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

Madison ACF Team: State Championship 2-9-2010

These were the photos taken from our team competition at the state level. The team consisted of Julia Julian, Robert Von Rutenberg, Eric Clark, and myself. This was the second component to the competition in which we needed to prepare a 16 plate, 4 course meal, in 75 minutes from scratch.We won the competition and proceeded on to the regional competition in Indianapolis. Our team scored enough points to win a silver medal from the ACF.

Appetizer: Filets de Sole Floreal

Salad: Lola Rosa and Frisee, Creamy Blue Cheese, Apple Dressing, Apricot-Cherry Chutney, and a Walnut Cracker

Entree: Chicken Crepinette with Chicken Sausage and Shiitake Mushroom, Mashed Potato, Spiced Cranberry Reduction with Smoked Thigh, Glazed Carrots, Wilted Spinach, and Roasted Beets

Dessert: Glazed Chocolate Cake on Orange Shortbread Cookie, Chocolate Espresso Ice Cream on a Hazelnut Tuile, Macerated Fruit, and Raspberry Sauce

Photo Credits: Eric Clark