KU SAR chocolate Feb. 2016 (8) KU SAR chocolate Feb. 2016 (6) KU SAR chocolate Feb. 2016 (7)Sarasota’s Baking and Pastry program created truffles and specialty chocolates, including hand-made chocolate boxes to display them in.

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The French Cuisine class worked with the Dining Room class to serve a classic French lunch.

French cuisine Feb. 2016 (1)Roasted Poultry Consommé

French cuisine Feb. 2016 (2)Beef Tournedos au Poivre

With Foie Gras, Boquetiere Vegetables, Pommes du Jour and

Truffle Madeira Sauce

French cuisine Feb. 2016 (3)Chicken Coq au Vin

With Bacon, Pearl Onions, Mushrooms, and a Celery Root Puree