This is what I like to call an ok attempt. Also a test in working under pressure. Pan seared Duck Breast on Green beans with creme fraische, tomato tartar, frisee and Leek oil. I was cruising along in my dish, literally timing everything fantastic. Then chaos struck with the drains backing up so badly that we had to stop, cover our food and fridge it, and LEAVE. For an hour. In that hour I completely lost my mojo. And because people didn’t really feel like sharing thir 3 inch ring molds, my tomatoes look like crap. Then since we were being hustled to be done at the exact second I didn’t have time to make my frisee pretty. This folks is my downfall my time management. Sure the plate looks edible and it tasted incredible but I see faults so badly from this. I shall learn from this however!
And on a brighter note I present to you a video shot with my Motorola Xoom, No editing! This is Chef Ian teaching his 131 class how to flambé!
Chef Ian Diem teaches students how to flambe hog mauls.
Disclosure: I wrote this article as part of the agreement between myself and Verizon Wireless as part of the Midwest Moms Bloggers program. I was given a Xoom tablet and service on it to facilitate my reviews but all opinions are my own and not influenced by monetary compensation.