Beef Onglet and Pomme Fondant with Egg and Chive Vinaigrette

At first glance this looks like just another beef dish, but the cut of meat that we used was quite different from a typical fillet. Instead we used a lesser-known cut of meat from diaphragm muscle. It’s kind of a gnarly looking muscle of two lobes connected by thick connective tissue, which go by more…

Finger Food Buffet

It’s a bittersweet day in the kitchen because it’s our last practical of Intermediate Cuisine. But at least we are finishing with another team-oriented workshop preparing all sorts of amazing finger foods worthy of a dinner cocktail party. These are slightly larger than Canapés and are technically be considered two bites worth of food per…