Fun Fearless Foodie

Does it get any better than a buffet? I mean, really?  For many, buffets conjure images of gluttonous patrons lined up for the third time at the sizzler or a low-end Vegas casino, but these people have never been to a buffet put on by a class of FCI students, for if they had, they would sing the praises of extra helpings and stretchy pants.  Every class that goes through the culinary arts program at FCI is tasked with planning and preparing a buffet for the school during level four of our six-level program.  I have been looking forward to my very own buffet since week two and was giddy with anticipation for the last two weeks as my classmates and I prepared for it.

While our chef instructor, the awesome Chef Phil Burgess, is responsible for selecting our theme and final dishes on the menu, we as a class were able to suggest theme ideas and dishes that we would like to work on.  I was over the moon when Chef Phil told us that our group would be doing a fall harvest theme, a theme I had suggested, as it meant putting our own spin on Thanksgiving, my favorite food holiday ever.  After getting together to brainstorm menu ideas and logistics, we set our menu and got to work.  We had two weeks, or six classes, to get everything prepped and prepared for the big night.

Departing from our classic french cooking regimen was a really nice change of pace as it gave us all a chance to express our creativity in the kitchen and test out new flavors and techniques.  The amount of food we prepared was really incredible, and each night it seemed as if we had so much to get done it would never happen, but somehow we hustled and got it all done, and had fun too!  Our buffet was served this past Saturday night and turned out to be a glowing success, if I do say so myself.  Everyone worked together and our finished products looked and tasted great.  As an added bonus, I was able to work side by side with my foodie partner-in-crime Erin from Food and Femininity (we can thank Erin for some of the great pictures below).

Seeing as how Thanksgiving is right around the corner, I wanted to share our menu with you to showcase how we reinterpreted Turkey Day and hopefully inspire you to try something new this year.  I am going to be sharing a select few recipes from our buffet throughout the next week so look forward to how-to’s for things like Baked Brie Bites, Prosciutto Fig & Blue Cheese Triangles, and Chocolate Ganache & Pistachio Cakes.  Of course, if there is something on the menu you would love to get the recipe for please shoot me an email at tokeeffe@funfearlessfoodie.com and I will be happy to share.  Don’t miss the tasty photo gallery below!

Fall Harvest Buffet

Venison Sausage Butternut Squash Purée, Thyme-Roasted Apple Spheres

Pheasant Pâté Pistachio, Ham, Shitake Mushroom

Beet Leaf-Wrapped Terrine of Roasted Squash

Fig, Prosciutto & Roquefort Phyllo Triangles

Baked Brie Bites Caramelized Onions, Cranberry Citrus Compote

Lobster & Potato Hash Canapé Roasted Shitake, Sauce Americaine

Duck Confit & Cashew Pot Stickers

Roasted Shrimp Cocktail Pistou Dipping Sauce

Pistachio-Crusted Goat Cheese & Beet Salad Orange Mustard Vinaigrette

Deep-Fried Turkey Herb Jus

Cassoulet Pork, Duck, Lamb, White Beans

Roasted Leg of Lamb Red Wine Demi Glace

Roasted Cauliflower Blue Cheese Drizzle

Fennel & Pancetta Ragout

Roasted Carrots & Cipollinis

Brussels Sprout Gratin

Duo of Mashed Potatoes Garlic Confit, Classic Puree

Autumnal Ice Cream Sandwich Bar Sage Ice Cream, Butternut Squash Ice Cream, Salted Caramel Sauce, Maple-Roasted Apple Spheres, Candied Hazelnuts &Walnuts, Brioche Buns

Pistachio Cake Chocolate Ganache, Whipped Cream

Cheese Course Clothbound Cheddar (cow), Chabichou (goat), Epoisses (cow), Cypress Grove Humboldt Fog (goat)

Mulled Cider

Pomegranate Lime Spritzer