Wednesday, February 24, 2010

Baguette in progress


Some pictures of the baguette making process...
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Intro to baking


Intro to baking worked on a assortment
of Danishes this week...
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Tuesday, February 23, 2010

Friday, February 19, 2010

Art Culinaire Amuse Bouche

Roasted Pork and Fried Plantein & Manchego
Stuffed Eggplant Roulade
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Art Culinaire Salads

Chick Peas Tomato, Frisee and Crispy Noodle Salad
Heirloom Baby Tomato, Frisee, and Chevre Salad

Art Culinaire Savory Appetizers

Lobster Raviolo with Seafood Veloute
Oven Baked Oysters

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Wednesday, February 17, 2010

Raspberry mousse and chiffon cake




Intro to pastry did a great job,
this week they prepared a chiffon cake with a nice white chocolate glaze,
and a raspberry mousse tied in printed sponge.

Tuesday, February 16, 2010

Individual cake

Vanilla tart after
the famous Pierre Herme version.
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Individual cake


Paris brest,
St Honore
and
Chocolate eclair
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Valentine menu part 1


Appetizer from table side,
Serrano wrapped aspergus and quail egg,
Shrimp bisque,
Shortribb raviolo.
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Valentine menu part 2


Entree items, Ribsteak with horshraddish sauce,
and another shot of the lamb.
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Valentine day menu Part 3


Entree Items Duck Confit, Lamb Chop
& Salmon En Croute
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Tuesday, February 9, 2010

Art Culinaire Day2 Week 5


- Lobster Oyster Shot
Salad, and Roasted Pork Tenderloin
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Osso Bucco in Transit!



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Intro to pastry Mid Term


Beautiful eclairs from
intro to pastry.
Coffee, Vanilla, Chocolate.
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