tag:blogger.com,1999:blog-5571250435488593752024-03-13T00:29:39.742-07:00Nom Nom New YorkThis blog is simply an outlet to share my eating expedition in the big apple, as well as my adventures in cooking school at the International Culinary Center. Cheers and nom on!Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-557125043548859375.post-82162018806021674442014-11-22T17:43:00.000-08:002014-11-22T17:50:25.249-08:00A Fresh Start<div style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: 'Roboto Slab', Georgia, Times, serif; font-size: 18px; line-height: 30px; margin-bottom: 27px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirTmyy6DjdnScMeUel8D_BOX88jU9hs1D1-e5W2jjSx2gjst0ddBLjDM6ZciNIhF3qZ1j4Ms6Q4htFNzpm_PXoJptQ4TIeKt97g7NmDfhpvj2AUX4iPpFe7CygxEs4tARlfa_IYnDhnt3w/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirTmyy6DjdnScMeUel8D_BOX88jU9hs1D1-e5W2jjSx2gjst0ddBLjDM6ZciNIhF3qZ1j4Ms6Q4htFNzpm_PXoJptQ4TIeKt97g7NmDfhpvj2AUX4iPpFe7CygxEs4tARlfa_IYnDhnt3w/s1600/FullSizeRender.jpg" height="400" width="400" /></a></div>
<br />
To all my Nom Nom followers:</div>
<div style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: 'Roboto Slab', Georgia, Times, serif; font-size: 18px; line-height: 30px; margin-bottom: 27px; outline: 0px; padding: 0px; vertical-align: baseline;">
After much time and thought, I've decided to change things up and start a new blog, <a href="http://www.coffeecabsandbartabs.wordpress.com/">Coffee, Cabs and Bar Tabs</a>!</div>
<div style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: 'Roboto Slab', Georgia, Times, serif; font-size: 18px; line-height: 30px; margin-bottom: 27px; outline: 0px; padding: 0px; vertical-align: baseline;">
It has been an amazing year, and one that I’m truly blessed to have experienced. From moving to New York City and attending culinary school at the French Culinary Institute, to starting a career in the food industry as a line cook at Pig and Khao, I’ve grown more than I ever thought I could.</div>
<div style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: 'Roboto Slab', Georgia, Times, serif; font-size: 18px; line-height: 30px; margin-bottom: 27px; outline: 0px; padding: 0px; vertical-align: baseline;">
For some of my amazing Nom Nom New York followers, I first want to thank you all for your endless love and support. I’m sure you’re confused why I’m starting this whole blogging process over again, and the answer is simple; I’ve grown. Nom Nom New York was about my journey moving to NYC and experiencing culinary school. Coffee, Cabs and Bar Tabs is about my new life in New York and working in the culinary world. I hope to retain my amazing Nom Nom readers, as well as gain new bloggers who want a little taste of the big apple and New York life, no matter where you reside.</div>
<div style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: 'Roboto Slab', Georgia, Times, serif; font-size: 18px; line-height: 30px; margin-bottom: 27px; outline: 0px; padding: 0px; vertical-align: baseline;">
And as for the blog name, it only made sense that I pay homage to the three necessities that my small, chef-pay check goes toward every month: coffee, cabs and bar tabs.</div>
<div style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: 'Roboto Slab', Georgia, Times, serif; font-size: 18px; line-height: 30px; margin-bottom: 27px; outline: 0px; padding: 0px; vertical-align: baseline;">
Feel free to check out the new blog at <a href="http://www.coffeecabsandbartabs.wordpress.com/">www.coffeecabsandbartabs.wordpress.com</a> </div>
<div style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: 'Roboto Slab', Georgia, Times, serif; font-size: 18px; line-height: 30px; margin-bottom: 27px; outline: 0px; padding: 0px; vertical-align: baseline;">
Here’s to a fresh start and new beginnings, cheers!</div>
Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-27622943676108548322014-09-15T20:23:00.001-07:002014-09-15T20:35:54.436-07:00Madison Square Eats<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
It's that time of year again...Madison Square Eats in NYC! </div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1wFKfTtKSRWF1ePimO6NNTQT1LoNPZruVnom2CxTsPJwZRH-0VlCHLGPk0nYV_q5seIrF9J-oc9DPN2XXh0ReJk2gcMRIIs1jV5n3WFNrJK2Rh7g4TC8SdXfRwou279TwUyld2t3XF5i/s1600/photo+3-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1wFKfTtKSRWF1ePimO6NNTQT1LoNPZruVnom2CxTsPJwZRH-0VlCHLGPk0nYV_q5seIrF9J-oc9DPN2XXh0ReJk2gcMRIIs1jV5n3WFNrJK2Rh7g4TC8SdXfRwou279TwUyld2t3XF5i/s1600/photo+3-13.jpg" height="640" width="480" /></a></div>
<br />
Mad. Sqr. Eats is a semi-annual event where restaurants from all around the city come together for a culinary pop-up market. Pig and Khao participated in the market last May, and we are at it again this September. We are serving four different dishes: Lumpia (Shanghai Spring Rolls), Southern Thai Curry Chicken Wings, Pancit Miki (a Filipino Wheat Noodle Dish), and a Vietnamese Meatball Bahn Mi. The other restaurants and vendors are offering mouthwatering food also (believe me, I've tried almost all of it). Here are some pictures from Pig and Khao's booth, as well as some of the other hot spots around the market:<br />
<br />
<b><span style="font-size: large;">Pig and Khao</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZavPBepP2rwrXvv0M4Qfd1dnxnT6mdhdO0i2V-NTe-uZF9oPx6oxRGSEDLe5_Qpqlb1ae0ySBymDSmQbmJkqFpvaIPTEjS2ILPCfoI-0peVFYLAu4WJsViBShTG_EIb21uIMXldjMZcnE/s1600/photo+4-12.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZavPBepP2rwrXvv0M4Qfd1dnxnT6mdhdO0i2V-NTe-uZF9oPx6oxRGSEDLe5_Qpqlb1ae0ySBymDSmQbmJkqFpvaIPTEjS2ILPCfoI-0peVFYLAu4WJsViBShTG_EIb21uIMXldjMZcnE/s1600/photo+4-12.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Young coconuts we crack open for you right on the spot with refreshing coconut water inside (add rum if you want to kick it up a notch!)</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1Y2i2JstNx4vv8T_ikCY_uttSpB4HBe5iZQmtuj5bzPsxioHo5Ha8mo6jvMsmeCR7BGu95xe1FWtKpbt4YFd7dWUnw83Dxs6laIRZep3T8WqdPeqYCuqqZvqG-_N2n9U12MsU6GGujMe/s1600/photo+2.PNG.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1Y2i2JstNx4vv8T_ikCY_uttSpB4HBe5iZQmtuj5bzPsxioHo5Ha8mo6jvMsmeCR7BGu95xe1FWtKpbt4YFd7dWUnw83Dxs6laIRZep3T8WqdPeqYCuqqZvqG-_N2n9U12MsU6GGujMe/s1600/photo+2.PNG.jpeg" height="617" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pig and Khao's booth from last May with me and Leah inside</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-size: large;">Mexicue</span></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezPPwMulFyR5zf1OAxMeusTyCD6So7qE1shpzcXYu-IS41A1d1rAkVXM2ovIKW2OVtQrcyLpr2wDGLhGjxMAV4dHGzcDujJr3WdXWCF8muWBXrn3qMBNIjfLmz5tGLoOrANSKH4bw7n7X/s1600/photo+4-15.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezPPwMulFyR5zf1OAxMeusTyCD6So7qE1shpzcXYu-IS41A1d1rAkVXM2ovIKW2OVtQrcyLpr2wDGLhGjxMAV4dHGzcDujJr3WdXWCF8muWBXrn3qMBNIjfLmz5tGLoOrANSKH4bw7n7X/s1600/photo+4-15.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nachos from Mexicue....enough said</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-size: large;">Doughnuttery</span></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dkRxytUL5BAbSez0vW8XUWHGShC1OXUmMLoa5Kjp2l_bk1p2xlqNVxIXzlUkp9sYVyl_QJYewfQKYI_rNYlxEWboI9GMvoL6QlJtDoBR97z5b0r8LQz25LNAt0dTC6id9Eu7bKPuednT/s1600/photo+3-19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dkRxytUL5BAbSez0vW8XUWHGShC1OXUmMLoa5Kjp2l_bk1p2xlqNVxIXzlUkp9sYVyl_QJYewfQKYI_rNYlxEWboI9GMvoL6QlJtDoBR97z5b0r8LQz25LNAt0dTC6id9Eu7bKPuednT/s1600/photo+3-19.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Doughnuttery offers customizable mini doughnuts fried right on sight with toppings from cinnamon and sugar to Frosted Flakes. Let your imagination run wild!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><b>L&W Oyster Co.</b></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztEWc7Q2Fxzaunkqt6M21TKHTkytOrFX-OFF1lm2jrTM7QR38diylfoFKlYLMeTyYwZ94LH9bHJ2zWYVZhLpywkrmEkJIEFuKEKYFABdnVc4NBH_JIJq72wmgHwKgR4VKiiHKkTMbjecN/s1600/photo+1-21.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztEWc7Q2Fxzaunkqt6M21TKHTkytOrFX-OFF1lm2jrTM7QR38diylfoFKlYLMeTyYwZ94LH9bHJ2zWYVZhLpywkrmEkJIEFuKEKYFABdnVc4NBH_JIJq72wmgHwKgR4VKiiHKkTMbjecN/s1600/photo+1-21.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried oyster po boy and house-made tartar sauce from L&W Oyster Co. Unfortunately they are not a vendor this September, but I'm hoping for their return next May (fingers crossed).</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-size: large;">Melt Bakery</span></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5vrqFmShRabYT7-6XVbSd82Bv4L5GHW6B-txRc-jQnZiHQPTbdEsp-4E6LYJl6h5DUJQRx8C5XBT1niaWruJD6ysPphq17NP6A1RD33ItaQfcvQTYFCFeU42kwFyxYytA8p0T-oIluVy/s1600/photo+5-14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5vrqFmShRabYT7-6XVbSd82Bv4L5GHW6B-txRc-jQnZiHQPTbdEsp-4E6LYJl6h5DUJQRx8C5XBT1niaWruJD6ysPphq17NP6A1RD33ItaQfcvQTYFCFeU42kwFyxYytA8p0T-oIluVy/s1600/photo+5-14.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate ice cream inside a chocolate cookie from Melt Bakery. Quite possibly one of the best I've ever had!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Other must-see booths to check out:</div>
<div class="separator" style="clear: both; text-align: left;">
Roberta's</div>
<div class="separator" style="clear: both; text-align: left;">
Calexico</div>
<div class="separator" style="clear: both; text-align: left;">
AsiaDog</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I hope to see you guys at Madison Square Eats! Cheers, and nom on!</div>
Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-55896931729129674492014-08-19T19:54:00.001-07:002014-08-19T19:54:05.147-07:00Amazing Opportunities at Pig and KhaoLast week I had the privilege to have a dish on Pig and Khao's tasting menu! The dish was tempura fried shrimp with crispy pork belly, strawberries, cilantro, and a citrus hot sauce. The dish was first inspired by the hot sauce I've made many times in the past. One night during service I made it for Leah, and she was excited to help me build a dish around it. What ended up on the menu turned out really beautiful and flavorful. I've never been more excited to have people taste my food, and the icing on the cake was the compliments a few diners gave me and the dish. Here's to many more flavor experiments and dish creations at Pig and Khao!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2O2cm3InIoXc9scJV9Yycu1kDP05HZGR5FJ5Jc6pESqoXiSRLHJRDEcq-0ON9H1UTDl4sewD0pQVaQJDykbTIKDLcMvsacWP-aP4NeNaIrZfPdAybtMzAVyMzpFB8BsuGJFNof-NEcao/s1600/photo-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2O2cm3InIoXc9scJV9Yycu1kDP05HZGR5FJ5Jc6pESqoXiSRLHJRDEcq-0ON9H1UTDl4sewD0pQVaQJDykbTIKDLcMvsacWP-aP4NeNaIrZfPdAybtMzAVyMzpFB8BsuGJFNof-NEcao/s1600/photo-12.jpg" height="640" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Citrus Hot Sauce Recipe</b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
15 g Red Thai Chili, minced (seeds included)</div>
<div class="separator" style="clear: both; text-align: left;">
10 g Garlic, minced</div>
<div class="separator" style="clear: both; text-align: left;">
1 T Canola Oil</div>
<div class="separator" style="clear: both; text-align: left;">
50 mL Lime Juice</div>
<div class="separator" style="clear: both; text-align: left;">
125 mL Orange Juice</div>
<div class="separator" style="clear: both; text-align: left;">
Zest of 1 Orange</div>
<div class="separator" style="clear: both; text-align: left;">
25 g Granulated Sugar</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 can Chao Koa Coconut Milk</div>
<div class="separator" style="clear: both; text-align: left;">
Salt to taste</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1) In a medium size sauté pan, warm the oil over medium-high heat. Once warm, sauté the chili and garlic until softened (be careful not to burn the garlic). Set aside to cool.</div>
<div class="separator" style="clear: both; text-align: left;">
2) Once cool, add chili and garlic to a Vita Prep (or similar blender/mixer) with remaining ingredients. Blend until all ingredients are incorporated and sauce is smooth. </div>
<div class="separator" style="clear: both; text-align: left;">
3) Run the sauce through a fine chinois to make sure the hot sauce is as smooth as possible. Taste and adjust seasoning as desired.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
** If the hot sauce is too hot, add more coconut milk and sugar to balance out the heat. </div>
Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-66761590919563083572014-08-07T19:47:00.002-07:002014-08-07T19:47:05.597-07:00Stone Barns: The Disneyland of Farm-to-Table FoodTo round out our education at the International Culinary Center, we spent the week at Dan Barber's Stone Barns and Blue Hill, putting our farm-to-table knowledge to work. Here's an overview of what we experienced on the farm:<br />
<br />
<b><span style="font-size: large;">Day 1</span></b><br />
<b><br /></b>
We started off the week with introductions to various people on the farm. We also were given lockers so we wouldn't have to travel back and forth with our knife bags everyday. From Grand Central Station to the Terry Town stop is about an hour train ride, so it was nice not having to worry about lugging around our bags every day. We then went right out to the fields, observing the different veggies they were growing this time of year. It was interesting learning about what foods are in season and what was ready to be harvested. We then walked to one of the greenhouses on the farm, and harvested sugar snap peas. Eating produce right off the vine is a level of delicious that is hard to put into words. I wish everyone could eat naturally raised food directly off the farm and not all that factory-farmed shit (excuse my French). We even got to plant micro pea shoots that would be used in the restaurant once sprouted.<br />
<br />
After our visit to the greenhouse, we walked over to where they harvest bees. If you don't know much about bees, I encourage you to learn more! Let me just tell you, they are incredibly interesting, I was amazed. We even got to put on the white bee suits as we explored the hives. I'm sure we looked a little ridiculous, but it was so much fun. We rounded out the day by meeting Adam Kaye and cooking in the Blue Hill catering kitchen. We learned about unusual grains and were challenged to create a dish using one or more of these grains. I made a spelt and emmer, savory pancake (recipe to follow at the end of this post).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VdfzHlsdCXGASDmP73QvUIAEAMpk_fKWjH3y6014KdS9ehjT2ydW1fDp56jqQMR9qpp7KE1dwBJC_3WwbYDglK4WT1U0SY4o-IGreSu8pJACK_FodkMEBO1EX1i1mjkUAmi70Ca4SY9p/s1600/photo+1-18.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VdfzHlsdCXGASDmP73QvUIAEAMpk_fKWjH3y6014KdS9ehjT2ydW1fDp56jqQMR9qpp7KE1dwBJC_3WwbYDglK4WT1U0SY4o-IGreSu8pJACK_FodkMEBO1EX1i1mjkUAmi70Ca4SY9p/s1600/photo+1-18.JPG" height="640" width="640" /></a></div>
<br />
<br />
<b><span style="font-size: large;">Day 2</span></b><br />
<br />
Day two was a rainy day on the farm, so we started off the day by meeting one of the farmers named Jack. He discussed some of the farming practices at Stone Barns, including the importance of soil. The better the soil, the better the produce. And the right soil for the right plant makes all the difference. The idea of crop rotation is very much practiced, and it was interesting learning about this aspect of farming. We then learned about the composting that happens on the farm. Stone Barns and Blue Hill are really a full-circle organization, from soil to stomach and back again.<br />
<br />
Later in the afternoon we were back in the kitchen, this time with sous chef Mike. The challenge this day was to cook with some fresh produce from the fields, making it the star of our dish. I created a roasted asparagus dish with a lemon vinaigrette. Everyone was really creative with their veggies, and I was more than happy giving everything a taste!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA84qIWBizmnqICCryOWX5x8a-tKVpADzz9tB0rb52j0VlYo1UVX163eec5kAiEd085elYZGzDzIUpXskI1lDX-Tl6BTdq7iADz_qAZiUzt1CLOkr3DNLeoPnhuTO3xcB_gb87b44v9DX7/s1600/photo+2-20.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA84qIWBizmnqICCryOWX5x8a-tKVpADzz9tB0rb52j0VlYo1UVX163eec5kAiEd085elYZGzDzIUpXskI1lDX-Tl6BTdq7iADz_qAZiUzt1CLOkr3DNLeoPnhuTO3xcB_gb87b44v9DX7/s1600/photo+2-20.JPG" height="470" width="640" /></a></div>
<br />
<br />
<span style="font-size: large;"><b>Day 3</b></span><br />
<br />
The third day at Stone Barns was probably my favorite day on the farm for a few reasons. To start, we learned about pasture rotation. This is where the farmers move the different live stock on a regular rotation from pasture to pasture to ensure that the soil can be used in the most beneficial way. We got to help out with the pasture rotation for the day by moving the sheep from one area of the field to another. I just wanted to squeeze all of them, they were so cute! The second reason day three was so enjoyable was that we then got to enter the chicken coup and gather eggs from the laying hen's coup. I unfortunately wore shorts to the farm this day, and the chickens LOVE to peck your ankles, so lets just say I didn't last in the coup for very long. But it was so much fun gathering the eggs that we later used in the kitchen at Blue Hill.<br />
<br />
In the kitchen that day, we broke down an entire lamb (again...full circle, farm-to-table). Every two people got one lamb, and we literally broke it down from head to tail. This was beyond fun for me because I love breaking down meat, especially whole animal butchery. Chef Adam was very impressed by our skills, so much that he kept a lot of the meat for the restaurant. It was awesome knowing that our efforts would be put to great use and actually sold to patrons. Day three was an awesome day and everything I hoped our week at Stone Barns would be.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTqqdczHO7J20LzU5GImmBwx3Xm7nlFNd8-ovmIF8GC0aTp_J0KIixcbeE2qg2kEQ9VgRBlokJN1RfdCAWKW2GcFUMAR5bK6IaH3sojq1AyNQKdJlfmAes3VR3Ya0ygx2l6Rre0zX8I8b/s1600/photo+3-17.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTqqdczHO7J20LzU5GImmBwx3Xm7nlFNd8-ovmIF8GC0aTp_J0KIixcbeE2qg2kEQ9VgRBlokJN1RfdCAWKW2GcFUMAR5bK6IaH3sojq1AyNQKdJlfmAes3VR3Ya0ygx2l6Rre0zX8I8b/s1600/photo+3-17.JPG" height="480" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDPP8cjh1my9C_8QKQa9JxkqO7hcNXitz_3E831T5PKD8H_nLOF49sFPwmbS3DtOjD89eVCBtgIW7gQ-Lyjyx5W0hfhwPDaiEvlSzNqahlcF-SNTSD7qpAR-jt2glCMVECvSqS8zyRkpE/s1600/photo+4-14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDPP8cjh1my9C_8QKQa9JxkqO7hcNXitz_3E831T5PKD8H_nLOF49sFPwmbS3DtOjD89eVCBtgIW7gQ-Lyjyx5W0hfhwPDaiEvlSzNqahlcF-SNTSD7qpAR-jt2glCMVECvSqS8zyRkpE/s1600/photo+4-14.jpg" height="640" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87Z7egBeTxv34o5XNegkXhVv1BMwSfg2TrqUwvTAqJM2hknTEABjw8A-AYPXFTpI44OWpxQPeIPAI1x50MbIMOBFgDyIKV9A1o5CGDJq11G1V5cAYYi3m62xm3xkytjlkEETtPPXBaacG/s1600/photo+5-13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87Z7egBeTxv34o5XNegkXhVv1BMwSfg2TrqUwvTAqJM2hknTEABjw8A-AYPXFTpI44OWpxQPeIPAI1x50MbIMOBFgDyIKV9A1o5CGDJq11G1V5cAYYi3m62xm3xkytjlkEETtPPXBaacG/s1600/photo+5-13.JPG" height="480" width="640" /></a></div>
<br />
<br />
<b><span style="font-size: large;">Day 4</span></b><br />
<br />
Day four was chicken slaughter day...a day I was not looking forward to. We actually had the opportunity to participate in slaughtering chickens they raise on the farm. It was very emotional for many of my classmates as most of us had never seen, let alone participated in slaughtering animals before. All in all, I think it's important to learn about this aspect of farming because it's reality; chicken doesn't just come wrapped in plastic like you see at the supermarket. Chickens are living beings we consume on a daily basis, and slaughtering is just a natural part of the process. In the afternoon we learned about charcuterie in the kitchen. We made lamb sausage from the meat we buttered the previous day. The kitchen work was fun on day four, but ultimately this was as enjoyable of a day for me.<br />
<br />
<span style="font-size: large;"><b>Day 5</b></span><br />
<br />
Our final day at Stone Barns started out with us venturing out into the field to harvest produce. We were told that we would be cooking family meal that day for 30 staff members at the farm, and we would need to go "shopping" for ingredients on the farm. We also were told that we had to have some influence from what we learned over the course of the week. I decided that I would make a dessert because I saw beautiful strawberries growing in the field. A strawberry tart came to mind, and I quickly decided to make a unique grain tart dough. By 10:00am we were in the kitchen cooking, and we had two hours to produce our dish. Working in a kitchen that you've never worked in before is a challenge because you don't know where anything is. However, the Blue Hill kitchen is stocked full with endless produce and equipment, so it was easy to get right to work. My tarts came out surprisingly well. The dough was flaky and the strawberries couldn't have been fresher. I would definitely make this recipe for your next dinner party (recipe below). Even chef Adam Kaye asked me for the recipe to put in the next Blue Hill cook book!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaUHOdV_5JxohW27LcmNa0TybcwDtFSM6n_I7QMY3ck6wLzK6-yNpLcDUp4wqZIMpZ0-2d_EdSBi7rJrGaC27vN5z5AFzicNQkfq_yhOagd_HQd42JGlI9HuGx3D2u_JTzdsZjmGHVjOz/s1600/photo-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaUHOdV_5JxohW27LcmNa0TybcwDtFSM6n_I7QMY3ck6wLzK6-yNpLcDUp4wqZIMpZ0-2d_EdSBi7rJrGaC27vN5z5AFzicNQkfq_yhOagd_HQd42JGlI9HuGx3D2u_JTzdsZjmGHVjOz/s1600/photo-10.jpg" height="640" width="480" /></a></div>
<br />
<br />
Overall, spending the week at Stone Barns and Blue Hill was a perfect ending to my farm-to-table program at ICC. I'm just ready to dive right into the New York food scene and put my skills to work!<br />
<br />
<u><b>Multigrain Pancakes</b></u><br />
Yield: 10-12 medium size pancakes<br />
<br />
6 egg whites<br />
50g granulated sugar<br />
210g AP flour<br />
45g Spelt, ground finely<br />
45g Emmer, ground finely<br />
1/4 lb butter, cubed and softened<br />
Pinch of salt<br />
<br />
1) In a Kitchen Aid stand mixer, combine egg whites and sugar, then beat until soft peaks form.<br />
2) Once peaks have formed, add butter and beat for only a few seconds until combined.<br />
3) Remove mixture from the mixer, and gently fold in all three flours. Be careful to not over mix or the egg whites will deflate. Once combined yet still light and fluffy, add a pinch of salt and mix gently.<br />
4) Cook pancake batter in a sauté pan over medium high heat until gold brown on both sides.<br />
<br />
<i>***These pancakes go great with a ricotta, lemon juice, and rosemary filling.</i><br />
<br />
<div class="MsoNoSpacing">
<u><b>Multigrain Strawberry Tarts</b></u><o:p></o:p></div>
<div class="MsoNoSpacing">
Yield: 24 Tarts<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<o:p>For the Dough:</o:p></div>
<div class="MsoNoSpacing">
4 ½ cups AP Flour<o:p></o:p></div>
<div class="MsoNoSpacing">
3 cups Spelt, finely ground<o:p></o:p></div>
<div class="MsoNoSpacing">
3 ¼ teaspoon salt<o:p></o:p></div>
<div class="MsoNoSpacing">
3 teaspoons sugar<o:p></o:p></div>
<div class="MsoNoSpacing">
3 cups (24 ounces) cold butter, cubed<o:p></o:p></div>
<div class="MsoNoSpacing">
1 ¼ cup ice cold water<o:p></o:p></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;"><br /></span></div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
<span style="text-indent: -0.25in;">1) Pulse AP flour, spelt, salt and sugar in a robo coup to
combine. Add the butter and pulse until coarse crumbs form (about the size of a pea). Add the water until
combined with other ingredients. Remove, shape, and refrigerate dough at least 1 hour (so the gluten can rest).</span></div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
<span style="text-indent: -0.25in;">2) Preheat a convection oven to 325 degrees Fahrenheit. Roll out the dough to ¼ inch thickness and shape into rounds, 5 inches wide. Transfer the rounds to a sheet pan lined with parchment paper. Refrigerate for 30 minutes.</span></div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
<span style="text-indent: -24px;"><br /></span></div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
For the Filling:</div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
<span style="text-indent: -0.25in;">1 lb strawberries</span></div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
<span style="text-indent: -0.25in;">1/2 cup sugar</span></div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
<br /></div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
1) Cut the stems off the strawberries and slice lengthwise. </div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
2) Combine sliced strawberries with sugar and let sit for approximately 10 minutes to macerate. </div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
<br /></div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
Finishing the Tarts:</div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
1 egg, beaten</div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
1 tablespoon milk</div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
<br /></div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
1) Fill each dough round with a 2 tablespoon amount of strawberry filling. Then roll the edges of the tart dough over the filling. This will prevent the filling from leaking out when heated in the oven.</div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
2) After all the tarts have been filled and sealed, brush the dough with an egg wash so the dough will get nice and golden brown.</div>
<div class="MsoNoSpacing" style="text-indent: 0px;">
3) Bake the tarts for 30-40 minutes in the oven until dough is golden brown and flaky, and filling is warmed through.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVou3kvb4TnZRP7vIbeJCo4bVqIfy-RPNQf83pt3Ro-6EjSD-49OlNfNlPn1FI4CwYbGq1tXS9gb7oF9MSyJYrZoj8Ozb9emM9tSFCkdAc3C69waJB3d8pohuEzuAUELlyzIo9JmhZyiKW/s1600/strawberry-galette1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVou3kvb4TnZRP7vIbeJCo4bVqIfy-RPNQf83pt3Ro-6EjSD-49OlNfNlPn1FI4CwYbGq1tXS9gb7oF9MSyJYrZoj8Ozb9emM9tSFCkdAc3C69waJB3d8pohuEzuAUELlyzIo9JmhZyiKW/s1600/strawberry-galette1.jpg" height="600" width="640" /></a></div>
<br /></div>
<div class="MsoNoSpacing" style="text-indent: -24px;">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-90440915281922371862014-07-21T16:41:00.001-07:002014-07-21T16:41:20.749-07:00This Foodie and Blogger is Back!I'm back! I'm so sorry to leave you guys hanging, probable wondering if I fell off the face of this planet I call New York. But my itch to write was growing too intense, and I'm ready to continue this food journey with you all. The past month has been crazy and full of life changes, and boy have I missed blogging with my fellow foodies. I'll try to catch you up as quickly and with as little words as possible. Here goes nothing...<br />
<br />
First, I graduated from ICC and finished my culinary school education! But right after we finished learning in the kitchen, we got to round out our journey by spending a week at Stone Barns and Blue Hill in Terry Town, New York. Stone Barns, as well as Blue Hill (the restaurant located there) are a part of the Dan Barber empire, and it's the ultimate location to put your farm-to-table knowledge to work. I would love to go into more detail about what we did on the farm and what I cooked in the kitchen, so count on a blog about my experience at Stone Barns to come soon ("strawberry multigrain tart with basil whipped cream" recipe included)!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlXnzpzOea__wVDVc5wk_HFoGIdVJ8F7tDug-PiwSCkMPncAvx6hTeaSLzvqZTBiadVlOZlmkEkwL7NcDAwV6D9RxicJZ5zSW-FxZUN4631prVc4ZqPkt5zbj9-oAAe6oU2GCDAwEmLJ8/s1600/photo+1-17.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlXnzpzOea__wVDVc5wk_HFoGIdVJ8F7tDug-PiwSCkMPncAvx6hTeaSLzvqZTBiadVlOZlmkEkwL7NcDAwV6D9RxicJZ5zSW-FxZUN4631prVc4ZqPkt5zbj9-oAAe6oU2GCDAwEmLJ8/s1600/photo+1-17.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picking eggs at Stone Barns for the kitchen at Blue Hill</td></tr>
</tbody></table>
Since graduating, I've continued working as a line cook at Pig and Khao. It's been a wonderful learning experience working in another professional kitchen. I feel like I'm learning the cuisine and flavors more and more everyday, making me even more comfortable with the kitchen and restaurant. It's also incredible to see how kitchen's evolve so quickly and regularly, even just over the past month! I've seen a handful of cooks and FOH employees come and go. It's a tough business to get into and even harder staying in and gaining success in.<br />
<br />
This brings me to my next thought and something I've come to learn over the past month...I have never worked harder in my life and I've never been so broke! I work full time (and very often overtime) late into the night, sweating my a** off, lifting forty pound boxes of pork jowl, and making little to nothing. It's crazy how cooks ever get ahead in the industry, but I know they continue work in kitchens because of one thing; they simply love to cook. Feeding people innovative and mouthwatering food that patrons come back for time and time again is an amazing feeling, and that's the reason why I keep coming back for more (no matter if I have to buy single-ply toilette paper for a little while).<br />
<br />
The third major event that's happened to me since I last posted on Nom Nom New York is that I moved! By the way, moving in New York City may very well be the hardest, most infuriating, strenuous task I've ever done. There are so many apartments you could look for years. You also have to decide what area of the city you want to live in or if you want to live in an outside borough like Brooklyn). As well, you have to decide if you want a broker or if you want to do it on your own. Then once you finally pick a place, actually orchestrating the move can be a huge headache. Just imagine moving and buying furniture without a car...yeah, it's insane. It was a crazy few weeks, but I'm so happy with the apartment I ended up with. It's a studio apartment in the financial district, probably eight blocks from my last apartment. It's new and contemporary and has a more homey feeling. It's more comfortable and cozy all together, and I'm excited to continue my New York life here (P.S. I'm writing this post from my new couch now!).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSSn0a3h7XYjWJnjt_nhTeO8RptPAaZL7lQRtXSDn-mHqd174JT9a8GfTa3szNs0zs6SUWiHzP9wQU0_Gkg7VVAZgWfiVavIeKSiDApJakyFEZMlTmxe09K_pP1Zwp8d4NLlNti3y2XdI/s1600/photo+2-19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSSn0a3h7XYjWJnjt_nhTeO8RptPAaZL7lQRtXSDn-mHqd174JT9a8GfTa3szNs0zs6SUWiHzP9wQU0_Gkg7VVAZgWfiVavIeKSiDApJakyFEZMlTmxe09K_pP1Zwp8d4NLlNti3y2XdI/s1600/photo+2-19.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taking a break from moving, sitting in front of my new kitchenette</td></tr>
</tbody></table>
<i>I also wanted to take a moment to thank my wonderful parents. They not only helped me move into my apartment and put up with stressed-me, they also helped this whole dream come true. I'm living in the greatest city, working and learning from amazing chefs, and none of this could have happened without them. I'm so blessed to have them as parents, mentors and confidants, so thank you mom and dad. I love you!</i><br />
<br />
Finally, the last thing that has changed in my life since I last wrote is that I've decided to go back to school at ICC, but this time for food writing. I just can't seem to stay away! When I heard about the six week course taught by Alan Richman, I couldn't pass it up. I've actually already had one assignment where we had to pitch a feature story idea to Alan related to food in some way, and he told me he loved the pitch and if this were a real working publication, I would have gotten the job! So now I'm in the process of actually writing the story. I'll post the story on Nom Nom when it's finished.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9jSSIHfLINFikY0hmCmdACB93TBLr2j-tmP5hTEdSQ8ADr1qFzbNTLr8Bm-nxnpTiGkft6Q3UeRuH6EfXZVJKq-EoVMNVaJepAGKz3SNVyYgcf8vRR8wo3t0DKc6HMEjKegmp39rNi01/s1600/photo+3-16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9jSSIHfLINFikY0hmCmdACB93TBLr2j-tmP5hTEdSQ8ADr1qFzbNTLr8Bm-nxnpTiGkft6Q3UeRuH6EfXZVJKq-EoVMNVaJepAGKz3SNVyYgcf8vRR8wo3t0DKc6HMEjKegmp39rNi01/s1600/photo+3-16.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The man, the myth, the legend...Alan Richman</td></tr>
</tbody></table>
Again, I'm so very sorry its taken me so long to write another post. Hopefully you can forgive me and understand that it has been a crazy month. Now that my life is a little more settled, I'l have many more posts to come, so stay tuned!<br />
<br />
Cheers, and nom on!Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-60815846235099809142014-06-08T14:32:00.000-07:002014-06-29T20:17:47.878-07:00The Final ExamIt's been a few days since my final exam at the International Culinary Center, and I'm already missing my foodie friends so much! Over the past six months I spent every week, 9:00am to 3:00pm, with these amazing people. They not only taught me so much about cooking, they introduced me to New York and the city life. I'm happy to have found some life-long friends that I'm sure I'll share a meal with many times down the road.<br />
<br />
Reflecting back on my final exam, I wish I could say it was completely smooth sailing. However, I didn't start off on the best foot. At 8:30am my classmates and I entered the kitchen to take our final written exam. We had to write all the ingredients and procedures for our white gazpacho with pickled shrimp dish. The written test went fine, as we've made that dish so many times I could cook that recipe in my sleep. Unfortunately, this is where things started going downhill. When turning in our test, we also picked a letter-number combination that would designate us to the two dishes we were to complete for our final practical exam. I reached into the bowl and dug around to ultimately pick B3...the asparagus and soft boiled egg appetizer, and rolled and stuffed lamb entree. Of course this is the one combination I really didn't want! The asparagus appetizer is really straight forward, but it is chalked full of components and incredibly time consuming. As well, the lamb entree only has pommes puree (mashed potatoes), roasted baby eggplant (easy enough), a lamb stock based sauce, and a rolled and stuffed lamb loin. Again, very straight forward, but I had never made that dish completely from start to finish. The "lamb unknown" was making me nervous, but at that moment I just had to put my big girl panties on and get to work.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZz23yrqP1lTTQlCaQOEcoNa-mQqKYioSh5P1F1lwgudb5tzMR5Z3l5kti1u51ggq5jKBRhZNRsCQEzA0uuvfwzYLRGPhWt-J4qyx7iaQimrPqgsM91GabAo7UIiCt41txw4D9i3qFTjyr/s1600/photo+2-17.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZz23yrqP1lTTQlCaQOEcoNa-mQqKYioSh5P1F1lwgudb5tzMR5Z3l5kti1u51ggq5jKBRhZNRsCQEzA0uuvfwzYLRGPhWt-J4qyx7iaQimrPqgsM91GabAo7UIiCt41txw4D9i3qFTjyr/s1600/photo+2-17.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The three amigas...myself, Sophia and Lucy</td></tr>
</tbody></table>
We then as a class walked to the kitchen in room 402 (our level 2 kitchen) and started to cook. I had to have four plates of asparagus ready at 12:57pm, then another four plates of lamb ready at 1:45pm. I knew that my first task would be to reinforce my lamb stock. Reinforcing a stock means you take bones (in my case lamb bones) and brown them in a screaming hot pan with a little oil. Once browned, you then reduce the heat and add some mirepoix. Cook the vegetable until it's softened, then cover the mixture with the desired stock, add a bouquet garni (thyme, parsley stems, bay leaf, and black pepper corns), and simmer for at least one hour. This brings more depth of flavor to the stock, and ultimately to the sauce you make with the stock. So I ran to the reach-in looking for bones and found nothing. My first thought was "crap, how do you make a reinforced stock without bones?". Then I took a deep breath and asked chef where I could find the missing bones. Sure enough I just wasn't looking hard enough, and they were actually wrapped up nicely and placed behind the actual lamb loins. At that point chef tossed me a bag of bones and I got my reinforced stock going. Little did I know that I had just made a monumental mistake.<br />
<br />
About an hour into the final, one of my classmates realized he had no duck bones to reinforce his stock (another dish we had was rendered duck breasts with beets, fingerlings, frisee and a cherry sauce). This brought on a huge search for the missing duck bones. I bet you can guess who had them simmering away in their stock...me. I reinforced my lamb stock with duck bones. How dumb, right?! Who can't tell the difference between the bones of a small bird and a relative large farm animal? I guess when I originally asked chef to help me find bones, I asked for duck bones instead of lamb. So when he tossed me the bag, he thought I wanted duck, and I was too stressed to take a second and realize the difference between each protein bones. Chef told me to just continue on because if I were to remake the stock, I would be completely in the weeds. My sauce would just be slightly different in flavor. So as you can see, I was not off to the best start on my final at ICC.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
After the bone debacle, I quickly prepared the asparagus appetizer and presented on time. I then returned to the kitchen and put the finishing touches on my lamb dish. The final plates turned out nice, but I was so distraught over my lamb sauce that I had complete tunnel vision and just wanted the day to be over.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9MLfJK7T-bnoK2Gkx-UkSap7ERSmwqhZivID4tu1lhCoTiR0M5ge3UOv5wPJNaRAiYqssrPM2fKknC0ERjY03gxN6_Kr_PF4tbHGrHZbs77kjHApwe1P1ClFeeuEulh3_5vuovq90kZ3/s1600/photo+1.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9MLfJK7T-bnoK2Gkx-UkSap7ERSmwqhZivID4tu1lhCoTiR0M5ge3UOv5wPJNaRAiYqssrPM2fKknC0ERjY03gxN6_Kr_PF4tbHGrHZbs77kjHApwe1P1ClFeeuEulh3_5vuovq90kZ3/s1600/photo+1.PNG" height="640" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We made ICC's Instagram page! #selfie</td></tr>
</tbody></table>
At the end of the day when we all had finished cooking, it was time to hear our critiques from the panel of judges. That's right, judges! Real, working, highly regarded New York chefs were tasting our dishes, and I presented a ridiculous lamb sauce! But what could I do? At that moment I just had to smile and hope that they still appreciated my presentation and dishes as a whole.<br />
<br />
The judges were tough and very critical, but how are you going to become a better chef if you're not critical? It all was okay because everyone in my class did great. I'm also happy to announce that they didn't even mention my sauce, so all is definitely well! All in all, the final could have been smoother for me, but I'm proud of my whole class for doing so great and showing how much we've grown through each plate of food at ICC.<br />
<br />Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-8156786791451824012014-06-01T09:45:00.000-07:002014-06-01T09:45:02.002-07:00WE DID IT!<div style="text-align: center;">
Congrats to all my classmates on graduating from the International Culinary Center! It has been a crazy ride and I've learned so much, these are the days I will cherish forever!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ehRUoD1TT1clQNPV0i4GOD6SeRuNJmnxnR7q9X-CNMwN1Sma3JAKi_Q5Y21zXpbAGDrKaKZsQO8SonAydj12H2vVnB-KcT8dxtnNAg301yIw4IovOafoxmEgaeZbttUewyah66hoRUIN/s1600/photo+1-16.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ehRUoD1TT1clQNPV0i4GOD6SeRuNJmnxnR7q9X-CNMwN1Sma3JAKi_Q5Y21zXpbAGDrKaKZsQO8SonAydj12H2vVnB-KcT8dxtnNAg301yIw4IovOafoxmEgaeZbttUewyah66hoRUIN/s1600/photo+1-16.JPG" height="434" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Stay tuned for a post about our final exam at ICC, as well as our week at Blue Hill starting Wednesday. Here's to more exciting events to come!</div>
Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-23952509936045827252014-05-09T16:21:00.001-07:002014-05-12T19:39:20.828-07:00Seafood Season<div class="MsoNoSpacing">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkKWRK_oPRZIs0xdLqD95kTKMBL1efRw_UceFio-ihadbQMRCB_7huiuK3qRKh_V6XvyxPEzjXzOSa9m_HGsSzEFtdQQxINFS9zYITUGGDjTo-YiK74Zi2edIIz1at0ZUZHwGy6kDPcQd/s1600/photo-9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkKWRK_oPRZIs0xdLqD95kTKMBL1efRw_UceFio-ihadbQMRCB_7huiuK3qRKh_V6XvyxPEzjXzOSa9m_HGsSzEFtdQQxINFS9zYITUGGDjTo-YiK74Zi2edIIz1at0ZUZHwGy6kDPcQd/s1600/photo-9.JPG" height="140" width="640" /></a></div>
As we crossed the Williamsburg Bridge and left Manhattan,
my classmates and I anxiously anticipated our trip to North Fork, Long Island
where we would be visiting both Macari Vineyard and Peconic Oyster Farm. Like
our previous field trips, this visit to the vineyard and oyster farm was a part
of the Classic Culinary Arts plus Farm to Table program at the International
Culinary Center. We were especially excited for this field trip because we knew
we would get some fresh farm air, delicious wine, and freshly shucked oysters
right on the water, and that’s exactly what we did.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Our first stop was Macari Vineyard in Mattituck, New
York. Alexandra Macari, wife of Joseph Macari, quickly met us and talked us
through a wine tasting of some of their most popular wines. We tasted two
whites, a rose, three reds, and a dessert wine, and they were all equally
enjoyable. After the tasting we had lunch outside. It was a beautiful sunny and
70 degree day, and we overlooked the acres of grape vines, about to bud-break
at any time. After lunch we took a tour of the grounds and made some last
minute purchases so we could take some wine home. <span style="mso-spacerun: yes;"> </span>Overall, it was a lovely morning at the
vineyard, and we were ready to check out the oyster farm next.<br />
<br /></div>
<!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]-->
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>JA</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
<w:UseFELayout/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="276">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]-->
<!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:Cambria;
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;}
</style>
<![endif]-->
<!--StartFragment-->
<!--EndFragment--><br />
<div class="MsoNoSpacing">
After leaving Macari Vineyard and a quick 15-minute drive
later, we arrived at Peconic Oyster Farm in Peconic Bay, New York. I didn’t
know what to expect because I’ve never been to an oyster farm or really even
knew much about harvesting oysters. However, it was a really interesting and
remarkable farm. The best part of our visit was at the end when we sat on a
picnic table right on the water, shucking and eating some of the freshest
oysters I’ve ever came in contact with. It was a fun and delicious Saturday altogether.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Sitting there soaking in this experience made me think about all the best places to eat seafood in New York City. With the weather getting warmer and the summer drawing closer, everyone's dying to get out of the house and eat out in the city. And now that the restaurants are filling up, patrons are ordering fresh seafood more than ever. Seafood, especially raw seafood bars, are a staple during the warmer months, so it's the perfect time to look at some great places to get fresh catch in NYC. Here is a list of some of my favorite places to enjoy a raw bar and an oyster or two:<br />
<br />
<ol>
<li><a href="http://www.e2hospitality.com/blt-fish-new-york/">BLT Fish</a> - 21 W 17th Street, New York NY 10011 - Located in the Flatiron District, this restaurant is perfect for the fish fanatic. They have some of the freshest fish in town, and if you're really ready to splurge, they have "The Grand Plateau" where you get an array of raw bar items for $120.00. Definitely check BLT Fish out for seafood grub. </li>
<li><a href="http://thejohndory.com/">The John Dory</a> - 1196 Broadway, New York NY 10001 - Chef April Bloomfield's The John Dory Oyster Bar is the perfect summer spot for raw bar lovers. Count on some of the freshest and most delicious seafood dishes in town.</li>
<li><a href="https://www.abchome.com/eat/abc-cocina/">ABC Cocina</a> - 38 E 19th Street, New York NY 10003 - One of my favorite spots in NYC, ABC Cocina never lets its patrons down, especially when it comes to their raw bar. They serve fresh oysters and clams, shucked right in their open kitchen. If sitting outside and enjoying seafood is your kind of summer night, check out ABC Cocina in Union Square.</li>
</ol>
<div>
For more information, to read reviews, and/or to make reservations for these restaurants or any other raw bars in New York City, check out OpenTable's <a href="http://www.opentable.com/new-york-city-restaurants"> New York City Restaurants</a> page. Cheers and nom on!</div>
</div>
Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-19083097305175888262014-04-30T15:14:00.001-07:002014-04-30T19:04:40.776-07:00Level 5: Working at L'EcoleIt's hard to believe that tomorrow is my last day in Level 5 at the International Culinary Center, and that I'm only a month away from graduating from culinary school! It's been a crazy, busy, and exciting five months, and I'm excited to be at the tail end of my education and ready to enter the food industry as a professional chef.<br />
<br />
Level 5 at ICC is the first level where we actually cook at the school's restaurant L'Ecole. It's a fully functioning, professional kitchen and restaurant where all the school's students cook dishes for patrons. It just like any other working kitchen; you prep food for lunch or dinner, run service, then break down and clean up. Because I'm a day student, my classmates and I work lunch service every day. The restaurant doesn't get too busy, maybe on average 30 covers a day. But its a great atmosphere to learn kitchen etiquette and technique if you've never experienced working in a kitchen before. You also get to experience working at every station in the kitchen, starting with entremetier, then garde manger, poissonnier, saucier, and finally patissier. Level 6 will be exactly the same as level 5, except we get a whole new menu with all different recipes, and these recipes will be what we have to cook on our final exam. It's been a fun experience working at L'Ecole, and I'm ready for level 6 and my final month at ICC!<br />
<br />
Here are some dishes from our menu at L'Ecole:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-AM6B8MmHzAD-hOB51zxw6ZEH-E2hSwy5M-tDgeHia0n27VbYNM9BwN90poDR3TFIMqI7bOio0Eh3NOf777BYNm4AxQHslzHwjrhyphenhyphen-NClF0c9HCZZSUeZuFFmJyvMCgYvsc7mnr5ZPlop/s1600/photo+1-11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-AM6B8MmHzAD-hOB51zxw6ZEH-E2hSwy5M-tDgeHia0n27VbYNM9BwN90poDR3TFIMqI7bOio0Eh3NOf777BYNm4AxQHslzHwjrhyphenhyphen-NClF0c9HCZZSUeZuFFmJyvMCgYvsc7mnr5ZPlop/s1600/photo+1-11.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arctic Char with Lemon-Yogurt Sauce, Carrot-Dill Vinaigrette and Marinated Cucumber</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHkocDvOFfgVYHy_rtxVx93cgzMpaFGOvmTHhXZ5u6c-C4iQr5AB7iD1Nd6uDDMvHyxrgMtCOULrI_6gVutfmWMKab9tV0dGZ72ECzVdMxzA0Y2VTfIooBiCWj-zKvT20futyTCXrc4oU/s1600/photo+2-12.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHkocDvOFfgVYHy_rtxVx93cgzMpaFGOvmTHhXZ5u6c-C4iQr5AB7iD1Nd6uDDMvHyxrgMtCOULrI_6gVutfmWMKab9tV0dGZ72ECzVdMxzA0Y2VTfIooBiCWj-zKvT20futyTCXrc4oU/s1600/photo+2-12.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Tart with Creme Fraiche Ice Cream and Basil Oil</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4Kyh_U8hQjbPXQ68bLjRpe4xH7rdgNs1VP2-Qe8s71Mi9CWw71NNmejTghMGFs-KSuZvAx7rYCLjprgafIt-RpZNqemMQpGc21n8uAvyh5UJcAoktOXxRCbHrsn6x4vxbyTqm7U31x_-/s1600/photo+5-10.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4Kyh_U8hQjbPXQ68bLjRpe4xH7rdgNs1VP2-Qe8s71Mi9CWw71NNmejTghMGFs-KSuZvAx7rYCLjprgafIt-RpZNqemMQpGc21n8uAvyh5UJcAoktOXxRCbHrsn6x4vxbyTqm7U31x_-/s1600/photo+5-10.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Terrine, Blue Cheese Mouse and Arugula Salad</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtkHXEwoa5Kn7jgGva8Flhh48aKwYPiDhQXJLP4kURXnNu0Js1b0NcOWOr-EvNeUdLfyv0jLCwPtOgyWMz7t3z_DMWm_z1ULP2hOXuhw3cFkZVAeQn6JmmbjwAGSjio_fz1STha0dy0V3/s1600/photo+3-11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtkHXEwoa5Kn7jgGva8Flhh48aKwYPiDhQXJLP4kURXnNu0Js1b0NcOWOr-EvNeUdLfyv0jLCwPtOgyWMz7t3z_DMWm_z1ULP2hOXuhw3cFkZVAeQn6JmmbjwAGSjio_fz1STha0dy0V3/s1600/photo+3-11.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Profiteroles with Coffee, Chocolate, and Cookies-and-Cream Ice Cream</td></tr>
</tbody></table>
<br />
<br />Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com2tag:blogger.com,1999:blog-557125043548859375.post-31696055762079181472014-04-27T19:47:00.001-07:002014-04-30T19:01:55.280-07:00Concrete Jungle<div style="text-align: center;">
"I'm gonna make it by any means, </div>
<div>
<div style="text-align: center;">
I got a pocket full of dreams.</div>
<div style="text-align: center;">
Baby, I'm from New York"</div>
</div>
<div>
<br /></div>
<div>
I'm so excited to announce that I landed my second big city job at an amazing restaurant in the Lower East Side called Pig and Khao! The cuisine is Southeast Asian, specifically Filipino, and the kitchen is open to the restaurant. It's a smaller venue with a smaller amount of staff, making the kitchen super close and friendly. The co-owner is Chef Leah Cohen, who has really made a name for herself in the food industry and New York culinary scene. She was even on Bravo's Top Chef a few seasons back and performed extremely well. I'm thrilled to be working for an amazing female chef and to learn new techniques in a awesome restaurant.</div>
<div>
<br /></div>
<div>
I started the job last Monday and I've loved every minute of it since. Today I even worked brunch and was able to work the line on garde manger. Feel free to check back on Nom Nom New York because I'll be giving updates on my two jobs, the conclusion of culinary school at ICC, and of course the restaurants I nom-on in and around the city. New York City; the city where dreams are made of, and there's nothing you can't do...never have I thought this to be more true. Cheers and nom on!</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBlR-pd-0zXfUq-4g8OTnq0vosk3EyiHLPGRZFvwFQcNRnU4_TZAcw5RujuzGUR54jPEpm7uSira_KC4VS7c2k1aB1Zhs7FTqxaUVCLnuQpDBqS4wpQQM1q38ii2Zz2vGRMZrA7KMu-ms/s1600/photo-6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBlR-pd-0zXfUq-4g8OTnq0vosk3EyiHLPGRZFvwFQcNRnU4_TZAcw5RujuzGUR54jPEpm7uSira_KC4VS7c2k1aB1Zhs7FTqxaUVCLnuQpDBqS4wpQQM1q38ii2Zz2vGRMZrA7KMu-ms/s1600/photo-6.JPG" height="400" width="400" /></a></div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-14912119476910841712014-04-09T20:29:00.000-07:002014-04-09T20:29:04.497-07:00The Grand BuffetAs promised, here are some pictures from the second half of Level 4 at the International Culinary Center...buffet preparation and charcuterie!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAeNy5Mq4sndDZXih0sfeZjLxbFVZJIdCBvhwyNe_MzfCchw3niyi6u3DxrYJWXsFz0NK9VfYrNy69xNbnl4T0mnNG9RsSc1D10E1liN3Je9O_TWNpJXIdpsxAERtO5IX68Pb524-T9Kr/s1600/photo+1-9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAeNy5Mq4sndDZXih0sfeZjLxbFVZJIdCBvhwyNe_MzfCchw3niyi6u3DxrYJWXsFz0NK9VfYrNy69xNbnl4T0mnNG9RsSc1D10E1liN3Je9O_TWNpJXIdpsxAERtO5IX68Pb524-T9Kr/s1600/photo+1-9.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We used every part of the pig for our charcuterie dishes, including the entire head! </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yw4v7Ot2Rf9kaTm8I03DtOxaFQ2W-JOxOeYAOhT_YJBPs0LZKCecTwTn3TJRwnb3LfCEF_aP8xmIIahrARubDgOV59qw_4KUVfaLtE4qb0VRkqLoDvr773TbR721yJF4lZ4TUbjdBlbt/s1600/photo+2-10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yw4v7Ot2Rf9kaTm8I03DtOxaFQ2W-JOxOeYAOhT_YJBPs0LZKCecTwTn3TJRwnb3LfCEF_aP8xmIIahrARubDgOV59qw_4KUVfaLtE4qb0VRkqLoDvr773TbR721yJF4lZ4TUbjdBlbt/s1600/photo+2-10.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is half of a pig that we had to break down for our buffet and charcuterie dishes. This bad boy provided us with some delicious food and in-depth information on butchery.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEodC-IiQikYrPBN8KBsr7iNpPeOpfRZiHOgv2D8FgQ-5qRxCtbMaRdk-ZqzLEo3GBJdj-R4YnCXcbx5DJtPJ4RDUrpDJhGVR8ej3fqR0CDqCAYoWU9PpZT1NEej8MU7pZZFf57qu87Fmn/s1600/photo+2-11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEodC-IiQikYrPBN8KBsr7iNpPeOpfRZiHOgv2D8FgQ-5qRxCtbMaRdk-ZqzLEo3GBJdj-R4YnCXcbx5DJtPJ4RDUrpDJhGVR8ej3fqR0CDqCAYoWU9PpZT1NEej8MU7pZZFf57qu87Fmn/s1600/photo+2-11.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the pig face that was first cured, then cooked all night confit, and finished in the oven to crisp up the skin. We served it on lettuce with apple...nom nom!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwybeJP6Ra8UhcAb9-9KqVvNWPWionjtfDVOcnF-yFLf43OrAhktITOJkaI2TRUgdy7m4GL4Dm3ew8qLQ24tVYMwYYXBTUBffPmaueXkkC2V3zqOlymYotH0FXfhKnZEfTeSnVM7AyBye-/s1600/photo+3-9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwybeJP6Ra8UhcAb9-9KqVvNWPWionjtfDVOcnF-yFLf43OrAhktITOJkaI2TRUgdy7m4GL4Dm3ew8qLQ24tVYMwYYXBTUBffPmaueXkkC2V3zqOlymYotH0FXfhKnZEfTeSnVM7AyBye-/s1600/photo+3-9.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I was so proud of our broken down pig, and I was surprised to find out how much I enjoy butchery! </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jdjPWaX6eAunVk92QWXqFHtcfuqEf49se6LpzDJ03_Y_CYM8tE0L7FDDtPaHoZnc2sc7eJjVe-1eBu8Kn1LZY8O6LOroOverPPfjg3V6fX-KWP0RV_QJxc5bUaA3HbkG-jiuqGGThyp-/s1600/photo+3-10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jdjPWaX6eAunVk92QWXqFHtcfuqEf49se6LpzDJ03_Y_CYM8tE0L7FDDtPaHoZnc2sc7eJjVe-1eBu8Kn1LZY8O6LOroOverPPfjg3V6fX-KWP0RV_QJxc5bUaA3HbkG-jiuqGGThyp-/s1600/photo+3-10.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was our first buffet; just a small charcuterie buffet to get the school excited for our grand buffet to come. We served the pig head, chorizo-in-a-blanket, roasted pork shoulder, and much more!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-LWGKTno8CLK0r91gURBkhMJIMa1h9aqqRLByMu7BAa_AhHepjStpTQp1qi_abZJK4xUyzFyprh716plpUkND363yppdAyPkbnhQknqXOU8vPeTd03nNxj6rDLbCa9FID7HAVwciZA3V/s1600/photo+4-9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-LWGKTno8CLK0r91gURBkhMJIMa1h9aqqRLByMu7BAa_AhHepjStpTQp1qi_abZJK4xUyzFyprh716plpUkND363yppdAyPkbnhQknqXOU8vPeTd03nNxj6rDLbCa9FID7HAVwciZA3V/s1600/photo+4-9.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The delicious chorizo we made into chorizo-in-a-blanket...definitely a favorite!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ91EfEBEfRm5G_T2ipZGnY0OjITJBs_uNIF7bD48O8xaK_aD7lw2WRRKXHk0P1M_F3zynEx3wnVt88z2RlLHdSS7Nx0tqPIY-OqaX7NkV0d3ijWPgO9PdAJJ1kWoyOgOI-ckSWyiyru1M/s1600/photo+5-9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ91EfEBEfRm5G_T2ipZGnY0OjITJBs_uNIF7bD48O8xaK_aD7lw2WRRKXHk0P1M_F3zynEx3wnVt88z2RlLHdSS7Nx0tqPIY-OqaX7NkV0d3ijWPgO9PdAJJ1kWoyOgOI-ckSWyiyru1M/s1600/photo+5-9.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our grand buffet! We made quite the spread with everything from roasted lamb to duck confit (a total of 30 dishes made the final buffet presentation). After completing both family meal and buffet, I can safely say that this level has been my favorite!</td></tr>
</tbody></table>
Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-58804353025557665962014-03-31T15:47:00.001-07:002014-03-31T15:47:02.552-07:00Feeding the FCI FamilyLevel four at the International Culinary Center is very different from the first three. To start, the class is divided in half (my particular class has 6 people on each team, 12 total). The class is also divided between family meal and buffet. When you are in charge of making family meal, you cook lunch for the entire student and faculty population. Then half way through level four you switch to buffet, and you learn about charcuterie, buffet preparation, and you actually produce two buffets for the school. No matter which team you're on and what food you're in charge of, level four can be very daunting!<br />
<br />
The last day of level four I learned that I would be doing family meal first, and I honestly was very nervous. That much food for the entire school, plus only five people to help...that's a lot of work! But we dove right in and started working, getting our first family meal out for 300 people by 11:30 am. When you put your head down and whole heart into something, it's amazing what you can produce! In the end, I really enjoyed family meal because it was the first time in culinary school that I felt like I was working in a professional kitchen. My goal at the end of all this is to work in a restaurant kitchen as a professional chef, so any time I gain experience doing this I'm one happy girl.<br />
<br />
Interested in learning about my second half of level four in buffet? Stay tuned for my next blog post coming soon!<br />
<br />
For more information on my program at ICC, click <a href="http://www.internationalculinarycenter.com/courses/professional-culinary-arts-2/">here</a>Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-58979038821940269412014-03-19T18:53:00.000-07:002014-03-20T17:35:57.490-07:00Sunday Brunch, New York Style Sunday brunch has always been a favorite meal of mine, especially after a late night the evening prior. I always look forward to a flavorful, unctuous meal to round out the weekend, but everywhere else I've ever lived, brunch was not as favored by all. Since moving to New York, I've learned that brunch in the city is a part of every New Yorker's weekly routine; hell it is a fact of life! Learning this early on, I've ventured to a few restaurants around the city to see what everyone is raving about. From elegant lobster omelets to longonissa sausage, here are some of my Sunday brunch favorites (thus far):<br />
<br />
<b>Elephant and Castle</b> (68 Greenwich Ave, Greenwich Village, NYC)<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6baySEVimsS_3hHl3506ssCCbGPOKHieg2-eq5XzZgwy_Axq8DfZ58qpNHNmHk0CU-805Q-tSRaihno2gU-FCpEY4ga7Gxx-Eai-MgmY9hpqYAY1HaL5vtOKG5SJzhBvtRulUkw5k4Yu/s3200/elephant-castle-brunch.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6baySEVimsS_3hHl3506ssCCbGPOKHieg2-eq5XzZgwy_Axq8DfZ58qpNHNmHk0CU-805Q-tSRaihno2gU-FCpEY4ga7Gxx-Eai-MgmY9hpqYAY1HaL5vtOKG5SJzhBvtRulUkw5k4Yu/s3200/elephant-castle-brunch.jpg" height="382" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love brunch at Elephant and Castle, who wouldn't?</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Elephant and Castle is a restaurant in Greenwich Village that has been around for over 40 years, and they have perfected the NYC Sunday brunch. They unfortunately do not take reservations, so you may have to wait a little while. However, turnover is incredibly fast at this establishment, and I can assure you that you won't have to wait long. The brunch menu at Elephant and Castle has endless options; Steel-Cut Oatmeal Brûlé, Eggs'n Apple Benedict on French Toast, and Goat Cheese Omelets with tomato and basil. The menu is mouth-watering, and the food is delicious. If in the neighborhood (or even if not), definitely check out Elephant and Castle for your next brunch excursion.<br />
<br />
<b>Pig and Khao</b> (68 Clinton St, Lower East Side, NYC)<br />
<div style="text-align: left;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rjDN9naYlUIg3kEOBSFnG5Vddm9dWvjboFJN6KVaHwnLfHj-1wJZVpZ6Rase_tJjHySqx81jfvTuFnlBf6YnMam_bodOG77dYM-yxnhBdIIAS0sJyKCHwWTp1YPFWniOTAbHwnIMKLt5/s3200/l.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rjDN9naYlUIg3kEOBSFnG5Vddm9dWvjboFJN6KVaHwnLfHj-1wJZVpZ6Rase_tJjHySqx81jfvTuFnlBf6YnMam_bodOG77dYM-yxnhBdIIAS0sJyKCHwWTp1YPFWniOTAbHwnIMKLt5/s3200/l.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sizzling Sisig at Pig and Khao</td></tr>
</tbody></table>
A few Sunday's ago I stumbled upon Pig and Khao, a small Filipino restaurant on the lower east side. The atmosphere is casual, low key and warm. Once you walk in, you are met with luscious aromas of sizzling proteins and various herbs and spices. Then you sit down and look over the menu, and even though you may not recognize everything on the menu, you want to eat it all! The dishes are family style, so I would recommend getting a few different dishes to share. The Grilled Pork Jowl, Sizzling Sisig, and Longonissa Sausage are amazing plates. All in all, I definitely plan to return for brunch at Pig and Khao sooner than later.<br />
<br />
<b>Vamos Tacos and Tequila (348 First Ave, New York, NY 10009)</b><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYlW0j7xdrIkU53_8k2wlc88Fmwp4U-wVrPsO_Xnvp2VXkFIhezfHOWxezvMh44tieU-PKleW5EoM6ZPexgtwonLXA1M6AIxxfpeBniH72RJjiZ0_MZbgwHhzdY9f9857SZDaQ1msZhAn/s3200/photo+1-8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYlW0j7xdrIkU53_8k2wlc88Fmwp4U-wVrPsO_Xnvp2VXkFIhezfHOWxezvMh44tieU-PKleW5EoM6ZPexgtwonLXA1M6AIxxfpeBniH72RJjiZ0_MZbgwHhzdY9f9857SZDaQ1msZhAn/s3200/photo+1-8.jpg" height="640" width="522" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bottomless Margarita...enough said</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2n53pL87WtW0Za819eYye7F_0nD84TYQRo2bPzAixHsVk4EK-OdSJ0_aY34cT-HF6ER_E25c0cSdVIZv7d9Zrbj-MwuqDrMFZyaNjXU2ZHs6S7IJ0ZVaq0SK7v8sIE4889_5rcP0ZXeM2/s3200/photo+2-9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2n53pL87WtW0Za819eYye7F_0nD84TYQRo2bPzAixHsVk4EK-OdSJ0_aY34cT-HF6ER_E25c0cSdVIZv7d9Zrbj-MwuqDrMFZyaNjXU2ZHs6S7IJ0ZVaq0SK7v8sIE4889_5rcP0ZXeM2/s3200/photo+2-9.jpg" height="640" width="536" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy Fish Tacos with Pickled Onions</td></tr>
</tbody></table>
About a month ago I visited Vamos Tacos and Tequila for Sunday brunch with my friends Sophia and Joe. The original appeal was tasty, authentic Mexican food, but then we arrived and quickly discovered their bottomless margaritas. We were sold! With any entree purchase, for $9 more you can have bottomless margaritas. These margaritas aren't weak, sugary messes either. No, they are deliciously strong and made with real fruit juice. How could anyone pass up this deal? While the drinks were amazing, the food was good but not special. For the margaritas and fun atmosphere, I would love to return to Vamos for Sunday brunch.<br />
<br />
<b>Union Square Cafe</b> (21 E 16th St, Union Square, NYC)<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNoLgQiuh6fJSAvpIxnTNEeC5_avofcvMu5WPYMWhNVOuMLH48Bpuh-k5XCMy57WSC4SxA49fMsTSMpFztEq9K7dZ5iv6GmHfEdTOmwglaUnaa8uIEQf4400EtSdKYl9h1ceFoev7kZeo/s3200/photo+1-3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNoLgQiuh6fJSAvpIxnTNEeC5_avofcvMu5WPYMWhNVOuMLH48Bpuh-k5XCMy57WSC4SxA49fMsTSMpFztEq9K7dZ5iv6GmHfEdTOmwglaUnaa8uIEQf4400EtSdKYl9h1ceFoev7kZeo/s3200/photo+1-3.jpg" height="500" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster Omelet with Sautéed Spinach and Roasted Potatoes</td></tr>
</tbody></table>
<br />
In a previous Nom Nom New York blog post I wrote about Union Square Cafe, a restaurant located in the heart of Union Square. If you're looking for an elegant Sunday brunch with amazing food and equally as great front-of-the-house experience, surely make Union Square Cafe your next brunch destination.Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-91532801254757365112014-03-09T19:18:00.004-07:002014-03-09T19:18:51.870-07:00Half way through...wait, what?!I'm officially finished with Level 3 of culinary school, and I'm half way through culinary school! When did this happen??? I feel like I just moved to the city and started school yesterday. Time sure flies when you're having fun!<br />
<br />
For our Level 3 final we had our usual comprehensive written test, but we also had to cook two dishes and present them to a panel of judges. Half of the class was assigned a fish dish and a pastry dish, and the other half of the class (including myself) had to make an appetizer and meat dish. I had to make a consommé with vegetable garniture for our hot appetizer. This dish is actually not very hard to make at all, but when you're worried about getting it finished in a certain time frame along with a whole other dish, it can be stressful! Oh, and guess who was the lucky individual to draw A1 and have to present first...ME! So by 12:30pm my consommé had to be perfect and ready to serve to three judges who were actually former students of ICC.<br />
<br />
After presenting my first dish, it was back to the kitchen to finish my second dish; roasted chicken, grandmother style. There is an incredible amount of garniture with this dish. You have caramelized pearl onions, crispy bacon lardons, sautéed mushrooms, pommes rissolee (three step crispy potatoes) and hacher parsley. Then you roast the whole chicken and make a jus to go along with it. I had to present this dish by 1:12pm, so you can imagine how rushed I was for time. After speeding through the second dish, I was able to present on time and finish my exam feeling pretty confident.<br />
<br />
At the end of the day, I wish I had about five extra minutes to taste components more and really perfect each dish, but all in all it went well. I am happy to have experienced the Level 3 final and to have passed, and now its on to Level 4!<br />
<br />
Level 4 is another challenge we will have to learn and overcome. This level is where we cook family meal for the entire school, so basically we are cooking lunch everyday for about 250-300 people. An added pressure is that I have a small class (normal class size is 24 students, we have 13). Even though we have fewer hands, I'm sure we will get it done and ultimately better cooks for it!<br />
<br />
PS. Thank you to all my avid "Nom Nom New York" readers and for all the support over the past few months. Your encouraging words and endless support has made this transition in my life that more special. Thank you again, and as always nom on!Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-24866136069336723712014-03-03T17:09:00.002-08:002014-03-03T17:09:22.271-08:00Tour of Joe Coffee Roastery in Red Hook<div class="MsoNoSpacing">
This past Thursday my farm to table classmates and I
traveled to Red Hook in Brooklyn to tour Joe Coffee Roastery. This was one of
many field trips we take throughout our program at ICC, viewing different
individuals and companies passionate about their product and farm to table
practices. I personally had never been to a coffee roastery before, so I was
excited to see the process in action.<o:p></o:p></div>
<div class="MsoNoSpacing">
<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh00ATT10vKD1TtZw2tuwBoV8P0C0a9SFyZjEKcp2knBpXS7dDV1ki2agn4JGSclkTlsMDEdTBjRik16z-iCnOefj2AmFvmfUlgQFN5KmJbDoUQ9Dofm3gaUUMicXxeb_vuJfT-CqetSe1/s1600/photo+2-8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh00ATT10vKD1TtZw2tuwBoV8P0C0a9SFyZjEKcp2knBpXS7dDV1ki2agn4JGSclkTlsMDEdTBjRik16z-iCnOefj2AmFvmfUlgQFN5KmJbDoUQ9Dofm3gaUUMicXxeb_vuJfT-CqetSe1/s1600/photo+2-8.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Part of the Joe Coffee Roastery, and bags of coffee beans lay in the background</td></tr>
</tbody></table>
</o:p></div>
<div class="MsoNoSpacing">
When we first arrived, we walked around the building and
toured the facility. There were bags on top of more bags of coffee beans,
waiting to be roasted, ground, and turned into delicious Joe’s Coffee. We also
saw the massive coffee bean roaster they use for roasting their product. The
roasting only takes approximately 9 minutes from start to finish, but it is
very tedious to make sure all the beans are roasted evenly and at the correct
temperature. The guy in charge of roasting the beans would smell the product
almost every 30 seconds, making sure the coffee was roasting accurately. We saw
them making a batch, and the smell was nothing short of amazing.<span style="mso-spacerun: yes;"> </span>Once we saw this, we got to roast our own
personal batch in a smaller roaster. We then took the beans and ground them up
and drank our own batch. It was one of the best cups of coffee I’ve ever
tasted. <o:p></o:p></div>
<div class="MsoNoSpacing">
<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExloPSm5wzEyOxMd6lPABxtsMNoaCId7FpKdo51W6SyBwp6J7f2X7A1qM0wxaTOt371XonM5FcXKHfkyii6Kk5okNJuRLJXyAFUoIlZ7mY3NkZJT42Bma5tDZb5_ZmaYnd5YPSNqH-74a/s1600/photo+3-8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExloPSm5wzEyOxMd6lPABxtsMNoaCId7FpKdo51W6SyBwp6J7f2X7A1qM0wxaTOt371XonM5FcXKHfkyii6Kk5okNJuRLJXyAFUoIlZ7mY3NkZJT42Bma5tDZb5_ZmaYnd5YPSNqH-74a/s1600/photo+3-8.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The commercial roasting machine used at Joe Coffee</td></tr>
</tbody></table>
</o:p></div>
<div class="MsoNoSpacing">
After we learned about roasting coffee beans, we got to
do a tasting of the different beans they source to make Joe’s Coffee. The
process of tasting coffee is called “cupping”, and it involves smelling the
steeping coffee, then slurping the coffee from a spoon about three times. The
louder and more aggressive you slurp, the more accurate tasting you achieve.
It’s not an attractive process, but it’s what works best when tasting coffee.
It was so interesting trying the different beans, comparing them and analyzing
their specific taste. We were also feeling pretty great and energized by the
time we finished! <o:p></o:p></div>
<div class="MsoNoSpacing">
<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Bnd90jtTq0cYZTLJ65IJ7_frBbVEq3Lp3uxPW6nJaRkX248gUnavYRdRr8xuctRfl335wRRNN7xTqVEndMxF9-5kJhqaHGohWliNjRsq2v1HR281ClSLx948-KiuE60X9slv5kEEiSBG/s1600/photo+4-8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Bnd90jtTq0cYZTLJ65IJ7_frBbVEq3Lp3uxPW6nJaRkX248gUnavYRdRr8xuctRfl335wRRNN7xTqVEndMxF9-5kJhqaHGohWliNjRsq2v1HR281ClSLx948-KiuE60X9slv5kEEiSBG/s1600/photo+4-8.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coffee beans at different stages of the roasting process</td></tr>
</tbody></table>
</o:p></div>
<!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]-->
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>JA</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
<w:UseFELayout/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="276">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]-->
<!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:Cambria;
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;}
</style>
<![endif]-->
<!--StartFragment-->
<!--EndFragment--><br />
<div class="MsoNoSpacing">
The tour of Joe Coffee Roastery was an incredible
experience. Learning how a green coffee bean from Columbia turns into a piping hot
cup of joe was beyond interesting. I’m so glad we got to travel to the roastery
as a class, and I’m looking forward to the field trips to come.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2CLgw4g5skXdOvM5FBraVM_pwUIppijx1sfluxMQT5LqyHvsR9ZT424TdFWnkbIWDfZSRXA9woKXmI9krKvayWjMDIcR88AntNEhzWM0l1-zpZYs9k3pzg8H-JgqDaFOCuXn_M9kN-tBs/s1600/photo+5-8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2CLgw4g5skXdOvM5FBraVM_pwUIppijx1sfluxMQT5LqyHvsR9ZT424TdFWnkbIWDfZSRXA9woKXmI9krKvayWjMDIcR88AntNEhzWM0l1-zpZYs9k3pzg8H-JgqDaFOCuXn_M9kN-tBs/s1600/photo+5-8.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of my classmates "cupping"</td></tr>
</tbody></table>
<div class="MsoNoSpacing">
<br /></div>
Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com1tag:blogger.com,1999:blog-557125043548859375.post-87230275778326444482014-03-01T16:58:00.002-08:002014-03-01T16:58:21.864-08:00Blog About ItThere are some amazing people in my class at the International Culinary Center, and I've loved getting to know them all. I cannot wait to see where all of us will be in 5 to 10 years, I'm sure making some delicious food!<br />
<br />
A few of my fellow classmates are also blogging about their experience in culinary school. If you're interested in reading some posts from their point of view, definitely check these blogs out:<br />
<br />
<a href="http://thelodown.com/">The Lo Down</a> by Lauren Bosworth<br />
<br />
<a href="http://thanksihaveenough.blogspot.com/">Ich Habe Genug</a> by Lily Joslin<br />
<br />
<a href="http://blog.culinarycenter.com/">The Hot Plate</a> by The International Culinary Center<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-47105304267373848072014-03-01T16:12:00.000-08:002014-03-01T16:13:15.420-08:00Back in Town Last weekend my family came to visit! I hadn't seen them in a while, so it was great having them in the big apple for a few days. We did a little sight seeing, walked around the city, and of course we ate ALOT! Here are some of the places we visited to get our nom on:<br />
<br />
1) The Bar Downstairs (at the Andaz Hotel Midtown): We unfortunately didn't have anything to eat here, but we did stop by to have a few drinks before the UK game on Saturday. The hotel is stunning and elegant, and the bar is equally as suave. I would love to come back in the future and eat something off the menu as well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4yxZHEMEXP99oafcQHLXNDWkYW9yCmUCq5VkOiVuBomNU1mFjuBEn2_y6Ekv7KBrBHRBAhvSWYtN_anbe0gsEYVDaPcgIpqvN9_ZAfbusf3PjdC19a3AGfBLeOOhojsN4Iee6UXNvPNC/s1600/photo+2-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4yxZHEMEXP99oafcQHLXNDWkYW9yCmUCq5VkOiVuBomNU1mFjuBEn2_y6Ekv7KBrBHRBAhvSWYtN_anbe0gsEYVDaPcgIpqvN9_ZAfbusf3PjdC19a3AGfBLeOOhojsN4Iee6UXNvPNC/s1600/photo+2-5.jpg" height="320" width="240" /></a></div>
<br />
2)Village Yokocho and Angel's Share: Village Yokocho is an interesting restaurant to say the least. It's located on Stuyvesant St, and they serve Japanese cuisine. While you're sitting there drinking a Sapporo and eating sushi, there is loud 90's rap music playing over the speakers...which was pretty awesome. After having a few drinks, you walk through a small door in the corner and you are in Angel's Share, a speak easy bar. The vibe is completely different in Angel's Share; dim lighting, soft music and unique cocktails. Both joints were really cool, and I will definitely be back.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjeKT1dfHpZrCXMEtz92Rj_Vq6COE_V-ax9M2_e11ED0irmsIm8w5ztu7-ZbvmSjjUPPnoLppN5wKAHXqplwEX6wYPSYAFU_w5IqysBmMGYCVZAzqN2yAidW-Gvi839TjyQny2vFOQbYl/s1600/photo+5-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjeKT1dfHpZrCXMEtz92Rj_Vq6COE_V-ax9M2_e11ED0irmsIm8w5ztu7-ZbvmSjjUPPnoLppN5wKAHXqplwEX6wYPSYAFU_w5IqysBmMGYCVZAzqN2yAidW-Gvi839TjyQny2vFOQbYl/s1600/photo+5-5.jpg" height="320" width="240" /></a></div>
<br />
3) Momofuku Noodle Bar: One word...delicious!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOJbQGal1G2CRyhwhKpfx8Ao708pQoFz74x15H4P8Xh1OoXdb_vPUe7hGqrW7k-2e887J2zY9wT6LQDG9cQmU75EL_9VLKZ3mUCYDC9T0Sq2yrgqrDvgw6kCC7kHS8xDp73Wm9ezFzN8b/s1600/photo+3-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOJbQGal1G2CRyhwhKpfx8Ao708pQoFz74x15H4P8Xh1OoXdb_vPUe7hGqrW7k-2e887J2zY9wT6LQDG9cQmU75EL_9VLKZ3mUCYDC9T0Sq2yrgqrDvgw6kCC7kHS8xDp73Wm9ezFzN8b/s1600/photo+3-6.jpg" height="320" width="240" /></a></div>
<br />
4) Northern Spy: Northern Spy is a restaurant in the east village with amazing food. The best part is that they are conscious about the environment, and they source food from local purveyors. We split a cheese board and pork buns, and then I had an entree of cod, potato, and leek. I would recommend trying out Northern Spy, especially if farm to table food is of importance to you.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitf0EBp4lQxGFf3HAJKQhktXvZoMckoA_5lLyQG8GvbE9Ffu_0infXkNBAJ-5sgD-ETyXGTxLkNJoFOUcB5Ad4bvz3qqs6jKA18-3WkbtsGJIr7uvZ_ccg1TfGSYGdVstM3JoYDw9zCr7V/s1600/photo+4-5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitf0EBp4lQxGFf3HAJKQhktXvZoMckoA_5lLyQG8GvbE9Ffu_0infXkNBAJ-5sgD-ETyXGTxLkNJoFOUcB5Ad4bvz3qqs6jKA18-3WkbtsGJIr7uvZ_ccg1TfGSYGdVstM3JoYDw9zCr7V/s1600/photo+4-5.JPG" height="240" width="320" /></a></div>
<br />
Here are some other pictures from the weekend:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYtkWS__hkUO4ZmsfanrPzvSNRhRnMqerguU10pNU9MKPwDUu9JfNIWB0u8q93aMANKLAQTtuoc6rf-gJKaFFurf6UfaRPz8PVAb9zTB3mJ3YpKKAphkiea92RmDEGqbNtCyvpxQb5owjq/s1600/photo+3-5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYtkWS__hkUO4ZmsfanrPzvSNRhRnMqerguU10pNU9MKPwDUu9JfNIWB0u8q93aMANKLAQTtuoc6rf-gJKaFFurf6UfaRPz8PVAb9zTB3mJ3YpKKAphkiea92RmDEGqbNtCyvpxQb5owjq/s1600/photo+3-5.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My dad and I at Jack Demsey's watching the UK game</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92bcM2l-Zs3vD6KmGcWIoXS3Cw7xws19IMXL62B58kkuq2OSftrEnIS7Rt7nO5LdQEv03Us_NeIHVE4Jr6MM2J2xwE2zn-2fDmGcGtnSvRu5brEYAIhYv8U_Yp7E-ihPHf2sjZ3zAbHH8/s1600/photo+4-6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92bcM2l-Zs3vD6KmGcWIoXS3Cw7xws19IMXL62B58kkuq2OSftrEnIS7Rt7nO5LdQEv03Us_NeIHVE4Jr6MM2J2xwE2zn-2fDmGcGtnSvRu5brEYAIhYv8U_Yp7E-ihPHf2sjZ3zAbHH8/s1600/photo+4-6.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little sight-seeing at the New York Public Library</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-69456888335154559752014-02-20T16:16:00.002-08:002014-02-20T16:16:19.230-08:00An Internship of a LifetimeI'm back!!!!!!<div>
<br /></div>
<div>
I'm sure y'all have been wondering why I've haven't posted any new blog entries lately, and I'm so sorry for the huge delay. The past few weeks I've been extremely busy with school, outside field trips, and now even work opportunities! </div>
<div>
<br /></div>
<div>
To start, two weeks ago I had the opportunity to volunteer at a SuperBowl party with Chef George Mendes! I helped him prep food, then pack up the coolers and head to the event. Once there, we plated food and enjoyed the party. It was an amazing opportunity to help out a well respected New York chef, and I was so happy to learn from him and grow as a cook myself.</div>
<div>
<br /></div>
<div>
The following week, I was blessed with the opportunity to intern at abc cocina! In an earlier blog post, I talked about how abc cocina was one of my favorite NYC restaurants. Now having worked there, I love the restaurant even more. So far I've worked the garde manger station, as well as prep food for many of the other stations. I've also learned some of the basics of how this specific kitchen is run, as well as how it is connected to abc kitchen (another Jean George restaurant). I've already learned so much from working at abc cocina, and I'm so excited to perfect my cooking skills at such an incredible establishment.</div>
<div>
<br /></div>
<div>
Here are some dishes from abc cocina:</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZE4APXUreDZPtwbPIWiYWgbRtoL4gC0TY3lDg9qUSi42jnJZbLQV_afREwLptNwNTz-pjf7lAOumfeZGnoZBXDbG2ROvDQGo6kkPL9i-h1zRrgyR0FSvIdgMk_29ikMvm2hKpN0ZQyHCQ/s1600/photo+3-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZE4APXUreDZPtwbPIWiYWgbRtoL4gC0TY3lDg9qUSi42jnJZbLQV_afREwLptNwNTz-pjf7lAOumfeZGnoZBXDbG2ROvDQGo6kkPL9i-h1zRrgyR0FSvIdgMk_29ikMvm2hKpN0ZQyHCQ/s1600/photo+3-4.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">charred octopus, crispy potatoes, paprika and herbs</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioaLh1Px-PsBPJ59Z2t54Z-YAsILD3NmvzypPgF-Y0Leo-PXOjLf5FMGm1AR-zYak5tcP8Xvo2QnMxClxTeyGZj_QQqk9GvMtbTdTsma3wbfOi6uiyKPmxhjV56moJWoe32tpThj0TpBg/s1600/photo+4-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioaLh1Px-PsBPJ59Z2t54Z-YAsILD3NmvzypPgF-Y0Leo-PXOjLf5FMGm1AR-zYak5tcP8Xvo2QnMxClxTeyGZj_QQqk9GvMtbTdTsma3wbfOi6uiyKPmxhjV56moJWoe32tpThj0TpBg/s1600/photo+4-4.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">warm vanilla fritters with Mexican chocolate</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtbZar_52ct_4N0htsgMAchyefnL6mwHT2CHk-XAGE39E4SMXMAN4xEYhpGDortUUWi0gWf5xjdFZeolWH_xSYVzV2Eni9oq0Jz-r1WW0V5kmS8u7K0LupC1YYBmGVbI9gkHXD46WjX0C/s1600/photo+5-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtbZar_52ct_4N0htsgMAchyefnL6mwHT2CHk-XAGE39E4SMXMAN4xEYhpGDortUUWi0gWf5xjdFZeolWH_xSYVzV2Eni9oq0Jz-r1WW0V5kmS8u7K0LupC1YYBmGVbI9gkHXD46WjX0C/s1600/photo+5-4.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tres leches cake with apple and cajeta</td></tr>
</tbody></table>
Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com3tag:blogger.com,1999:blog-557125043548859375.post-46896199395193786002014-02-02T18:29:00.001-08:002014-02-02T18:32:25.291-08:00Field Trip to Blue Hill at Stone Barns<div class="MsoNoSpacing">
Early last Saturday morning my classmates and I met at
Grand Central Station, boarded the Metro North train and headed out of the city.
Our final destination: Blue Hill at Stone Barns. As a part of the Classic
Culinary Arts plus Farm to Table program at ICC, our education concludes with a
week-long culinary experience at the farm, learning from the land and cooking
in Dan Barber’s restaurant. All of us were beyond excited to get our first
taste of the farm, and the field trip was nothing short of amazing.</div>
<!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]-->
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>JA</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
<w:UseFELayout/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="276">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]-->
<!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:Cambria;
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;}
</style>
<![endif]-->
<!--StartFragment-->
<!--EndFragment--><br />
<div class="MsoNoSpacing">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IdjyrYHOa3Qa4BBLdJSKpdkyTVlxBzL4N75Moct8VZcDLtv7BAq0iw7LIYnUToBPB3mMZU8H1GExhkkF6_8HhPSULPr5pE3jZAbjO2tFCXydINlWj_rTk0W1zMcM_pgZAjC-f4JPe-zd/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IdjyrYHOa3Qa4BBLdJSKpdkyTVlxBzL4N75Moct8VZcDLtv7BAq0iw7LIYnUToBPB3mMZU8H1GExhkkF6_8HhPSULPr5pE3jZAbjO2tFCXydINlWj_rTk0W1zMcM_pgZAjC-f4JPe-zd/s1600/photo+1.JPG" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
When we arrived, we were greeted with a warm welcome from
Irene Hamburger and quickly whisked away to take a tour of the farm. It was
surprising to see a greenhouse stocked full of produce in the dead of winter.
We even pulled “survivor spinach” right out of the ground and tasted it, and it
was delicious! After the tour we had lunch at the Blue Hill Café and had a meet-and-greet with some very influential individuals in the culinary world. We
closed out the day with a charcuterie lesson from Vice President of Culinary
Affairs, Chef Adam Kaye. He went through all the different cuts of pork, and
even gave us a few tastes of ham and speck. We all had an amazing time, and are
now more excited than ever to spend a week perfecting our cooking skills at
Blue Hill this June.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAeFJ19RQ9kJT5bY_NdWTQMWgvNO4fK30Ki6KrCQihW8LOIIUzesPKpRZ_lvu6KzrTYdszhOmN4A5lYlV3TiEcISurD1fa74JuznIcPe8c6qYeMib8LPXBnbt57mWlPIMaZ59iiLw03oYY/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAeFJ19RQ9kJT5bY_NdWTQMWgvNO4fK30Ki6KrCQihW8LOIIUzesPKpRZ_lvu6KzrTYdszhOmN4A5lYlV3TiEcISurD1fa74JuznIcPe8c6qYeMib8LPXBnbt57mWlPIMaZ59iiLw03oYY/s1600/photo+2.JPG" height="300" width="400" /></a></div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com1tag:blogger.com,1999:blog-557125043548859375.post-50587049959732738152014-01-25T12:05:00.000-08:002014-01-26T16:27:14.907-08:00Speak Easy NYCI've been in the city now for about two months, and I have eaten at some pretty amazing places. I have also explored the bar scene with some of my culinary school classmates, and they are equally as amazing. New York has a wide range of bars from dusty dive bars to classy speak easy establishments. Here are a few speak easy bars I've experienced and would definitely recommend:<br />
<br />
1) <b>Please Don't Tell</b>: Located in the east village, Please Don't Tell (aka PDT) is a speak easy bar that is very hidden. You enter through the hotdog restaurant next door called Crif Dogs. Once you've had a dog or two, you can enter a small, vintage phone booth and pick up the phone. Someone will answer and if you're lucky (or have a reservation) the opposite side of the phone booth will open and you can enter PDT. It is a small bar with dim lighting and amazing drinks. This is one of my favorite bars in NYC, and it's about time I go back!<br />
<br />
2) <b>Mulberry Project</b>: Mulberry Project is on Mulberry St in Little Italy and you would never recognize the bar if you're just walking by. The only way to identify it is a bright red door leading down to a basement. Once you enter though, it's a quaint speak easy bar. The waiter will ask you what flavor profiles you like and what liquor you prefer, and the bar tender whips you up a drink! The drinks are a little on the pricey side, but it's a fun speak easy bar to experience if you're into hidden bars in the city.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5egFpIrvGWtXCb-Re43hbFpTRzuhaNWgFkjMdFzoUzvSV5VWiVrCkaz53599fES6N0ZwUwSXXw8GxHiW8zqpMlgxDYzPHQzk3Jj8YsHXMwNZG-Aj73ud9Pe-6Dg6ysQpsDahyUjNBFLJK/s1600/photo+2-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5egFpIrvGWtXCb-Re43hbFpTRzuhaNWgFkjMdFzoUzvSV5VWiVrCkaz53599fES6N0ZwUwSXXw8GxHiW8zqpMlgxDYzPHQzk3Jj8YsHXMwNZG-Aj73ud9Pe-6Dg6ysQpsDahyUjNBFLJK/s1600/photo+2-3.jpg" height="400" width="300" /></a></div>
<br />
3) <b>Fig 19</b>: Fig 19 is another speak easy that is rather hidden. You enter through an art gallery in the lower east side. Then at the back of the gallery, you walk through a door and are transported to a speak easy bar. The drinks are unique and very delicious, and the environment is very chill. Behind PDT, I would have to place Fig 19 as one of my favorite bars in NYC.<br />
<br />
Here are a couple other bars I've ventured to in the city with my foodie friends:<br />
<br />
1) <b>Home Sweet Home</b>: Home Sweet Home is a basement bar right below Fig 19, and it really does feel like a bar back in Kentucky called Redmons. There's people crammed in every nook and cranny, loud live music and people dancing. This bar is a lot of fun if you're looking for a younger crowd and cheaper drinks. If you don't mind being pushed around, it's the perfect spot for a Friday night out on the town.<br />
<br />
2) <b>Isola Trattoria and Crudo Bar</b>: Isola is located in SoHo at the Mondrian Hotel on Crosby. I first fell in love with this establishment when I stayed at the Mondrian last spring. Now I love to go back and get a cocktail and a little bite to eat. The bar is absolutely stunning. It looks like a greenhouse just plopped in the middle of the city. It's a perfect place if you're looking for great drinks and maybe even a celebrity sighting or two (I've seen Rita Ora and John Turturro).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEFvUx6MjWANFDHvxXhp3JStN8aL44NKlSt9z6J3n86mwP_nuWFM2QfUH77sYOnygrIm6SQE_dOi1AVsaYrVOVMubs7w8YX4MYpfM6L507Tn-JTlWxeNje9N-QUItTvmHe7e2ys3PW6pa/s1600/photo+1-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEFvUx6MjWANFDHvxXhp3JStN8aL44NKlSt9z6J3n86mwP_nuWFM2QfUH77sYOnygrIm6SQE_dOi1AVsaYrVOVMubs7w8YX4MYpfM6L507Tn-JTlWxeNje9N-QUItTvmHe7e2ys3PW6pa/s1600/photo+1-3.JPG" height="300" width="400" /></a></div>
<br />
3) <b>Toad Hall</b>: Toad Hall is located in SoHo only a few blocks from ICC, and it's the culinary school hangout. Every Friday after a long week of classes, students pack up their tool kits and knife bags and head over to Toads and get a cold beer and discuss their burnt croutons and underdone creme puffs. Toad Hall is very much a dive bar in that it's a small room with a few tables, one bar with liquor from years past, and a pool table shoved in the back. It may not be everyone's cup of tea, but it's definitely perfect for us "rough-around-the-edges" cooks.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA33RsmGUAXkxukCQM78YORAHgpBelaMgGxE_AF8e30KCKfn9UFazl3QFsNQ_7WJp59PMQhqcgUWfvlan5wqZUtnYyYf3LDWZRcuAwQSGUkT8nA6f1nvefRVwJCqppYgsCQx1nb13KOFPw/s1600/photo+5-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA33RsmGUAXkxukCQM78YORAHgpBelaMgGxE_AF8e30KCKfn9UFazl3QFsNQ_7WJp59PMQhqcgUWfvlan5wqZUtnYyYf3LDWZRcuAwQSGUkT8nA6f1nvefRVwJCqppYgsCQx1nb13KOFPw/s1600/photo+5-2.jpg" height="400" width="300" /></a></div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-21417859905490007692014-01-23T19:25:00.001-08:002014-01-23T19:25:35.116-08:00The Incredible, Edible EggA recent lesson we had in Level 2 was an introduction to eggs. Prepping for this lesson, I thought it was going to be a pretty easy day. How hard can scrambled eggs be? However, learning about eggs and how to prepare them was very interesting and challenging at times. I'm happy to say that I now know how make some traditional French egg dishes.<div>
<br /></div>
<div>
We first made a basque-style omelet. It is not a traditional rolled omelet that most Americans are used to. It is rather flat and filled with peppers and onions. To prepare this omelet, you cook it on medium heat until it has set, then with a swift flick of the wrist, you flip it over so the other side can cook evenly. You then finish it off in the oven, and top it with additional peppers and onions to serve. It was a delicious and easy way to prepare an omelet.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8VYzULPPQZIy63ZIVGPlniElEDno__yZrE7K4xXixjh0E0QAECxPAtMx_QqV4Robp34UbPnlkJjd0BlV2gy-gv4OtPi9M9PEugjeuVtGFYtdRBRBp1gY3r-AywdBdSCrtLdv51wIEXYm/s1600/photo+1-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8VYzULPPQZIy63ZIVGPlniElEDno__yZrE7K4xXixjh0E0QAECxPAtMx_QqV4Robp34UbPnlkJjd0BlV2gy-gv4OtPi9M9PEugjeuVtGFYtdRBRBp1gY3r-AywdBdSCrtLdv51wIEXYm/s1600/photo+1-2.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basque-Style Omelet</td></tr>
</tbody></table>
<div>
The second egg dish we made was baked eggs with cream. This dish is very classical French where you put one egg, cream, parsley and seasoning in a ramekin and bake it, resulting in a custardy egg dish that is rich a decadent. I honestly didn't think I was going to like it because I imagined runny yolk, runny white and runny cream...way too slimy for my palette. But it was actually delicious! Culinary school has really pushed me to try new things and open my food horizons, and I couldn't be happier about it.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkbptWNyS4Vu2AjXkCrWNf62G_nQvmzQcgegjEFy8o1dTBX4GClkkEZZlVyz0Z90CZ249ZXP28rReV3rOdU9aV_v87-AWcRuCgpZ0sHsqtrQNMO82ggBFPRmiO9swVDaaxoptraOS_idy/s1600/photo+2-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkbptWNyS4Vu2AjXkCrWNf62G_nQvmzQcgegjEFy8o1dTBX4GClkkEZZlVyz0Z90CZ249ZXP28rReV3rOdU9aV_v87-AWcRuCgpZ0sHsqtrQNMO82ggBFPRmiO9swVDaaxoptraOS_idy/s1600/photo+2-2.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Eggs with Cream</td></tr>
</tbody></table>
<div>
We then moved on to the rolled omelet. When Chef V demonstrated how to make this dish, it seemed pretty easy! Just a quick scramble in the pan, letting the egg ever so slightly set up. Then a simple fold of each side, and a colorless, perfectly cooked omelet slides onto the plate. However, after a few attempts of my own, I realized it wasn't so easy. If the pan is too hot, the omelet will get color (brown) and the inside will still be too underdone. But if the heat is too low, the eggs won't set fast enough and it will still color before you have time to fold it over. After about four or five omelets, I finally had one omelet worth presenting. All I can say is the traditional French omelet is harder than you think, but well worth the time (and frustration). </div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxN6XIYTXb-QmiE7MmvEyakw_rFdgszQ-QbUzGY_1KpNNT272vc9Yru8U5ABZCoqRtUTFzdFrLKGUWRQa2GOo24ANaONhfusRczCT8nx9-HA3GuRerZ_u1oYThl2XEd1hO_IIx4xEsZn-/s1600/photo+3-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxN6XIYTXb-QmiE7MmvEyakw_rFdgszQ-QbUzGY_1KpNNT272vc9Yru8U5ABZCoqRtUTFzdFrLKGUWRQa2GOo24ANaONhfusRczCT8nx9-HA3GuRerZ_u1oYThl2XEd1hO_IIx4xEsZn-/s1600/photo+3-2.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Rolled Omelet (excuse the dirty plate, this wasn't my first attempt!)</td></tr>
</tbody></table>
<div>
We made a few other egg dishes such as traditional scrambled eggs and poached eggs with a hollandaise sauce. It was a busy day going through countless crates of eggs. But by 3:00pm, we all had a better appreciation of the incredible, edible egg!</div>
Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-8357523480467536652014-01-14T14:07:00.000-08:002014-01-14T14:07:39.084-08:00One Down, Five to Go!This past week I completed Level 1 of cooking school and started my second! I knew this program would fly by, but this is just crazy. I feel like just yesterday I was moving to the city and starting my culinary journey. I'm praying it slows down, but I'm not keeping my hopes up because I'm having the time of my life.<br />
<br />
For our final in Level 1, we had to complete a comprehensive written test, as well as a practical where we actually cooked for a grade. This was the first time we were going to be given a letter grade for our own, individual cooking and boy, was I nervous. We had to cut up a carrot julienne, a turnip jardiniere, a onion ciseler and emincer, and a shallot ciseler, all in 20 minutes. After that we had to clean an artichoke in 15 minutes and cut two potatoes into eight cocottes (little footballs) in 15 minutes. Finally, we had to make tomato fondue (which is basically a tomato sauce) in 30 minutes. All of the tasks were not challenging, it was just the time constraints that were making me so anxious.<br />
<br />
Leading up to the practical I practiced as much as I could in my apartment. However, once I got to school that morning, my nerves got the best of me. About 10 seconds after Chef V said "you may begin" on our first task, I sliced right into my thumb with my chef's knife. I knew it was just a little cut, but it was deep enough that I definitely needed a bandaid. I quickly wrapped up my thumb, took a deep breath and continued on. I shouldn't have been so nervous because I ended up doing fine. I was so happy to see that all my classmates were also doing great, and we all could pass and move on to Level 2 together as a class!<br />
<br />
Now that we are in Level 2, I'm excited to learn more culinary techniques and also some pastry techniques. We also are going to have a lesson on wine and food costing. I'm ready to dive in, here's goes nothing!Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-45673573027123555292014-01-11T15:01:00.001-08:002014-01-11T15:01:50.991-08:00Discovering a New, Local Ingredient: Whipped HoneyI recently started writing for The Hot Plate, the International Culinary Center's blog, and my second post is up. It's about using a new, local ingredient I found at the Union Square Greenmarket. The Farm to Table program I'm in at ICC has sparked my interest in finding unique ingredients that I can use in recipes from class. Read the blog and see how my culinary adventure turned out!<br />
<br />
Click Here: <a href="http://blog.culinarycenter.com/2014/01/discovering-new-local-ingredient.html">Discovering a New, Local Ingredient: Whipped Honey</a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3l6QJCIgHM9wl9q2x-8mmh4hvFo4BJzpr8TBau8uYnGa8jTHpSd6Ssb_9nbFwLiHwUhsGKCUptehdKvDUciN0qABeivBN9aqW-i4SGHWB5G-49Yua0w_Ff8h1GWZ38xR1D4Ay7RAFSUlv/s1600/photo+2-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3l6QJCIgHM9wl9q2x-8mmh4hvFo4BJzpr8TBau8uYnGa8jTHpSd6Ssb_9nbFwLiHwUhsGKCUptehdKvDUciN0qABeivBN9aqW-i4SGHWB5G-49Yua0w_Ff8h1GWZ38xR1D4Ay7RAFSUlv/s1600/photo+2-4.jpg" height="320" width="240" /></a></div>
Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-32560311086837740472014-01-04T19:19:00.000-08:002014-01-04T19:19:09.195-08:00Holiday Eats with my MamaThis past week, my mom came to town! We had a blast exploring the city, celebrating the New Year, and catching up over wine and food. So of course we decided to eat at some new places, specifically ones in Midtown and Downtown. Here are some of the great restaurants we ventured to:<br />
<br />
1) <b>Union Square Cafe </b>(21 E 16th St, New York 10003): On Saturday we headed to Union Square to check out the greenmarket, as well as have brunch at the Union Square Cafe. The Cafe is very well known around the city (even my chef instructor worked in the kitchen at one point), so we had to pay a visit. The rather large restaurant is filled with smaller rooms and antique decorations, making the atmosphere warm and cozy. The service is beyond amazing. Never once did I ask for anything other than what I planned on eating! Oh and the food...delicious. My mom and I shared an apple and walnut salad, light-as-air ricotta gnocchi, and a lobster omelet. Everything we tasted was cooked beautifully and seasoned perfectly. Now that we've had brunch, we're dying to experience dinner, so we'll definitely be back.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ujavDjvmPgKntFqThOe7p0KpKEQKyQVZu5RsQagovgsBVbJSondy0JSVlORDLuboHfkCqVy-08NJfBtLIZicd86vvK2HW3wGW45lxMPF1n5AEBOKwzXDmBSZRccrq1VPbX8ExVldb9ge/s1600/photo+1-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ujavDjvmPgKntFqThOe7p0KpKEQKyQVZu5RsQagovgsBVbJSondy0JSVlORDLuboHfkCqVy-08NJfBtLIZicd86vvK2HW3wGW45lxMPF1n5AEBOKwzXDmBSZRccrq1VPbX8ExVldb9ge/s400/photo+1-3.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The lobster omelet and a side of warm spinach and fingerling potatoes, at Union Square Cafe </td></tr>
</tbody></table>
<br />
2) <b>Saleya </b>(65 W Broadway, New York 10007): After a day of running around NYC, we wanted to have dinner at a restaurant close to my apartment. My mom had read about a small, Mediterranean style restaurant called Saleya, so we gave it a try. Turns out, it was great! The restaurant is a small, all-glass store front nestled in Tribeca. As we walked in, we immediately sat down and order a glass a wine. For food, we shared a flat bread pizza, then we both had a bowl of soup. The food was really delicious and the service was efficient and friendly. If you're looking for a quick but great bite to eat downtown, definitely check out Saleya.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1FWq_zGZGQTWTboaPbRW_6E6ZsDOzp4raXTI8U8fa8zdHcm9O2_TjTCEf9Ikjb5ewoAFvraBSGPNreMU_UbffMrhJhdOwob3d_hI-jLIzG_Q8WGQvrZRgM8zjIQkBRErqOP7vcl2fOBh/s1600/photo+2-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1FWq_zGZGQTWTboaPbRW_6E6ZsDOzp4raXTI8U8fa8zdHcm9O2_TjTCEf9Ikjb5ewoAFvraBSGPNreMU_UbffMrhJhdOwob3d_hI-jLIzG_Q8WGQvrZRgM8zjIQkBRErqOP7vcl2fOBh/s400/photo+2-3.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The flatbread pizza and salad with chickpeas and red onion, at Saleya</td></tr>
</tbody></table>
<br />
3)<b>Kitchenette</b> (156 Chambers St, New York 10007): After a long day of class at the International Culinary Center, I was hungry and ready to have dinner with my mom, so we ventured to a small restaurant in Tribeca called Kitchenette. The owner of Kitchenette actually graduated from ICC, so I was excited to try her food. When you walk into the restaurant, you immediately feel like you've been transported to a 50's diner. There is glass deli case filled with cakes and pies, and behind it rests an old fashioned milkshake blender. The menu also replicates diner classics and down-home cooking. I had a classic BLT, as well as garlic rosemary fries. My diet coke was even served in a mason jar. The menu also had chicken and waffles, mama's meatloaf, and classic cheeseburgers. Kitchenette was a perfect taste of home on a chilly New York night.<br />
<br />
4)<b>Colicchio & Sons</b> (85 10th Ave, New York 10011): For New Year's Eve, my mom and I decided we wanted to have a nice dinner to ring in the new year. We had been to Colicchio & Sons to have drinks, but never to eat. After a little searching, we found that the restaurant was having a four course NYE meal, and we quickly made reservations. The restaurant is located on the west side right by Chelsea Market (aka foodie paradise). When we walked in, we were greeted with a warm welcome and taken to our seats. The ceiling was covered with balloons and there was champagne waiting for us. The service was impeccable; we had over five different individuals waiting on us and each was well informed and professional. And the food, just amazing. Each course had about four different items to pick from, and along with the four courses, we got a few extra bites. All in all, Tom Colicchio knocked it out of the park, and my mom and I had a full belly as 2013 came to a close.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLM9bwGhbMXFV3RM8ORfXq-gMUXskLYD2Ry3ryly9qR70U0rFPt7RthWPAKwnSqqsBtdLdOi5RBzczPnY3RIj2BB5wO9NJhF-QqcKmEC1kiiD4SEBmIZuhfdKRTAeL9_HaDEATVCI5E0G/s1600/photo+3-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLM9bwGhbMXFV3RM8ORfXq-gMUXskLYD2Ry3ryly9qR70U0rFPt7RthWPAKwnSqqsBtdLdOi5RBzczPnY3RIj2BB5wO9NJhF-QqcKmEC1kiiD4SEBmIZuhfdKRTAeL9_HaDEATVCI5E0G/s400/photo+3-3.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hamachi with orange and jalapeño, at Colicchio & Sons</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJGoC23wTRZD5KwXQEdtuwoH1r66BjU2FEq16DQh5o9cxWxa_9kDLeo9t8mWPgXHUQeGc1A3bPbgpqV6GOh6Ip5wYfBduk8sPMaplz8RNhshuN4tQFXOGaXUzvObLZ6mmO1S2h61Cpd3g/s1600/photo+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJGoC23wTRZD5KwXQEdtuwoH1r66BjU2FEq16DQh5o9cxWxa_9kDLeo9t8mWPgXHUQeGc1A3bPbgpqV6GOh6Ip5wYfBduk8sPMaplz8RNhshuN4tQFXOGaXUzvObLZ6mmO1S2h61Cpd3g/s400/photo+5.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The warm chocolate tart, deconstructed key lime pie, and assortment of chocolates, at Colicchio & Sons</td></tr>
</tbody></table>
<br />
<br />Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0tag:blogger.com,1999:blog-557125043548859375.post-67831896134931254872014-01-03T19:22:00.000-08:002014-01-03T19:22:20.076-08:002014: A New Year and New Opportunities Happy new year my foodie followers!<br />
<br />
I hope you all had a great holiday and are excited to enter a new year with endless opportunities and adventures. 2013 was an amazing year for me; I graduated from UK and moved to NYC to start culinary school. I have so many reasons to be thankful, and I cannot wait to see what this year brings!<br />
<br />
Since my last post, I've learned a crazy amount at school. To start, we learned all about fish, both round and flat fish. Round fish have eyes on the side of their head, they swim vertically, and they contain two filets (ex. trout and bass). Flat fish have eyes on the top of their head, they swim horizontally, and they contain four filets (ex. halibut and flounder). We also learned how to identify a fresh fish when buying whole fish at the market. They should have convex eyes that are clear and not cloudy, shiny scales, brightly colored gills that are red and full of blood, a clean odor that doesn't smell "fishy", and believe it or not...a tight anus. I guess I'm immature because I broke out laughing in the middle of class, but it's true! Now you all know what to look for when shopping for fresh fish.<br />
<br />
Anyways, learning to filet a fish was really exciting for me because it was our first real time butchering a protein. At first, I was a little worried about gutting it and cutting into the flesh, but after a few slices, I really enjoyed it. With the fish we filleted, we made Poisson en Papillote (fish baked in parchment paper) and Filet de Truite a La Grenobloise (Sauteed Trout with a butter and lemon sauce). Both were delicious and packed with flavor, solidifying my love for fish.<br />
<br />
After we learned about fish, we had a full lesson on shellfish (ex. scallops, mussels, lobsters, shrimp, etc.). Prior to starting culinary school, I had many nightmares about shellfish day. I had heard some terrible stories about the many ways to "take care of" lobsters, so I was nervous to say the least when I saw a tub of live lobsters the second I walked into the Level 1 kitchen. The easiest way to kill a lobster would be to toss it into a pot of boiling water, but this is actually a slow and painful death for the creature and consequently, completely inhumane. Though it is hard to wrap your head around, the most humane way to do it is to make a swift cut through the lobster's head. I was very nervous to take care of my lobster. I honestly didn't even want to pick it up! But after a little coaxing from my partner and chef instructor, the lobster was taken down and cooking away.<br />
<br />
We paired the lobster with a Sauce Americaine (tomato, brandy and tarragon). The sauce is decadent and luscious, and goes perfectly with the delicate lobster. We also made a mussel dish with white wine, shallots and parsley. We finished the day by searing some scallops and serving them with a parsley coulis. I was happy the busy day was over, and even more happy to have conquered my lobster fears.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WTewf-4SUeZQoyBG5APFnpOqycq2XMMM5KVj3vxjBiMNglXve1iHShqZP15sI32_ILfwqGfaVZBRBkDig6Snzk19n04KJdXsxCN2znBOQ7_IJlTXNqVQMA4WEbEk34VjhIr08nwyR5Mi/s1600/photo+2-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WTewf-4SUeZQoyBG5APFnpOqycq2XMMM5KVj3vxjBiMNglXve1iHShqZP15sI32_ILfwqGfaVZBRBkDig6Snzk19n04KJdXsxCN2znBOQ7_IJlTXNqVQMA4WEbEk34VjhIr08nwyR5Mi/s400/photo+2-2.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster with Sauce Americaine and Rice Pilaf</td></tr>
</tbody></table>
After spending a few days on fish, we moved on to poultry. We learned to truss and quarter a chicken. We also made two dishes with chicken; Chicken Chasseur and Chicken Poached in a Mediterranean-Style Broth. We also learned about duck and other game birds (ex. quail). Quartering a duck is very similar to quartering a chicken. One of the most interesting things I learned about quartering poultry is that the very first thing to do is remove the wishbone. Every Thanksgiving at the end of the meal, my dad would remove the wishbone from what was left of the turkey, and my brother and I would fight over it to see who could pull apart the larger half. Learning that it needs to be removed first was new information to me, but it makes complete senses. When taking down a bird, the wishbone just gets in the way when removing the breast. Taking it out is very easy and great help in quartering a bird all together.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIN1Ustm0sOEPO_bXcFo2-5ZNmTIB6zeV7IfJpUWwp9yShAuH6N7YNMJIfwqN3ZyMwk1c2laz-iU_yQxGS1RzqYb69x3oDDT4G0NOBp0LcRWtxErFpPfLbePLI84bWcAZO5kjCefyaEsnH/s1600/photo+3-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIN1Ustm0sOEPO_bXcFo2-5ZNmTIB6zeV7IfJpUWwp9yShAuH6N7YNMJIfwqN3ZyMwk1c2laz-iU_yQxGS1RzqYb69x3oDDT4G0NOBp0LcRWtxErFpPfLbePLI84bWcAZO5kjCefyaEsnH/s320/photo+3-2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan Roasted Quail with Rice-Sausage Stuffing and a Gaufrette Potato Basket</td></tr>
</tbody></table>
The past few lessons about various proteins have been extremely informative because I really didn't know much about filleting a fish and taking down a chicken. In the next few days, we are taking on beef, pork and lamb, which will stretch my butchering knowledge even further.<br />
<br />
I cannot believe I'm already approaching the end of Level 1. I'm having so much fun, I don't want it to end! Hopefully the rest of my culinary school experience will slow down, so I can enjoy school and the city even more.<br />
<br />Anonymoushttp://www.blogger.com/profile/11374392192749444428noreply@blogger.com0