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.
Charred tomato gazpacho with a serrano ham croquetta
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.
Braised and glazed pork belly and roasted lamb shoulder with smoked potato puree
for dessert Chef Lexie and Abby put together a mille hojas of Paonia peaches and a beautiful selection of small pastries.
Paonia peach mille hojas with caramel
Assorted confectiones
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.
Filed under: 180 dining, Bauscher Plates, Cook Street | Leave a comment »
