Category Archives: Team 3, Janice G. and Craig R.

Student Blend Final (Team 3)

For team #3, the final blend that we have decided on was a combination of 80% of the first Chardonnay, along with 20% of the second Chardonnay. Craig and I wanted a nice and light white wine that would pair … Continue reading

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Student Blend Requisition

Team #3 Janice G. and Craig R. Menu Item Team #3: Broiled Salmon with BĂ©arnaise Sauce , Pommes Natures and Sauteed Zucchini Our menu item is a fillet cooked salmon, with a buttery, flaky and crispy skin. The BĂ©arnaise sauce … Continue reading

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Sommelier Speak Team #3

Team #3: Janice G. & Craig R.   Menu item: Broiled Salmon with BĂ©arnaise Sauce, Pommes Natures and Sauteed Zucchini   Description: Nice seared exterior Salmon, with a juicy and tender interior, to be served with a creamy, buttery BĂ©arnaise … Continue reading

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Sommelier Speak Team #3

Team #3: Janice G. & Craig R. Menu item: Broiled Salmon with BĂ©arnaise Sauce, Pommes Natures and Sauteed Zucchini Salmon fillet cooked and broiled until buttery and flaky with a crispy skin, served with a creamy mildly acidic BĂ©arnaise Sauce. … Continue reading

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