It's hard to believe that we only have 1 more week of school! And this week was and next week will be very interesting! In my International class we are doing Italy this week. But we are also going to serve lunch to 20 people next week! They use this class as an introduction to our A la Carte class that we'll be in next quarter. So we are doing this 5 course meal for the 20 people as our final! We created a great menu and it is going to be pretty interesting!
We did a run through this week to practice for next week! I am on desserts, bread and butter because I will be running the dining room next week! So I will make the desserts the day before, make the bread and butter the day before and then it will just be plated the day of!
Here is the menu we are serving:
Appetizer - Tunnu a Palirmitana
(Tuna Palermo Style with wilted Spinach and Basil Oil)
Soup - Pasta e Fagioli
(Pasta and Bean Soup)
Salad - Poached Pear Salad and Gorgonzola with Bartlett Vinaigrette
3 Choice of Entree:
Osso Buco Milanese with Rissotto allo Zafferano, Cicorietta Saltata con Pancetta and Hericot Vert
(Braised Veal Shanks with Saffron Rissotto Cake, Sauteed Chicory and Hericot Vert)
Pollo alla Toscana with Gnocchi Di Patate and Asparagi al Parmigiano-Reggiano
(Lollipop of Roasted Cornish Hen with Porcini Mushroom Demiglace, Gnocchi and Sauteed Asparagus)
Eggplant Parmesan with Spinach Tagliatelle and Seitan Piccata (Vegetarian Dish)
Dessert - Riccota Cheesecake with Lemon Semifreddo and Caramel Sauce
And I was really looking forward to Asian this week because we are in Korea! I really enjoyed the food and can't wait for more Korean next week! We made
Pa Jon with Yangnyum Ganjang: Korean-Style Pancake with Seasoned Soy Sauce
Mu Sangchae: Spicy Radish Salad
Buhsut Namool: Seasoned Mushrooms
Twigim Mandu: Fried Meat Dumplings
Bibim Naeng Myun: Garden's Cold Mixed Noodles
Hacmul Jungol: Seafood Hot Pot
Kalbi-Kui: Barbecue Beef Ribs
Kimchi: Traditional Napa Cabbage
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