My wife and I asked Sam why, and she said, "Most of [the other student chefs] didn't even know how to hold a knife. It was sad."
So they made risotto instead.
Today, happily, was a different story. This morning, the students were told they could prepare whatever they wanted. Sam began the day by preparing mushrooms stuffed with a sausage mixture including onion, garlic, parsley, bread crumbs and a few other things.
Next, she sauteed bacon-wrapped scallops (BACON!), which cooked in the bacon grease (BACON!) as heat was applied.
Finally, she grilled a few pieces of filet mignon ("just to get the marks on them", she said) and is finishing them at home as I type this.
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| Class photo |
4 comments:
Understand the brown-out, Rev Paul. I was wondering at the relative percentages of Yupik, Innuit, gusak in the class of cooks.
Sorry, have a weird way of thinking.
Tenmile, I have no idea. This is a summertime, open-to-high-school-students course on the university campus, which anyone can pay to attend.
What fun!. What she made sounds wonderful. She has a gift.
My dream is to one day attend such a class. Ah, life.
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