Wednesday, December 2, 2009

2009 Dec 2 - Winter Buffet

2009 Dec 2 - Student Chef - Winter Buffet

{Click on any photo to view the full size image}

Today's story is about the food so there will not be many people in the photos.

This is the annual Fall fund raiser for the culinary arts program at San Joaquin Delta College, the community college located in Stockton, CA.

A rather weak showing for the Lunch Bunch, since it was Grandma's hubby's birthday and it seemed that most others had Holiday obligations. Also this date was inflexible since it was an annual fund raiser for the Culinary Arts department and a one shot deal. So just Elsa and I from the Lunch Bunch joined by my golfing lunch bunch-er Holden.

The first thing on the food line was the whole poached salmon. The first one was covered in a layer of cream cheese with thin sliced cucumbers for the fish scales. The second had thin sliced carrots for the fish scales.
The fish is on a mirrored serving platter, so the bottom part is the reflection

The fish is on a mirrored serving platter, so the bottom part is the reflection

A bunch of mussels and prawns on a bed of ice

Assorted sushi

A bunch of different canapés

Grilled veggies

A wonderful appetizer with some duck in it

The Pasta Station would cook up your pasta dish fresh.

The lamb chops and the grilled chicken were in warming trays.
Lamb chops with vegetables

Grilled chicken with mushrooms

A few cold starch salads

The Carving Station had a turkey breast, prime rib and a suckling roast pig.
Prime rib and a turkey breast

A suckling roast pig with chutney

Below are Holden and my third helping plates.
Clockwise futomaki sushi, pasta, grilled chicken, potatoes, lamb chop, prime rib and poached salmon.

Assorted canapés and roast pig

At the table next to us was Barbara and Art who both Holden and I know.
Barbara and Art and a Mr Lee

Of course I had planned on a three course dessert to end the meal.
The tree in the upper left is made with a bunch of mini cream puffs.

Chocolate mousse in the wine glasses, fresh fruit and fruit tarts

Chocolate ganaché strawberries

Creme brulée and pumpkin cake

Here is my second dessert course after my creme brulée

Here is Elsa's dessert plate

They were also making Banana's Foster without flaming.

My third dessert course is the Banana's Foster

Now Barbara has her own desserts but she is stealing some of her husband Art's dessert.

After resting a bit with a cup of coffee I was debating a fourth dessert course, but decided against that. :-)

The food was quite tasty and the choices were too many. It was reminiscent of the Grand Buffet at the California Culinary Academy's Carême 350 restaurant in San Francisco.


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