Obligatory Garde Manger Day 1 Shot.
Our last class before externship is Garde Manger with Chef Lars who will teach us how to make a myriad of charcuterie items, sauces, and accompaniments to be served on our class’s grande buffet at the end of each week. Items to be covered include: fresh sausages, salumi, pancetta, bacon, bresaola, smoked fish, corn beef, creme fraiche, fresh mozzarella, brioche, gougeres, pates, terrines, rillettes, liver mousse, torchons, aspic, pickles, even sushi.
Needless to say, I am stoked.
Duck stock battle wound. (Taken with instagram)
I didn’t even know I liked gravlax! Must be the Swede in me… (Taken with Instagram at Culinary Institute of America at Greystone)
Snausages. (Taken with Instagram at Culinary Institute of America at Greystone)
Back in class after the whirlwind week of Worlds of Flavor, David grills off our team’s andouille and chicken, jalapeno and mango sausages for lunch.
One fish, two fish, red fish, blue fish (Taken with Instagram at Culinary Institute of America at Greystone)