The third week down in the Meat Lab was Skills Week! This is the week where we learn to prepare basic sauces such as bechamel, veloute, espagnole, tomato sauce, and hollandaise. We are also to do a pickled item (cucumber pickle), a jam/jelly/chutney (orange marmalade), crackers (sesame & parmesan), sausage (Chinese sausage, aka Lap Cheong), basil pesto, a pasta item (gnocchi), and a cheese (mascarpone).
One of the larger projects of the week is catering a two course lunch for the class on Thursday. For our catered lunch, we decided to do a Korean-style plate with fried rice, kalbi marinated short ribs, and sides of eggplant, bean sprouts and spinach. For our second course we made a orange brioche bread pudding with mascarpone cheese and salted caramel drizzle.
The other large project was serving hors d’oeuvres for the class on Friday. We made grilled cheese sandwiches and bacon with tomato soup, bruschetta, mixed baby greens salad with orange supremes and orange vinaigrette orange brioche rolls with butter and the marmalade we made, deep fried our pickles and made a ranch onion dipping sauce, gougeres filled with salmon cream cheese mousse, and served our parmesan sesame crackers.
The one last thing I wanted to share is this amazing fruit carving that Chef did in less than 10 minutes. It was incredible to watch! I hope you enjoyed the photos from this post.