Monday, September 28, 2009

School Work Pt 1... Garde Manger

These are all things I made in school broken up by classes starting with Garde Manger. Which also known as Pantry Station in the Restaurant Industry. Basically its mainly the "cold" food you get in the restaurant as appetizers and main entrees. They also may handle the Buffets for the Restaurant.



Gazpacho Andalusia

Melon Soup



Crocque Monsieur

Chicken Club Sandwiches

Asian Chicken Salad

Appetizers and Tapas:

Ahi Shoyo Poke

Avacado & Crab Layered Salad

Seared Ahi Salad

(Spanish Tapas: Pickle, Onion, Olive, Peppers and Seared Tuna skewered)

Grilled Serano Ham & Manchego Cheese Crostini

Tea Snacks:

Cucumber and Salmon Tea Sandwiches

Salmon and Cucumber Tea Sandwiches

Salmon Mousse Vol Au Vents, Proscuito & Melon Canapes, Tomato & Mozzarella Bruschetta, Crab Salad Barquettes

Buffet Day:

Dips and Chips
Guacamole, Hummus, Baba Ganoush, and Red Pepper Coulis
Blue and White Corn Tortilla Chips and Pita Chips

Bread Basket
Wheat and White Bread

Deli Platter
Ham, Roasted Turkey Breast and Roasted Beef

Deli Platter Center Piece

Cheese Board

Apple Medley Platter

Fruit Platter

Duck Confit

Grilled Veggie Tray

Buffet Side 1

Buffet Side 2

Ice Swan Buffet Center Piece By Chef Boupa

Sushi and Asian Day:

Sushi Day

Tuna & Shrimp Nigiri Rolls

Tempura Shrimp Hand Rolls

California Rolls, Spicy Tuna Rolls, Veggie Rolls

California Rolls, Spicy Tuna Rolls, Veggie Rolls

Spring Rolls with Nuoc Cham

Spring Rolls

Finals Day:

Roasted Aspargus and Smeared Tomato Bruschettas With Shrimp

Caprese Canapes
(Diced Tomato, Mozzarella Basil and Balsamic)

Chicken Garden Salad with Spicy Cilantro Dressing

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