You've Heard of Pork and Chicken...How About Some KANGAROO??

I always ask my class what they would like to learn/work with throughout the quarter the first day of class. I believe it's our job as instructors to go the extra distance to connect unique food with our "green" students. Most of my students wanted to work with more game meats. I took this opportunity to seek out a specialty meat provider and found Valley Game and Gourmet. I was able to obtain kangaroo, elk chops, venison loin, sweet breads, pheasant and foie.
Here are some of the dishes we created with our incredible proteins:

Elk Chop with Beet Tartare

Kangaroo Tartare with Gratin

Elk Chop with Lobster Mushrooms and Hubbard Squash

Edible Landscapes

For the first week of school in Art Culinaire we explored edible landscapes. The students made "soil" out of dehydrated black olives, dried figs and granola. We also designed plates from granite slates I bought at Home Depot. The end results were colorful and unique. Here are a few plates: