Cooling TerrinesThe countdown has begun. Three days until show time. I got into class an hour early this morning, which means by 6:00 am, and made a duck consomme. This will be for one of my "small bites" - our banquet's theme - that I will serve shooter style with a mini duck won ton.
We each have anywhere from one to four small bites to prepare along with the class recipes we all have been working on. It has been interesting working as a group on this project. It can be challenging with 15 people. We are responsible for the complete planning and execution of all aspects of a banquet. We worked most of the
day on Sunday, setting up the room and deciding on the lay out of stations and our food plating plan. It was pretty painful at times, especially for the guys that were suffering from too many libations from the night before.
We got it all done. Chef wasn't about to let us go home until we had it all mapped out.
Pork Tenderloin Roulades
Forming the Chicken Galantines
We finished off the last of our galantines and terrines ,
baking them off and putting them away to chill.
Goodnight
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