This week was extremely short...we only had class on Tuesday and we are officially on break from Wednesday until Sunday and I don't go back to class until that next Tuesday!
In al a carte, Chef had us do a competition! I was scared when he told us this is what we would be doing since we weren't serving lunch this quarter. He picked the teams and we had to draw from a pot of which 2 proteins we would be using. My team was team 3, so we had to leave the room and come back an hour later. We sat down and came up with some ideas based on the fact that we would probably have some sort of red meat and some sort of white meat. Along with the 2 protein dishes, we also had to do a vegan dish!
Plan in hand, we got to the kitchen to see what we would be making. We drew the sheet out and we got Venison and Scallops!!! We were so excited! Everything we came up with would work out great with either protein! I came up with the vegan dish and remembered seeing corn on the cart, so if no one got the corn I would be good to go!
We had 2 hours to create 4 plates of the 3 dishes, so we got to work. Our dishes we came up with were
Chili Rubbed Venison with a Pomegranate Port Wine Reduction, Root Vegetable Puree and Tempura Asparagus
Seared Sea Scallops with a Tomato Beurre Blanc, Risotto and Sauteed Spinach with Mushrooms
Roasted Corn Puree with garnished with Crispy Shallots, Cilantro Lime Oil and Fried Cilantro Leaf
Me plating my dishes
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