WEEK NINE

This week we worked with savory quick breads, more handmade pasta and wonderful local cheese. One of the best new cheeses coming out of Utah is the TeaHive Cheddar from Beehive. The cheese is rubbed with a blend of black tea and pure bergamot oil and is so incredible.
Here are some great food shots from week nine~

BREAD: Artichoke and Black Olive

SOUP: Corn Bread, Honey-Butter Powder and Bacon

SALAD: Dates, Burrata, Balsamic Roasted Portabella

PASTA: House-Made with TeaHive, Upland Cress and Honey Walnuts

ENTREE: Slider Duo with Shrimp and Pork, Pickles and Chips

DESSERT: Broken Flower Pot with Stout Cake, Bay Leaf Gelato and Coffee Granola

Week Eight: Pepadew Gelée, Liquid Bread and Belly

This was the week where I get to do one of my favorite dishes: the BLT~
I first read about how you can re-think this classic sandwich awhile ago. I really like how this dish can be done in so many unique ways, yet still remind you of the great BLT we all love.
For us we did pork belly instead of traditional bacon, lettuce chips through dehydration and oven roasted tomatoes since it is NOT tomato season! The best part of this dish is the bread; our bread consists of four different breads infused into milk and then frothed to make "liquid" bread-
Pretty fun stuff~

Here are the other dishes from the week:

AMUSE: DUCK TWO WAYS: MOCK AND SAUSAGE with Cranberry Mustard

BREAD: Yeasted Banana Pan d'Epi (the cool shape of this bread)

SOUP: Lobster Bisque with Brown Butter Gremolata and Lemon Gelée

SALAD: Everything But Salad: Pickled Carrots, Pepadew Gelée Sausage and Mortadella

ENTREE: BLT

DESSERT: Carnival Favorites including Doughnuts, Cotton Candy, S'mores and Gelato

Week 7 Restaurant: Octopus, Pistachio Powder and Coffee Bread~

This week we played around with bread made with coffee, octopus, tapioca maltodextrin and grilled angel food cake. We also made our version of biscuits and gravy with cream biscuits and lamb sausage~
Here is what we created:

AMUSE: Grilled Octopus with Citrus Gelée and Shaved Brussel Sprouts

BREAD: Coffee Bread with Goat Cheese Butter

SOUP: Banana Squash Soup with Gingerbread and Pistachio Powder

SALAD: Red Wine Poached Pears, Grilled Portabella Mushrooms and Wild Rice Crostini

PASTA:  House-Made Fettuccine with Oven Roasted Tomatoes and Ricotta

ENTREE: Brie and Cream Biscuit with Merguez Sausage, Cranberry Chutney and Chicken Gravy

DESSERT: Grilled Angel Food Cake, Seville Orange Curd, Roasted Plantain and Frozen Chocolate