Friday, April 11, 2014

Lunch #5

Had a great time working on today's main dish. We had sheets of airline chicken that we browned in skillets then finished in the oven. Since we usually have 40-50 diners that was a lot of breasts to cook, there was a small army of us at the stoves searing like an assembly line. I could have done it all day long.

Today's menu was based on our study of regional French cooking this week.

Green Salad with Vinaigrette
Topped with Warm Goat Cheese Crouton

Roast Chicken Breast with a Sherry Reduction Sauce
and Spring Vegetables

Chocolate Tart with Passion Fruit Sauce

Chicken fabrication aftermath.

Airline chicken off the assembly line and ready
for the oven.

Look at that plate. Amazing.

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