Hearty Italian Cuisine
Sicilian Bread with Blessing
I'm not a big fan of rabbit - it's just got a bit too gamey of a flavor to me, and has seemed tough to me in the past. I was a good sport and tried it, but I would say I'm still not a fan. We wrapped ours in prosciutto and then skewered it with local sausage from Bianco's. We also used fresh rosemary to flavor the oil we brushed on the brochettes before putting them on the grill.
International Cuisine 101: Oktoberfest
Hot German Potato Salad
Braised Red Cabbage
It was also really interesting to see how the chefs of the class interacted with the volunteer LCB students helping out for the day. It definitely shows you the students are at the bottom of the food chain - they weren't even paid for their time helping us at the class, despite the high cost of the class. That bothered me a bit, but I suppose as students in the LCB program the experience is good for them. There was a lot of, "Yes, Chef" coming from the students when the head Chefs asked them to do things throughout the class - and the students did all of the cleaning after we cooked, which I have to admit was a nice treat!