Week Three Begins.....

This week brought with it, finally, TWO full days of dinner service, January 25-26. This weeks menu gathered inspiration from a few different sources. The first new idea was a Red Wine Baguette inspired from Plate Online. A red wine reduction was swirled into the dough, creating red ribbons. In addition, walnuts were added to the bread. It was a cool new concept to expose to the students, one that was really enjoyed throughout the restaurant service.
The entree dish was inspired from the book "Essence" by Chef David Everitt-Matthias of Le Champignone Sauvage. The students studied the recipe and gave their interpretation of the dish. It was interesting to see the contrast between Chef David's original dish and the way the students put their spin on it.
Lastly, my creative students came up with the idea of doing an oatmeal ice cream. They toasted oats to a golden brown and steeped them in the ice cream base. The flavor was phenomenal. They strained out the oats and churned the base in an ice cream machine. It was amazing.

The menu this week consisted of:

Amuse Bouche

Swiss Chard with Garlic-Roasted Red Pepper and Pecorino Cheese

Bread Course

Red Wine Baguette with Olive Oil Butter

Salad Course

Butter Confit Chicken, Roasted Beets, Apples, Squash, Cippolini Onions and Pickled Grapes

Pasta Course

Fresh made Udon Noodles, Leek-Coconut Broth and Housemade Thai Meatballs

Entree Course

Seared Scallops, Cauliflower Puree, Brussel Sprouts and Caramel Foam

Dessert Course

Oatmeal Ice Cream, Pomegranate Granita, Almond Cake with Lemon Buttercream, Chocolate Beignet, Red-Shiso & Plum Wine Zabagilone with Honeycomb Candy

Take-Home Treat

Moroccan Truffles

Chocolate Ginger Wafer, Curry Truffle Creme, Almond Rose Creme, Mint Dust, Cardamom Almonds