Archive for Valentine’s Day
Valentine’s Day
Posted by: | CommentsAll Level II students, including myself, chipped in to prepare this week's "Sunday Supper", which falls on Valentine's Day. It was decided that the menu would be served as a pre-fixe dinner running all weekend starting tonight. So with just a title of each dish to work from given to us by Matthew Kenney, we each were assigned a component to create from scratch. I made the "caviar" with hijiki (a sea vegetable) as appetizer. Rich in minerals, when consumed over time, hijiki promotes hair growth and is purported to restore gray hair to one's original color.
Hijiki Caviar
Yield: Approximately 1 cup
Ingredients
1 cup hijiki
2 cups filtered water (for soaking hijiki)
2 teaspoons grapeseed oil
½ teaspoon Celtic sea salt
Preparation Method
- In a medium-sized bowl, soak hijiki to rehydrate.
- Rinse hijiki thoroughly with cold water until water runs clear. Drain.
- Transfer hijiki to a cutting board, and using a sharp knife, cut the hijiki into 1/8" thick pieces to resemble caviar.
- Place cut hijiki into a bowl, add oil, then season with salt. Mix well.
- Transfer into a serving bowl. Enjoy! Read More→
Raw Foods Asian-Style
Posted by: | CommentsThis week I've been assigned to the Asian Station at 105degrees. You've probably heard the adage "Less is more"; well, it certainly applies here. Japanese, Vietnamese, Korean and Thai cuisine are represented. The following I plated for service today.
The origami fold in these dumpling wrappers take much practice to plate properly. Between the Japanese fold and the Korean-style filling, I guess this classifies as Asian fusion cuisine.
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We're at that halfway point with the Level II course, and the pressure seems to be mounting as we are being given new projects for completion. I still have three more stations to manage after this week — Mediterranean and Mexican cuisine, the pastry station, and expediting. In addition to assisting in a couple of 105degrees public classes, including their "Rawkstar" events, I am also slated to teach a class of my own design for the public; and to plan, create and prepare a 5-course meal for the 105degrees Cafe Sunday Supper (for which I'm psyched!).
Under Matthew Kenney's guidance, my business plan must be finished as well. And in between, we'll have more demonstrations on special equipment used in raw cuisine, and other classes on whatever surprises the Academy has in store for us. Needless to say, when I reach my apartment in the late afternoon, I do my homework, complete personal chores, including administrative tasks and laundering my chef outfit…and finally, somehow find the time to sleep.
