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.