Fall Culinary Banquet Prep

 So much to do in such little time. In Class Molly and I made 16 sheets of puff pastry completed with either a tri fold or completed all the way to a 3 book fold. After the 3 book fold was completed Nick a second year student had to sheet it out to about 4 feet long so we could cut out circles to make a puff pastry.

Tri Fold in a puff Pastry dough, So much butter!

 

Once puff pastry was baked off we added a persimmon sauce and topped with whip cream and black berries.

Crunchy Brussel Sprout Salad

Brussel sprouts, red cabbage, Frisee, candied walnuts, goat cheese

Dressing: orange juice, sesame oil, red wine vinegar, honey, shallots

Brisket

16 huge chunks of Brisket Chef Scott Cut and I seasoned and Seared in the oven then took out for him to Braise. Then the next day when it was done we portioned it out into 3 ounce plate portions.

De-boning Chicken

Everyone who was there for the first prep day  got to learn and de-bone a chicken there was about 16 or so of them, it was interesting we cut them open from the back and left the skin and all the cuts of meat in tack so we could stuff and roll the chickens.

Chicken Galantine
We used the chickens we just de-boned, and stuffed them with a medium dice day old bread crumbs, rosemary and sage and egg mixture with sliced prosciutto, and Swiss cheese, then rolled it up and wrapped it in tin foil and bake and slice.


Purple Gnocchi with Chanterelles Mushrooms
Surprisingly this is not hard to make and is very tasty and has a bright vibrant color. You need to steam the potatoes, then rice them, add in flour, nutmeg, and salt and mix with dough hook in a mixer slowly add in oil until dough like consistency. Then roll out ropes and cup 1 in pieces and roll with a fork.  and boil. Saute mushrooms tell partially done and gnocchi and saute until browned add rosemary and port wine.

Barley Risotto with Delicata squash
This risotto takes for ever and ever to make, first you have to saute the onions and garlic add barley and saute until toasted, de-glaze with white wine and vegetable stock one cup at a time stirring continuously. You Keep adding one cup at a time until barley softens, then add Parmesan cheese, squash, and cream, salt to taste.