My what seems like weekly split on the pass these days. Maybe because it’s quite there’s some time for me to learn things, this week there was a few experiments in the kitchen a bresaola which is a air dried salted beef product, the long process of making fresh olive edible and some duck neck sausages.
Additional item menus added as well this week are the lamb wellington, and the very seasonal buckwheat fettuccini with fresh pine mushrooms.
Chef taught me today that food can be smart as well as visually appetizing, thinking outside the box is important to presentation; there fore we came up with the Arancini with a twist kinda.
Additional item menus added as well this week are the lamb wellington, and the very seasonal buckwheat fettuccini with fresh pine mushrooms.
Chef taught me today that food can be smart as well as visually appetizing, thinking outside the box is important to presentation; there fore we came up with the Arancini with a twist kinda.
(Left to Right) Duckneck and Rabbit Liver Sausage with Onion Jam and Rocket. + Roast Pumpkin and Pine Nut Arancini (Little Orange) with Wrapped in Orange and Chive.
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