This is a photo of one of the first dishes we made in class. It's a poached trout with a buerre blanc sauce and a side of asparagus and cocotte potatoes and turnips.
These are scallops cooking two different ways. The left is a classic saute with oil and butter in the pan. The right is a dry method where you coat the scallop in oil and place it in a hot pan and sear it.
Again left classic method, right dry method. Both are delicious!
mmm... mussels!
This is Spike the lobster....
This is Spike taking a little dip in the hot tub. And no, he didn't kick off the lid of the pot!
This is Spike cooling off in his ice bath. He was so yummy!
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