Day 9 Menu: Mornet-Filled Puff Pastry with Tomato Fondue & Balsamic Reduction; Pan Seared Arctic Char with Hollandaise & Deep Fried Leek Greens, Breaded Deep Fried Eggplant, Potatoes & Veggies; Creme Caramel, Fruit Salad & Creme Chantilly
This is a blog about MY culinary school adventures at the Pacific Institute of Culinary Arts (Vancouver, BC), documented in a daily photo journal. Each day, for 3 months, I will be preparing a single to multi-course meal in class. I will take photos of each and every dish. And I will share those photo's with you, here!
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Day 8 Menu: Duxelles Stuffed Pork Tenderloin, Parsnip & Pear Puree & Pommes Anna
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Day 8 Menu: Veal Blanquette on Jasmine Rice; Fruit Salad in a Tulip Cup
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Day 7 Menu: French Onion Soup; Poached Salmon with Holandaise, Pan-fried Potatoes, Tomato Fondue & Veggies
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Day 6 Menu: Pommes Croquette (Shaped as Pears!), Green Beans Wrapped in Bacon, Seasonal Veggies & Venison; Crepes Suzette for Dessert
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Day 5 Menu: Beef Consomme with Shredded Crepe, Mini Tomato & Cheese Quiche
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Day 4 Menu: Chicken Soup; Warm Spinach Salad with Pan-fried Pancetta & Sauteed Mushrooms
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Day 3 Menu: Hor D’Oeuvres - Baked Shrimp & Tropical Fruit Salsa; Smoked Salmon & Cream Cheese; Egg & Caviar; Prosciutto & Melon on Endive; Chicken Salad & Quail Egg; Smoked Oyster
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Day 2 Menu: Greek Salad in a Phyllo Cup; Tomato Bruschetta and Steak Tartar
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Day 1 Menu: Tomato, Basil & Balsamic Salad; Caesar Salad with Garlic Tuile
Theme: Linear by Peter Vidani
