Today’s class with Chef Mike was supposed to be our “graduation”. However, my classmates (was absent due to sore eyes!) took Lesson #11 last week which is Cooking Method 3 instead of Lesson #10 (Asian Cooking 3). We’re not taking the latter mentioned class next week and will push it next, next week instead. Crazy, I know but am pretty stoked that I’m free next Thursday since I’m joining this interesting out of town trip.

Our school restaurant-slash-classroom

Going back to today’s lesson, we made the set Bunny’s class made three months ago aka. the day I fell in love with snappers and asparagus all over again.

Blah…blah…blah…

Enough talk and let’s chow!

Green Asparagus sautéed in Butter

Baked Tomato

Beef Wellington on some Porto Wine Jus

How the Beef Wellington turned out

Some more greens

Horseradish & Smoked Salmon Crusted Snapper Fillet with some Tomato Beurre Blanc

Spätzle (German pasta)

Not in photos: Beef Stroganoff. More photos from the mise en place and class photosss HERE.