Yummy dinner

Tonight was our group's night to eat in the restaurant.  We spent class time making up two cheesecakes for service and we got our puff pastry dough made up and our beurrage (butter block) started as well.  We got to the restaurant, and because it wasn't a busy night, we got to sit at a regular table instead of just at the bar, which was nice.  I had salt cod and potato croquette for a starter, a dungress crab salad for a, well, a salad, the mussels and clams for an entree, and the angel food cake with the sorbet trio for dessert.  The food was all great and it was fun because this time I actually knew a few of the students who were cooking the food!  There was only one waiter that night, and while it wasn't a packed night, Jeremy was running around because there was a large party of ladies who were drinking a lot of wine and kept him on his toes!  They were obviously having a good time, though one lady was really loud and was right behind me.  Still, they seemed to be enjoying themselves all the same.  

Today I went in to school (again) to finish laminating my puff pastry dough (where I carefully fold and roll in the beurrage which will make it puff up if done right) and make up and laminate my blitz puff dough.  There were consumer classes again, so I didn't get in until about 1:30pm, but I got it all done.  Tomorrow I am starting a small business class, which is every Sunday in the month of February.  It goes from 8am-1pm, and after that I am hoping to roll out my puff pastry dough and portion and shape it for 4 different pastries.  If I get time, hopefully I can also portion and shape my blitz dough for the 2-3 different pastries it makes, and that would make me real happy.  I am going to hopefully prep some stuff for Monday's bread as that is where our group will be.  Monday bread group is the hardest, because usually you can prep and pre-make some of the bread to bake fresh the next day, but when you have a weekend before your day, it rushes us a bit more since the breads take so long to bulk ferment and then proof.  I'll at least make a yeast start so we can make focaccia since it is a quicker yeast bread.

And now my laundry is done and so I am off to bed!