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.