Cook Street 180 October Class

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Information about Cook Street 180 October Class

Published on January 11, 2009

Author: ChefFloyd

Source: slideshare.net

Description

A chronological look at the food cooked by the students in my last class

Cook Street 180 ° October class

Week 1 Monday Turin with goat cheese compound butter Quiche Lorraine Gianduja Mousse

Tuesday Clafouti Roasted Pork Loin w/ Red pepper coulis Roquefort Tart

Wednesday Fettucine and poached chicken soup Grapefruit and basil salad

Thursday Orange and grilled fennel salad, beet vinaigrette Roasted duck w/ pur é e parmentier Saffron poached pears

Friday Tomato tart Potato crusted bass with saffron and green olive broth Molten chocolate cake

Week 2 Monday Le Grand Aioli

Tuesday Foie gras w/ red onion marmalade Pan fried foie gras with cherry reduction Chicken supr ê me with garlic saffron broth Coconut sorbet with chocolate macaroons

Wednesday Scampi Proven ç ale with Fazzoletti Fresh berry Vacherin Brandade Tapenade

Thursday Fig wrapped in prosciutto Boudin blanc Fennel and black pepper crusted salmon Lemon Lavender tart

Week 3 Monday Blood orange and green olive salad Pan fried kampachi w/ gnocchi Proscuitto & melon

Tuesday Cr ê pe souffl é w/ tomato coulis Tilapia sauce Grenobloise Espresso granit é

Wednesday Roasted strip loin Onion tarts Oeufs à la neige É pi crown

Thursday Radish green soup Jaeger schnitzel Deconstructed black forest cake

Friday Osso bucco w/ gremolata Consomm é with julienne vegetables

Week 4 Italian Monday Passatelli Sgroppino Bistecca ala fiorentino Tortellini al pesto

Tuesday Fonduta Spinach Soup Marinated roasted peppers

Wednesday Cake buffet Butternut squash Agnolotti Bagna Cauda Quail stuffed w/ fig Peperone farcito al tonnato

Thursday Lasagna Tiramisu

Week 5 Monday Omelette, spinach w/ bacon vinaigrette and cr ê pes Parmentier Chanon Watson

Artichoke Soup with Frico Grenadins of beef with gnocchi à la parisienne Fresh fruit tart Tuesday

Wednesday Mayonnaise Derivatives Pear tart Bordaloue Celeriac remoulade Potato salad Mushroom soup Poached salmon

Puy lentil salad Thursday Chocolate Éclairs Roasted stuffed rabbit with pommes Dauphine

Friday Oeuf en meurette Poulet Belle M è re Trio of sorbets

Week 6 Monday Leek soup w/ salmon quenelles Filet of sole en papillote Crème caramel

Tuesday Duck confit and rabbit rillette Halibut à la nage w/ pistou aioli Chilled lemon soufflé

Wednesday Clams Casino Striped bass wrapped in brik w/ a shellfish emulsion Chocolate soufflé

Thursday Oysters Rockefeller Fruit soup Lobster à l’am é ricaine

Friday: Seafood buffet Smoked trout with beet horseradish Salmon gravlax Assorted caviar with blinis Fresh oysters with mignonette Steamed clams C é viche Mocha P ô ts de crème

Friday:

Seafood buffet

Smoked trout with beet horseradish

Salmon gravlax

Assorted caviar with blinis

Fresh oysters with mignonette

Steamed clams

C é viche

Mocha P ô ts de crème

Week 7 Monday Provence Crespeau Rack of lamb with a pistachio crust and ratatouille Paris Brest

Tuesday Alsace Flammenkuchen Choucroute Garni

Wednesday Southwest France Duck with wild mushrooms Orange intermezzo Trout à la Basquaise Napol é on

Thursday Loire Salmon and sorrel soup Venison sauce Grand Veneur Tarte Tatin Crottin

Friday Burgundy Jambon Persill é Poussin à la moutarde Seasonal fruit Pithivier

Week 8 Monday Panzanella Veal Parmesan with gnocchi Zuccotto

Tuesday Fettuccini with braised garlic Veal Saltimbocca Rice pudding

Wednesday Acquacotta Seafood risotto Soufflé glac é

Week 9 Tuesday Salade Ni ç oise

Lobster bisque Prime rib w/ gratin Dauphinois Wednesday

Thursday Duck consomm é Duck w/ grapes and walnuts Chocolate Bavarian

Friday Spanish garlic soup Roasted chicken w/ Samfaina Pommes Berny

Week 10 Monday Sauce Week Gratin of endive Grilled lamb chops Hollandaise derivatives Quatre quarts

Tuesday Crab bouch é Tomato and cauliflower soup Chicken w/ sauce Robert Crème brul é e

Wednesday Seared scallops w/ beurre blanc Duck sauce Bigarrade Tri colored chocolate cake

Thursday Vol au vent with sweetbreads au mad è re Filet with sauce Bordelaise and truffled pommes frites

Friday Composed salad Chicken Ballotine

Week 11 Monday Savoie Dauphin é Pasta w/ comt é and Cucumbers Pork medallion with matefaim Gateau St. Honor é

Tuesday Truffle potato Agnolotti Potage Parmentier Filet with foie gras and truffles Black currant and almond tart

Wednesday Frogs legs Romesco Sole Normande Blue Cheese

Thursday Game hen terrine Cr ê pes calvados w/ caramel ice cream Braised short ribs

Friday Fris é e salad with Humboldt Fog goat cheese Cassoulet

Week 12 Tuesday Pasta Carbonara Lamb with broccoli ala romagna Zuppa inglese

Cast of Characters

Richard Barriteau

Patricia Belaire

Craig Dobson

Mallorey James

Jeremy Jamison

Brittani Johnson

Jennifer Klein

Jessica Nellis

Michael Rigatti

Matt Ross

Lucy Strumbos

Chanon Watson

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