Twenty Thousand (plus a few) Words

They say a picture is worth a thousand words. Considering this and the fact that I was told I'm quite wordy (again) after the last post, I'm uploading a bunch of pictures (Dim the lights, lock the door, spread your pictures on the floor) tonight of some recent school projects, Monday's Chef's Ball and yesterday's Grand Buffet.

Chef's plated version of a poached pear from last week.

Our unglazed petit fours from class.

My first attempt at making an edible rose. It needed another petal around the bud in the center.
When we got in the car at lunch, I couldn't help introducing my passengers to Tanya Tucker and Delta Dawn in honor of the days flower making. That's one song that always gets stuck in my head. (Delta Dawn, what's that flower you've got on? Could it be a faded rose from days gone by?) Neither my lunch buddy nor the candy selling passenger scrunched in the back seat were impressed.

Creme Brulee was a ton of fun, and I'll be buying a blowtorch in the very near future.
(They call me the fireman, that's my name...)

A tray of assorted eclairs, profiteroles and petit fours that the class made (except for the small red striped squares - those were purchased. In the business they're referred to as convenience items).

Puff pastry strips wrapped around cream horn molds and waiting to be baked. The P was just an extra strip.

Tarts that were baked with the puff pastry dough atop apples and then inverted. Not too appealing to the eye but they tasted okay (Not as good as Mawmoo's apple pie or Nanny's apple cobbler, but okay).


The ice sculpture from the Chef's Ball.


A small sampling of the seating at the Chef's Ball. I was impressed by the Silo Event Center.


The completely chocolate centerpiece that Chef made for the Grand Buffet.
I knocked it over at one point. Thankfully it didn't break, and Chef didn't see it.

Spinach Souffle en Croute
(Spinach, cream cheese, seasoning, pastry crust, goat cheese, red bell pepper)

Salmon Mousse Horns

More Spinach Souffle en Croute with Chicken, Apple & Candied Walnut Gourgeres lining the edge

Cinnamon Creme Caramel

Caramel Chocolate and Pear Mousse Towers with Drageed Hazelnuts

Balsamic Poached Pears with Gorgonzola Mousse

Dark Chocolate Pots de Creme with Brandied Cherries

Lemon Meringue Tartlets

Frangipane Petit Fours

Assorted Petits Fours

The above is not an all inclusive list of the offerings at the Grand Buffet, but it is all of the pictures I snapped.

Happy Grubbing & Happy Friday.