5 Week Summer Course 2 credits Session 1 May 21- June 22, 2018 5:30-8 PM
Prepare ten 3-course menus featuring American comfort foods where you will master
cooking and baking techniques to help you stay cool this summer while eating GREAT.
Special Topics HY- ½ hr lecture, 2 hour lab, 1 hour recitation (Canvas)
Taught by Julienne Guyette and Elizabeth Kramlinger
Menu rotation may change based on weather, for example rainy week we would do the pasta, pies, etc when it's hot weather the salads and grilled items
T Tagliatelle Bolognese with Meatballs, Italian Bread, Antipasto Salad, Decadent Chocolate Layer Cake with Peanut Butter Frosting
R Spinach Salad, Turkey Pot Pie, Fresh Berry Pie
T Tabbouleh, Stuffed Grape Leaves, Kebabs, Olive Loaves, Tzatziki Sauce, Cheesecake
R Grilled NY Strip Steak, Twice Baked Potato, Creamed Spinach, Sautéed Mushrooms, Parker House Rolls, Boston Cream Pie
T Ginger Miso Kale Salad, Vermicelli Bowl with Marinated Grilled Chicken, Coconut Crème Brulee
R BBQ Baby Back Pork Ribs, Macaroni and Cheese, Slaw, Buttermilk Biscuits, Peach Crisp.
T Chicken Enchiladas, Mexican Street Corn, Caesar Salad, Tres Leches Cake with Strawberries
R Jamaican Jerk Pork, Jamaican Peas and Rice, Mango Coconut Cobbler with Barbados Rum Sauce
T Fish En Papilotte with Potatoes, Carrots and Leeks, Baguettes, Endive Salad, Crepes
R Lobster, Rice and Vegetables wrapped in Banana Leaves, Seviche in Cucumber Cups, Whoopie Pies