Friday, December 10, 2010
Platters of Vietnamese Banh Mi sandwiches, Chinese roast duck rolled into pancakes, steamed fish in banana leaves, and Tom Yam soup filled the white-clothed tables on Wednesday night. Over six class days, five classmates and I roasted, braised, sliced, stewed, and baked everything we could to pull off this buffet, one of our assigned projects in our classic culinary arts program.
Here are some of the dishes we served:
Chinese roast duck with cucumbers and scallions in pancakes
I roasted eight ducks and shredded the meat.
Chinese roast duck
Egg rolls with filet mignon and bell peppers
Students and teachers fill up their plates.
Causa de Camarones, a Peruvian dish with molded layers of mashed potatoes, aji peppers, and shrimp
Tom Yam soup
summer rolls with shrimp and basil, served with hoisin-peanut sauce
deep-fried pork belly with pickled watermelon
steamed branzino with sticky rice in banana leaves
tea-braised lamb stew
Cold drinks such as mango lassi (front) and Korean cinnamon tea were served.
stir-fried mushrooms with noodles
mango sticky rice
Chinese almond cookies
My classmates, Chef Veronica Lindemann and I (second from right) stand still for a photo. Chef David Oland (not shown) also guided us through the preparation of our buffet.
To see more photos, go to this Flickr page.
Jenny Lee-Adrian is a student in the Classic Culinary Arts program. She has a food blog called Hummingbird Appetite.