Cuisines of the Americas


On October 4, 2004, we (group 289) began Cuisines of the Americas with Chef "Freddy-Guy" Brash. A lot of the faces are going to continue to be the same, and for those not at the CIA, the kitchens will look alike...but for the rest of us, we just like looking at ourselves in slightly different kitchens cooking new things.


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Every once in a while I get lucky and a picture turns out really cool

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Okay...this is cheap...but let's see (fellow group-mates) if we can identify which butt belongs to whom...
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Chef Brash

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The job of the Sous Chef is to call out the orders to the group

Opie is our first Sous Chef.
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Matt is third....sorry Wilson...I missed ya.

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Big Mike's Turn

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Kevin's Turn

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John's Turn
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Mac's Turn
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Tom's Turn
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Working the Line
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Trying to get a "working profile" section going.
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This is how to strain something through cheesecloth that requires two people
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General "foods" section
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Pan Smoking
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I got to make my family's recipe for red cabbage
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Okay, I have no idea why the picture makes these look green...actually, they looked great

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"Family Meal" (when we eat together after service) is now very nice...we eat in a different dining room, and the staff sets up a table just for us, and we all sit together with the Chef for dinner.
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K-17, our new kitchen, has two walls with windows to the tourists walk by many times and watch us. My personal goal so far is to get them to wave at us. Our group goal seems to be to get them to throw us food....since we feel like we're being watched like animals in a zoo.
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I put up a sign in the window that said, "Don't Feed the Animals"
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Finally...a picture looking in
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Then One Day the Girl Scouts Came By
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I will try to take pictures of each of the dishes we serve
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This is how people choose what to order
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Salt Cod Cakes, Cole Slaw and Remoulade

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Johnnycakes with Mushrooms, White Cheddar, Broccoli and Squash
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Poached Farmhouse Chicken with Biscuits
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Mesculin with Apple Cider Vinaigrette
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Yankee Pot Roast, Root Vegetables, Peas, and Pearl Onions
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Pan Fried Trout with Wild Rice Pilaf and Glazed Carrots

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Eggplant Parmesan

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Shaker Stuffed Flank Steak with Spatzle and Green Beans

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Iowa Pork Chop with Potato Pancakes

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Caesar Salad

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Trout, day 2

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Sauteed NY Strip with spuds au gratin and a kickin' salad

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Braised Shaker Steak
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"mid-west" salad
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Trout, day 2
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Shaker 2
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Crayfish Etouffe, Stuffed Chayote
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Pan fried Pane Veal with red beans and rice and sauteed spinach
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Grilled vegetables and Jambalya
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Buttermilk fried chicken, potatoes, braised collard greens, country gravy
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All that I could get on my plate last friday
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Jerked game hen, rice and beans, pineapple-jicama salsa, tostones
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Guava-glazed pork ribs, boniato fries, jicama slaw
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Curry goat, green papaya salsa, roti
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Grilled vegetable club, boniato fries and jicama slaw
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Red snapper with Indian River grapefruit salsa, black bean mash, annatto rice
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Pineapple tree

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Poblano relleno with squash salsa, mushrooms and guacamole

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Cioppino with garlic crostini
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New Mexican green chile stew with Navajo bread
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Roasted Peking duck with balsamic sauce, herb polenta, and roasted carrots

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Pork with red chili sauce, fried corn bread, creamed pinto beans, flour tortillas

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Shrimp in achote sauce, pickled onions, tamales in salsa verde in banana leaves
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Quesadillas, salsa verde and salsa roja, borracho beans, tender sprouts
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Pescada al Veracruzana, arros blanco, fried plantains
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Mole coloradito Oaxaqueno with chicken, arroz blanco, corn tortillas
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Pato con Higos, saute duck with figs, mashed sweet potatoes with ginger, spinach, fried sweet potato shavings
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