Friday, August 22, 2008


Todays Beverage Class works on being smooooth.

Thursday, August 21, 2008

Composed and Bound Salads

Composed Salad: salad prepared by arranging each of the ingredients (base, body garnish and dressing) on individual plates in an artistic fashion

Bound Salad: salad composed of cooked meats, poultry, fish, shellfish, pasta or potatoes combined with a dressing (often, but not always mayonnaise based)

Two versions of a Nicoise Salad (composed salad)

Taco Salad in a Tortilla Cup and a Roasted Corn Salsa

Blue Cheese in Phyllo Pastry and a CousCous Tabbouli

Composed Salad Featuring Sole Seviche, Mango Escabeche, Wasabi Creme and a Soy Glaze

Wednesday, August 20, 2008

Fresh Cheese Curd

Fresh cheese curd, like all other preparations, begins with a proper
mise en place.
In this case, fresh whole milk, salt, cider vinegar, an instant read thermometer, cheesecloth, and strainer.

The milk and salt is gently warmed to 180 degreesF. The cider vinegar is added and the milk protein (casein) begins to coagulate forming curds (the firm part) and whey (the liquid left behind).

The curds are then strained and cooled. This mass may then be molded, flavored and stored for use.

Friday, August 8, 2008

Wedding Cakes

It's All About The Cake

Double Duty - Asian Food and Meat Fabrication

Tempura Vegetables and Shrimp with Negamaki (beef and scallion rolls)
Next Door - Meat Fabrication - Today the Short Loin