Buffet vFINAL

Whew. Catering and Buffet comes to a tumultuous close. Some people were really in the weeds today. Some people straight failed to show up (hey, between the Tallow Sculpture competency and practical points it's only 10 percent of your grade-- who needs that?).

I did show up, however, and got straight to work on my Arroz Con Pollo. The chicken went right in the oven to finish cooking, and I got started on my "pilaf" of Spanish Rice that would bring the dish together. Things went off without a hitch and, post some last-minute seasoning of the pilaf, I think the dish turned out well. People commented that they liked it a lot, and Billy said it was the only properly cooked chicken he'd had all day (we attended the 'A' Schedule Buffet earlier in the day).

Other people seemed to fair a bit less successfully. I hear the Gumbo was terrible, the Shrimp Seviche too. The Tur-duck-en (chicken in duck in a turkey) was the star for a lot of people. I think it was OK, but I don't think it was executed perfectly. Maybe it was just poor stuffing quality, but I think it failed to have something to pull it together. There was just too much going on there.

Our group was responsible for a Fajita "action station," to which I added my homemade Cinnamon/Sugar Tortilla chips and "Mexican" Shrimp. I don't know what to call the shrimp really. I just threw a bunch of spices I like together (Cumin, Red Pepper, Cayenne, etc) and waited to see how it turned out. A lot of people commented that they liked it so at least it wasn't an epic fail, I suppose.

And yeah-- Pierre Rabbit is featured up there. I don't think the picture does him justice, but he should be able to secure me the competency point. Things are looking good going into final grades, I think. I'm optimistic at least.

This is our Tiramisu (half of which was featured later on the dessert station of our final Buffet). Tiramisu is made of Lady Fingers Biscuits dipped in espresso, strong coffee or rum, layered with a whipped mixture of egg yolks, mascarpone cheese and sugar, then finished on top with cocoa powder.

I can't say I've had Tiramisu before. It was really, really good though-- very creamy, not overly rich but rich enough to let you know you're eating something good.

We also made Brownies, Chocolate Chip Cookies and Peanut Butter Cookies. I assume you've all had them in your life, and I wouldn't say they were crazy-special. I won't bother to go on and on about them. I have a bunch in my freezer this weekend for Sara Brown and Paul though.

We cap off Breads kitchen tomorrow with a pizza party, Chuck E. Cheese-style! The only difference is the pizza we're making/serving is *a lot* better. WOOOooo!