Drum roll please...... This was our last night of restaurant for Spring quarter and also the final night of our evening service for The Savory Palate. The restaurant will now go to lunch service and be run by Chef Ramzy. Our dinner service for the past quarter was an another incredible success. It is and was always a pleasure to watch the students become more confident in the back and front of the house throughout the eleven weeks. Some of the dishes and food we designed this quarter were eye-opening and inspiring. A special thanks goes out to my students who showed respect and passion each day. Any local chef would be lucky to have them work for their restaurant.
Here is what the final week looked like:
AMUSE: Santa Barbara Shrimp Sushi with Borage Flower (tastes like cucumber)
SOUP: Gazpacho with Spherified Mozzarella and Crispy Basil
SALAD: Marinated and Grilled Octopus Salad
PASTA: Black Garlic Fettucine with Heirloom Tomatoes and Sunburst Squash
ENTREE: Duck Confit over Creamed Pearl Onions and Sunchoke Chips!
DESSERT: Funnel Cake, Italian Soda, Cotton Candy and Fruit Roll Up (All Home-Made!)
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