Lucky Number Week 7....

Week Seven is building up high expectations in the kitchen. The food and service are getting better and it's hard to keep up sometimes. We get used to food working out and plates having that extra "oomph"
This is also the time when some students begin to lose steam and a bit of motivation.
I am hoping we catch our breath so-to-speak and get back into our groove since we will be getting busier each week as the quarter comes to a close. Here is what Week Seven had to offer:

Amuse and Bread: Cheese Plate Duo

Soup: Bacon-Onion with Crispy Corn

Salad: Asparagus Panna Cotta, Wild Rice, Hazelnuts and More Asparagus

Pasta: Ramp Pasta with Beehive Rosemary Cheddar Bechamel and Figs

Entree: Wagyu Skirt Steaks with Fresh Creamed Corn and Fried Wheat Grass

Dessert: Flavors and Textures of Chai Tea and Honey: Macaroon, Caramel, Curd, Terrine