Well this was our last formal week of Culinary School. Of course we still have a TON of work to do on graduation as far as menu development and other delicious details and I will continue to fill you in as we go!
After a week full of Caul Fat and Sausages I was happy to devote a week to vegetables! Normally once a dish is finished at school we all dig in like we have never seen food before and the entire plate is empty in a few minutes. This week was a bit different as we all sat down and ate together (in a civilized fashion) and had a few classes of champage, red wine… and a little sparkling apple cider (my personal fav)
Here is what we feasted on:
Aubergines des Papes – this dish was hands down my favorite of the night. It was stuffed with eggplant, mushrooms and tomatoes and topped with a tomato coulis. TOTAL DELICIOUSNESS
And last but certainly not least… a 12 oz Burger topped with Ratatouille and beer battered onion rings stuffed with… you guess it…. cheese! Most of my classmates used Blue Cheese… but not this girl! I used Pepperjack – so delicious!
Pretty fabulous huh?~? Next I’ll be showing you all the different courses and passed appetizers that will be served at our graduation! If you’re in LA – and you want to come – or you have never had a tasting menu with wine pairing – then let me know! Graduation will consist of 6-8 passed appetizers and a 5-6 course dinner. (we’re still in the menu development process so the actual number of dishes hasn’t quite been finalized!)
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!