Opening Week at the Restaurant~

Although you've seen the menu from the first week of the restaurant, here are some photos of what we prepared. The flat bread was a fan-favorite. Everyone was surprised that peaches and buffalo mozzarella would work together...but they did!  Below each photo are the simple innovations the students came up with that made this menu even better than I could have planned.....it's a treat to have bright, talented and respectful students!

Course One: Late Harvest Peaches with Arugula, Crispy Prosciutto and Candied Lemon (baked Prosciutto "chip" instead of fried adds nice crunch)

Grilled Flat-Bread with Peaches, Buffalo Mozzarella, Pasilla Pesto and Blackberries

Creamy Mascarpone Polenta with Pulled Pork, Peach Salsa and Grape Reduction (the grape reduction was bright and floral, a mixture of grapes and plum wine)

Pink-Peppercorn Meringue with Lime Curd, Peaches, Cocoa Nib Glass and Blueberry Froth (we froze the peaches after they were sauteed which added a nice "cool" element to the crunchy meringue) 

Table Decorations of Black Beans and Sage