Well, today is my last day in AM Grill class. It's been a fun time working on a line cooking a la carte. Yesterday was our big day to present a special menu to the customers, we drew Northeastern US regional cuisine out of a hat and all came up with a special that represented the foods of the region that were appropriate for the station that we were on. I was on sandwich station, so I came up with an open-faced ham, apple butter and cheddar sandwich. It was toasted ciabatta bread with apple butter, Dijon mustard, black forest ham (actually something similar that NECI meat fab came up with), and a 4 year old Vermont cheddar cheese (YUM!). The sandwich was placed in the salamander (broiler) just long enough to get the cheese melted and bubbly. The sandwich was served with a side salad of arugula, fennel, red onion, and apples dressed in a lemon vinaigrette. My class mate took a picture of all of the dishes, so I should have a copy soon to post here on this blog. All in all, our menu was very impressive and was well received by the patrons of the Main Street Grill.
On Saturdays, we serve brunch. Along with our regular lunch menu, we have breakfast items available to our customers. Next we go on to table service, which is also at the Main Street Grill. YIKES! I have to get some white shirts and black slacks this weekend....I didn't want to rush into anything. ;-) Along with table service, we have a wine class and a CPR class.
Just 3 more weeks of class time left in my first year of culinary school. I'm anxious to go on internship...I'll let you know more about that when I have a site finalized.