Wine Spectator Greystone Restaurant: Student Experience!

It is amazing to think that we spent the last 12 weeks in the Wine Spectator at Greystone Restaurant. Six weeks were spent learning the skills to become a professional server in the front-of-the-house and the other 6 weeks were spent learning the advanced cooking techniques in the kitchen. Projects came and went and these are the highlights of what AOS 6 put out for the world to see.

1st Course: White Anchovy Brandade Stuffed Artichoke with Heirloom vegetables and Parsley Sauce.

1st Course: Blue Cheese & Prosciutto Terrine with Poached Egg, and Whole Grain Mustard Sauce

1st Course: Quail and Lentil Salad with Tomato Glaze and Black Olive Powder.

Main Course: Grilled Alaskan Halibut with Risotto Arancini, Forest Mushrooms and Crispy Basil.

Main Course: Aged New York Strip with Fingerling Potatoes, Asparagus, Pickled Cauliflower, Brandy-Shallot Sauce, and a Herbed Potato Crust.

California Cheese Course: 1) Marin French Cheese Co. Fried Triple Creme Brie Topped with Honeycomb and Grand Marnier soaked Berries, Grand Marnier Jam, and White Balsamic Vinegar. 2) Redwood Farm Hill Goat Cheddar on House Herb Cracker and Savory Marmalade. 3) Bellweather Farm's Ricotta Cheese Stuffed Piquillo Pepper with Mache and Pine Nuts.

California Cheese Course: 1) Bellweather Carmody with Rhubarb Pickle, Carrot and Mushroom Chip, with Flowering Kale, Chive and Calandula Blossom. 2) Cyprus Grove "Lamb Chopper" with Rhubarb, Apple, and Fennel Compote, Chickpea Cracker, and  Tomato Powder. 3) Redwood Farm's Goat's Milk Housemade Ricotta, with Zucchini Pain Perdu, Microgreens, and Fried Squash Blossom.

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Thanks go out to the staff at the Wine Spectator Greystone Restaurant for all their help this past 12 weeks.  It was a pleasure working and learning alongside you and for all of AOS 6, I say Thank You!