I Have Great Friends!

I didn't even want to remember my birthday this year. It doesn't seem to make sense for me to celebrate without people I love. I didn't even tell anyone. But thanks to friendster some people found out. I'm really happy that they tried to make it special for me.

Some of them are faraway in the philippines or working in another city. They texted, called or emailed. Thanks Alexeie, Er, Mj and of course my entire family! You all made me so happy that day.

Some are really busy but they tried to celebrate with me somehow. I finish dinner service in school really late. Deric and Kristine surprised me with chocolate cupcakes! Kristine had candles on them too. I thought that was really sweet.

Some I didn't even know all that well.

Creon, one of my very good friends and very talented classmates made me a cake! It was a simple one. He probably just got stuff from the mise chiller of the pastry department. But he came up with a not so good looking but very great tasting butter cake with nutella italian butter frosting! It was delicious.

Jose, a friend I just met very recently, picked me up after school. He took me out for some tapas at sangria at Cafe Iberico then we walked to Clark and Division for some clubbing. The clubs didn't have crowds because it was a weekday but they did have drink specials! I think we hopped on two or three bars, had a shot or two and just danced away! It was great! I had a lot of fun! I wasn't dressed up for the evening. I was in jeans, sweater and my work clogs. For once I didn't care. I just danced and had fun! I really had a great time!

When I got home at N. Hamilton, Aunti Prescy had roses for me. She even put them on a vase so they'll look good for a longer time. That was really sweet! I haven't received roses in a long time.

My birthday wasn't as crazy and as big as the celebrations I had before. But the little celebrations here and there really made my day. I know I have great friends and they are the greatest gifts

Back to School, Back to Work

Finally... I always look forward to first day of school. Now I look forward to it even more since going back to school is like going back to work.

We started Dining Room Dinner class last Thursday. It's like simulating work in a restaurant except that... it's a real restauran, The Dining Room at Kendall College. We had our opening night yesterday and it was very exciting.

Dinner Menu, Winter 2007

Served Tuesday through Saturday 6:00 PM to 7:30 PM (8:30 PM on Fridays and Saturdays) - January 11^th through March17^th

First Courses

Crispy Kumamoto, cardoons, prosciutto, foamed “mignonette” 11

Roasted, beet “carpaccio”, beet pave, chevre fritter, red wine-beet emulsion, dill soda 9

Truffle- stuffed squab, cauliflower-Calypso bean gratin, squab jus, sage oil 12

Smoked sturgeon, eggplant ”cannoli”, pickled mushrooms, “battered” quail egg 9

Butter- poached alligator, creamy brandade, lardons, alligator vinaigrette 8

Roasted, seasonal squash, foraged mushrooms, shell beans, sherry bubbles, micro arugula 8

Soups

Lobster “Rockefeller”, lobster consommé, watercress puree, celery foam, lobster-Pernod gel 9

Roasted duck “gumbo”, duck confit, Andouille, dirty rice, pickled okra, “cracklins” 8

Entrees

Pan-seared sturgeon, braised veal cheeks, Brussels’ sprout puree, horseradish-potato “noodles”, red wine foam, Brussels chips 22

Kobe short rib, sunchoke “paint”, caramelized onion-Fingerling “Truffade”, black truffles, braised sunchoke, short rib gelee, truffle vinaigrette 25

Butter-poached, lobster, brandade “Atchafalaya”, celeriac ”paint”, Tasso Choron, lobster foam, lobster dust 26

Porcini-crusted, rack of lamb, smoked cheese grits, lamb “grillades”, cauliflower “hush puppy” and puree, lamb nage 26

Pacific Cod, crispy Kumamoto, eggplant “caviar”, smoked oyster “pain perdu”, red chili beurre blanc 23

Muscovy Duck, duck confit “sausage”, sweet potato puree, stewed figs, calypso bean Cassoulet, duck-fig jus 22

Pan-roasted Salmon, crab galette, potato-saffron “soup”, foraged mushrooms, saffron foam, citrus candy 22

Berkshire Pork, spiced walnuts, “candy apple” –potato puree, celeriac salad, lardons, Trois Pistoles foam, caramel-pork gelee 24

Grilled, house made Paneer, sultana Jasmine rice, spinach puree, ginger-carrot foam, Honey pea shoots 19

Chickpea crepes, Sardinian ricotta, winter squash “jam”, mushroom salad, coconut “milkshake” 19

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It can be a little overwhelming because there's a lot of prep work and there's a lot to learn considering we only get to run the station for about 3 days to 1 week. It's pretty intense for a 17-day class but it's a good exposure to real kitchens and new methods (note the 'foams', 'caviar' and 'ice cream').

Opening night got a little crazy because there was no plate up prior to opening. We only got to see the plates, or rather make the plates right when they are already called for pick up. Stressful!

I had a lot of fun and learned so much... and realized that there's still so much to learn.