Because we are going to have two days off for Thanksgiving, we didn't have a 3 day weekend this past week at the beginning of the block (like we usually do) and we had class today. I'm tired and I miss getting two whole days to just relax and regroup, but other than that, I love these classes and that's why I'm here, so if Saturday class is what's needed then so be it.
We make the same menu for two days in a row in rotating teams of two. Each team is responsible for one of the dishes below, we also have a sous chef, tournant (expeditor), and soup/salad. We featured Southern American cuisine these last two days... I love regional cooking, it has such rich history and significance.
We make the same menu for two days in a row in rotating teams of two. Each team is responsible for one of the dishes below, we also have a sous chef, tournant (expeditor), and soup/salad. We featured Southern American cuisine these last two days... I love regional cooking, it has such rich history and significance.
Set up for Family Meal... and our beautiful, GIGANTIC kitchen
Fried Chicken, Braised greens, Mashed potatoes, and Country Gravy
Pane Quail, Saute Spinach with bacon, Red beans with Tasso ham, and rice
Pulled Pork (Western Carolina Style-- vinegar, chili flakes, sugar, and ketchup), Cole Slaw, and Assorted Pickled Veg
Chicken and Shrimp Jambalaya with fried Mirliton (squash family)--my dish
Apple cakes for dessert.. <3>
Happy Saturday everybody! Tomorrow's going to be a lovely day of rest.
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