Tomorrow my students will put on their own sit down fine dining event at Cook Street. The menu features the menu of Piedmont.
. Antipasti: Butternut squash filled agnolotti with a hazelnut brown butter sauce
· Primo: Wild mushroom risotto with braised veal shortrib and white truffle oil
· Segundi: Roasted duck breast and Barbera braised leg, balsamic cipollinni and glazed root vegetables
· Dolce: Hazelnut cake with gianduja ganache
· Dolcetti: An assortment of miniature Italian pastries and chocolates
I’ll post pictures of the menu over the menu. This is a curriculum change I have put forth and I hope it will be a positive addition to our student’s education.
Filed under: Cook Street |