On Tuesdays, I have Advanced Cooking Theories 2, which covers International Cuisine (Cooking Theories 1 was Garde Manger, Cooking Theories 3 will be American Regional Cuisine. The format is this: Class meets at 2:30. From 2:30 until 3:00 we have homework review and lecture. From 3:00 until 5:00, we are assigned recipes from one of the two countries coveredthat night and must cook them. From 5:00 until class lets out at 5:50, we eat the dishes cooked and review, then clean up. This week we covered Spain and Portugal. Dishes included Gazpacho, Lobster Paella, Scallops in Black Truffle Butter, and Empanadas.
I then had to rush up to my 6:30 elective vlass, Culinary Adventuring: Oregon Wine Country, where I was asked to sample two Pinot Noirs, a Pinot Noir Rose, and a Pinot Gris from Van Duzer Vineyards (who, by the way, have not only some of the best wine in Oregon, but the most gorgeous of labels on their bottles), along with the obligatory foods that they suggested paired well with them: Manchego Cheese and Blanched and Roasted Almonds with the Rose; Prosciutto-Wrapped Honeydew with the Pinot Gris; Stuffed Crimini Mushroom Caps with the Estate Pinot Noir; and Pannarello Cheese and Shortbread dipped in Deep Chocolate Creme with Raspberry Coulis to go with the Westside Pinot Noir.
As if that wasn't bad enough, today was the first dry run for the Ren Room -- this term, we second years are being traned to supervise, the first years do the cooking. After the dry run we cooked off all the remaininf food and ate it family style -- Risotto, Filet Mignon with White Beans, Mussels in White Wine and Creme Fraisch, Schnitzel with Applesauce, Potato Rosti, Bread Pudding and Chocolate Creme Brulee, etc....
These are the times that try mens
