Brenda Mendoza
Culinary & Food Service Management
LaSalle College Vancouver
NORTH AMERICAN REGIONAL CUISINE
A class that explore the indigenous ingredients in the preparation of traditional and contemporary American specialties.
Week1
Marinated Tomato & Zucchini Salad with Scallops/ Cod Cakes with Tatar Sauce/ Roast Turkey Roulade with Glibet Garvy and Cranberry Sauce/ Glazed Turnips & Green Beans and Fried Onions.
Week 2
Duck with Parnisp Purre and Bluberry Sauce
Week 3
Shrimps with Pimento Cheese Grits & Carolina Pulled Pork Barbecue Sandwich with BBQ Sauce served with Slaw
Week4
Jerk Chicken with Cucumber& Pineapple served with Butter Lettuce Salad, orange, avocado and shalllot hazelnut dressing and Rice & peas.
Week 5
Creole Jambalaya served with Smothered Okra/ Pecan Pralines dessert
Week 6
Kansas City BBQ Ribs with Steak fries/ Macaroni & Cheese/ Brownie Pudding Cake
Week 7
Mexican Rice, Guacamole, Pico de Gallo with Cheese Enchiladas & Mexican Cookies
Week 8
Smoked Tomato Soup and Marinated Grilled Quail with Tomatillo & Avocado Puree/ Tres Leches Cake
Week 9
Caesar Salad, Fennel & Sweet Onion Pizza and Duck with Nuts & Honey
Week10 Final Exam
Caesar Salad served with poached egg/ Roast Long Island Duck breast with Parsnip Puree and Spiced Blueberry Sauce/ Brownie Pudding Cake