Our Spring CUL 295 class has officially opened and ran our restaurant for a week now. It was a busy week. I was in prep. Which meant that I was in the back kitchen making sure that everything that needed to be cooked or prepped was done by the time it was needed. I made fish stock, vegetable stock, smoked trout pate, formed buffalo burgers, portioned pork tenderloin, cooked lasagna and then rolled it with spinach and ricotta, cooked many pans of potatoes. I’m sure that there were tons of other things that I made and had my hands in.
This next week I will be in pantry. This means that I will be out front making salads, apps and desserts. Slightly nervous but so much better then being thrown into grill or saute.
Our Smoked Trout pate. Trout is smoked by Chef Bobs Garde Manger class.
Our spinach and ricotta filled lasagna with a tomato sauce and a provolone cheese sauce.
