Tuesday, July 18, 2017

Culinary Exchange - Day Two

sticky buns!!!
The day began very bright and early with a quick breakfast, then heading into the bakeshop for a bread-making and sugar work workshop. We spent the day at the local culinary college, first learning all the insider details on how to make make Artisan pear walnut breads and caramel pecan cinnamon sticky buns. We also learned how to make poured sugar, pulled, sugar, and blown sugar and how to transform these into some amazing sugar garnishes. 

We had lunch in the college's restaurant - really good food prepared by culinary students. A roasted beet salad with dresses arugula, goat cheese, golden beet chip, and candied walnuts to start, with a choice of: crispy chicken sandwich on a fresh baked milk bun, chiptle aioli, white cheddar, lettuce, tomato, lemon thyme fries, triple crunch aioli

beef burger  on a fresh baked milk bun, merlot chutey, white cheddar, lettuce, pickled cucumber, lemon thyme fries, triple crunch aioli

turkey burger on a fresh baked milk bun, lettuce, lemon feta mayo, lemon thyme fries, triple crunch aioli

crispy tempura fried tofu, Korean bbq sauce, cocnut basmati rice, stir fried bok choy, broccoli, shitakes, red pepper kimchi.

Next, onto the college's brewery, where students brew beer to sell at the college, for a tour and a tasting. A tour of the greenhouses and gardens which grow some produce, herbs and flowers used in the restaurant. We even got to plant out own mini pots of herbs. And onto the college's winery for a tour, walk through the vineyards, tastings, and a fun little competition of crushing grapes the old fashioned way - with our feet. 

Finally, we ended our dinner with a beautiful multi-course meal. A charcuterie board with cured meats, deep-fried head cheese, fried perch, pickles, homemade bread and butter, a quinoa salad with beet hummus and tempura fried apple. Next a pasta and pesto dish. A main course of 45 day dry-aged beef with potato, sauce bordelaise, brown butter hollandaise, and some vegetables. To finish off a dessert of lemon tart, passionfruit cake, and strawberry kiwi sorbet. 

Goat Cheese Salad

crushing grapes






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