This is Sarah Slattery the Student Chef De Cuisine for the week. She created our entire menu and then specializes in what they call the "Student Prix Fixe Menu". So each week a student in the fine dining class presents a 3 course menu rooted in the fundamental techniques of the classical kitchen. I have 2 pics below showing her talent. This is her family that came to taste and tour too.
These are random pics of the students working in the different glassed in kitchens while we walked and observed in the hallway.
The yellow cords hanging from the ceiling are just eletrical outlets for each learning station. I noted that they had at least 2 dozen Kitchenaide mixers on one shelf!!
This is our waiter, Brandon. He did very well serving us and explaining the menu. He also gave us the tour. He graduates this December with his AD in Culinary Art and plans to tour Europe for a while tasting and learning about the different foods, then coming back to Omaha and opening up his own restraunt specializing in foods grown locally.
OK, this is from the Prix Fixe menu by Sarah. She made a Cajon Cobb Salad first; then came the Shellfish Cake made of crayfish, shrimp and crab; below is the Bacon Studded Beef Sirlon in stewed creole vegetables, andouille boulette, and peppercorn sauce; and then for dessert she made Beignets with Butterscotch Pastry Cream and Banana Brulee'. It was awesome, fantastic, wonderful.....and any other word that means "awesome" : }
Dad and I ordered the Seared Red Snapper below with green lentils, fennel, green pea puree' and caper beurre noisette. I can't even pronounce it all that but it was sure good.
These are our very good friends, Dr. Tom Tonniges and his wife, Jane who is also a nurse. We have "alot" in common and really enjoy their company.
This is our waiter, Brandon. He did very well serving us and explaining the menu. He also gave us the tour. He graduates this December with his AD in Culinary Art and plans to tour Europe for a while tasting and learning about the different foods, then coming back to Omaha and opening up his own restraunt specializing in foods grown locally.
OK, this is from the Prix Fixe menu by Sarah. She made a Cajon Cobb Salad first; then came the Shellfish Cake made of crayfish, shrimp and crab; below is the Bacon Studded Beef Sirlon in stewed creole vegetables, andouille boulette, and peppercorn sauce; and then for dessert she made Beignets with Butterscotch Pastry Cream and Banana Brulee'. It was awesome, fantastic, wonderful.....and any other word that means "awesome" : }
Dad and I ordered the Seared Red Snapper below with green lentils, fennel, green pea puree' and caper beurre noisette. I can't even pronounce it all that but it was sure good.
These are our very good friends, Dr. Tom Tonniges and his wife, Jane who is also a nurse. We have "alot" in common and really enjoy their company.
2 comments:
NEED TO FIND ONE OF THESE HERE IN TX. I WANT TO GO!!!!
These are so much fun! When my Husband was in culinary school I went to many of these. The food was always so yummy.
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