DINNER 109: Wednesday, April 19, 2006

Tonight was the second night of my GARDE MANGER class, so I went directly from work to the kitchens at Cincinnati State. We sliced our chicken galentines, made duck confit, and worked on duck terrines in addition to slicing & tasting foie gras. It was rather interesting that so many of the students in this advanced cooking class had never tasted foie gras.
Apparently, our class is doing a good job because we finished early and Chef Kinsella added an additional dish for next week. That’s a nice feeling.

Dinner was a quick drive through White Castle for three cheeseburgers and some water.

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