DINNER 158: Wednesday, June 7, 2006

Another evening of GARDE MANGER class at Cincinnati State as we approach the home-stretch. Tonight, I finished my proteins for our final on June 14th. I finished my Roasted Asian Duck Galentine and my Duck & Smoked Foie Gras Terrine, wrapped them well, and stored them in the freezer until Monday (when I’ll put them into the cooler so they’re nicely thawed and ready for the final). I felt like it took a long time to get my mise en place together but once everything was prepared, the rest of it went very quickly. These things smelled GREAT when they came out of the oven — it seems sad that they’re served cold and glazed. I also had time to make my garnish cracker of piped pate choux, though I may re-do it since mine looks a bit thick. I’ve still got two salads (Soba Noodle Salad and Daikon & Carrot Slaw) and my garnish (Schezwan Deviled Quail Eggs) to put together before the date of the final.

I got home around 9:15 and had a couple pieces of leftover LaRosa’s pizza for dinner.