Northern Cuisine Lunch
The day finally came, the day in which we prove ourselves to the people of Ugento that we can make food with old techniques and following the Italian way of Cooking. My group had chosen to to the Dessert course, which we had been working toward for weeks and weeks, perfectly crafting a dish that would go well with out theme, Italian Folktales around the table.
It came time, and the first guests strolled in, eyes of fire and hearts of Gold, as they take hold of their pre-lunch Prosecco. They drank and ate aperitifs made by Team 4, which were beautifully created and hand-plated, lovingly placed on their platters with care, yearning to be eaten by the hungry guest. After the aperitifs, the guests sat, longing for more. The first course went out, beautiful red shrimp that had been caught the day before, seared in olive oil and placed on a bed of local beans, then garnished with a sauce made with butter and pepperoncino. The plate was sent out, and the food was gone as soon as it hit the table.
Team 1 was the next up, a beautiful creation of pasta and egg. The pasta was made out to be laminated, which means it had layers; in those layers, however, there lie herbs, parsley, chrysanthemum and sage, perfectly laid down to rest inside the dough, asking to be eaten. The sauce was comprised of Ricotta, Herbs and a Confit Egg yolk, which when mixed with the cheese and herbs, made a sauce that was so damn good. Again, plates left the pass, and plates came back empty.
Next came Team 3, which brought to the table a beautiful Braised Goat dish, along with it Polenta and Swiss Chard. The goat was first de-boned, seasoned, rolled and tied, allowing for it to hold it's shape and take on a good sear. The meat was seared, then taken from the pan, and mirepoix was added, allowing for the beautiful fond to deglaze. Then, red wine was added to the pan, and then stock. The goat was then covered in the mixture and set to braise in the oven. The Swiss chard was finely-minced and made into a salad, along with Local Olive oil and dressed, then sent to the people along with the boat. Again, plates cleaned.
Finally, we come to our dish. We had worked so hard to achieve perfection, and perfection, or at least our stance on perfection, was achieved. The crescent complemented the plate, and we gently placed all of our components atop the shape, creating a beautiful dish with radiant color and flavor. Everything complemented the dish, and we knew it. The dish was sent out, and the plate came back, once last time, empty. We were ecstatic with the lunch, and proud of what we had achieved.
We started the day off with making sure that we are prepped out and ready to go, allowing us time to clean our station up for service and make sure little thing was perfect. Our tarts were baked off to perfection, our Gelato was quinelled and ready to go, our Dehydrated components were dry and crisp, our candied ingredients were perfectly balanced with sweet and bitter. All was left was making an art piece that showed that we had gone to the Culinary Institute of America for three years.
It came time, and the first guests strolled in, eyes of fire and hearts of Gold, as they take hold of their pre-lunch Prosecco. They drank and ate aperitifs made by Team 4, which were beautifully created and hand-plated, lovingly placed on their platters with care, yearning to be eaten by the hungry guest. After the aperitifs, the guests sat, longing for more. The first course went out, beautiful red shrimp that had been caught the day before, seared in olive oil and placed on a bed of local beans, then garnished with a sauce made with butter and pepperoncino. The plate was sent out, and the food was gone as soon as it hit the table.
Next came Team 3, which brought to the table a beautiful Braised Goat dish, along with it Polenta and Swiss Chard. The goat was first de-boned, seasoned, rolled and tied, allowing for it to hold it's shape and take on a good sear. The meat was seared, then taken from the pan, and mirepoix was added, allowing for the beautiful fond to deglaze. Then, red wine was added to the pan, and then stock. The goat was then covered in the mixture and set to braise in the oven. The Swiss chard was finely-minced and made into a salad, along with Local Olive oil and dressed, then sent to the people along with the boat. Again, plates cleaned.
Finally, we come to our dish. We had worked so hard to achieve perfection, and perfection, or at least our stance on perfection, was achieved. The crescent complemented the plate, and we gently placed all of our components atop the shape, creating a beautiful dish with radiant color and flavor. Everything complemented the dish, and we knew it. The dish was sent out, and the plate came back, once last time, empty. We were ecstatic with the lunch, and proud of what we had achieved.
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