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Art of Cuisine Final Group Media Presentation

Art of Cuisine Final Group Media Presentation. Grant & Kyle Present Vermont Harvest Themed Charcuterie Display. The Menu. Charcuterie A Veal Cheek and Pistachio inlayed, Prosciutto wrapped Pâté en Croûte Head Cheese inlayed with Smoked Pork Tenderloin Sauces Stone Ground Mustard

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Art of Cuisine Final Group Media Presentation

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  1. Art of Cuisine Final Group Media Presentation Grant & Kyle Present Vermont Harvest Themed Charcuterie Display

  2. The Menu Charcuterie • A Veal Cheek and Pistachio inlayed, Prosciutto wrapped Pâté en Croûte • Head Cheese inlayed with Smoked Pork Tenderloin Sauces • Stone Ground Mustard • Smoked Tomato Chutney Preserved Composed Salad • Pickled Eggs, Dilly Wax and Green Beans, Dried Roma Tomatoes, and Olives Garnished With • Amuse of Lemon Thyme Tuile, Quenelles of Goat Cheese, and Roasted Candy Beets • Amuse of Artichoke Hearts, with a Vegetable Mousse Spread, and Parsley Windowpane Potato Chips

  3. Table Design

  4. Display Plate Layout

  5. Platter Layout

  6. Platter Layout #2

  7. Centerpiece • The centerpiece is to be made out of tallow. • It will be a relief carving modeled after the state of Vermont.

  8. Recipes: Color coded by type Charcuterie Sauces Preserved Composed Salad Garnishes

  9. Pâté en Croûte • The Pâté en Croûte will use Chef Michael Gunyan’s recipe for the forcemeat, and will be inlayed with both veal cheeks and pistachios. • This will be wrapped with Prosciutto. • Recipes for both the aspic, and Pâté en Croûte dough are as follows.

  10. Pâté en Croûte: Dough

  11. Pâté en Croûte: Aspic

  12. Pâté en Croûte: Aspic cont.

  13. Pâté en Croûte: video on how to assemble. click link for video

  14. Head Cheese • The Head Cheese will use Chef Michael Gunyan’s recipe for the head cheese itself. • It will be inlayed with a brined and smoked pork tenderloin. • Recipe for the tenderloin is as follows

  15. Head Cheese: Smoked Pork Tenderloin

  16. Stone Ground Mustard

  17. Smoked Tomato Chutney

  18. Pickled Eggs

  19. Dilly Wax and Green Beans

  20. Dried Roma Tomatoes

  21. Amuse of Lemon Thyme Tuile, Quenelles of Goat Cheese, and Roasted Candy Beets

  22. Amuse of Artichoke Hearts, with a Vegetable Mousse Spread, and Parsley Windowpane Potato Chips

  23. Monday’s Production • Make Pâté en Croûte Dough

  24. Tuesday’s Production

  25. Wednesday's Production

  26. Firing Timeline

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