Day 46 and 47: Plating 3 and 4

Day 3 of plating we made some really gourmet dishes. We started by making a Duck Roullade. Roullade is the french word for 'roll'. We rolled the duck around a piece of foie gras and spinach. We plated it with a fennel sauce, and some vegetables. Very serious.

Above are vegetable timbales, another one of my favorite dishes. It is made of roasted zucchini, Chinese eggplant, tomatoes and yellow zucchini. Then a puree of goat cheese and herbs is placed between each layer of vegetable. These are baked together making a really amazing dish. We also made little crisps out of a cheese based paste, which is a little added bonus on any dish. 

Roasted Poussin with Wasabi Mousseline Potato 

First we roasted Poussin which is a baby chicken. Then we made Wasabi Mousseline Potato which is a very smooth, almost mash, but more mouse-like consistency. We used the pan sauces to draw on the plate and make it look pretty. This was so good!

Last up we made braised short ribs over polenta with roasted tomato. I love anything braised, especially when its short ribs, even more when its on top of polenta.