A Culinary New Year's Eve

How else would a culinary school ring in the new year but with an exceptional dinner; and at New England Culinary School in Montpelier, Vt., the faculty, staff and students did just that by hosting a memorable 10-course dinner featuring unique wine and beer pairings.

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.