Crispy skin fish w/ Lemon burre blanc
Crispy skin duck w/ mushroom risotto
Lamb roulade stuffed w/ ratatouille
Filet mignon, ratatouille& pommes vapeur
Culinary 120: Meat Fabrication
This has been a very interesting class to say the least! We have fabricated (broken down) chickens, lamb, fish, veal, beef, pork, game birds, and seafood. It has been very informational, and I’m not going to lie, very gross!
The cooking is minimal because we fabricate meat for the entire school, but when we do get to cook it is some pretty yummy stuff! Enjoy!
