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 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 topped with trout roe
The brik dough discs were especially time consuming but I love their fine texture and the high shatter factor.
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
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
G-Retch piping queen
ST providing the last touch of trout roe
Matt Meisner building the Napoleon
Cami Chaplick piping for her team
Morgan Stewart picking up desserts (great bone structure)
December 08 class: time to celebrate a meal well executed
Filed under: Bauscher Plates, Cook Street, Heavenly grazing grounds, The flock
