Week 4: Thursday, Lazaggna

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.


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

%d bloggers like this: