Chef Warner's Creation!!!! Caviar with a Lemon piggy a la "Jaques Pepin"... the garnish was Great but the caviar .... well not my thing...very salty!

Group 1: Swedish Meatballs, pg. 902

Group 2: Rumaki, pg. 903

Group 3: Stuffed wontons with Apricot Sauce / Aerial view of Crab Garnish by "Master Chef" Mitchell!!! Go Mitchell "Pepin"!

Group 3: Stuffed wontons with Apricot Sauce / Close up on Crab Garnish detail by Mitchell!!!!!!!!! Go Mitchell!!!!! It was all his idea! LOL

Group 3: Stuffed wontons with Apricot Sauce, pg. 904 / I decorated this one! LOL well tried to! Well thanks to all Mitchell, Joseph & Travis

Group 4: Stuffed Mushroom caps, pg. 917 MMM they where Good!

Group 5: Kalamata Olives ans Asiago Crostini
= Now that is some Granished Crostini!!!!! = Go Jose!

Crostini detail... see the tomato bunnies? and the lil'cherry tomato bunny!

Crostini - Detail [See the Red tomato bunny! and under ir there is a black olive bunny!!!!] WOW Vive! Jaques Pepin LOL

Lemon Poopy Seed Cookies ... not a big fan of lemon but this cookies tasted MMM!!!

Biscotti from Advisory Committee Dinner, 11/3/05

Hi Jeff! or is it Waldo? J/K here is Jeff acting all un-conspicuous as he guards our dishes right before presentation time.

Everybody was running around since we where running out of time for our in class presentations.

Hurry! Hurry!! Hurry!!! Its presentation time!Here we have Mitchell and Tu right before the BIG "taco stand explosion" that made our beloved kitchen burst with a paprika dust trail and slices of chicken and avocado that could be traced a couple of miles from the campus. don't worry all found pieces are edible they where wearing gloves!!!!!!!!! LOL : )

HEY!!!!!!!!! Andrew and Jose Grilling the amazing REUBENS!!!!!!!!!

A la Carte Class / Group 1: Monte Cristo Sandwich with green goddess dressing. I got to work on this group for this week's class assignment. The Monte Cristos where nice but all of that fat/oil was too much for me, really the Rubens where better and Delicious! done by Andrew and Jose and...? anyhow they where super good! Greetings to ALL specially my buddies Erika and Jose... see you next Thursday!

A la Carte Class / Group 1: side for monte cristo sandwich / Fried oakra battered in almond flour by ever creative of the far side: Travis

A la Carte Class / Group 1: Fruit salad (Dew Melon,orange,grapefruit and almond filberts topped with brown sugar)

A la Carte Class / Group 2: side for: Kentucky hot brown sandwich / Chips and Salsa

A la Carte Class / Group 2: Kentucky hot brown sandwich

A la Carte Class / Group 3: Southwestern grilled chicken wraps in the making

A la Carte Class / Group 3: Southwestern grilled chicken wrap and southwestern coleslaw

A la Carte Class / Group 4: Club sandwich and potato salad

A la Carte Class / Group 5: Reuben Sandwich

A la Carte Class / Group 5: Reuben Sandwich

Andrew and Mitchell the "Flambe Duo"
So I was about my business hands in biscuit dough when I hear "Evelyn, Evelyn come take a picture of this!" and alas here it is Mitchell and Andrew masters of mischief setting some onions I think, on fire!!!!!!!!

WOW!!!!!!!!!!! now this is life mark event here we have it the flame of chef's glory in the hands of Mitchell... a perfect tall glorious flame [[[CLICK to enlarge and relive this magical moment!]]] LOL :)

Andrew doing is signature pose

Ok so I ask Andrew take a picture! take a picture! so i can be famous too and alas here it is blury! LOL :)

Finally!!!!!!! the awaited exclusive copyrighted release of a very,very exclusive picture of......... Chef Katrina Warner and Chef Denise Woods!!! They had proved elusive to the camera until this exclusive paparazzi pictures caught them just before Tom Perini was introduced.

TOM PERINI visited TCC/SE campus on 10/20/05 and spoke to Faculty and Culinary students about chuck wagon cooking (cowboy). He had so many interesting historic notes he shared with us regarding the early Texan food. * For more info on him and to see his restaurant web visit: http://www.periniranch.com

Tom Perini demonstrating the Dutch Oven cooking method.

HEY!!!!!!!!!!!!!!!! greetings class buddies LOL here we have Mitchell, Andrew and Katie posing with the chuck wagon

Inside the "Chuckwagon" (food wagon) that Texas Cowboys used in the mid 1800's. The big pot is a "Dutch oven" which we where told was used for doing corn bread and other biscuit type breads. Very interesting I want to get one and use it!!! set the back yard on fire!!!!!!!!!!

This was the sample chuckwagon food for the after speech presentation of Tom Perini

MMM Beef Stew and Biscuits after tom Perini's presentation. Say Hi to Charles in the back of the pic he visited YES just for the food!!! LOL Take Care Charles!

AHHH now this is "Art" you have a melt in your mouth cake plus a great picture enhanced in photoshop! LOL Now this is TRUE "Culinary Art!" BTW this is called "Flan Cake" you have the best of 2 worlds... Delicious Flan with caramel and nuts + Devil Food Cake bottom.

Lovely 3 Milks Cake topping! MMM :)

I learned to do this last week in class it is a method called "en papillote" En papillote puts dinner in the bag simply said...En papillote (in PAP'-e-oht) is a simple French technique easy to master. It calls for wrapping food in parchment paper and briefly baking.
Parchment paper,seals in moisture and prevents flavorful cooking juices from running out.This cooking method is also fast and healthful. Food cooks in about 15 minutes and requires little or no added fat.

the wrapped Salmon "en papillote"

Made a dozen of this! and packed them & freeze'em for future use. This is such a great prep trick, then all you do is pop them in the oven and you have a quick fancy meal for 12!

"Tamales Salvadorenos" (From El Salvador) they are the BEST! mmm! The dought/corn masa y partially cooked in broth and other flavor infusing things like salsa then placed like you see here with chicken,potatoes and chickpeas then wrapped in banana leaf and foil. The banana leaf infuses a great flavor to the finished product!

wrapped and ready to go! well actually to go to the steamer the 'tamal' must be steamed for 1 hr. but we had so many we gave away some, ate some and have some in the freezer! MMM :)

Made this sometime ago... it is a Venetian dessert Vanilla bean ice cream with Balsamic-Strawberry & Phyllo Crisps with a touch for pecans with cinnamon

So my mom bought all of this tableware stuff for the fall and she got a big surprice when she saw these!
Like it? I learned to do that over the Summer in the Dining Room Service Class (RSTO 1204) We learned how to set up tables,clear tables and do a dozen of napkin folds! LOL it was fun and finally I get to put it to use...

Ok what is up with you people? You are doing Deep Fried Cat fish filets and you look all depressed! Smile this should be the highlight of your day! LOL j/k here we have Brandy, Joseph and Good old Mitchel! BTW Mitchel has proclaimed himself the Number ONE visitor and fan of this blog so there it is the position has been taken sorry for the rest of you who where trying so hard. Special Greetings to Mitchel's Wife,daughter and friends who vist this blog too. : ) -

The Blue Crab Cakes Team! Katie,Andrew and David.

Hey David! why are you hidding in the back? ok you came out in all the pictures like Waldo! LOL LOL LOL

Tu and Martell been all professional and getting ready for presentation. They cooked the Etouffee and they are about to top the molded rice with the Etouffee.