We are just about at the end of the final class of 2008 and thus concluding my first year at Cook Street as a fulltime employee. Well actually we started another class on December 1st. We changed the curriculum by having the students start with the Wine Program and Sensory Evaluation. We felt the students would be better primed for the kitchen if we did it this way. We will see, but I am already hopeful that it will be a success.
So I wanted to include a few new presentations using the Bauscher plates.
We managed to produce an Amuse on this rotation using the Piedmontese pasta or Thomas Keller pasta recipe. The filling was actually a potato purée that we put together using the leftover scraps of potato from our turning exercise. Matt added some ricotta and white truffle oil. Channon put together the agnolottis. They turned out really well.
We had a beef tenderloin that we opened up into a sheet, stuffed with foie gras and black truffles, rolled back up and trussed. When I was explaining the technique at the board. The students commented that it looked like a snail. I said “great idea! lets make the dish look like a snail.” Then I started to expound on the snail being one of the most famous dishes of Burgundy (which we had just lectured on), this led to trying to tie in the flavor profile of Burgundy into the sauce (red wine, mushrooms, bacon and pearl onion).
The end result looked like this:
The following day we made Sole Normande, the mussels never made it to the plate as the food order arrived about five minutes before the food was plated. But we had enough to put together a nice plate. I pulled out yet another plate from Bauscher that I had yet to use. Elegant and classic like the dish itself.