DINNER 163: Monday, June 12, 2006

We worked hard at GARDE MANGER class this evening. In addition to taking the written final, we also worked (on whatever we could) to prepare for our public final on Wednesday. Several of the items from my requisition still were not available, so I’m going to have to buy them on my own, prepare them at home, and take them in for the final — a real hassle.

I sliced my Duck & Smoked Foie Gras Terrine, which came out beautifully, and put my Roasted Asian Duck Galantine into the cooler to thaw (it was supposed to be moved from the freezer but was somehow missed) so I can slice it on Wednesday. I prepped my Carrot & Daikon Slaw into separate containers to combine the day of the final. Items were not available to prepare my Soba Noodle Salad nor my Quail Egg Canapes, so I’ll have to do those on Wednesday.

It was an early night. I got home in time to watch the 2-hour season premiere of HELL’S KITCHEN and eat some of the leftover Pad Thai for dinner.