Culinary School

On Wednesday, August 12, 2008, the Midwest Culinary Institute hosted another Wine Dinner, this time prepared by Chef Kyle Goebel with wines by Chad Johnson, owner of Dusted Valley Vintner Winery. Sadly, we were in Houston, Texas and missed the dinner. But here’s the menu and photos… It sounded great!

Amuse Bouche
Yellowfin Tuna Tataki, Yuzu, Wakame, and Microgreens
La Sera Malvasia 2007

First Course
Watermelon Consomme, Pickled Cucumber Granite, and Lavendar Dust
Boomtown Pinot Gris 2006

Second Course
Sliced, Butter-Poached Lobster, Hearts of Palm, Avocado, Valencia Orange Supreme, and Mango Beurre Blanc
Boomtown Unoaked Chardonnay 2006
or
Dusted Valley Vintner Viognier 2006

Third Course
Duck Confit, Sweet Potato Crepe, Chantrelle Mushrooms with Seared Duck Breast, Bing Cherries, Arugula, and Micro Cilantro
Boomtown Merlot 2004

Fourth Course
Cinnamon-Smoked Lamb T-Bone, Herb Risotto, and Blueberry Gastrique
Boomtown Syrah 2006
or
Dusted Valley Vintner Cabernet Sauvignon 2006

Fifth Course
White Donut Peach, Dark Chocolate, and Raisin Compote
Red Head Ranch Late Harvest Zinfandel 2004

The Midwest Culinary Institute (MCI) Wine Dinner for April was planned and prepared by Chef Alan Niece & the Olympic Culinary Team. Wines by Brian Scott from Vintner Select. Additionally, the culinary team prepared booklets with recipes for all the dishes they served which were given to the guests.

Due to a previous commitment, I was unable to attend this event.

Welcome
Gruet Blanc de Noir Sparkling, NV

Poached Dover Sole & Shrimp Quenelles
trio of squash on a bed of sautéed spinach,
buerre blanc, lobster mushroom dusted cracker
Selby Sauvignon Blanc, 2006

Smoked Tomato Salad
citrus compote, lemon vinaigrette & pâte à choux
Verdad Albarino 2006 Ibarra-Young Vineyard

Sauté Poulet Bercy
chipolata sausage, duchesse potato,
peas & carrots à la flamande
Mikael Bourge Cot 2006 – Les Hout de Cot (Malbec)
and
Cinnabar Mercury Rising 2005

Whimsical Dessert
cinnamon ice cream atop flourless chocolate cake,
Grand Marnier marinated fruit filled almond florentine, hazelnut soufflé with vanilla sauce, sweet red wine sauce
JRE Winery Zinfandel Tradition, 2005

On March 26, 2008, we attended the next montly Wine Dinner at Midwest Culinary Institute, this time helmed by Chef Matthew Winterrowd, the newest executive chef on faculty there. Wines by Rich Parducci, winemaker from McNab Ridge.

Amuse Gueule
Kumomoto Oyster, cauliflower, buttermilk, lemon
Anime Prosecco NV

Jonah Crab, chickpeas, cucumber, mango
McNab Ridge Sauvignon Blanc 2007

Sea Scallops, coconut, rice, ginger, cabbage
McNab Ridge Chardonnay 2005

Duck Breast, barley, wild mushroom, red wine, orange
McNab Ridge Pinotage 2004

Lamb Chop, potato, Brussels sprouts, truffle, thyme
McNab Ridge Coro 2004
or
McNab Ridge Petite Sirah 2005

Milk Chocolate-Passion Fruit-Kiwi, Dark Chocolate-Caramel-Pistachio
Puerto Dessert Port

On February 13, 2008, we attended another Wine Dinner at the Midwest Culinary Institute, this time cooked by Chef Rick Potter, C.E.C. who is a faculty member at the college. Wines by Jamie Stewart, Master Sommelier, from Foster’s Group.

Here’s the menu Rick prepared, and boy was it good!

Welcome
Wolf Blass Yellow Sparkling NV

Creamy Corn & Leek Soup with toasted English croutons
Beringer Alluvium 2006

Spicy Pan Seared Scallops with braised Savoy cabbage with carrot ginger emulsion
Chateau St. Jean Riesling 2005

Baby Greens, Marinated Tomato, Grain Salad with smoked duck roulade
Etude Pinot Noir Rosé 2006

Rosemary Crusted Leg of Lamb with morel reduction, horseradish mashed potatoes, and turned vegetables
Greg Norman Shiraz/Cabernet 2002
or
Souverain Cabernet Sauvignon 2004

Panna Cotta on Flourless Chocolate Cake with macerated fruit
Penfolds Club Tawny Port NV

I earned my Certified Culinarian!

We’re heading toward the end of our BASIC COOKING 1 class at Cincinnati State Technical & Community College’s Midwest Culinary Institute… We just finished the 1st night of the 8th week (out of 9 weeks), which means we’ve got three more class meetings ahead of us before the end of the term.

Last night I lectured on Sandwiches (Chapter 22 in Gisslen’s PROFESSIONAL COOKING 6th Ed, for those of you following along at home) and we executed our labwork for that chapter as well. My students made Club, Hot Ham & Cheese, and Submarine sandwiches, and all of these sandwiches rated between “good” and “awesome”. The students continued their focus on presentation of their food with some nice presentations arriving at the chef’s table.

This Thursday, we’ll be performing a “dry run” of our practical final exam to get the students ready for that exam (which occurs a week from Thursday). During their “dry run”, I will also quiz them with questions to help them prepare for their written final (which happens next Tuesday).

This has been a good class because of the good people in it. Last night, they presented me with an engraved silver fork. There is a story behind this — in culinary school, we mandate the “two spoon tasting method” for tasting products. The explaination of the “two spoon” method is pretty simple… Imagine two spoons, one in your left hand and one in your right hand. The spoon in your right hand goes into the food being tasted and then carefully transfers the food to the spoon in your left hand, which goes in your mouth. This preserves the sanitation of the food items and minimizes use of tasting spoons.

Well, I understand the “two spoon” concept completely, but for some reason am unable to reliably coordinate my left & right hands, so I tend to (loudly) mess up and use the wrong spoon fairly often – grabbing food with the right spoon and putting it into my mouth, for example, much to the delight of my students. I jokingly said, “someone needs to get me a nice fork or spoon for tasting to help me remember”, and my students thoughtfully gave me the fork (which is engraved, “Yes Chef”) to help me remember them (and to properly execute the “two spoon method”). A very nice, thoughtful gift.

I will be teaching BASIC COOKING 1 again in the Spring term, and look forward to teaching BASIC COOKING 2 in the Summer term.