finally getting around to posting on the rest of my dining room service last semester, my last culinary school class ever!!! [see part 1 here.] i kinda miss the people and the food every once in a while because it was a fun 5-year experience and never a dull moment, but i do NOT miss having class after work. not one bit. my job is keeping me busy enough as it is, ain’t nobody got time for that now! [i still have plans to post on my new job, but you know how long it will probably take me to get around to that, haha. someday…] this half of the semester, the international cuisine class had to do two entrees instead of just one, and there was lots of fun food! delicious, too. here’s a little tour of the second half of my last culinary school semester ever:
{first up: asia. i loved the fans in the water glasses and the little 3-D fans on each menu!}
{such a cute side table! and the breads: bokkaido milk bread, garlic naan, and steamed buns. served with sriracha butter!}
{the two options for the first course: on the left, egg drop soup garnished with chives. on the right, ya zhou salad – napa cabbage tossed with green onions, slivered almonds, sesame seeds, ramen noodles, and a sweet vinaigrette dressing.}
{the two options for the entree: on the left, shrimp chow fun – marinated sautéed shrimp and marinated flat rice noodles topped with bean sprouts. on the right, this wasn’t fully plated but i took a photo anyway! sweet & sour pork – sautéed with onion, bell peppers, carrots, and pineapple served with fried rice.}
{the three options for the third course: on the left, lychee raspberry tart. this was so. freaking. good. middle, thai tea mousse topped with chocolate cake. right, spiced poached pear with lassi [plan frozen yogurt] and spiced syrup.}
{dinner with my fellow students after service was the best time of the night!}
{this week was scandinavia. i didn’t get many pictures, partly because the chefs didn’t really have time for a pre-service meeting and partly because i just wasn’t on my photo game! but on the left is one of the beautiful arrangements [taken after the tablecloth was already removed from the table, unfortunately.] on the right, the table setting, photo credit: my dear classmate ruby!!}
{the two options for the first course: on the left, nordic winter vegetable soup – spinach and root vegetables in a hearty vegetable broth. on the right, gravlax – norwegian salmon cured with horseradish and roasted beets, served with rye bread and dill sour cream. photo credit on that second photo: ruby.}
{the two options for the entrees: on the left, white wine & rosemary braised chicken, served with pearled barley pilaf and asparagus. not pictured: the second entree, swedish meatballs, served with carrot-potato mash and lingonberry red cabbage slaw. the breads: finnish soda bread, caraway potato rolls, and swedish knackebrod [rice cracker]. served with orange butter!}
{the three options for the third course: on the left, brûléed rommegrot – spiced vanilla creme brûlée with graham cracker crumbs, whipped cream, and a spiced ginger cookie shard. middle, swedish almond cake – almond bundt cake topped with lemon glaze, garnished with shipped cream, raspberry, and mint. right, pecan dream kringle – coconut pecan caramel brittle layered with cream cheese filling, served with turtle ice cream and caramel sauce.}
{and then germany! another cute side table.}
{the table setting}
{the options for the first course: on the left, flädlesuppe [german pancake soup] – chicken soup with rolled crepes filled with swiss cheese, garnished with parsley. on the right, roasted parsnip salad – mixed greens topped with roasted parsnips, radish, hot smoked paprika-roasted hazelnuts, pumpernickel crumbles, bleu cheese and a shiner beer vinaigrette.}
{the options for the entrees: on the left, pork loin with brown gravy, and on the right, chicken schnitzel with mushroom sauce, both served with braised red cabbage and german potato salad.}
{on the left, the breads: pork ring [bacon bread!], garlic potato bread, and pretzels. on the right, the first option for the third course: apple strudel served with cinnamon ice cream [not pictured].}
{the other two options for the third course: on the left, frankfurter cake – vanilla cake with white chocolate bavarian cream, topped with sugared hazelnuts. on the right, zwetschgenkuchen – brioche dough with fresh cherry filling topped with streusel and served with crème anglaise.}
{we do one buffet every semester, and for this one, the theme was mexico.}
{the first buffet table}
{on the left, mexican fruit salad with strawberries, pineapple, mango, tequila, chili powder, etc.! on the right, southwest salad with black beans, corn and pico de gallo.}
{guac and pico!}
{if there’s one thing my instructor knows, it’s how to set up a GORGEOUS buffet spread!}
{bolillos. plus chipotle butter!}
{jalapeño chorizo cornbread and conchas.}
{refried beans and mexican rice [the plastic wrap was still on in this pic, oops!]}
{brisket enchiladas [again with the plastic wrap still on] – these were soooo good! – and shrimp vera cruz with tomatoes, onions, bell peppers, olives, capers, and tomato sauce.}
{the action station [for the shrimp vera cruz] with extra sauce and lettuce, radishes, and red onion.}
{on the left, pork posole, and on the right, at the dessert table, pineapple empanadas and mexican chocolate truffles.}
{also at the dessert table: sopapilla cheesecake and tres leches. that sopapilla cheesecake is always a big hit!}
{you can’t really see in there, but on the left is a [decorated] bain-marie filled with lime tequila sorbet!}
{ruby and chef bill or “dad,” as she likes to call him.} :)
{there were always wonderful bits of things to eat at culinary school while we had class. such as homemade potato chips and caesar salad…}
{…and pie!}
{next, italy! i love the pasta centerpieces.}
{the two options for the first course: on the left, italian wedding soup with meatballs, noodles, endive, carrots, and parsley. on the right, caprese salad with a balsamic drizzle.}
{the breads: grissini breadsticks [pictured on the tables in the left picture], rosemary raisin rolls, garlic ciabatta, and panettone [laminated dough with dried fruits and raisins]. served with parmesan butter.}
{the two options for the entree: on the left, stuffed chicken parmigiana rollatini served over thin spaghetti and marinara. on the right, shrimp scampi with cheesy polenta and roasted asparagus.}
{two of the three options for the third course: on the left, cannoli with ricotta filling, maraschino cherries, and chopped chocolate. on the right, pizza fritte – fried pizza dough with chocolate sauce and raspberry sauce. i didn’t have high expectations on that last one but it was super good!}
{and finally, the third dessert. two photos because look at that nutella sundae! chocolate hazelnut ice cream, whipped cream, chocolate shavings, candied hazelnuts.}
{time for the middle east!}
{that napkin fold was too cool. perfect for the middle east.}
{the two options for the first course: on the left, crushed lentil soup with saffron. on the right, fatoosh salad with romaine lettuce, roma tomatoes, cucumbers, mint, and a sumac dressing.}
{the breads: dank pita, syrian flatbread, crackers with cumin and allspice, served with pistachio butter.}
{the two options for the entree: on the left, lamb-stuffed zucchini with turmeric, tomato, breadcrumbs, pine nuts, pomegranate juice, and onion. on the right, baked redfish, fez style – moroccan-style with tomato puree, saffron, parsley, cilantro, cumin, and julienne red pepper. both served with roasted garlic potato medallions and loubieh bi ziet [green beans in oil].}
{the first two options for the third course: on the left, fancy fruit cup – apples, cherries, and mango with a peach whiskey sauce. on the right, zanab fingers – similar to donut holes but crunchy on the outside and soft on the inside – topped with simple syrup and powdered sugar.}
{the third option for the third course: apple napoleon with whipped cream and caramel sauce. i took the photo on the left before it was fully assembled, oops!}
{and our last week: spain! it was right before christmas so the maître d’ decided to go with a christmas theme.}
{the side table, all decked out for christmas!}
{the options for the first course: on the left, lentil & sweet potato soup topped with bacon, baby leeks, and carrots. on the right, spanish faro salad with roasted almonds, manchego cheese, garlic, shallots, bell pepper, parsley, and cilantro.}
{the two options for the entree: on the left, cider chicken with pork belly – chicken thighs and drumsticks braised in cider and topped with sliced roasted pork belly, served with marinated carrots and fingerling potatoes topped in red and green sauce. on the right, pepper steak & tomato sauce – short ribs braised all night in a sauce of tomatoes, chiles, garlic, cumin, coriander, and paprika, served with blistered tomatoes, onions, and bell peppers, navy beans with chestnuts, and a winter vegetable medley of baby leeks, carrots, celery roots, potatoes, and cauliflower}
{on the left, the breads: spanish bread, spanish sweet bread, and jalapeño cornbread, served with honey butter. on the right, the first of four options for the third course: churros with dulce de leche ice cream and chocolate sauce.}
{the other three options for the third course: on the left, drunken sponge cake with rum, cinnamon, and lemon zest, topped with almond whipped cream and cinnamon sauce. on the right, flan with caramel sauce and whipped cream. not pictured: sangria sorbet.}
and THAT concludes culinary school for me, forever! i can’t believe it. those were some fun times! xoxo