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
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