Proctor Academy - Best of... #1

I suspect my Project Period is misnamed "Gourmet Classroom." We are staying (and cooking) at Mountain Classroom, so that part's OK... but the six guys on this project are prepping standard fare like vichyssoise, steamed mussels, roasted stuffed chicken, asparagus with clarified lemon butter, and apple pie. Today, our outting took us to the New England Culinary Institute in Montpelier.

We enjoyed a fine, slightly intimidating tour of the kitchens and proceeded to the Chef's Table restaurant where the rubber meets the road (probably the wrong metaphor.) Here John enjoys pan-seared seabass:

Then it was back to our own kitchens, where Sam and Dan made a huge mess out of rice crispy treats a la provencal.

Pay no attention to the Readi-Whip. That's going on pancakes with Merlin's syrup and strawberries tomorrow morning. I told you it's not gourmet!

We saw fancy desserts under construction at the culinary institute.

Sam digs in to braised beef in a reduction Burgundy sauce with new potatoes, snap peas, and carrots. The plate of condiments above features horseradish, parsley, and a pile of salt.

Andrew Groman stuffed these hens with Stove Top. Delicious!

Merlin displaying his family's liquid gold, from northern Vermont.