FN246: Introduction to Culinary Arts with Chef Lisa Inlow.

This was supposed to be taken before FN101, but we assumed FN101 was the first class.

See also the page for the field trip to Ingardia Brothers.

Week 2: Mexican chopped salad...
...and roasted vegetable tacos with chimichurri. We brought some skirt steak to help out the tacos.
Week 3: The even tables made pasta with tomato sauce and a winter white salad.
Week 3: The odd tables made a vegetable strudel with red pepper coulis.
Week 4: Made mayonnaise from scratch and turned that into a wonderful buttermilk ranch dressing for the chopped salad. We were supposed to make a bechamel sauce for mac and cheese, but we cheated and made our favorite mac and bleu cheese.
Week 6: Crostini with goat cheese and walnuts; red onion, tomato and balsamic salsa; couscous salad. They also had some leftover ground lamb that we turned into sliders.
Week 7: Breakfast. We had to make eggs five ways, then make an omelet. Kimberly an American-style (half-fold) omelet with mushrooms and cheese.
Week 7: Wade made a French-style (tri-fold) omelet with mushrooms, onions, and cheese. We also made home fries and bacon.