I really don’t know…
May 15, 2008 St. Louis, general food, missouri, restaurants
The Daily Sauce reported Monday on the graduating classes of two local technical schools culinary programs: Clyde C. Miller Career Academy and North Technical High School.
Calling them chefs aside (tsk tsk), the two schools faced off in the First Annual High School Culinary Cook-Off.
The North Tech team devised a three-course menu featuring pecan-encrusted goat cheese on a bed of greens with diced apple and charred tomato vinaigrette; shrimp risotto with roasted grape tomatoes; and pineapple-glazed pork loin with sweet potato hash and pineapple salsa. Miller’s team countered with a mixed spring salad with smoked salmon, dried cherries, carrots, tomatoes, blue cheese with an apple and pear vinaigrette; a roasted chicken and garlic skewer on spinach pesto; and pork tenderloin stuffed with chorizo and Boursin cheese, roasted garlic mashed potatoes and a spring vegetable medley.
First, congratulations to the students. While technical high schools are common place in other countries, for some reason in America, they’ve never taken the same kind of hold. Here we’d rather cram the square peg into the round hole than let a student actually excel at something they enjoy. Here’s to not getting crammed!
As for the high schools,
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Tags: culinary tech high schools in the lou, seasonal vegetable medley, seasonality
What does seasonality mean to you?
Jan 29, 2008 farming, general food, sustainable agriculture
I want you to weigh in on seasonality.
I posted about this dish back in November:
Seasonal Cuisine at its finest, California figs and Parma ham with a drizzle of aged Balsamic of Modena
Who’s season? Yours or California’s?
Many people disagreed with me then when I said this was a ridiculous usage of the term, but if I can call something from California seasonal, than I can call my mom’s Mexican asparagus from last Friday seasonal as well.
Clearly that’s just not the case, so where’s the line?
Missouri grown strawberries in February were mentioned on the forum.
Just because you can grow something in a hot house or other controlled environment, in what is traditionally not the correct growing season, should you? And if you do, does that make it seasonal?
And what about its quality? Sure I can grow a coffee plant in my home but it wouldn’t want to drink anything that came from it.
Tags: Goshen Coffee, seasonal cuisine, seasonality
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?