It's been a Good Couple of Weeks!

Wow, this semester is so much better than last semester! I am so glad I dropped one of my labs - I feel so much less stress! I've been down a bit, but really having fun in school, lots of great friends to hang out with, meeting new friends through the triathlon training, and just trying to RELAX, RELAX, RELAX!

My Creative Writing class is awesome! I'm learning so much, and my writing is starting to show it. Spanish I...I'll have a tutor the rest of the semester I guess.Why are so many things so hard for me to grasp????? I plan to take Spanish II next semester, so I hope it starts clicking! Art Culinaire Class - LOVE IT! It's a new class for our school. There are 14 of us in class and we are doing awesome dishes! it's a class like no other I've taken so far. Each week we prepare a six or seven course meal (each group of 2 prepares one course). We take a break and watch as each team plates up so we can learn new techniques. If someone is caught up, they help the others or start the never-ending sink of dishes. If we start plating at say 2:30p, then the next course needs to be ready 10 minutes later, then the next 15 minutes and so on to teach us pacing and plating on time. I wanted to share the dishes with you. I try EVERYTHING! The foie gras, the clams, the eel, pork cheek, everything! If I'm going to have to cook it some day, I need to know what it tastes like. But, everything tastes amazing. it was funny - this past week, when the ice cream dish was done, everyone RAN down to the last table to try it - most of our class is guys! I was doing dishes (I usually do - rather than then scrub the floors!) and got my butt over to the table. My partner and I usually share each dish. I was nice and let her have more of the ice cream...I grabbed one that was melted and drank it. One of the guys grabbed the left over ice cream that was in the bowl and did the same thing! It was the most awesome vanilla ice cream I've ever tasted. There are SMILES all over the room during class! We all consider ourselves very fortunate to be in the class - our instructor is so cool - and so talented! For our final, we'll start at 11:30a, preparing to serve 45 or so guests who will be attending a fundraiser for the school. We'll probably not get out until 10:30 that night. Just like a real restaurant. OMG - the Duck, Duck, Goose dish (picture below) - we were devouring it. So, the first week, I'm making the rice tapioca and it did not set up. I told chef, and he said, then what can we do? Something has to "go out". He suggested serving it in Cosmo glasses, and top it with the mango! You never would have known it had failed. The mango I had was so unripe it wasn't even funny. He suggested we make a simple syrup and poach it just a bit to incorporate some sweetness, as well as soften it up. For another of our dishes (the one with the lotus chips), we couldn't get the oblong white plates that I wanted to serve the appetizers on - we ended up using WAY TOO BIG plates. Plus they were green - didn't have a lot of color or shapes to play with. My partner suggested we pickle some cucumber slices in red wine vinegar for a bit. That was what it needed. Now, I have to start coming up with "fixes" instead of just asking what can we do? It's totally thinking outside the box.

Oh, I might get the opportunity to intern on a food truck this next semester! You know those trucks that drive around town and park somewhere and text you and let you know where they'll be that day? Very popular on the west coast. Anyway, that's one of the ideas I've got floating around in my head. So, before I write a business plan, I'd like to be able to try it out and see if it indeed is something I want to do. Something tells me that I mentioned this in one of my previous blogs - just consider this a "senior moment" of repeating myself. That's one idea I have. I still have the B & B in the back of my mind. Another new notion I've been considering is moving to Spain and staring something - or work for someone. I loved Spain when we visited there while we were abroad. It's so relaxed, family-oriented, WARM! Fresh fruits and vegetables, great wine...I don't know - I have to have a Spanish tutor,so, there's that!

Anyway, better get back to homework. I have to peer edit poetry from my classmates in Creating Writing. We have a short story due in two weeks. That is completely out of my element. I love to write poetry and I love to write term papers - this will be tough...creative non-fiction may be even more challenging! Anyway, I'm continuing to train for the triathlon, the swimming is coming along, I'll get my bike on the road this weekend for the first time this year, and the running is coming along, too. I need to make a major change in my diet - almost vegan - because of some inflammation issues - but that discussion is for another blog!!!! Enjoy the dishes!!!!!

Sake and Soy Braised Daikon, Radish, Roasted Tokyo Leek, Fried Shallot, and Maderia-Miso Sauce

 

Soft Shell Crab, Garam Masala Hollandaise, Tomato Concasse, Pickled Shallots and Cucumber Gelee

Duck, Duck Goose!
Crispy Pekin Duck Breast with Pomegranate Molasses, Seared Foie Gras, Black Pepper-Peach Compote, Sesame Duck Confit, Preserved Green Mangos, Salad of Fresh Herbs and Chinese Chive-Orange Crepe

Baby Greens, English Cucumber, Passion Fruit, Asparagus and Dill Oil

Fried Lotus Chips, Bluefin Tuna, Alaskan halibut, Edamame, Chive Blossoms, Avocado Crema, Mustard Su-Miso, Micro Green and Red Shiso

Wild Mushroom, Asparagus, and Maryland Crab Soup



Tuna???? and Red Caviar - it was yummy!

Poached Shrimp, Rice-Stick Noodles, Fresh Mangoes, Rice Paper with Sweet Lime Nam Pla

 

Slow Braised Pork Belly, Baby Bok Choy, Ginger-Daiginjyo, Sake Sauce and Chinese Long Bean Rope

Fresh Corn, Jicama, Asian Pear, English Cucumber, and Avocado Puree

Assorted Fruit with Plum Wine Sauce and Vanilla Ice Cream

Paper Thin Mishima Striploin, Celery Salad, Garlic Chips, Sesame Seeds, Fennel and Chili Vinaigrette

Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango and Mint