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toasted almond slice, with dill sprigs and speck of gorgonzola. dotted with balsamic vinegar. Created by my daughter, Ella, to demonstrate her mad plating skillz.
Acadia's open kitchen. Great thing about Table 10 is the direct view into the kitchen (or more importantly of the pass) which means I can see what dish is coming up next. :)
Delicious single-serving of bread pudding, made with butter bread, topped with a caramel sugar garnish, enhanced by fruity caterpillar.
FORT CARSON, Colo. – Specialist Errol Cajumban, food service specialist, Headquarters and Headquarters Company, 1st Battalion, 68th Armor Regiment, 3rd Brigade Combat Team, 4th Infantry Division, prepares for his class's final project of the Fort Carson Troop Schools Food Services Enhancement Course, at the Fort Carson Culinary Arts Academy, April 27, 2012.
(U.S. Army photo by Pfc. Andrew Ingram, 4th Inf. Div. PAO)
Hudson Valley duck leg cooked 8 hrs on low in a slow cooker, then seared with a little butter, roasted garlic, and fresh thyme. Mashed parsnips with parmesan cheese and roasted garlic, topped with Hawaiian pink coral sea salt. Spring mix salad tossed in a "broken" vinaigrette of red wine vinegar and Galiga e Vetrice extra virgin olive oil. Drops of Acetum 12 year old balsamic vinegar.
Chocolate orange mousse in a chocolate vessel with raspberry and passion fruit sauces
Score: 5/5 (Mousse leaking b/c it was presented 1/2 hour after plating!!!!! ARG)