Week 7

We surprised our guests this week by presenting them with an amuse of beet lollipops. We made these by roasting and slicing the beets and fixing them atop skewers.

This weeks' tasting menu began with a bacon lavosh accompanied by caramelized cippolini onions. Lavosh bread is typically very crispy and resembles more of a cracker.

Our soup was banana squash, with a pear and wassail gelée garnished with a black molasses crouton.

In keeping with our tradition of using beets on a weekly basis, the students chose to get the most flavor out of the most well known member of the Chenopodiaceae family through the process of roasting. The roasted beets were set along side wild mushrooms, pickled grapes and a Verjus vinaigrette.

For our pasta course we decided to create a rosemary-cheddar souffle with an apple-juniper berry reduction.

The Entree was braised lamb with a winter berry gastrique along side a savory bread pudding. A gastrique is a sauce produced by a reduction of vinegar or wine, sugar and usually a fruit.

The dessert was a Greek yogurt crème brûlée with zucchini bread and bacon chai jam. The bacon jam was made by first crisping the bacon then slowly reducing it into a sauce made with apple cider vinegar, orange juice, maple syrup, onions and spices. The Greek yogurt gave the crème brûlée a cheesecake-like flavor.