Trends

Trends class was all about identifying trends in the Culinary Field. We looked over the recent trends over the last few years. For example: Locally grown produce, Locally sourced meats & Seafood, Nutritionally balanced childrens dishes, Gluten- free, Locally produced Wine & Beer, Ethic inspired breakfast items, and Culinary Cocktails. Chef bought us top of the line produce, breads, meat & seafood and he wanted us to use those to make fine-dining quality plates. We had to draw five pieces of paper with a trend on it and make a dish for atleast four of the trends. I must have been feeling it today because Chef said this was the best food he has sen me come up with & I got all five dishes in on time.

Seafood Breakfast
Smoked Salmon Eggs Benedict
Toasted Artisan Bread, Smoked Salmon, a poached egg, drizzled with  a honey lemon thyme Hollandaise sauce.

Southeastern Asian Cuisine
Green Curry, Basil, & Coconut Sauce with Rice Noodles topped with a Juicy Grilled Tiger Shrimp, with Fresh Mango & Basil.

Power Fruit
Pistacio Crusted Hallibut glazed with a Pineapple Gogi Berry sauce over a bed of Fresh Greens and Berries.

Kids Salad
Kids Caprese Salad
A stack of Locally Grown Tomatoes, Local & Organic Mozzerella, and Carrot and Celery Sticks drizzled with Homemade Ranch Dressing.

Pickling
Pickled Garlic & Jalapenos
Artisan Ciabatta Bread & Provolone Cheese toasted and topped with a pickled jalapeno & Garlic Spread, Garnished with a pickled Jalapeno.