Blogs about: Bauscher Plates
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My students get creative
I can’t believe we have begun a new class at Cook Street. On November 30th, 20 new students began the wine portion of the program. On January 4th in 2010 we will have a student who pulled out … more →
Lamb before thyme
My students get creative
lamb before thyme wrote 4 days ago: I can’t believe we have begun a new class at Cook Street. On November 30th, 20 new students b … more →
180° Dining Spanish menu featuring Colorado products
lamb before thyme wrote 2 months ago: My latest 180° class helped pull off a really nice dinner Friday night. We featured a Spanish menu … more →
180° Dining, Venetian Menu
lamb before thyme wrote 3 months ago: On my last night before vacation we had a public dining event at the school. The theme was Venetia … more →
Cook Street March 180° class 2009
lamb before thyme wrote 5 months ago: Here is a presentation I put together of the most recent graduating class. I have to admit I have b … more →
Salade Niçoise
lamb before thyme wrote 5 months ago: For the last 180° Dining event I featured a remake of the classic Salade Niçoise. I then featured i … more →
Fox TV segment: Statue or Sauté
lamb before thyme wrote 6 months ago: This last Wednesday I did another segment on Fox news with John Torres. I was only told about the s … more →
The Bauscher Deep Plate challenge
lamb before thyme wrote 7 months ago: A while ago Jeff Heaney from Bauscher plates put me up to compete against my co-worker and former st … more →
IACP Conference: Day 2 the storm drops to category 3
lamb before thyme wrote 8 months ago: They provided me a room in the hotel. I go to sleep at around 11pm after the round of drinks with R … more →
Day 1 of the IACP conference: Andoni Aduriz
lamb before thyme wrote 8 months ago: After the David Arnold and Nils Noren presentation, I grabbed a bite to eat (the food at the Sherato … more →
D-Day minus one
lamb before thyme wrote 8 months ago: Yesterday reminded me of my experiences taking students to France and getting them all installed in … more →
The latest student presentation challenge
lamb before thyme wrote 9 months ago: I put the students to a presentation challenge and I promised to put it up on the blog for my viewer … more →
180° Dining: Burgundy Cream
lamb before thyme wrote 9 months ago: We put on our second 180° Dining event last night and it went extremely well. The students totally … more →
Food Porn centerfolds
lamb before thyme wrote 9 months ago: I have been playing around with Adobe Lightroom 2. A current student George Jardine was nice enough … more →
Deep Plate entry March
lamb before thyme wrote 9 months ago: I’ve taken my first pictures for the March Deep Plate blog entry. Let me know which picture y … more →
Someone toss me a hanky
lamb before thyme wrote 10 months ago: More fun with plates. This time the compliments line from Bauscher. In the last shipment Jeff sent … more →
My Deep Plate entry for this month
lamb before thyme wrote 11 months ago: Here are my two choices so far for this month’s Deep Plate entry. The dish is Potato wrapped … more →
Snails and Turbans
lamb before thyme wrote 11 months ago: We are just about at the end of the final class of 2008 and thus concluding my first year at Cook St … more →
New Bauscher plates
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lamb before thyme wrote 12 months ago: Last week I received another shipment of plates from Bauscher. So Christmas came early. I receive … more →
Duck poached in beurre fondue with watercress puree parmentier, turban of butternut squash and a walnut verjus sauce
lamb before thyme wrote 1 year ago: More work on Bauscher plates. This time Garde Manger plated a miniaturized version of the duck cons … more →
