The evening's featured wines were placed on display in the dining room of NECI on Main
Students worked side-by-side with senior faculty to prepare and plate the dishes.
Like surgeons in an operating room, the team of chefs worked with precision to efficiently plate the dishes for over 40 dinner guests.
The kitchen crew work closely with the service staff to coordinate the timing of each course.
Student and Teacher
First Course: White Truffle Oil Custard topped with Ostera Caviar baked in an organic eggshell
Third Course: Sicilian-style Yellowfin Tuna with Honey Miso Mustard
Sixth Course: Butter Poached Lamb Lion and Pan Seared Foie Gras with Grilled Polenta Cake
Seventh Course: Veal Shank, Flageolet Beans, Chanterelles, and Pearl Onions
Eighth Couse: Apple, Frisee, Endive and Cucumber Salad with Fresh Herbs, Pitachio Oil and Lime Vinaigrette
yummy dessert treats
Chef Adrian and Chef Dan place the finishing touch on the dessert dishes.
The finale!
A group photo at the end of the night to celebrate teamwork and a job well done.
