Cuisines of the Americas

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.


			Every once in a while I get lucky and a picture turns out really cool
		Okay...this is cheap...but let's see (fellow group-mates) if we can identify which butt belongs to whom...
.
Chef Brash


.
The job of the Sous Chef is to call out the orders to the group
Opie is our first Sous Chef.

Matt is third....sorry Wilson...I missed ya.

Big Mike's Turn

Kevin's Turn

John's Turn

Mac's Turn

Tom's Turn



		Working the Line











.
Trying to get a "working profile" section going.






This is how to strain something through cheesecloth that requires two people
		.
General "foods" section
	Trout	Pan Smoking	I got to make my family's recipe for red cabbage
Okay, I have no idea why the picture makes these look green...actually, they looked great
.
"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.

		.
		TOURIST SECTION
K-17, our new kitchen, has two walls with windows to the corridors....so 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.

		I put up a sign in the window that said, "Don't Feed the Animals"
			Finally...a picture looking in


		Then One Day the Girl Scouts Came By



I will try to take pictures of each of the dishes we serve
		This is how people choose what to order
	Salt Cod Cakes, Cole Slaw and Remoulade	Johnnycakes with Mushrooms, White Cheddar, Broccoli and Squash	Poached Farmhouse Chicken with Biscuits	Mesculin with Apple Cider Vinaigrette
Yankee Pot Roast, Root Vegetables, Peas, and Pearl Onions	Pan Fried Trout with Wild Rice Pilaf and Glazed Carrots	Eggplant Parmesan	Shaker Stuffed Flank Steak with Spatzle and Green Beans	Iowa Pork Chop with Potato Pancakes
Caesar Salad	Trout, day 2	Sauteed NY Strip with spuds au gratin and a kickin' salad	Braised Shaker Steak
"mid-west" salad	Trout, day 2		Shaker 2
Crayfish Etouffe, Stuffed Chayote	Pan fried Pane Veal with red beans and rice and sauteed spinach	Grilled vegetables and Jambalya	Buttermilk fried chicken, potatoes, braised collard greens, country gravy	All that I could get on my plate last friday
Jerked game hen, rice and beans, pineapple-jicama salsa, tostones	Guava-glazed pork ribs, boniato fries, jicama slaw	Curry goat, green papaya salsa, roti	Grilled vegetable club, boniato fries and jicama slaw	Red snapper with Indian River grapefruit salsa, black bean mash, annatto rice
Pineapple tree	Poblano relleno with squash salsa, mushrooms and guacamole	Cioppino with garlic crostini	New Mexican green chile stew with Navajo bread
Roasted Peking duck with balsamic sauce, herb polenta, and roasted carrots	Pork with red chili sauce, fried corn bread, creamed pinto beans, flour tortillas	Shrimp in achote sauce, pickled onions, tamales in salsa verde in banana leaves	Quesadillas, salsa verde and salsa roja, borracho beans, tender sprouts	Pescada al Veracruzana, arros blanco, fried plantains
Mole coloradito Oaxaqueno with chicken, arroz blanco, corn tortillas	Pato con Higos, saute duck with figs, mashed sweet potatoes with ginger, spinach, fried sweet potato shavings