February 22, 2012

Today Chef Jamie Bissonnette was supposed to teach, but unfortunately he got sick.  So we had a day about use what we have to make a dish that expresses yourself.  We had 2 hours to throw together something tasty, pretty and unique.  My class did a great job and everyone created such diverse dishes: mushroom ravioli, vegetable pasta, saffron and orange risotto, carrot latkes with a light apple, cauliflower, red bell pepper salad, couscous patties, Cajun pasta and chicken thigh and chicken liver.

Following this stressful and exciting day, Rebecca Alssid, the head of the program, took all of us to Island Creek Oyster Bar for some drinks and appetizers.

A great day, but hoping Jamie feels better soon!

            My dish = An Indian Jewish Rosh Hashanah- carrot, onion, curry and coriander (egg and flour) latke, apple, red pepper, sautéed curry cauliflower and slivered almond salad, topped with crisp curry almonds and fried cauliflower chips all in a lime, orange, rice wine vinegar, olive oil and cilantro vinaigrette

Gin's Dish - fish

Franklin's dish - cajun

Andrew's Dish - pasta and veggies

Leah's dish - saffron risotto

Sarah's dish - couscous patties and goat cheese 

Tim's chicken inside and out

Kim's ravioli

ICO famous oyster slider - as some say a bite of heaven