Archive for January, 2010
Sunday Supper #3
Posted by: | CommentsNo amount of snow or slippery ice on the ground could stop me nor my fellow classmate, Alissa, from traveling to 105degrees this afternoon to savor Sunday Supper featuring Chef Tyler Spear, Sous Chef at 105degrees. We braved 23°F weather and the remnants of last week's winter storm (that has declared Oklahoma City a "state of emergency") to show our support for one of our culinary mentors.
Here's the artist:
…and his dishes. Not only was our meal beautifully presented, but also flavorful. Each plating reminded me of an abstract work of art. What do you think?
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After congratulating him on such an inspiring meal, Alissa and I purchased a box of my "Three of Hearts" cookies from the 105degrees Store to take home.
What a refreshing way to spend a Sunday evening with such wonderful company!
Raw Roll-ups
Posted by: | CommentsToday, as part of my student project, I created four more products for the 105degrees Store — Roll-ups: both sweet and savory with popular flavor combinations such as "Piña Colada", "Tutti Frutti"; and unconventional, but unique and tasty ones like "Tomato" and "Pesto". Intense in flavors, these artisanal roll-ups make great, healthy "pick-me-up" snacks, and are excellent to take with you when you're on-the-go.
Raw Food Goodies for the 105degrees Store
Posted by: | CommentsMy assignment for this week is to create a food item to stock in the 105degrees Store. Through trial and error, I've come up with a few items. One of which is a Linzer Tart-type cookie; this raw version is a shortbread with a raspberry-strawberry jam preserve filling.
In keeping with Valentine's Day, I've shaped them as hearts and have branded them as the "Three of Hearts". If you're in Oklahoma City, please stop by the 105degrees Store and get some before they're gone! One for you, one for your sweetie, and the other for…?
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I'll reveal the other raw goodies tomorrow. Stay tuned!
Mondays at 105degrees Academy
Posted by: | CommentsMondays are always busy at 105degrees Academy. This morning we reviewed our class schedule for the next several days, and from the looks of it, it's going to be another busy week — in addition to (wo)manning our stations and preparing a lunch "special of the day", we're booked for both a "Garnishing" and "Anti-Griddle" demo with Academy Director, Ladan Raissi; a one-to-one meeting with Matthew Kenney to discuss our business plan; a special talk with Bruce Edwards, representative for the Regional Food Bank of Oklahoma; my food product for the 105degrees Store; a public "Detox" class; and a "Truffle" demo on Saturday.
This afternoon, I brought to class a book on Asian food carving to supplement Ladan's demo on garnishes.
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