(Drumroll) Final Week of Restaurant! (But, Restaurant Two Begins.....)

For the final week of our restaurant class I let the students develop the menu. I still influenced their decisions slightly, I've said it before, it's hard to let go! There were some amazing dishes and it was nice to practice menu development like you would in a "real" restaurant. I want to thank all the students for their hard work, positive energy and respect throughout the quarter. Running a restaurant is never easy, but when you have a group like mine it makes your days much brighter! (Their menu follows.)
Here's to the crew:

Amuse: Muffaletta on Puff Pastry

Course One: Buckwheat Blini Napoleon with Citrus Crab

Course Two: Portobello and Oyster Mushroom Salad with Tarragon Vinaigrette

Course Three: Deconstructed Chicken Enchilada

Course Four: Thai Citrus Sampler by Santos including Durian, Pandan and Flower Glass

Almost the Final Week of Restaurant

Well, this is my last menu for the quarter. The final week I let the students design the dishes.
We set this menu up as a "best of" the season. The students are running the restaurant this week and next-  At least until I have to jump in because I can't fully let go, yet!


Aerated Pea Soup with Balsamic Reduction

Pear and Boursin Ravioli with Serrano Crisp

Butternut Squash and Artichoke Pot Pie

Steamed Pork Slider with Cippolini Onion Rings

Throw-Back Holiday Dessert Sampler of S'mores and Eggnog

The Week Celebrating Citrus

Short and to the point! I love citrus and especially Meyer Lemons, Blood Oranges and Kumquats. These were a few ingredients we used week nine at the restaurant.
Enjoy~

Meyer Lemon Soup with Thomas Keller's Garlic Tuile

Focaccia-Crab Toast with Citrus Dehydrated Red Onions

Lemon Pasta with Sausage and Arugula

Italian Ribs with White Bean Puree and Pepper Confetti

Biscotti, Curd, Olive Oil Gelato and Cake

Edible Mushroom Week

Week eight had us showcasing mushrooms. The one mushroom that stole the spotlight was the infamous "Lobster" mushroom. Once again not really a mushroom, but rather a parasite that grows on mushrooms. This amazing ingredient literally smells, looks and tastes like lobster! Here's a shot of a Lobster Mushroom-


*Now onto the meal of week eight!


We started with a Hungarian Soup served with Smoked Paprika Foam and Mushroom Gelee:

Wild Mushroom Bruschetta with Roasted Tomatoes and Parmesan Fondue

Truffle Tremor Challah Bread Pudding with Lingonberry and Roasted Chicken

Creamy Polenta with House-Made Sausage, Sauteed Lobster Mushrooms and Leek Alfredo

Chocolate Lover's: German Chocolate Cookie, Nutella Brownie and Buttermilk Doughnut

Winter Zabaglione with Pears, Persimmons and Cocoa Nibs

Wild, Wild Rice~

I grew up in Minnesota where wild rice is the state "grain." Wild rice is not a rice, but an annual water-grass seed. This seed grows really well in wet, cold-weather climates- Yep that would mean Minnesota!
I've always has a particular interest in wild rice and wanted to showcase the seed this week in restaurant.
Here is what we came up with:

First Course: Wild Rice Veloute with Cranberry Gelee and Candied Orange

We also added a Parmesan froth for some salt and depth-

Second Course: Wild Rice Biscuits and Gravy with House-Made Chicken Bacon Sausage

Wild Rice Biscuits Made with Wild Rice "Flour"

Third Course: Tea-Smoked Trout Over Warm Potato Salad with Lemon Beurre Blanc

We Used a Wok To Stove-Top Smoke Our Trout

Fourth Course: Wild Rice Ice Cream Snicker doodle Sandwich, Steamed Milk, Cranberry-Pistachio Macaroon and Amano Chocolate