putting together the dishes

fazzoletti pasta with chicken ragu and ricotta salata

sticky toffee pudding cake and brown sugar ice cream

the beginnings of milk chocolate and peanut butter dessert

foccaccia

bouillabaisse broth

mole negro for empanadas

prepping for opening

brioche getting ready to come out of the oven

Farmer Jones in the house

Farmer Lee Jones from the Chef's Garden graced our classroom today and enlightened us on the virtues of farming for quality, nutrition and giving back to the earth. Lee is an awesome dude and he is from Ohio so he has to be cool.

Prepping for annual Vintner's Dinner

200 pounds of veal bones, 1800 fazzoletti pieces,

butters and of course breakfast.

butters ahh, breakfast.

The calm before the start of a new semester.

Fresh Start

Looking forward to the start of a new menu for the winter/early spring. Fun stuff to be examined; maple foam, white asparagus, green apple gastrique, walnut thyme streusel, fennel syrup, black mole.