I'll get this out of the way first-- today was just another day of prep for the final/practical buffet tomorrow in Catering and Buffet. I made some cinnamon/sugar-dusted fried tortilla chips and got some miscellaneous extras around for the Fajitas our group is making. My Arroz Con Pollo will take shape in the hour and 15 minutes before service tomorrow-- there was nothing I could do on that today...
Enough about that for now though, as most of tomorrow's post will be about Catering and Buffer. Besides-- Breads kitchen has been pretty artsy and delicious in the waning class time.
The Crème brûlée was excellent. Using a blow torch to create a tasty, sugary dish is never a bad way to kick off the morning.
The Baklava-- meh. I find that I don't like 90% of most Baklava's I try. They're either too honey-y/nutty/sweet/etc. Today, ours were too soggy, probably because they have been sitting in syrup over the weekend. I just didn't care for it, but odds are unless your very Mediterranean Grandmama made the Baklava, I'm probably not going to care for it. Unless the recipe is down to a science, Baklava is always too rich for me...
Speaking of rich-- Chocolate Lava Cake. The cake is baked inside of a crepe, placed on a coconut cream (made with coconut milk and rum) "puddle," and, in this case, garnished with a pineapple salsa. The "steam" coming out of the dish is baked Hippenmasse (a combo of Marzipan and Almond Paste, usually baked in different designs to accent a dessert).
The savory souffle (stuffed with ham and cheese) was alright. Nothing I'd write home about, but then again, my souffle yesterday was only so exciting in its own right.
A pretty cool thing to emerge from today was the different ways you can mess around with plate design. As you can see in the Baklava picture, the hearts in the sauce was but one of a few different ideas the Chef threw our way. There was also demos of how to pull off flowers, spiderwebs, etc. It seems petty, sure, but it's the difference between charging $5 and $10 for a dessert sometimes.
Extra money in the bank is always worth five extra minutes of effort.
Lots to come tomorrow post-finale buffet...so be sure to stop back! There was also talk of brownies and peanut butter cookies in Breads kitchen so...WIN!
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