PLATING CLASS 1

Mise en place for Seared Tuna Loin, “Microgreens” Salad with Citrus Vinaigrette – One group will prepare the mise en place of this item for the whole class:

-Seasoning Rub for the Tuna

100g. whole black peppercorns

100g. fennel seed

100g. whole coriander seed or 80g. paprika

Method:

• Preheat two pans over medium-high heat. Place the black peppercorns in one pan, and the fennel seeds in the other pan.

• Once in a while, shake each pan to insure even distribution of heat. Heat each spice until the aroma can be detected – this should take no more than 1-2 minutes. Avoid burning the spices. If using whole coriander, repeat this procedure.

• As soon as each spice becomes aromatic, remove it from the heat immediately. Remove each spice from the pan and permit to cool down for 5 minutes.

• Crush each of the whole roasted spices finely. Combine the ground spices and then divide the mixture in half, one portion for each group.

-Portioning the Tuna

The tuna steaks will be cut into oblong shapes (approximately 20cm.x 6cm.x 2.5cm.) One of the instructors will demonstrate a sample. When all the tuna is portioned, divide the portions between the two groups. At least one piece needs to be reserved for the instructor.

Save any scraps for another use.

-Marinating the Tuna

• Combine:

360ml. olive oil

120ml. dry white wine or vermouth

2 cloves garlic, chopped

• Fresh thyme or rosemary can also be added if available

• Lightly coat the tuna portions with the marinade for approximately 30 minutes to 1 hour.

-“Micro-greens” Salad and Citrus Vinaigrette

Prepare the salad greens: lollarossa, Romaine lettuce, frisee will be separated into leaves, briefly soaked in ice water, drained then divided in half and placed in the refrigerator to chill and crisp up. Additional greens like Belgium endive and radicchio may be used.

-Citrus Vinaigrette:

180ml. fresh lemon juice

10ml. mustard

1 clove garlic, minced

10g. finely chopped parsley

10g. chopped chives

360ml. olive oil

360 ml. grape seed oil

Salt and pepper, to taste

Method:

• Combine all the ingredients except for the oils in a mixing bowl.

• Gradually stir in the oils, using a whisk.

• Adjust the seasoning with salt and pepper.

• Divide the dressing between the two groups.

Plate Garnish

-Trim zucchini or cucumbers so the length of the vegetable fits inside of the plate.

-Using a mandolin, cut the vegetable into long thin (approximately .75cm – instructor will demonstrate).

- Around 5 slices will be placed on each chilled plate with each slice slightly overlapping the other.

Preparing An Order

• Evenly coat a tuna portion with the ground seasoning rub.

• Place a small to medium sauté pan (preferably non-stick) over medium-high heat.

• Add around 15 ml. vegetable oil to the pan; when the oil is hot (not smoking) brown the tuna on each side. This process takes a maximum of 2 minutes – the doneness of the tuna should range from very rare to medium rare.

• Remove the tuna from the pan and let it rest on a plate.

• Take a portion of assorted greens and cut into chiffonade. Place the greens into a bowl and dress the greens with enough dressing to lightly coat. Season the salad to taste.

• Slice the tuna into even slices (not too thick) and layer them around the center of the plate, on top of the cucumber or zucchini slices.

• Place the salad in the center ( a ring mold can be used for this.).

• Some of the dressing could be drizzled over the tuna or around the plate.

Mise en place for Sauteed Sea Scallops, Braised Cabbage, Tomato Beurre Blanc

-Braised Cabbage

35ml. vegetable oil

60g. bacon, small dice

200g. onion, medium dice

360ml. white wine

240ml. white wine vinegar

45g. sugar

1 bay leaf

1 sprig thyme

1.5kg. green cabbage, thinly sliced

Vegetable, chicken stock, or water as needed

Salt and pepper, to taste

Method:

• Heat the oil in a pot and add the bacon. Cook over medium-high heat to render the bacon (draw out the fat). Once the bacon is crisp, it may be removed or kept in the pot.

• Add the onions and cook over medium heat until softened, around 5 minutes.

• Add the cabbage, lower the heat and cover the pot. Sweat the cabbage for approximately 5-10 minutes or until wilted. Stir the cabbage occasionally to prevent scorching.

• Add the sugar, vinegar, wine and enough of stock or water to just cover the cabbage. Bring everything to a simmer, and add the bay leaf and thyme.

• Lower the heat and cover the pot. Braise the cabbage until tender, stirring occasionally to prevent scorching. Cooking time may range from 45 minutes to 1 hour.

• Adjust the seasoning with salt and pepper. Divide between the two groups and keep warm.

Tomato – Cream Sauce (for the Tomato Beurre Blanc)

60Ml. Olive oil

340g. onion, small dice

2-3 cloves garlic, finely chopped

3L. fresh tomatoes, cored, halved, seeds removed and chopped

1L. canned tomatoes

1 sprig thyme

.5L. fresh cream

Salt and pepper to taste

Method:

• Heat the olive oil in a pot over medium heat. Add the onions and sweat until softened, approximately 5 minutes.

• Add the garlic and cook 1-2 minutes.

• Add the fresh and canned tomatoes, bring to a simmer and cook over medium low heat. Add the thyme (can also add a bay leaf).

• Simmer until the sauce has thickened and flavors have developed (around 45 minutes).

• In a separate pot add the fresh cream and bring to a simmer. Add some of the tomato sauce to the cream, then add this into the tomato sauce. Adjust the seasoning with salt and pepper.

• Divide between the two groups and keep warm.

Preparing An Order

To prepare one portion you will need:

Equipment-

• Small sauté pan

• Tongs or metal fork

• Small ladle

• Serving plate

Ingredients-

• 2 sea scallops-side muscle removed

• 30g. butter+olive oil as needed

• Additional 45g. butter (keep chilled)

• Salt and pepper

• Fresh herbs (minced chives, chopped dill, chiffonade of basil)

• Braised Cabbage

• Tomato Cream sauce

• White wine, as needed

Method-

• Heat the pan over medium-high heat. Blot the scallops to remove surface moisture. Season with salt and pepper.

• Add enough olive oil to lightly coat the pan, along with the butter. When the butter has melted, add the scallops.

• Brown the scallops on one side. Turn and brown on the other side. When the scallops feel just firm when touched, they are ready. Sometimes they need to be quickly finished in an oven. Avoid overcooking.

• Remove the scallops from the heat and keep warm. Degrease the pan and add around 30ml. white wine. Reduce the wine until almost dry.

• Add 70-80ml. of the tomato cream sauce. Pull the pan from the heat and swirl in the remaining butter, letting it gradually blend into the sauce – don’t let the sauce come back to a simmer – it will break.

• Chopped fresh herbs can be added at this point, along with salt and pepper.

• Any liquid given off by the scallops should be put into the sauce.

• Place a portion of cabbage on the plate with the scallops either around or on top of the cabbage. Sauce the plate.

PLATING CLASS 2

Mise en place for Pan-Seared Salmon, “Mediterranean” Salad, Herb Oil

Fabricate the salmon:

• Fillet the salmon – the instructor will determine whether or not to keep the skin on.

• Portion into approximately 130g. pieces.

Prepare the greens for the salad: separate into leaves, briefly soak in ice water, drain, and chill in the refrigerator:

• Frisee

• Radicchio

• Baby Spinach

• Fennel – thinly sliced on the mandolin

Prepare the dressing:

90ml. white wine vinegar

90Ml. Fresh lemon juice

30g. mustard

30g. finesherbes (assorted fresh herbs-parsley, chives, tarragon, chervil)

480ml. vegetable oil

300ml. extra virgin olive oil

Method: Proceed with the standard method for making a vinaigrette dressing.

Other garnishes:

-Olives

-Fresh mint (if available)

-Infused herb oil

Preparing One Portion

Equipment:

-saute pan

-spatula or tongs

-mixing bowl

Additional ingredients:

Vegetable oil, as needed for sauté

• Heat the sauté pan over medium-high heat; add enough oil to lightly coat the bottom.

• Blot the salmon fillet; season with salt and pepper. Add to the pan with the presentation side down.

• When the first side is lightly brown, turn over and cook to desired doneness (instructor will demonstrate).

• Remove the fish from the pan and keep warm.

• Cut the greens into bite-size pieces and place in the bowl.

• Add enough of the dressing to lightly coat the greens.

• Mound the salad on to the plate. Place salmon alongside the greens.

• Garnish with the olives, mint chiffonade, and some of the herb oil.

Mise en place for Beef Tournedos with Red Wine Sauce, Butternut Squash Relish, and Mushroom Gratin

Prepare the Brown Sauce:

45ml. vegetable oil

150g. mirepoix, small dice

750ml. red wine

3L. brown stock

Roux, as needed

Bouquet garni (parsley stems, bay leaf, fresh thyme, rosemary

Salt and pepper, to taste

Method:

• Lightly caramelize the mirepoix in the vegetable oil over medium high heat.

• Deglaze with the red wine; reduce to one quarter of the original volume.

• Add the brown stock and thicken to medium consistency using the roux.

• Add the bouquet garni and simmer gently for 45 minutes to 1 hour.

• Strain and divide between the two teams.

Prepare the Butternut Squash and Pine Nut Relish: