Dinner Party July 2011

Appetizer: Olive Oil Poached Salmon, Arugula Salad, Mango and Pineapple Salsa, Snap Peas with Mint, Mint and Lemon Vinaigrette

Bacon wrapped filet mignons cooking away. 

Deglazing the pan

Entree: Bacon Wrapped Filet Mignon, Potato Puree, Carmelized Cremini Mushrooms, Sauteed Broccoli, Red Wine Reduction 

Close up, mmm bacon

Dessert: Chocolate Banana Cream Pie with Almond Whipped Cream

Photo Credits: Leah Bellack

Madison ACF Team: Regional Competition Hot Food April 2011

These were the photos taken from our team competition at the regional level held in New Orleans. The team consisted of Marissa Bertram, Mary Kastman, Brad Grunewald, Aaron Miller, and myself. This was the third and final component to the competition in which we needed to prepare a 16 plate, 4 course meal, in 75 minutes from scratch. Our team took 5th place out of 12 teams and scored enough points to merit a silver medal. Thank you to everyone who helped with the team- John Johnson, Paul Short, Kevin McGuinnis, RC Schroeder, Eric Clark, Julia Julian, Marcelle Richards, and Robert Von Rutneberg. 

Appetizer: Citrus Cured Fluke, Saffron Risotto, Butter-Glazed Vegetables, Herb-Crusted Fried Oyster.

Salad: Frisee-Lola Rosa Salad, Blue Cheese Panna Cotta, Red Wine- Poached Pears, Macerated Figs, Savory Hippenmasse. 

Entree: Poulet Saute a la Catalane, Chipolata Pork Sausage, Mushrooms, Potato Parsnip Puree, Chestnuts, Wilted Spinach, Glazed Carrots.

Dessert: Chocolate Decadence, Lemon Ice Cream, Raspberry Pate de Fruit, Orange Coulis. 

Marissa, Aaron, Myself, Mary, and Brad.

The five of us with one of our coaches, John Johnson, at the awards dinner.

Photo Credits: Eric Clark

Dinner Party November 2010

Amuse: Spicy Lobster Bisque.

Appetizer: Winter Squash Trio- Acorn Squash Flan with Balsamic Syrup, Butternut Squash Soup, Hubbard Squash Ravioli with Brown Butter and Sage.

Salad: Mixed Greens, Roasted Red Beets, Goat Cheese with Smoked Almonds, Pomegranate Dressing.

Entree: Slow Roasted Beef Brisket, Green Lentil Salad with Bacon and Mustard Dressing, Sauteed Mustard Greens, Caramelized Crimini Mushrooms, Catalane Sauce

Just enjoying a taste before plate up.

Dessert: Dark Chocolate Cheesecake, Orange- Ginger Sauce, Raspberry Coulis, Macerated Fruit.

Photo Credits: Leah Bellack

Dinner Party October 2010

Appetizer: Hickory Smoked Salmon Mousse, Dill Pate Choux Puffs, Pickled Vegetabes, Gazpacho Sauce.

Salad: Mixed Greens and Radish with Balsamic Vinaigrette, Macerated Black Mission Figs, Blue Cheese Mousse, Pumpernickel Cracker, Red Wine and Fig Reduction.

Entree: Chicken Cacciatora, Parsnip Puree, Wilted Spinach, Glazed Carrots, Tournee Potatoes with Beurre Blanc and Fine Herbs

Dessert: Chocolate and Vanilla Napoleon with Raspberry Coulis


Photo Credits: Leah Bellack

Evening of Good Taste Charity Event at MATC 4-19-2010

Fleur de lis ice carving

This was a salumi platter which I made for the event. It consisted of soppresata salami, andouille sausage, suckiling pig liver pate, a pork and veal terrine with pistachios and cherries, boudin sausage, and a pork and venison polish sausage. I also made dill pickles, an herb mustard, and a spicy brown mustard all in house for the platter which are not pictured.

Photo Credits: Nishitha Ilanderage

Gourmet Foods Class at MATC 3-10-2010

Strawberry Shortcake
Recipe taken from Thomas Keller's The French Laundry

Chocolate Veloute
Recipe taken from Thomas Keller's The French Laundry


Photo Credits: Paul Short

Gourmet Foods Class at MATC 2-23-2010

Vichyssoise Soup, Chive Oil, Sweet Potato Chip Amuse Bouche

Sweet Potato Tournees

Black Mission Figs, Shaved Fennel, Roasted Bell Peppers, Fennel Oil, Balsamic Reduction


Photo Credits: Paul Short