Chef Jung and the students in American Regional cuisine were “kicking it up a notch” today as they cooked up food from the Big Easy.
Chef got the party rolling with his take on a classic-blackened Redfish- served here with greens and creole Bbq sauce. Laissez les bon temps rouler!
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Chef Curtis took some time to explain spherification to class today. He used yogurt he made from raw milk and showed how to create “ravioli” using a sodium alginate bath.
Students created an amuse with the “raviolis” by garnishing with a cherry pick de gallo and a pinch of salt. Lots of smiling faces as they took their first “bite” and the liquid center exploded in their mouths.