American Culinary Federation Dinner

When an e-mail through the school arrived last week about a dinner being prepared by a senior class of the school for the area chapter of the American Culinary Federation I instantly decided to go. It was a great night with great food, most being local and sustainable.

The night started with a cocktail hour and silent auction on Anton Plaza before we moved to the school's Italian restaurant, Caterina d'Medici.

The meal came with a sparkling wine pairing.


Amuse de bouche: Crab cake with remoulade sauce


First Course: Potato-ramp soup with fried ramps


Second course: Spinach salad with pork belly, mushrooms, and a poached egg


Third course: Spring duck with fig sauce, fiddlehead ferns, asparagus and wild rice


Dessert: Bacon ice cream with maple glazed apples, french toast, and pork candy.


Yes bacon ice cream, on its own sort of like cold bacon butter but with some french toast...mmmm

Plus some extra goodies....

Its only Monday but this week is off to a crazy start. I pretty much went from my room, to the Apple Pie Bakery to make cookies until an externship meeting and then back and then straight to class! There are so many fun and interesting things I've done the last few days that I want to share so as I get time I'm going to squeeze them in!