FN101: Culinary Principles I with Chef Lisa Inlow.
Food and Nutrition 101 class. We didn't get our uniforms in time for the first class, so we
had to make do with stuff from home.
Soups: French onion and split pea.
Sauces: espagnole (brown), tomato, and bechamel.
Sauces: fresh pesto is easy and very yummy.
Kimberly on the patio modeling her uniform and showing off the pesto.
Chicken en papillote (in paper) with rice pilaf and salad.
Fried chicken with pan gravy.
One of the highlights of the class was a field trip to the Energy Center, where restaurant owners
can try out a variety of commercial products to see what appliances will work for their menu.
We're making short ribs in a combo cooker that will sear them and pressure cook them.
Loading it up.
Taking them out.
Deglazing to make rice in the fond.
The final short rib, with rice pilaf, plus some mashed potatoes that were made in a separate
steam-and-hold cooker.
Grilled chicken with a glaze, served with fried rice. Part of the learning was to fabricate
chickens multiple times, and use the chicken as the palette for cooking a variety of ways.
Chicken fricasse over rice pilaf with roasted carrots.
The trial run at home for Wade's final project came out perfect: chicken parmesan, spaghetti with
fresh tomato sauce, and brussels sprouts in brown butter and sage.
Disaster: for the final, Wade knocks the chicken parmesans off the table onto the floor, right in front
of chef Inlow. No ten-second rule allowed, and Wade has to serve without his main.
Kimberly's final project came out beautiful: sauteed chicken with cherry balsamic pan sauce,
macaroni and bleu cheese, and roasted green beans with almond slivers.
