COUNTRY ROAD SMELLS

Cindy Pardy

Cynthia Pardy is a producer and director for WHRO. You might recognize her incredible work on the "Civil War in Hampton Roads" series with John Quarstein as the host and historian. Cynthia is not only talented behind the camera she has a passion for family, church, roots, and history. I love talking with Cindy everyday over our very quick coffee breaks first thing in the morning. (mmm Cinnamon Creame this morning) Today's conversation is an ongoing one that we have had for the past 7 years I have worked at WHRO, and that is gardens, orchards, and apples. 

Roma, Emprire, and Granny

Cindy every year goes to the mountains with her mom in tow for apple picking in the first or second weekend in October usually. She sends an email out to the staff. Apple time! and we come running with our money and order's for the year, and on Monday we have fresh, sweet, tart apple's. 

Well I was out yesterday so I got my apples this morning. How beautiful they are and just picked at the top of the season. I can't wait to bake them. Seventeen and a half cases she brought back this year. They were lined up down the production hallway, bags and boxes of mostly Fuji, but some beautiful Winesnap, Granny Smith's, and Empires. I missed that picture.

Fuji

Cindy and I took time again this morning for her to tell me of her trip to the mountains to Dickie Bros. Orchard in Roseland, VA. http://www.dickiebros.com/ With a hint of Autumn in the air and the smells of the country road her trip could not have been planned more perfectly with the weather. I loved the picture she planted in my mind of her drive up the mountain, down the mountain and around several bends to the entrance of the country road that leads to the Orchard by smell alone. Horses in the fields and tree after tree of bent over branches laden with apples. A little snap in the air of Autumn coming and then the barn with the apples, and pumpkins and other fall bounties from the Earth.

My box

Cindy has become a planner and so emailed the brothers of her order and they were ready for her with the packed up apples to be loaded into the van for the trip back to Norfolk. The other picture I had in mind is Cindy's Mom giving her approval of a what a perfect apple season we will be having by taking her finished eaten apple and throwing her core into the field for the horses to partake in the same juicy tart sweetness.

Someday I will find the time to go back to the roots I was brought up on and join Cindy in her yearly trek to the mountains. But for today I am having the prettiest apple of the bunch for breakfast. Thanks Cindy!

YUMM

FINALS and Where is the beef?

The past two nights have been almost controlled chaos in the kitchens. Tuesday Night was the final cooking lab for Garde Manger. I blew it big time. And I know I blew it big time. My kids got into my head before class, and I lost my focus and creativity, my knife at one point.

Edible Man

Finished boat

I blame myself for getting to wrapped up in the kids and not focusing on the important job of getting through the mystery protein and come up with a winning dish. My edible arrangement of a swan apple came out pretty nice, I was thrilled with it. My idea of a grape man in a melon boat with apple flying kites fell a little short, but at least it was kinda cute and done. As for the mystery protein I had Hot Italian Sausage. Why didn't I make Empanada's with a cool sauce. Keep it simple! No I had to go and make ANOTHER curry dish and just blowing the couscous again, to where I had to sweeten it up and just pretend it was fine.

Apple Ricotta Tart

Hot Italian Sausage Curry

Final Dishes

UUGGHH. Very frustrating! It was cool though, to work through the challenges at hand. Finding the ingredients I wanted and needed was challenging this week to say the least but then having an extra pressure on top of the final was just a whole new level of stress. Why is it that we had no garlic for a week even more than a week, we now  have a bag of garlic and no oil or heavy cream. Once we were all started in cooking it was interesting how one by one we were shouting out on if someone had an extra onion or spice to share. I showed Nicky how to clean shrimp, since she had never touched shrimp before. I shared the little bit of heavy cream I commandeered, and all my spices to the other students. I borrowed an egg from someone for my ricotta apple tart. In the end we are all there to help and learn from each though even with the stiff competition for the knives. I really wanted Annette to win the knife this time. But she had her own challenges going on. Like no baking powder for her cobbler which was great in flavor. I do love my cookbook Chef Emi gave me. You can one never have enough cookbooks and two I will cherish the thoughtful words she wrote in it. I shall miss Chef Emi as my teacher and proud I was part of her very last Garde Manger class. Next time if there is a next time, I am going to focus and just go with my gut feelings and leave the kids home.

Flounder Demo

Pretty

Wednesday night in International Cuisine was another story in itself. For the past eight weeks it's been Sheila and I. Chef Ellerbe asked if we wanted to join another team since this is our final and we have... count them! 5 protein dishes to make! Shrimp, crabmeat, pork chops, flounder, chicken with a Caribbean influence. So like where is the beef?  Why not add that into the challenge. "Don't forget you have to use a Poblano pepper and some of the vegetables and other ingredients leftover in the refrigerator from our other classes. Extra credit if you use other ingredients from the previous chapter." So Chef says.  After a quick conference Sheila and I just knuckled down and went to work alone as a team:
1. Grilled Shrimp, pineapple and seaweed kabobs with a lime marinade (extra credit for the seaweed)
2. Flounder marinated in citrus and ginger, grilled over rice

3. Pork chop in a jerk dry rub and then seared and baked off with a curry vegetable sauce served over mashed plantain and sweet potato with a curry mashed califlower. (extra credit for Indian influence)
4. Curried  seared and baked 1/2 chicken served over rice with a grilled tomato.
5. Stuffed Poblano pepper with crabmeat and panko bread crumbs, a whole lot of spice.
6. EXTRA CREDIT Cuban Bread pudding. Made with cubed Cuban bread, rum, eggs, cream, cinnamon, sugar, pineapple, shredded coconut and coconut milk custard.
Well the pictures speak for themselves

Final Caribbean Dishes

Sheila and I met the challenge, we fell short on some dishes  and excelled in others. But in the end I am very proud of us. We did it together and worked together and survived the heat. As for the heat from Chef Ellerbe; well I will get that in the kitchen at SAVOR since he too is moving on from teaching at TCC. He will be missed by all, past, present and future students.

KNIVES AND CONTROLLED CHAOS

Tammy and I with our knives

 Remember way back when in early Spring when we said goodbye to HRI 107 and that I was to receive a knife for the highest grade point average? Well Tammy and I finally received our knives a few weeks ago. When I opened that box from Chef Emi, my heart did this little pitter patter, and I swear there was this like ethereal light coming from it. I was also scared spitless to use it that first night, so I used my old knife that can't cut a wet noodle. The next night was  our Garde Manger class and I needed a tomato diced for my Southwest Eggroll Station. I knew my old knife was just not up to the task and I took the new Shun knife out. The weight of it, the feel of the handle in my hand, felt like it was an old friend come home. I sliced and diced that tomato in 30 seconds. It was like the angels sang. I have not been afraid of the knife ever since. A few nicks here and there but really haven't lost too much blood yet. 

In the beginning of the semester Chef Emi asked me to speak with her HRI 106 and what the biggest challenges are in the kitchen labs. I expressed to the students how not to be afraid of the equipment, if a pot is too heavy for you to carry, get help, if a the handle on your knife is not comfortable in your hand get a new one. Take control of the equipment, the fryer, the grill and your sauce pan. I had to take my own advice and take control of not only my knife but control of the decisions to be made about jobs, kids, school, what do  in the future with this degree.

Garde Manger has also helped me make the controlled decisions as well, and tonight is our final. We have a mystery box of protein, and what we do with it will be anyone's guess. I am nervous but also know I can do this. A few weeks ago I was struggling along with the decisions and control of my plate presentations, flavor profile and emotions and I am more confident today in my thoughts and decisions with the controlled chaos of my life. I think I will be OK tonight. 

As for those controlled decisions made well: 

1. I am sticking it out with Chef Ellerbe as his Assistant. I figured out I am pretty good at that, and I am really excited in what the future has for Ellerbe Enterprises.

2. I am sticking it out with SAVOR in being the best back up sous chef they have for now. 

3. I am sticking it out with SAVOR as being the best Pastry/Baking chef they have for now.

4. I am finishing this degree in Culinary Arts even though a few weeks ago I was on the point of quitting.

5. I am going to continue being the most supportive mother to my children in their decisions in a career in school, because even though I had wonderful supporting parents who helped me make my decisions, I waited just to long to finally get to this place I am in now because I made the decision to wait. I know if I followed through with Culinary School way back when... well then I wouldn't be here writing this post for a teacher I have come to enjoy and love being in her class and friend in the end as well.

OH! and one more piece of advice to my HRI 106 students. I have the following as a tagline in my signiture for my outgoing emails. I read it every day and I say it to my heart. I know I have made the right controlled decisions in my controlled chaos of a life.

"though I may not know the answers, I can finally say I am free; and if the questions led me here, then I am who I was born to be" and that is me.

I wish my fellow Garde Manger classmates luck tonight, and the HRI 106 students luck in their decisions in the future controlled chaos in the culinary world.

Going COCONUTS!

The Coconut Cake with Coconut Icing with Toasted Coconut on the sides and topped with Shredded Coconut on top has been selling like, well like COCONUTS at SAVOR. I am not a coconut lover. I mean I like coconut milk in a curry or drink but really eating it is not my cup of tea; and yet when working at the restaurant I taste the cake all the time. I guess you can say the flavor is growing on me, but personally if given the choice I would have the Chocolate Decadence or the Key Lime Cake for dessert. Well this past week I have made 5 Coconut Cakes and one  whole one was bought by a sweet lady who needed a birthday cake. I asked for a picture to be taken of the latest cake I had made because I really thought it was the prettiest one of them all so far. Well at least they got the cake in the picture not to happy about the face in it as well.

NAMASTE!

 

Recently Chef Ellerbe called me a nerd because I knew how to spell "guarantee" without pulling out a dictionary.  The next day he said I wrote a research paper to go with my nine course meal. Ok so I am smart sometimes; just not smart all the time. I enjoy learning about different cultures. I love finding the common denominator in my searches. In your travels even if you’re here in the US and going state by state, there is that common denominator with different greetings. When I first moved to North Carolina many years ago, I had to learn to say HAY! As a greeting, I always thought I was a prude when I heard others say it, but learned to live with the thought this it’s just like in the North where we say YO!

Guest Taster's Chef Emi and Hu

Baked Basmati Rice and Yogurt-Chickpea Talapia

Vegetable Curry with Tofu and Garlic Naan

Namaste is a common spoken greeting or salutation originating from India and Nepal. Namaste means many different things when saying it to someone with hands held in a prayer-like fashion in front of the body. Namaste or Namastang is used as a friendly greeting in written communication, or generally between people when they meet. When used at funerals to greet the guests, the verbal part is usually omitted. When the hand position is higher, it usually means reverence and/or worship. The expression with hands placed on top of one's head isusually the sign of utmost reverence or respect. When the gesture is performed with hands in front of the chest, it is usually considered as aayushman. The aayushman gesture is also a cultural symbol of and Sri Lankan hospitality.

OKAAAYYY. I am a nerd. JEEZ I admit it! At least I know my curry dishes. Sheila and I just rocked the boat last night with our baked basmati rice (with no saffron or garlic in the house), a yogurt-chickpea curried fish and a coconut curry vegetable dish with tofu and garlic NAAN to scoop up all the goodness. We topped the dishes off with a pomegranate and coconut-yogurt slurry to drink.

My absolute favorite was the Pineapple dessert from Annette’s team and the Spinach and NAAN from Tammy’s team, and the rice and chicken from Kelly’s team was so full of flavor. I guess I have to give kudos out to Chef’s grilled fish. It was ok if you like fish.  Namaste! And “have a great day” is my usual farewell.

STATIONS EVERYONE!

Lets get rolling

Spices and such

You don't realize how much time and effort goes into making hors d'œuvre's until you  start thinking about how much time and effort and ingredients are needed for a simple eggroll.  Chef Emi asked if I would get the Southwest Eggroll station ingredients put together for the filling. All of the students had a station and each were based on a core idea, but what was neat is each student brought their own twist or "roll" to the station, with an added ingredient or sauce. I love the Southwest eggrolls, they are so full of taste and color. I sauteed up chicken breast, added some black beans and cheese and spices, then sauteed up some spinach in garlic and olive oil. grated more cheese, chopped up more garlic, then onion, some jalpeno, tomatoes, found a can of sweet creamed corn and drained it to just get the kernals, black olives were sliced, and then more, salt, pepper, cumin were dished into small bowls. And finally the egg roll wrappers were plated. These were my favorite hors d'œuvre's next to the shrimp and pasta kabobs Annette made with a killer dipping sauce and the vegetable springrolls Jaime made. I am not a fan of grape leaves they are too bitter for my taste, but the experience of learning to roll filling in one is  terrific.  The potato caviar blintzes were fun to make as well as the spanakopita .  Sushi Rolls are a pain. Mine were hot and spicy with a whole lot of wasabi, ginger, and shrimp rolled tight into the sticky rice.At least they were some what rolled.

All rolled up

This is probably one of the best and most fun lab I have had. It gave each of us a chance to catch up with the other students as we station hopped and rolled our stuff up together. Great Idea Chef Emi!

The "A" Game

Snow Pea Thai Chicken Gizzard Rice Noodle

Last night in HRI 206 International class was Asian night. This was the second class on Asian food this week. Monday's class on Asia was a trip to Restaurant Depot and then to the Asian Market and a ride to SAVOR Virginia's Low Country Cuisine Restaurant to cook up our finds at the Asian Market. I love going to the International Markets. I learn so much, some thing's I don't want to learn about like jellyfish as a main course is not my cup of tea, but to others well have at it. Chef says to the group while at the market, "a team member go get a noodle, any noodle, just not the same noodle I want four types of noodles."

Shrimp, Asparagus Noodle

Beef and Crispy Noodle

Second member go get a produce, any produce, not the same produce, four types of produce." Then when we all assembled again he picks a person from each team except team one (Me and Sheila) to pick a protein. WHY CAN'T WE PICK OUR OWN PROTEIN??? Ok fine, Sheila and I are still going to do ok. In fact we are going to do better than ok!  I have fresh Thai basil and Cilantro to use in our dish. FLAVOR, FLAVOR, FLAVOR!  It was really a great night at the restaurant. The rest of the students were so excited to cook in a real commercial kitchen. I am at the point that I am not as afraid of some of the equipment any more and it's become home to me. Sheila and I had the fine protein of chicken gizzards chosen for us. No prob! Ok problem don't let the vegetarian cook the protein next time. I swear! Snow Pea's, carrot, asparagus, onion, lots of ginger, garlic, Thai basil and cilantro sauteed and mixed with a spicy soy and sesame sauce and tossed our noodles in and we were done till I felt we needed some fancy shrooms. So I tossed some of them in whole, and should have cut them up, so had marks taken off for that and the gizzards were a little over done; but over all presentation was a 5.0. WHOO HOO! Everyone's dish was flavorful and fun to look at.

Pork Belly and Spicy Mushroom Noodle

Viet Nam

 What a great class! "So be prepared Wednesday" Chef says "have your nine course menu planned and ready to give to me and plan a four course meal for Viet Nam, Thailand, China (one region) and Japan." Sheila and I were given Viet Nam. OY  we wanted Thailand. But ok. Viet Nam has some awesome food. Sheila and I did a lot of talking on the phone and few e-mails back and forth on recipe's and dishes, and we were good to go.

Szuechuan

Natural Spring Rolls wrapped in lettuce leaves and and quickly panned fried served with some chili sesame dipping sauce for the appetizer. Then we did an asparagus and what was supposed to be crab but didn't have the protein in the house and used shrimp instead for a soup. Lots of Thai basil and cilantro with some fish sauce, which made it seriously too salty. I tried to water it down without loosing the flavor, but was unsuccessful. It was flavorful, but too salty. So we thought we needed a pallet cleanser and so I threw some mango juice, a little bit of pineapple juice, powdered ginger and a little unflavored gelatin into a bowl and froze it up. Then quenelled the ice and put in a small dish. Nice! Really it was perfect.

Thailand

Japan

   











 
For our entree we chose an original Curry Chicken recipe "Ca Ri Ga" with sweet potato, carrot, onion and the chicken in a really nice curry and coconut sauce and rice noodles. Fun! Dessert was the total surprise. We found a traditional banana soup dessert made from coconut milk, tapioca, banana's and some spices, slowly cooked and thickened up, then topped with toasted black and white sesame's seeds for a different texture. What is great about this dessert it can be frozen, it can be cold, it can be room temperature, it can be hot. Whatever it is temperature wise it taste's great, your taste buds go crazy and finds a new flavor at each temp. Sheila and I kept tasting it to the point we were afraid it was going to be gone before the plating. Plating a 5.0, Mis en place a 4.75, taste a 4.0. Not bad for a little effort.  I am still sweating on that little bit of effort on our "A" game. All the meals were wonderful. And so much imagination and work went into the presentations. I'd like to do that class over again just for some more of Randy's Thai Iced Tea Cocktails. (YUMM) We have for more labs for HRI 206 International Cuisine. Next up will be India and then the Caribbean. Too bad we can't take a class trip to like Jamaica for the weekend and taste some decent Caribbean food. 

We will have our little fall break and then HRI 207 American Regional will begin. Can't wait!  Cheesecake... Chicken and dumplings, how about some good old fashioned meatloaf and Corned beef sammiches?

Chef talking it up about HRI 207 American Regional

Pizza and Pasta Night

 I have eaten a lot of pizza and pasta in my day. After all New Jersey is like a second Italy with the amount of Italian restaurants in our fine state. I have also made a lot of pizza and pasta dough in my day. But really had all the time in the world to do it. Not in HRI 206. Chef Ellerbe says to us make ravioli dough, make another pasta dough, make a pizza dough, and make some fresh mozzarella and if you have time make a dessert with the dough. Sure no problem. Plate up is 8:30pm. Sheila my partner for the duration of this course and I made some pesto. Lots of basil, garlic, pignole nuts and yummy olive oil. We used it on everything. Keep it simple stupid was our base. We rolled mini ravioli's and then made two pizza's one was my buffalo chicken white cheese pizza, and Sheila's was a pesto, sauteed spinach and mozzarella pizza. I had left over dough and made a white and dark chocolate sauteed granny smith apples in brown butter and sugar pizza with toasted almonds on top. And the lasagna was a serious bust considering we only had two noodles to work with, but the veggies were awfully good with that pesto.

Another Mess

So Tim my partner for the roulade, terrine, and galantine class; says to me if you were a ninety year old lady who owned a farm you could probably kill, pluck and skin that chicken in 15 minutes. I said yto him you are probably right. I should have paid attention to my father when he was slaughtering our chickens. It took me 1/2 an hour to just skin the already dead chicken. Sheesh! I swear it; that my squimeesh girly side will become a know it all chef soon.

So what is a roulade? It is similar to a galantine but rolled in plastic wrap instead of the skin of the animal. A galentine is traditionally boneless poultry filled with a forcemeat, rolled into a cylinder and poached then served cold. And a terrine is usually the term referring to a pate baked in an earthen vessel or other forms are used and lined with fat to reduce the loss of moisture.  Tim said he would marinate the pork for our roulade, if I could skin the chicken and get started on on the galantine, and then we came together on the terrine. Tim went for the spinach, sundried tomato and balsamic vinegar stuffing for the pork, I went for the curry rice and dried fruit filling for the chicken, and then the terrine was grilled vegetables with a pasta dough lining.

We were really on a roll with everything and was able to finish in a timely manner on Tuesday. Thursday showed up and our stuff looked amazing. We cooked everything up by browning and then poaching and then roasting until it came time for the vegetable terrine, where it went splat on the floor before we could get it in the frying pan to brown it up a little. Seriously no panic there, since we only had twenty minutes for plate up of three items before our time ran out. So I ran to the walkin and grabbed some red and yellow peppers and the hot Italian sausage, Tim got the pasta sheets and literally we had what we called the Italian burrito done and plated in 10 minutes with time to play with our sauces. Seriously I was totally impressed with our selves. I think so were our guests.

AN ODD COUPLE

Garde Manger has some pretty weird foods. Good foods but really in essence weird. 
Take for instance when you say mousse what comes to mind? Chocolate right?  Well in Garde Manger there is no chocolate to be found. Try Salmon, or Asparagus, or maybe some other savory ingredients. Mousse is a light, airy food made with a combination of eggs, whipped cream, gelatin, and flavorings. Mousses are served both hot and cold, and they can be savory There are a range of ways to prepare and serve mousse, making it an extremely varied dish.
So the most recent lab was on Mousse. I chose to do a Roasted Red Pepper Mousse, which was challenging since there is such a high water content in the pepper when cooked, that it makes the mousse soupy. To serve my gelatinous mess, I toasted up some garlic butter and Parmesan slices of bread, deep fried the biggest basil leaves I could find and quinelled the mousse. Not bad kinda pretty, even tasted ok. The other odd part of our couple was sausage making. Annette and I were partnered up finally to create more disasters in the kitchen, by choosing a Szechuan Spicy Sausage, we wanted to go different and bold. 
Well it was different, as for the bold it was more like the Lucy and Ethel comedy relief show. Grinding raw park is an experience in it self. But really when you forget to place key parts in the grinder to actually grind well that's a whole other story. We had some great ideas, grind up the pork  add our super duper spices, and case the stuff, and slice it up and sautee it in with some rice noodles and fun, colorful vegetables. Well we lost twenty minutes fighting with the grinder because we forgot the blade to help cut and grind, then since we lost time on that we discovered to late that the noodles needed to be soaked for 40 minutes, so then another brilliant idea comes to mind. Make Spring Rolls and dipping sauce. Se we ground up the veggies of cabbage, carrot, ginger, garlic with the sausage mixture we then decided to cook up the sausage mixture before putting into the wrappers. After browning and cooking we then discovered we had the wrong wraps. So another mess was created by soaking the wraps with water and then stuffing the things and rolling. 

Now here is the Lucy and Ethel moment of all moments. We dropped the spring rolls into the deep fryer and they exploded. They blew up, fizzed and did this rolling thing. 
I fished the wrappers out, which as soon as they hit the air disitgrated into a hot fried gluey mess. Annette fished the sausages out. Which looked ok at least we could save them. 
I can say one thing though they tasted pretty good and the sauce was top notch for dipping our naked spring rolls in.

Something Chocolate

Whole decorated Torte

Sliced Torte

"MJ", Chef says to me. ""We" need to make a flour-less chocolate torte for a dessert. Here's the recipe go to it." What happened to the "we" part is my thinking. I love to bake, I love to create, I am glad I can work at a place and do both. What I really am humbled with is that Chef just lets me go most of the time in his kitchen. I really love being at the restaurant. I wish my kids could see me when I am down there. I am teased unmercifully sometimes, and treated with respect. They call me T-Rex, cuz I am short and can't reach anything. Whatever, some day I will be tall and skinny, and long flowing blond hair. But thankfully Chef just lets me go, but still hovers in a way in case I have questions or needs to step in.

Staff Torte Tasting

So back to the Torte. Lots of separated eggs, some sugar, dark chocolate is chopped up and melted. Sounds easy right? It's not. Chef Drew kept snitching chocolate shavings, Chef Sean put his two cents in with "don't let the chocolate seize" Chef Mike is snitching chocolate. "Go back to the front and cook something" I tell them. What happened to the "we" part if your not going to help, get back to cooking? The chocolate seized and with my short, muscle-less arms, I couldn't mix it fast enough when I tempered the first egg. Chef Mike steps in. So he mixed and mixed and mixed, then "we" folded in the stiffened egg whites, and the mess is put into two pans with a water bath and baked. Then Chef says "we" need to make Ganache, dark or white? I say white, since the cake is dark, he says dark, "we" come in the middle and do a dark Ganache with a white swirl. What do you think? Here it is sliced up and served with whipped cream and fancy-dancy strawberry. Got any ideas for a name for the menu. We still need one. Something elegant, maybe a little French?

Salad Day's

Bacon on the burner

Bacon after the oven

 Remember the bacon? Well here we are Tuesday and  in preparation for the Salad presentation on Thursday.  I needed to first get my bacon done. At this point it has been curing about ten days in the fridge. The question was should I smoke it or try a different method. Well since we eat smoked bacon all the time, so do something different. 

Mango-Bacon Salad

A couple of tablespoons of oil in a roasting pan, some salt and pepper was sprinkled liberally over the fatty side of the bacon and seared. In the meantime. chopped up an onion, celery, carrot and smashed a few cloves of garlic. pulled the bacon out and added the veggie. Sauteed them for a few minutes and added the bacon and 2 cups of chicken stock. Brought the stock up to a boil, and placed the it in an oven set at 350 for an hour. In the meantime prepped the remaining items for the salads. My first salad needed to be a tossed salad. I chose to do a spring mix, grilled mango, bacon, and some type of candied nut and a pomegranate molasses vinaigrette. My bonded salad a curried chicken, bacon celery, toasted walnut and black grape mix. The composed salad a fried green tomato, bacon, roasted Roma tomatoes, a slice of mozzarella cheese and a drizzle of Serrano-tomatillo vinaigrette.
I really didn't know what to expect this bacon to turn out. but so I let it cool and put in the fridge until Thursday where I had to worry about it then.

Curried Chicken-Bacon Salad

 Thursday dawned bright and beautiful, by the afternoon we were expecting the worst with Hurricane Earl supposedly hitting the shores of Virginia. ODU shut down by noon as well as WHRO said don't come in tomorrow. But TCC persevered and kept it's doors open.

Fried green tomato, bacon, Roma tomato stack

I was a little worried about this bacon. It was of course not looking like bacon that we all knew. It was looking like ham, but tasting like bacon so I decided to treat it like ham. I sliced off a good portion of it and just pan fried it to give some color. I then grilled the mangoes, pulled together all the ingredients for the chicken salad and tossed the curry mayo over, created my stack of tomatoes and bacon, and threw on the cashew-sesame brickle over the grilled mango and bacon, added my pomegranate vinaigrette, and presented my plates with what seemed like thirty other salads to the group of judges. Really they were all successful. I am proud of my fellow students because while I was having a meltdown over this bacon, they were creating smoked duck, brined shrimp, duck confit etc. Annette smoked her duck. I am not a duck fan, and neither is she, but I tell you the salad she made with the strawberries was mmm,  mmm, good.
It was wonderful to see you can take a simple salad and create masterpieces I will remember for a while.