Turkey Turnover: Menu finalized

Here's is a little update on Operation: Turkey Turnover. So far I have the menu ready to go. Here is what I will be serving on the 24th of November. 

Classic Steakhouse style Shrimp Cocktail with "house-made" cocktail sauce 

Stuffed Pumpkin with home-made stuffing 

Whole Salmon stuffed with miripoix and herbs 

Green Bean Gentlemen Soup 

Turkey (of course) 

"Hearty" Mint Chocolate Tart

Marbled Pumpkin Cheese Cake

We are also serving some the classics such as Cranberry sauce and corn but this is unique menu for Thanksgiving. If you don't know what Miripoix is, it a mixture of 50% onion, 25% celery, and 25% carrot all chopped up and can be put into soups or other roasted items. To us Chefs, Miripoix is the all purpose seasoning for slow cooking. It can also be used for a stuffing such as the fish. 

I have also got my menu back for the Chicago Gourmet Express and everyone loved it but I also needed to work on my grammar.

So that's it for now. I will keep you updated about Operation: Turkey Turnover. For now, eat and be merry.  

Operation: Turkey Turnover

 For the Past few weeks I have been having writers block but now I have a directive of what to write about.

When Thanksgiving comes to mind to the consumer, they think of an amazing meal with friends and family. To the Chefs point-of-view, its more then Turkey Talk. To us Chefs, Thanksgiving is the Superbowl for us because it gives us a chance to give our best shot to make the "perfect meal". This holiday also gives us a chance to become more then just cook but artists.

As for today, I shall start Operation: Turkey Turnover. My Objective: to supply my first thanksgiving as a culinary student. I have a theme for this feast, which is "The First Thanksgiving with a Twist." It shall feature some of the foods from the first thanksgiving including my own creations.

I am also preparing myself for the next semester by getting my exercise and getting pumped up for the finals for this semester. I'm going to be in the dining room service and practical classes so I am also preparing my knifes and other equipment.

Now its time for my postal question for the holidays and that is "What do you usually bring to the table for the holidays?" Please leave your comments on the comment screen or on Facebook or e-mail.

That's it for now. See you soon.