hors d'oeurves

After a week of making them, I think I finally got the hang of spelling hors d'oeurves. My next goal is to be able to spell onomatopoeia without looking it up. Cling cling, clang clang goes the pots...

Our Intro to Garde Manger class has definitely been a bit slower compared to previous classes, but I enjoyed most of the food we made. Besides learning special techniques, the thing with culinary arts is that we can take simple ingredients and make them look extravagant. I'd be comfortable throwing my own classy holiday dinner with hors d'oeurves now, so I definitely got something out of this class.

I'm usually the lone ranger working at my own station, but this class has also made me more comfortable working in groups. I couldn't imagine these dishes coming out so well if we didn't work together. There are a lot of pictures I want to show you guys, so I will stop talking now!

Kerry and Kristin

Tea Sandwiches
Sarah Workin' her Mojo

Hot Platter

Vegetable Platter

Cajun Shrimp with Jalapeno Cream Cheese (These were SOOO good!)
Sun-dried Tomato Smoked Chicken wrapped in Crepes
Caviar/salmon/roe on puff pastries
Pear and Prosciutto with Gorgonzola Cheese
I'm gonna open a bakery with these girls, haha...