Culmination Dinner

     After seven months of learning everything in the culinary world, our last test is a Culmination Dinner for our family.  We come up with a menu, develop recipes, procure the necessary ingredients under a budget of $247.50, preferably from a local farm, train our class mates to serve as front of house staff, and hope everything runs without a hitch.
     Luckily, the members of my team get along relatively well and are strong cooks.  With the exception of one person not showing up on the second prep day, there was little drama.  Our dinner theme was French technique inspired by seasonal and local produce.  We also cured various parts of the pig from week 2 for a charcuterie platter.
     There were six courses on the menu with a bonus Amuse Bouche, which is a gift from the chef.  The Amuse is meant to stimulate the appetite and provide a glimpse of the meal to come.  Even though it is a one bite tasting, it is the first impression.  Following the Amuse was a charcuterie appetizer with house cured pepper fennel salumi garnished with Burgundy mustard, candied guanciale with picked fennel, and pork rillette garnished with apple plum chutney.  All were served on toasted crostini.  The next course was a pumpkin soup garnished with apple chèvre cream and balsamic reduction.  The colors of the soup reflected the colors of fall beautifully.  
     In classical French cuisine, the fish course is served next.  We poached trout in court bouillon and served it with pureed red beets with a caper buerre blanc sauce.  Wouldn't you know that Chef would get the piece that was raw in the center!  Fortunately, the other guests all had edible fish and no pin bones.
     The entree was a seared pork belly that was first braised for 3 hours.  It was served with French lentils and a Kohlrabi slaw.  Much to our chagrin, the beautifully diced carrots were left out of the lentils which would have provided some vibrant color.
     Salad is served at this point as a palate cleanser.  In sync with the seasonal and local theme, we served a tri color beet salad with local chèvre garnished with parsley salad and oil.  Many of the pastry students ooh'ed and ahh'ed upon seeing this dish.
     The dessert was a sponge cake with Sabayon and compressed apples and served with a hot apple cider.
Chef says our dinner ranked in the top 3 of his classes.
Sounds like a success to me!

Amuse Bouche

Pumpkin Soup

Charcuterie Appetizer

Poached Fish

Tricolor Beet Salad

Dessert