Dice for your Dinner

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My students dicing their veggies….

My Culinary Boot Camp students rock. We came, we chopped, we kicked butt – last night’s focus was knife skills, so the menu included Maple Roasted Root Vegetables, Red Snapper in Papillote, and a super simple Salmon Poached in the fume from the snapper. Oh, yes, and wine. Delicious wine (yes, we waited until AFTER they were done yielding their Wusthof’s).

Next week, we’re taking our chopping skills to the next level for a delicious Chicken and Veggie Pot Pie from scratch.
My challenge is to find a fabulous apron and clogs to don while we choppy chicken…any suggestions?

Many thanks to Asphalt Green Battery Park City!

 

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