The Washington Apple Commission
The Washington Apple Commission and Shorewood Culinary Arts students have collaborated for a photo shoot. Many of the WA Apple Commission's website recipes did not have up to date photos. The culinary students were charged with the challenge to recreate the product and shoot a photo. Check out the slide show to see how it went and remember to visit the Washington Apple Commission for more great apple recipes.
Shorewood Culinary students test recipes for their Grande Finale!
Wild Mushroom Pancakes
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Potato Gaufrette, Smoked Salmon and Creme Friache
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Grilled Jumbo Prawn with Pancetta and Oregano-Lemon Aioli
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Seared Halibut with Saffron-Spring Onion, Asparagus Broth and Corn Fritters
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Semolina Cake with Grand Marnier marinated Strawberries and Maple-Fleur de Sel Mascarpone
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Third course evaluations...the dessert.
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A classic French technique comes alive
En papillote
French for “in parchment”,
a method of steaming (moist heat) food enclosed in a pouch or parcel
French for “in parchment”,
a method of steaming (moist heat) food enclosed in a pouch or parcel
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Oysters, oysters, oysters...
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"The feedback highlighted some fundamental issues with my dish, which in turn improved my skills...Although I may or may not pursue a career in the food industry, I will carry these lessons with me."
Vlad Bugayev, Shorewood Culinary Arts student
Second course presentations...The Entree
It's evaluation time...first course presentations.
"I like food, I like eating and I want to learn to cook. I want to show my family I can do it."
Sabrina Herndon, Shorewood Culinary Arts student
Let's make some bread! Dinner rolls for Thanksgiving.
Knife Skills - Concasse, Tourne, What?
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Look at those Fruit Baskets!
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The Original Designs
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SOUP, SOUP, SOUP...Students learn to make a classic French puree soup
Cream of Mushroom
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Cream of Broccoli
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Cream of Cauliflower
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Cream of Leek
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Cream of Carrot
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