I really enjoyed working in the Billingsgate kitchens. They’re nicely spaced out, every area has good counter space, a sink, oven and stovetop. Plus a lovely terrace to take a break on and look at the bankers working across the way in Canary Wharf. 😉
We started the day getting organized and prepped to make all of the dishes to serve for a one o’clock lunch. We spent the morning prepping and making the components of each dish. As with week 37, I was on the sausage biscuits, chicken & waffles and bonus fried buttermilk biscuits with butter pecan ice cream.
After the prep, we began platting up all the dishes. Since we were in a different kitchen, we weren’t able to plate up everything exactly as we’d have liked, but we made do with what equipment we had. 🙂
I forgot about the sausages in the biscuits, so those were done a little bit last minute. Thankfully they cook quickly. Oops!
As a class, we were split into two teams and presented our menu to Ian, Miranda and the class. Despite not having a cohesive flow to our menu, all of the dishes tasted really nice and we were pleased with the way it turned out.
The other group did a twist on modern Spanish tapas and all of their dishes were really lovely as well. It was a fun couple of days in the kitchens at Billingsgate!
The bonus dessert item on our menu – butter pecan ice cream sandwiched between a fried buttermilk biscuits rolled in cinnamon and sugar – was a huge hit! I’m probably a
little lot biased, but it was my favorite item. 🙂 I’ll be posting a recipe for this in the next week.
On Tuesday we talked about each event and how we felt that things went. Our group went through the various stages of development of each of the dishes. We started to put together the presentation that we were to present to the class the following day.
On Wednesday we put the finishing touches on our presentation and presented to the group on our menu and received feedback from Ian, Miranda and the other group.