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.

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

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

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Cento Anni

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