Class went really well today. We made brown stock with caramelized veal bones. The process is very interesting. We also discussed the upcoming Vitner's Dinner. It is next Friday and the whole building will be turned upside down. Vitner's Dinner is a fund raising event for the college with a guest list of six hundred. Tickets are two hundred and fifty dollars. Wow. But after looking at the menu today, I don't think the guests will be disappointed. My class will be helping on the line which is going to be preparing the second and third courses. I am really excited.
I was really encouraged today. My instructor asked me if I had ever worked in a restaurant before, because I was doing a good job with my knife skills. The best compliment any student could wish for.
For dinner, I made Supremes de Volaille a la Milanaise from Julia Child's 'The Art of Mastering French Cooking', rice and green beans. It was delicious. Supremes de Volaille a la Milanaise is French for chicken breasts rolled in parmesan and fresh bread crumbs. It loses something in the translation. French sounds more exciting. This is the first time I have ever used clarified butter for a recipe.
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