Serving the President

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Everyone always told me January was the slowest month of the year; I guess I've just never been normal! In the course of the past week, my class executed an amazing seven course luncheon for the board of directors at Indian Hills, I dined-out with Diana Garles, one of my dear friends, and her mother at Top of the Rock, finalized an internship at Greens Restaurant in sunny San Francisco, and applied for scholarships, on top of the normal school load. Whew! Despite the lack of sleep from an overload of excitement, I could not get myself to feel down!

For the president, we put together a contemporary American menu.
The appetizer: Thomas Keller's "Peas and Carrots".
The soup: Onion Soup with Orange "Kissed" Beignets.
The First Course: Caramelized Mushroom Tarts.
The Intermezzo: Cranberry Sorbet served in Orange Cups.
The Main Course: Olive Oil Poached Tenderloin with Pork Glaze, Sweet Potato Ravioli with Sage Butter and Chive Oil, and Roasted Winter Root Vegetables.
The Cheese Course: Whipped Brie de Meaux en Feuillete.
The Dessert: Simply Sinful ~ Vanilla Bean Creme Brulee, Chocolate Truffle, and Cheesecake Pop with Raspberry Coulis.

A bit shaky starting off, the dinner ended with all our sanity intact. The guests rubbed their belly with satisfaction, left with a smile on their face and the students ended the day with many valued lessons learned.