180° Dining: Burgundy Cream

We put on our second 180° Dining event last night and it went extremely well.   The students totally jumped in the preparations for the event and kept their focus at every step of the way.  We are in the final stretch of  this class and everyone understands each others capabilities.  We are beginning to be a cohesive team.

The dishes we presented were:

Amuse Bouche:  Foie Gras egg cup

Entrée: Trout Napoléon

Plat Principal:  Roasted Strip loin à la Bourguignonne

Dessert:  Black Currant Tart

I took a picture of each course on a different Bauscher Plate.

Foie Gras egg cup with a Morel duxelle and topped with grated foie gras

Foie gras custard filled egg cup with a morel duxelle and topped with grated foie gras

I thought it was an interesting concept but I don’t think too many people in the class shared my enthusiasm and one lady even came up to Chef Dale and chastised him about the ethical decision to serve foie gras in the first place.  Foie Gras is the perfect target of animal rights activists.  A luxury item of no essential need but to fulfill pleasure.  Though I do admit that I would not want to be food for any other species, if I had no choice in the matter I would probably rather be a force fed duck over an industrially raised chicken.  Very special care has to be taken in raising ducks to force feed.

The dish was unbelivably rich and I don’t think I would repeat this dish in the future especially in sequence with the dishes that follow.

Pan seared trout and pecan smoked trout Napoleon with a sauce Nantua and topped with trout roe

Pan seared trout and pecan smoked trout Napoleon with a sauce Nantua topped with trout roe

The brik dough discs were especially time consuming but I love their fine texture and the high shatter factor.

Decontructed boeuf Bourguignon with potato gratin and haricots verts

Deconstructed boeuf Bourguignon with potato gratin and haricots verts

Great all around dish. You can’t go wrong with the Burgundy flavor profile of pearl onions, bacon, mushrooms and pinot noir.

Black currant tart

Black currant tart

The Menu was a huge calorie intake and featured cream in every dish.  We almost ran out of cream.

The students had a great time putting the dishes together.

Ian "the rabbi" Scott plating his sauce

Ian "the rabbi" Scott plating his sauce

G-Retch piping queen

G-Retch piping queen

ST providing the last touch of trout roe

ST providing the last touch of trout roe

Matt Meisner building the Napoleon

Matt Meisner building the Napoleon

Cami Chaplick piping for her team

Cami Chaplick piping for her team

Morgan Stewart picking up desserts (great bone structure)

Morgan Stewart picking up desserts (great bone structure)

December 08 class: time to celebrate a meal well executed

December 08 class: time to celebrate a meal well executed

About these ads

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: