Week 8: Tuesday, rustic beef buffet

Today we lectured on ice cream and sorbet and then I covered the Veneto region of Italy and quickly talked about the Lombardy and Emilia Romagna regions.After a shot of home made Limoncello. The Garde Manger cabana boys came up with a rice and celery soup

On Hot Line we put out cauliflower gratin, fresh fettucine and brisket braised for 24 hours at 170º at 60% humidity. We strained the braising liquid in the morning, defatted it and reduced it.

All this was served with a Barberesco (the Queen) from Piedmont made from the Nebbiolo grape.

For dessert we had a pick me up coffee Granita carefully hiding orange ice cream and served it with a nice biscotti

Cento Anni

Week 8: Monday, Birdy num num

So, big mistake I did not bring my camera to school today. One of my students let me use her camera so we should have some pictures to match the description of the food. Chef Lexie was up first with a cookie lecture and then I came up with a lecture on Piedmont (the one region of Italy I have experience with).  Garde Manger was responsible for Bagna Cauda and the pepperoni farcito or tuna stuffed roasted peppers. Pastry made some grissini to go with Bagna.  Bagna Cauda means warm bath, an anchovy, garlic, butter, olive oil mix that you serve with various vegetables.

For the main course or il segundi, we made quails stuffed with hazelnut chicken mousseline,  partially wrapped in grape leaves and bacon (hard to believe) and roasted in the oven.  We served it on a bed of polenta with a well nurtured fig sauce.  Quite delicious.  The two courses were paired with a Gavi by Palladino (I had the good fortune to be invited to lunch at his house in 1999 with a vertical tasting of his Barolos, an unforgettable experience).

For dessert we had a great arborio rice pudding with rolled tuile cigarette filled with ganache.