Date: December 10, 2013
To: professor Akana
From: Oscar Garcia
Subject: Anna Nurse Workshop Memo
The Anna Nurse workshop series presented chef and award winning cookbook author James Peterson. Chef Peterson presented the famous butter sauce Beurre Blanc. Buerre Blanc was an obscure regional sauce made in Brittany and some restaurants in Paris, France until the 1970’s. Chef Peterson also prepared puff pastry which not many people are comfortable making because it takes a lot of practice to know how to roll the dough and prepare it. He topped the entire presentation with the poached lobster with a sauce made from its roe.
I was really impressed with the presentation of chef James Peterson by the way he made the puff pastry preparation seem and also how he broke down the lobsters and extract the meat from the shell. The taste of the lobster with the puff pastry and the beurre Blanc sauce was magnificent, it had a really sweet yet salty taste which made it taste wonderfully. Over all I enjoyed the presentation and the delicious dish the chef had prepared for all the people that attended the workshop.
