Thursday, March 27, 2008
I had the pleasure of dining at the Park Terrace which is the restaurant here in Fond du Lac associated with the culinary school of Moraine Park Technical Institute. The students, a team of 8, put on 8 different lunches during each semester. Today’s cuisine was Greek and the food was fantastic. I had the Greek Saganaki, which is Kasseri cheese marinated in ouzo, pan seared and served with pita bread. Along with a tomato, cucumber and feta salad, I had the Spanikopita which is a crisp phyllo dough stuffed with Montrachet goat cheese, pine nuts, rosemary, parsley and garlic. (no, not sage) To finish off the meal, one must try the Baklava with ice cream. No, I didn’t eat all that myself, I shared. Learned that next month they will have a German theme. Can’t wait.
I had the pleasure of dining at the Park Terrace which is the restaurant here in Fond du Lac associated with the culinary school of Moraine Park Technical Institute. The students, a team of 8, put on 8 different lunches during each semester. Today’s cuisine was Greek and the food was fantastic. I had the Greek Saganaki, which is Kasseri cheese marinated in ouzo, pan seared and served with pita bread. Along with a tomato, cucumber and feta salad, I had the Spanikopita which is a crisp phyllo dough stuffed with Montrachet goat cheese, pine nuts, rosemary, parsley and garlic. (no, not sage) To finish off the meal, one must try the Baklava with ice cream. No, I didn’t eat all that myself, I shared. Learned that next month they will have a German theme. Can’t wait.
So the picture has nothing to do with the meal I just described. But it is food. Get the connection? Actually it is one of my creations called Parmesan Sun-dried Alfredo Prawns over Bugatini. Very nice with a Pinot Grigio. Or if you insist, a new 5 liter Fransia Box Wine.
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