Cook Street 180 October Class
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This document contains the weekly menus for a 12-week cooking class held at Cook Street 180°. Each week covers Monday through Friday and lists 2-3 dishes being prepared and served each day, including appetizers, main courses, sides, and desserts. The dishes showcase a variety of international cuisines and cooking techniques. The document also lists the instructors for the class.
Cook Street 180 October Class
- 1. Cook Street 180 ° October class
- 2. Week 1 Monday Turin with goat cheese compound butter Quiche Lorraine Gianduja Mousse
- 3. Tuesday Clafouti Roasted Pork Loin w/ Red pepper coulis Roquefort Tart
- 4. Wednesday Fettucine and poached chicken soup Grapefruit and basil salad
- 5. Thursday Orange and grilled fennel salad, beet vinaigrette Roasted duck w/ pur é e parmentier Saffron poached pears
- 6. Friday Tomato tart Potato crusted bass with saffron and green olive broth Molten chocolate cake
- 7. Week 2 Monday Le Grand Aioli
- 8. Tuesday Foie gras w/ red onion marmalade Pan fried foie gras with cherry reduction Chicken supr ê me with garlic saffron broth Coconut sorbet with chocolate macaroons
- 9. Wednesday Scampi Proven ç ale with Fazzoletti Fresh berry Vacherin Brandade Tapenade
- 10. Thursday Fig wrapped in prosciutto Boudin blanc Fennel and black pepper crusted salmon Lemon Lavender tart
- 11. Week 3 Monday Blood orange and green olive salad Pan fried kampachi w/ gnocchi Proscuitto & melon
- 12. Tuesday Cr ê pe souffl é w/ tomato coulis Tilapia sauce Grenobloise Espresso granit é
- 13. Wednesday Roasted strip loin Onion tarts Oeufs à la neige É pi crown
- 14. Thursday Radish green soup Jaeger schnitzel Deconstructed black forest cake
- 15. Friday Osso bucco w/ gremolata Consomm é with julienne vegetables
- 16. Week 4 Italian Monday Passatelli Sgroppino Bistecca ala fiorentino Tortellini al pesto
- 17. Tuesday Fonduta Spinach Soup Marinated roasted peppers
- 18. Wednesday Cake buffet Butternut squash Agnolotti Bagna Cauda Quail stuffed w/ fig Peperone farcito al tonnato
- 20. Week 5 Monday Omelette, spinach w/ bacon vinaigrette and cr ê pes Parmentier Chanon Watson
- 21. Artichoke Soup with Frico Grenadins of beef with gnocchi à la parisienne Fresh fruit tart Tuesday
- 22. Wednesday Mayonnaise Derivatives Pear tart Bordaloue Celeriac remoulade Potato salad Mushroom soup Poached salmon
- 23. Puy lentil salad Thursday Chocolate Éclairs Roasted stuffed rabbit with pommes Dauphine
- 24. Friday Oeuf en meurette Poulet Belle M è re Trio of sorbets
- 25. Week 6 Monday Leek soup w/ salmon quenelles Filet of sole en papillote Crème caramel
- 26. Tuesday Duck confit and rabbit rillette Halibut à la nage w/ pistou aioli Chilled lemon soufflé
- 27. Wednesday Clams Casino Striped bass wrapped in brik w/ a shellfish emulsion Chocolate soufflé
- 28. Thursday Oysters Rockefeller Fruit soup Lobster à l’am é ricaine
- 29. Friday: Seafood buffet Smoked trout with beet horseradish Salmon gravlax Assorted caviar with blinis Fresh oysters with mignonette Steamed clams C é viche Mocha P ô ts de crème
- 30. Week 7 Monday Provence Crespeau Rack of lamb with a pistachio crust and ratatouille Paris Brest
- 31. Tuesday Alsace Flammenkuchen Choucroute Garni
- 32. Wednesday Southwest France Duck with wild mushrooms Orange intermezzo Trout à la Basquaise Napol é on
- 33. Thursday Loire Salmon and sorrel soup Venison sauce Grand Veneur Tarte Tatin Crottin
- 34. Friday Burgundy Jambon Persill é Poussin à la moutarde Seasonal fruit Pithivier
- 35. Week 8 Monday Panzanella Veal Parmesan with gnocchi Zuccotto
- 36. Tuesday Fettuccini with braised garlic Veal Saltimbocca Rice pudding
- 37. Wednesday Acquacotta Seafood risotto Soufflé glac é
- 38. Week 9 Tuesday Salade Ni ç oise
- 39. Lobster bisque Prime rib w/ gratin Dauphinois Wednesday
- 40. Thursday Duck consomm é Duck w/ grapes and walnuts Chocolate Bavarian
- 41. Friday Spanish garlic soup Roasted chicken w/ Samfaina Pommes Berny
- 42. Week 10 Monday Sauce Week Gratin of endive Grilled lamb chops Hollandaise derivatives Quatre quarts
- 43. Tuesday Crab bouch é Tomato and cauliflower soup Chicken w/ sauce Robert Crème brul é e
- 44. Wednesday Seared scallops w/ beurre blanc Duck sauce Bigarrade Tri colored chocolate cake
- 45. Thursday Vol au vent with sweetbreads au mad è re Filet with sauce Bordelaise and truffled pommes frites
- 46. Friday Composed salad Chicken Ballotine
- 47. Week 11 Monday Savoie Dauphin é Pasta w/ comt é and Cucumbers Pork medallion with matefaim Gateau St. Honor é
- 48. Tuesday Truffle potato Agnolotti Potage Parmentier Filet with foie gras and truffles Black currant and almond tart
- 49. Wednesday Frogs legs Romesco Sole Normande Blue Cheese
- 50. Thursday Game hen terrine Cr ê pes calvados w/ caramel ice cream Braised short ribs
- 51. Friday Fris é e salad with Humboldt Fog goat cheese Cassoulet
- 52. Week 12 Tuesday Pasta Carbonara Lamb with broccoli ala romagna Zuppa inglese
- 55. Patricia Belaire
- 56. Craig Dobson
- 57. Mallorey James
- 58. Jeremy Jamison
- 59. Brittani Johnson
- 60. Jennifer Klein
- 61. Jessica Nellis
- 62. Michael Rigatti
- 63. Matt Ross
- 64. Lucy Strumbos
- 65. Chanon Watson