Ok, so I'm not too sure that Chris and Will brought dates, rather they were just friends. I planned a pretty simple, but interactive three-course meal.
Mesclun Salad
red wine vinagrette
Roasted Chicken Leg
Brandy Poulette sauce, steamed baby bok choy
Handmade Pasta
Marinara Sauce
Peach Bavarian
apple gelee
Chris' team made the vinagrette. They learned about the emulsion process for the vinagrette.
The Chicken leg was roasted by Will's team. As well, the Marinara sauce was made by them.
Chris' team finished all the mise en place for the marinara sauce and poulette sauce.
I watched Will's team enjoy kneading the dough for the egg pasta. Will had fun flexing his muscles as he fought the resisting dough. The high humidity level gave him a little trouble getting all the flour mixed into the dough; the flour being bloated by all the humidity.
I had to get the Peach Bavarian done earlier, and they assembled their own dessert with varying artistic degrees. However, I think I should've created a dessert where they could actually make it that day. Gelee needed to set up though. Oh well.
I'll have the recipes posted up later.
