Monday, January 18, 2010

A menu fit for a foodie

Imagine a restaurant with a menu featuring these entrées:

BEEF STEW: Hearty chunks of beef in a richly flavored thick veal sauce; potaoes, peas, carrots and pearl onions.

FILET MIGNON: Wrapped in bacon and seared to medium rare, with a mushroom Madeira wine sauce; accompanied by blue cheese soufflé, haricot verts (green beans) sautéed with julienne of carrots.

SKIRT STEAK: Marinated in olive oil, tarragon and thyme, then grilled to medium rare; accompanied by prosciutto and parmesan potato croquettes, warm artichoke heart salad with julienne of red bell pepper, parsley and mustard/sherry vinaigrette.

PORK SHOULDER: Rolled in minced fresh sage, seared and roasted, with a sweet apple pan sauce; accompanied by sautéed asparagus spears and bulgar wheat pilaf.


TURKEY SCALOPPINE: Sautéed in brown butter, with a roasted shallot and shiitake mushroom pan sauce; accompanied by potatoes croquettes and a mixed greens salad drizzled with mustard vinaigrette.

DUCK CONFIT: Marinated, pan-roasted whole duck leg, with a sweet-and-sour bigarade sauce; accompanied by rice pilaf and sauté of root vegetables.

CHICKEN BALLOTINE: Boneless rolled chicken breast stuffed with a mousse of dark chicken meat, rehydrated cherries, prosciutto and pistachios, then braised, with a Madeira wine sauce; accompanied by sauté of Brussels sprouts and potato pancakes.

CHICKEN BREAST: Grilled, with sauce supreme; accompanied by turmeric and ginger flavored lentils, spicy fruit salsa.


ROCK COD AND SALMON MOUSSELINE: Cod fillet rolled and stuffed with salmon mousseline of cream and egg white, with sauce vin blanc; accompanied by quinoa pilaf and sauté of broccoli florets.

Add in a few starters and a dessert or two, and one has the makings for a decent little restaurant menu.

All of the above main dishes, sauces and side dishes we have made from scratch in the first two weeks of Culinary Foundations III. Not a bad beginning.


  1. So can people like me come in and sample some culinary student cooking? In other words, does your school have a restaurant? Your cuisine so far is most impressive! It would be a delight to sample your class' wares, since your school is not that far from where we live, in the scheme of things!

  2. Yes, there is a restaurant. It is run by a chef instructor and is staffed by students who are in their last term of class. Only students in the two-year program have the opportunity to work there. The food is excellent.

    The restaurant is called Careme 350, and it is at 350 Rhode Island St., which is the corner of Rhode Island Street and 16th Street. Hours are Tuesday-Friday 11:30 a.m. to 1 p.m. and 6 p.m. to 8 p.m. Here's more info, including the menu:

    Food cooked in regular classes is not offered to the public, sometimes for good reason! We all are encouraged to bring containers to take home what's left after the chefs taste and further analyze our plated offerings.

  3. We'll check it out! Thanks for the info.