We ended the week with a huge seafood buffet, which included a caviar service, east and west coast oysters, cockles with an Asian sauce, Ceviche, Escabeche, salmon gravlax, seared tuna with a morrocan rub, Trout smoked with different woods and to sweeten us up some chocolate Pôts de Creme. It was a great way to end a fish themed week.
And next week we focus on France and the important culinary regions. Should be fun and a lot of information for the students to digest.
And next week we focus on France and the important culinary regions. Should be fun and a lot of information for the students to digest.Filed under: Cook Street
