This was the last day of the first station rotation. The following day is devoted to a station practical and then on Monday the students switch to another station. The big lesson of the day was rolling out spinach pasta, building and cooking off the lasagna.
We set up the fine dining table and sat down to a white salad (Chez Panisse inspired) and a melt in your mouth lasagna. We capped off the meal with a gorgeous Tiramisu (pick me up).
We paired the meal with a Nero d’Avola the main varietal grown in Sicily. All in all a good day.
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