Salt Lake Community College Culinary Arts students prepared a Thanksgiving feast with fifteen courses of original recipes. The students provided recipes and tips for cooking some of the holiday season’s most popular dishes.
“This was a fun way for our culinary arts students to share some of their creative ideas at a time when food is very much in the public’s consciousness,” said Andreas Fleckenstein SLCC Associate Dean of Management, Marketing, & Culinary Arts. “At the same time, our students got a chance to really focus on creating food people want while getting to use a number of skills other than cooking necessary to succeed in the industry—interpersonal interaction, appearing on camera, even plating and presentation.”
The students prepared dishes included: salami and cream cheese wrapped cornichons, stuffed spinach and artichoke mushrooms, cranberry salsa with pita chips, homemade rolls, green bean salad, sweet potato and ginger mash, Brussels sprout salad and burek with phyllo dough base. A session on how to perfectly roast a turkey and make gravy was also offered. The dessert selections included vanilla/pecan panna cotta, caramelized apple pavlova and pumpkin cream cheese truffles. * The final two dishes are special leftover recipes to take advantage of the food surplus created by the first dozen courses. two dishes focused on how to use all the leftover food: Turkey stew into potpie using a ready-made pie crust, and a turkey enchilada with cranberry sauce recipe, to complete the show.
The Students demonstrated their skills and techniques on KSTU Fox 13’s Wednesday, November 21 news telecast with special correspondent Big Budah.
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