Indian day April 24, 2014

Samosa Mise en Place

A good buffet configuration for this menu

Pork Vindaloo

6:30 am

Perfect Basmati

Pork Vindaloo

Tamarind Sauce, Green Chutney, Cucumber Raita

Yellow Split Pea Dal

Mediterranean Day April 22, 2014

Add caption

6:30 class

Spanikopta/Borek

Falafel

Tabbouleh

Baked Shrimp with Feta

Rustic Pita

Paella

Mise En Place*

Finished deal

1. Brown poultry and reserve
2. Render chorizo
3. Sweat in order: peppers, bay leaf, onion, garlic 
4. Mix in rice until well coated with oil.
5. Add stock and reserved poultry
6. Mix in peas now if raw.
7. Arrange seafood with cooking times in mind
8. Arrange garnish: Green beans, asparagus, pimentos.
9. Finish with dry sherry

*Light olive oil for frying and stock not pictured, use as needed.

North Africa April 18, 2014

Chiken Tagine Family Style

Grilled Tilapia

Akara (Black-eyed pea fritters)

French Day April 14, 2014

I am pleased to report that both classes executed perfect basmati pilafs to accompany these dishes.

Tilapia Mouginoise

Tilapia poached with mushrooms, tomatoes and cucumbers 

with a sauce made from a reduction of the poaching liquid cream and mounted with butter.

6:30 am Class

10:30 am Class

Poulet Saute Marengo

Pan fried chicken and demi glace based pan sauce with butter fried croutons poached egg, and shrimp. Made in honor of Napoleons victory at the battle of marengo

6:30 Class

10:30 class

March 2014 Class, Deep Clean Day

Well deserved last meal

This is how its done!

Middle Eastern Day

Great way to serve Tabbouleh 

Turkish style sis kebap

Spanikopita!

Lamb Siskebap

Spanikopita in Production

Shrimp Saganaki

The awesome class that produced this menu

Asian dishes

 Pho with meatballs

 Vietnamese beef stir fry

 Vietnamese Papaya Salad

Hot and sour soup

Stir fry beef with rice noodle

 Red duck

This is what duck legs should look like when seared.