We had 2 days of Improvisation Cooking where we had no idea what vegetables, proteins, grains & spices would be waiting for us to on the spot make a delicious meal! Everybody shined and Chef Rich was super proud of our diverse and complex creations!
Lovely Julia and I partnered up to make a pan seared marinated tempeh, roasted kale, toasted hazelnuts and black rice bowl. YUMMMMMY!
Another Improvisation with a 3 course meal. Brenda made a beautiful and super tasty apricot tart. Sohan & Lena made a polenta dish with braised leeks, and I made a curry butternut squash soup with toasted seeds.
After 2 days of Improvisational Cooking we were Tested! Julia and I partnered up again to create this beauty!
Chargrilled seitan with a lemon almond creme. Mujadera of brown basmati rice and black beans zaatar, smoked paprika, cumin & shallots. Massaged Kale salad with roasted red beets, radish and grated carrots in EVOO vin!
Chef Rich graded our entree and we ticked every box and landed an A! He said he Loved it! Yippee!
