Good Evening! This is Spring 2019 The Art of Vegetarian Cuisine.
I am Fabiola Placide the proud Cheesemonger. I was the chef for week 5. As a class we focused on the Introduction to Plant Based Proteins and Grains.
I would like to start off by thanking Caroline for bringing in a beautiful display board for the cheese experience that I prepared for class. She also provided the pairings for cheeses like cornichons, crackers, fig reduction, and more. Everyone enjoyed the cheese board including guest professors who came to enjoy family meal with us. We had a couple of students who were absent but we were still able to perform and create all recipes given by the Professor. We were lite on the energy this week but we pulled through and I can’t thank everyone enough for showing up and doing their best.
I was chef, so I had to pick a food article that represented agriculture. So of course I picked a cheese article that dealt with agriculture. “Cheese Glut Is Overtaking America.” from the wall street journal. This article represents the amount of cheese that is being stored in freezers around the United States due to the impact of agriculture. Farmers came up with a solution to grow their herds when the prices were high and export markets were hot. When foreigners were turned off by increase of dollars to purchase these items. Which created a ripple effect back onto the United States by having extra livestock and no homes to fill.
This week production teams:
Team A: Cei Kar, Donald, and I made the Basic Seitan, Smoky Sausage, and Tomatoes Stuffed with Bulgar and Herbs.
Team B: Nelson, Jodie, Dashaun made Kind – To – Cows Seitan, Barley Orzotto.
Team C: Yazmin and assistance from Caroline created the Wheatballs (next week) and Wild Rice and Asparagus Salad.
