My latest 180° class helped pull off a really nice dinner Friday night. We featured a Spanish menu theme and used as many Colorado grown products as I could coordinate. Once again the latest Deep Plate entry was due so I took advantage of our tapa dish to feature the cone they sent me.
The equivalent [...]
Filed under: 180 dining, Bauscher Plates, Cook Street | Leave a Comment »
On my last night before vacation we had a public dining event at the school. The theme was Venetian cuisine. The student’s did a great job on their first public event and the food was of high quality. I had to leave right after the main course to pick up my wife and our visiting [...]
Filed under: Bauscher Plates, Cook Street | Leave a Comment »
Here is a presentation I put together of the most recent graduating class. I have to admit I have been less diligent in photographing every dish as it came out. Nonetheless, enjoy.
Filed under: Bauscher Plates, Cook Street, The flock | Leave a Comment »
For the last 180° Dining event I featured a remake of the classic Salade Niçoise. I then featured it on FOX 31 TV to promote our “Ten ingredients in Ten minutes” challenge that we are doing in tandem with The Food TV Network to commemorate our schools Ten Year Anniversary. Finally, I took advantage of [...]
Filed under: Bauscher Plates, Cook Street, Favorite Presentations | Leave a Comment »
This last Wednesday I did another segment on Fox news with John Torres. I was only told about the segment early on Tuesday morning and I had to rustle up an idea on what to sauté. Fortunately that Tuesday at our school we featured the perfect heart healthy dish (rarely the case) and I could [...]
Filed under: Bauscher Plates, Cook Street, Favorite Presentations | Tagged: Arugula, Halibut, John Torres, Saute, Spring vegetables | Leave a Comment »
A while ago Jeff Heaney from Bauscher plates put me up to compete against my co-worker and former student Thomas Allen in a presentation challenge. Thomas finished the assignment before I did. However, I was determined to get my part completed before I took off to Uruguay for the potato board presentation.
So here it is:
Feel [...]
Filed under: Bauscher Plates, Cook Street | Leave a Comment »
After the David Arnold and Nils Noren presentation, I grabbed a bite to eat (the food at the Sheraton was dismal and not worthy of such a foodie organization). Patricia was still getting the rest of the food for later presentations and I told her to meet me at Johnson & Wales University to catch [...]
Filed under: Bauscher Plates, Cook Street, IACP, Pulling the wool off | Tagged: Andoni Aduriz, Johnson & Wales Denver, Mugaritz | Leave a Comment »
Yesterday reminded me of my experiences taking students to France and getting them all installed in their new homes at the start of their month long stay. Crisis after crisis to be solved by a think on your feet perspective at a very rapid pace.
I guess all my 19 trips to France prepared me for [...]
Filed under: Bauscher Plates, Cook Street, IACP, The flock | Tagged: Liquid Nitrogen, Seattle Fish | Leave a Comment »
I put the students to a presentation challenge and I promised to put it up on the blog for my viewers to vote on.
The components roasted strip loin, pommes frites, asparagus and sauce Bordelaise.
Now it is up to you to chose:
As usual I allowed them to choose their respective plates from the plethora of plates [...]
Filed under: Bauscher Plates, Cook Street | Leave a Comment »
