiss chard and thinking about the goat cheese salad that was supposed to be with baby greens got me thinking about different greens and the types of greens available. I started thinking of endive. I did some research on endive. Did you know that the name Endive is pronounced differently depending on where it comes from. Belgian Endive is pronounced On-Deev. It grows under the ground. Curly Endive is pronounced En-Dive. They are both members of the Chicory family. Curly Endive grows in the light, above ground.
Calamari and Artichoke

Cream of Garlic Soup

Raspberry Chicken

Warm Goat Cheese Salad

Strawberry Shortcake