Week 8: Tuesday, rustic beef buffet

Today we lectured on ice cream and sorbet and then I covered the Veneto region of Italy and quickly talked about the Lombardy and Emilia Romagna regions.After a shot of home made Limoncello. The Garde Manger cabana boys came up with a rice and celery soupimg_0272.jpg

On Hot Line we put out cauliflower gratin, fresh fettucine and brisket braised for 24 hours at 170º at 60% humidity. We strained the braising liquid in the morning, defatted it and reduced it.


All this was served with a Barberesco (the Queen) from Piedmont made from the Nebbiolo grape.


For dessert we had a pick me up coffee Granita carefully hiding orange ice cream and served it with a nice biscotti


Cento Anni


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 )

Google+ photo

You are commenting using your Google+ 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 )


Connecting to %s

%d bloggers like this: