It's been a week in our Asian Cuisine class, and though I have been learning a lot, I cant shake this cloud over every one of my days. I hope it goes away because I haven't been enjoying school as much as I used to. Yesterday I had the opportunity to work at the Hudson Harvest Dinner, that showcases the harvest of the season with a 6 course dinner made with (mostly) all items from right here in the
hudson valley. Everything we tasted was simply prepared but had so much flavor, it was delicious. Here are some pictures from our first day doing cuisines of
korea, and some from the dinner, though I
didnt have much time for pictures.
korean bulgogi marinating:
beef short ribs:
scallion salad
daikon radish salad, mu chae:
Kim chi:
jap chae, a vegetable and glass noodles dish, garnished with egg crepes and scallions:
completed beef short rib plate with rice:
beef bulgogi:
At the harvest dinner, these were some of the hors d'oeuvres during cocktail hour:
Salad course:
And plating the entree:
Cheese plate:
With some berries and fruits for adding on:
