|Steak au Poivre|
The menu read like a dream: Pâté de Foie de Poulet (chicken liver pâté), Moules Frites, Goat Cheese and Caramelized Onion Tart, Confit de Canard, Céleri Remoulade et Pomme Granny, Potage Crécy (a delicious, creamy, carrot soup), Steak au Poivre, Frisée aux Lardons (a gorgeous escarole salad with chopped bacon), and a Bittersweet Chocolate Soufflé with Grand Marnier Crème Anglaise.
The Chef, Melanie Cecilio (she was so much fun and I can't wait to take another class with her!), ran us through the ingredients list of each dish, the layout and laws on the kitchen (hey, some of us have never graced a commercial kitchen before), and then split us (10 students) into three teams - each one cooking a portion of the meal. Now a lot of people likely think that 4 1/2 hours in a kitchen sounds like hell but I was in a state of ecstatic, gleeful bliss the whole time.
Each dish was timed out via a chart we got that detailed what should be done when and by what time, so we would be able to sit down to our feast at the end of the night. Beyond this, we (my team) divided ourselves into two's and three's to tackle all of the dishes more efficiently and learned the necessary techniques as we went. *The method here is very hands on as opposed to a 'demo and repeat' type of class, which is why I loved it. Chef (when you're in the kitchen, that's what the head chef answers to - no Mr. or Miss - you just yell "Chef" across the room!) and the assistant chef were on hand to answer our multiple questions and I even learned a much easier way to chop onions and peel garlic.
|Confit de Canard|
|Caramelized Goat Cheese and Onion Tart|
|My place at the feast, with all of the dished lovingly arranged. |
You can see the escarole salad and the gorgeous carrot soup.