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.
With Foie Gras, Boquetiere Vegetables, Pommes du Jour and
Truffle Madeira Sauce
With Bacon, Pearl Onions, Mushrooms, and a Celery Root Puree