Tonight officially marked the last Monday night of class. We have this week left in our last class; Advanced Garde Manger. Known as the "cold" part of the kitchen, the garde manger is responsible for cold plates, soups, salads, appetizers and hors d'oeuvre. We enjoyed the Intro to Garde Manger weeks back prior to our adventures as ameteur bakers, and now we're back for the second round. In garde manger, there is so much emphasis put on the artful presentation of plates, the use of whites space on a dish, and the utilization of ingredients to add color and interest to bites of wonder. I've taken so many pictures over the past six months. Below is a snapshot of what I think are some of the best plates done my myself and my classmates. I will admit that I don't remember who's plates belong to whom, so there are not names listed next to all. Enjoy what many foodies refer to as "food porn"!
A much better use of the balsamic reduction. :) I think this is McKinley's.