My latest 180° class helped pull off a really nice dinner Friday night. We featured a Spanish menu theme and used as many Colorado grown products as I could coordinate. Once again the latest Deep Plate entry was due so I took advantage of our tapa dish to feature the cone they sent me.
The equivalent dish we presented on our plates looked like this.
Our second course was a seared scallop on top of Olathe corn polenta with leeks fondantes, mussels and chorizo
We also put together a lamb and pork belly dish that looked like this.
for dessert Chef Lexie and Abby put together a mille hojas of Paonia peaches and a beautiful selection of small pastries.
All in all it was another successful student run dining event. Thanks to all the students of the June 09 class for pulling off a nicely executed dinner.