Our A.M. Advanced class will be presenting their Chef's Table on February 6. With the date falling so close to Valentine's Day, they decided on an all-chocolate menu. This inimitable, bitter-sweet food of the Gods will appear in a variety of incarnations, in every course from amuse-bouche through dessert.
The students did a trial run today, serving lunch to their colleagues and chef instructors. The wine, fine linens and ambiance were missing, but the advanced feedback on seasoning, texture, flavour and presentation will be invaluable when they serve their final meal to invited guests in a few weeks.
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Amuse-bouche: cream cheese with paprika & chives, layered with
chocolate and served with orange coulis. |
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| Pan-seared salmon with candied lemon zest. The sauce had a hint of white chocolate. |
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| Spinach and strawberry salad with feta cheese and berry vinaigrette, garnished with shaved chocolate. |
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| Dessert was tiramisu, served in a martini glass, and finished with grated chocolate. |
