Why? Well, you don't need a French translator to read the menu. That's a plus right there.
Here we go:
RAVIOLI
This was just a way for us to practice pasta one more time. The ravioli was stuffed with mushrooms and goat cheese and then we made our own white sauce to go with it.
BABY BACK RIBS
COLESLAW
This wasn't the typical mayo-based coleslaw we are used to. Think jalapenos and brown sugar. Different...but good.
CORN BREAD
This was pretty fun to make because we were allowed to get a little creative with the recipe. Who doesn't love homemade corn bread? I will admit though, that Jiffy mix still steals my heart sometimes at just $.75 a box. My friend and I swore by this stuff in college.
DOUGHNUTS
This might be my new favorite fried food.
Honestly, the rub is way too good to share with you guys, sorry. :) I know...it's awful, but I really need to give our chef credit here for creating a fantastic rub and if you really want to learn how to make some amazing ribs - take a recreational class with Brian Patterson. Or you could email me and I'll probably give you the recipe.
The ravioli was pretty fun to make, too, even though it certainly wasn't the main attraction. We made a pretty awesome sauce but I'm pretty sure it was awesome because of the beef consume we used, and honestly, when on earth am I (or you guys) ever going to have a consume just lying around.
And then there were the doughnuts. I probably ate about seven, half with cinnamon sugar and half with chocolate. They were amazing. I'm dying to get a donut pan so I can get over this frying business.
This day was a good day. The stress level was down and our creative juices were flowing. It was really fun to go around to my classmates tables and see what kind of corn bread and sauce they made.
The day got even better because I stayed after to help Chef with a photo shoot. I'll share more on that later!
