A la carte

A class where we run the Bistro getting a close restaurant experience.

Trout with lemon caper butter and Parpadelle pasta

I was on the fish station on week 1 I decided I wanted a simple dish that is comforting and easy to make. Originally, rice was not going to be the grain but I wanted rice on the fish and on the day we served it. It did incredibly well it became the most popular dish on the menu. The second dish that I made was the parpadelle pasta with a mix of smeji, oyster, and portabello mushrooms. The pasta was made from scratch and again it became the most popular dish again in the menu I was happy.

Burger and fries and seafood clam chowder.

In the third week I was on Burgers and fries and I had a challenge with this dish because of the amount of ingredients you needed. The aioli, lettuce, tomatoes, buns, meat, seasoning, equipment etc. But in the end I still managed to hold on my own. Next was soup week which in my opinion was the easiest station in the class because you just needed to reheat and serve on a warm bowl with croutons. The soup I made was a seafood clam chowder with whitefish, this dish was simple to make veg stock and seafood mussels, shrimp, whitefish. I had a good time in this station and I consider this the easiest.

Mascarpone Cheesecake, Dacquoise with coffee filling, and pickled rhubarb salad.

This station is called Garde Manger I had to make salad and dessert. This station in opinion is the most hardest station because I had to get creative with plating the desserts and salads which I am not a big fan of. Desserts is not my specialty and I do struggle with making desserts furthermore, I struggle with plating desserts. But in the end I did a fairly good job in the photos and managed to send out good looking cold plates to the table.

Salmon with lima bean cream sauce, Service

Week 7 is when I started being a server and it didn't seem busy but I got hit on a Friday because we had full reservations and I was going back and forth however, it was really fun because I get to interact with the customers and see what they think about the food. It was a new perspective in my school year, More so my recipe on week 8 is the salmon with beans and I got positive feedback and I love salmon it is my favorite fish.

Smoked Tomato soup with cheesy croutons

In week 9 its the soup station with smoky tomato soup and cheese croutons. I find this station the easiest because there is only a few components on the soup. But in week 9 it was busy because we had full reservations twenty people on Thursday and Friday. Overall, It was just like any other day.