Bringin Sexy Back

Ok so right here we have a Tempura Shrimp Carpaccio Sushi Roll. Basically we beer tempura dipped some cajun shrimp, and wrapped that in rice with Beef Carpaccio on the outside acting like the seaweed. Beef carpaccio is raw beef, sliced on a deli slicer paper thin. Its really good, and used in sushi... even better! This is a zoom in shot on a slice used for plating. Please mind the mushrooms laying across the top, another student placed those over the top hiding the amazing sushi roll. The roll is topped off with a Soy/Balsamic vinegar reduction(tasty). Thats what the drizzle is.



This is a smoked salmon and caviar blini. A blini is a potato pancake basically, awesome texture and presentation on a blini. I used the blini as the base, set in the salmon and caviar to represent a clam almost and topped with a second blini. Then garnished with a cayenne mouse and chives.


This is a full plate of the Carpaccio sushi, then at the top is a Poached Sea scallop and smoked salmon rose on top of a canape. To the left is a sun-dried tomato and goat cheese boat. Its a tart shell with the tomatoes and cheese mixed in and baked. Has a nice tang and sweet combo.


And finally we have the front dish is a grilled portabello mushroom topped with an herb salad. We have marinated the mushroom in oils, spices, and herbs then grilled. In the back is a sweet tart dough mushroom pie. This is carmelized onions, mushrooms, and some mascarpone cheese stuffed in the boat and baked.

Garde Manger Week 2

Descriptions coming soon, just wanted to show some pics off.
We have here salad of lavender and pepper seared ahi tuna with whole grain mustard sauce, and Salad of sweet and bitter greens with balsamic mustard vinaigrette.

First week Garde Manger (sounds like gahr mahnjay)

Ok, so what we have here are 4 salad dishes. At the top we have a Tabouli salad, it has bulgar (not very good texture) which is cooked like rice but for longer time, lemon juice and oil. We also cut up some green olives and topped it with a butterhead lettuce leaf.

Next going clockwise we have a Spicy Mango Chutney Chicken Salad, great flavor and pretty quick and simple. In this dish we pickled grapes (awesome flavor) which we spiced up the pickling liquid to make the *spice come alive. So basically the ingredients that are commonly used is chicken, celery diced, green onions diced or sliced, the chutney which i'll go over in a second, mayo, and grapes. I chopped the chicken in this dish, pickled the grapes as said before, hand made the mayo with oil, egg yolks, and some vinegar, and made the chutney by reducing water and sugar then adding spices and mango then cooking for 20 minutes to soften and flavor fully.

Next dish is a Couscous salad. Couscous is a pasta, different texture but I enjoy, also has a unique flavor alone. Cut up into medium dice red peppers, green peppers, green onions sliced on a bias, cucumbers peeled and diced, black olives, and red onions julienned 1/8" X 1/8". Then you can make any dressing you desire but we made a orange vinagerette. Basically oil and fresh orange juice. 3-oil to 1-oj.

Last salad on the left is a Winter White Salad. Basic salad with winter seasoned vegetables, then a blood orange vinagerete with a blood orange slice garnish.

Taste Of Asian

This is some home cooking, just a quick stirfry of veg and noodles, little soy sauce, you know... asian.


Asian Cusine Saturday from 8-1 for this winter quarter... Deadly day and time but the food producing is worth the time. We whipped up these clams in just a couple of minutes. Really simple, boil or steam your clams till they open and are partially cooked (takes a couple of minutes) then you just toss some soy sauce and veg oil in a Wok, add sugar, salt, and ginger, brown all of it. Toss in clams and toss them around for a couple-a-minutes and BAM. You done. Squirt some lemon over and garnish. This is served buffet style in class because we were just expirementing. Better plating coming.