I spent the weekend in Burlington, VT. I visited the culinary school that I attended – New England Culinary Institute. Part of the visit was to be voted as the new President of the Alumni Association, but to also speak to the new graduates at graduation.
My recollection of cooking school was distant as I have not cooked for a very long time, but I got back in touch with school as I wanted to be able to give back and help in any way that I could – especially with my work in executive recruitment.
Our first night back in Vermont was scheduled with a dinner to be hosted with one of my chef instructors – Chef Michel LeBorgne. Me and a couple of other alumni who were in town were to have dinner with the keynote speaker at graduation – Chef Susan Spicer of LaBayonne fame in New Orleans. Unfortunately, Chef Spicer’s plane was delayed and she could not join us for dinner. She did miss a truey memorable dinner. It was amazing to see what second year students can produce. Here was the menu:
Amuse Bouche
Bone Marrow Broth, Sausage Ravioli Seared Foie Gras, Vanilla Gnocchi, Poached Cherries Veal Tongue Salad
First Course
Skate Wing Beurre Noisette Salsify Puree, Wilted Spinach, Lemon Caper Essence
St. Urbans-Hof “Leiwener Laurentiuslay Riesling Spatlese, 2005
Second Course
Crispy Veal Sweebreads & Crepinette Forest Mushrooms, English Pea Puree, Foie Gras Emuslsion
Domaine de la Janasse “Terre de Bussiere”, 2005
Third Course
Lamb Sirloin Poached Marrow, Potato Puree, Fava Beans, Fine Herb Cabernet Reduction
Dutcher Crossing “Taylor Reserve” Cabernet Sauvignon, 2002
Cheese Course
Au Gratin Bijou, Clover Honey, Toasted Pistachio, Brioche
Dessert Course
Chocolate Coated Mint Cannoli with Trio of Seasonal Fruit
